Saturday, June 11, 2016

Omaw, Toronto

Omaw resto is the new endeavor of accomplished chef, Matt Blondin. Formerly he was the first chef at Momofuku Daisho, Acadia and other acclaimed endeavors. I went twice, the second visit several months later so this is a montage of the 2 visits

 Boudin balls, saltine crust, bajan and worcestershire.

Crispy jumbalaya with tasso (pork mayo), worcestershire powder and prawn powder. A very good dish.

Aged wagyu beef with beef fat vinaigrette, capers, beef fat aioli, shaved scallions, pea relish and powdered buttered popcorn, accompanied by blini. The flavours absolutely burst in your mouth. A terrific dish.

Version 1: The exceptionally good mussels on frybread with creamed corn, huitlacoche, celery chow chow and malt vinegar. I could have ordered 3 of these!!

Version 2: mussels on frybread with huitlacoche (corn smut) and celery chow chow. This was the more recent version, but although good, I did not enjoy is as much as the first experience. The flavours and textures were somehow different.

Version 1: exceptional corn bread with jalapeno accompanied by yam and sorghum butter. The many restos that attempt corn bread rarely achieve this kind of very pleasing texture and transparent, complex flavours.

Version 2: corn bread with maple butter, the more recent version of the dish above. Again, although good, not as enjoyable as the first time as the first one had more interesting flavours.

Shredded kale, smoked sturgeon, roasted garlic, jalapeno and corn bread vinaigrette. 

Version 1: Kentucky fried squid with melon rind and chives.

Version 2: Kentucky fried squid with Alabama white sauce, melon rind and chives. This was the most recent version and was much more enjoyable than the first version. The texture of the squid and flavours were better. This was one of our favourite dishes.

Asparagus with XO sauce (oyster/chili peppers onion and garlic), hollandaise and chicken skins. A very good dish.

Pork ribs with a pomegranate molasses BBQ sauce, caramelized fried onions and mirliton (chayote) slaw. Very food ribs, good texture and flavour.

Beef short rib with a sugar cane glaze and coated with variations of corn, topped with sliced horseradish. The beef was succulent and perfectly cooked but we felt the sweetness of the cane glaze slightly overwhelmed the flavour of the beef. However, the concept was an interesting take on beef short ribs.

A delightfully tasty burgoo made with chicken sausage, stewed okra, turtle beans and chilis.

Shrimp and grits with gulf prawns, andouille sausage, mushrooms and pimento cheese. 

Fried chicken, wedge salad, buttermilk, bacon and tobasco. Very good! 

Very good turkey dumplings with  strips of turkey, onion likkor, corn kernels, crispy chips and black truffles in a terrifically concentrated, slightly smokey broth.

Key lime with lime curd, condensed milk, caramelized coconut and meringue. I enjoyed both the texture and the flavour.

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