Food and Drink
Posted by Alexandra Spangaro
06. Aug, 2012
Crabapple Kitchen is only just coming into bloom, having opened its doors three weeks ago, as this little eatery combines travel and food to create a relaxing dining environment.
Head chef and owner Greg Feck has some serious credentials to his name, working as a sous-chef for the likes of Jamie Oliver and Ben O’Donoghue and also under Stephanie Alexander at Richmond Hill Café and Larder.
Feck along with his partner Kim Coronica, who together run international food tours through their company FoodandTravelCo, have hit the nail on the head in aiming to achieve a relaxing ‘oasis’, from the cosy open fire and music right down to the intimate collection of personal travel photographs lining the wall.
Drawing inspiration for the menu from his travels around the globe, a small note alerts diners to Feck’s favourite dishes discovered overseas, like the Spiced Chicken with chickpeas, preserved lemons, tomato, cumin, onion and parsley ($23) from Cairo.
For this diner, the best seat in the house is up at the bench overlooking the Waxwing kitchen, watching Feck immaculately plate up the dishes, while also staring goggle eyed (with a little envy) at the gorgeous yellow Lacanche oven and the old school 1898 Berkel meat slicer.
For breakfast, it was a toss up between the Buttermilk Pancakes with pear, pecan crumble, crème fraiche and pure Canadian maple syrup ($14.50) and the ‘Baked Beans.’ In the end the haricot beans braised in tomato with garlic and herbs, gratinated Taleggio and bruschetta ($16.50) won. Adding a beautifully soft poached egg ($3) to the mix was the perfect start to the day. A wonderfully warming dish.
The coffee is also excellent. With Campos beans in the grinder, if you don’t have time to pop in do yourself a favour and grab a coffee from the walk up window. But with the kitchen opening up for dinners on Friday and Saturday nights, there really is no excuse.
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