Saturday, March 10, 2018

Labora at Campo Food Hall.

Campo Food hall is a destination for ready to take out food or eat in tapas, small plates and sandwiches. 

Labora restaurant, inside the back of Campo Food Hall, is perhaps the best new restaurant in Canada and probably the best resto with a special interest in Spanish food. 

You will find lots of superlatives below.

These dishes below were culled from grazing the menus at 2 visits. Parts of the menu changes regularly depending on fresh market items.

Gilda matrimonio: skewered gordal olives with lemon, cured white anchovy, Cantabrian anchovy and pippara pepper.

Mussels in red escabeche sauce. A wonderful dish. 

Bay of Biscay anchovies. 

Pan tumaca, tomato rubbed "crystal" bread. For taste and textures, this is the best, or equal to the best execution of pan con tomate I have tasted anywhere in North America.

A fabulous house specialty, rubia gallega, cured (brined then dry aged for 3 weeks) Ontario prime rib eye, cut paper thin like shaved ham, topped with porcini mushroom puree, honey mushrooms and freshly shaved black truffle. The remarkable flavours go so well with the texture-like buttery bellota Iberico ham. This dish is only served in truffle season. This may be one of the great dishes of any you taste in Toronto. 

 Wild mushrooms and quail egg on toast.

Perfectly cooked whole sea bream cooked a la plancha, sided with lemon and herbs. 

Crispy potatoes with blistered padron peppers sided with chive aioli. 

Garrotxa cheese with pieces of membrillo (quince paste).

Razor Clams with Cava, Iberico Ham, garlic, chili, and parsley, olive oil. Sensational dish! The clams were cooked to perfection.

Josalito Iberico ham. Exceptionally sweet.

Bay scallops in Galician sauce.

 Another signature dish which may be one of the best food compositions you will taste in any resto in Toronto: mini-fried calamari sandwich with aioli and pickled guindilla pepper.

Wreck Fish (grouper family) with sofrito (tomato, onion, carrot, garlic) and house made chorizo (pork flavoured with Spanish sweet paprika, red pepper, honey and cinnamon).

Escalivada - Catalan roasted vegetable dish with artichokes, eggplant, red pepper, onion, black olive and parsley.

Red prawns from Palamos.

Carabinero shrimps.

The prawn on the right is the carabinero. On the left, red prawns from Palamos. 

So good, we ordered more carabinero. The juice in head is particularly good and we just pulled the head off and sucked the juices. The body is especially sweet.

Fideua, a Spanish dish similar to paella but with short noodles instead of rice, here, containing porcini mushrooms, piquillo peppers, scallions, onion, tomato, garlic, angel hair pasta and all topped with perfectly cooked slices of wagyu beef. 

Icelandic Cod with Iberico Ham with a sauce of spinach, green onion and olive oil.

Dirty rice, with sofrito (tomato, onion, garlic, carrot, bay leaf, thyme) chorizo, oyster mushrooms, hen of the woods, chicken stock, cod fish, red prawns, squid, saffron, lemon juice, olive oil and paprika. Once again, One of the most enjoyable dishes you could experience in Toronto.

Saffron aioli accompanies the dirty rice above.

Dark chocolate and Almond-olive oil cake flavoured with rum, amaretto, cinnamon and orange, with chocolate cremoso. Don't miss this! Such seductive flavours and texture and a perfect finish for the meal.

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