Café Bar Pasta
Brockton Village, Toronto
My trip to Cafe Bar Pasta was once again a case of food envy; I was picture of the steak tartare on instagram and immediately needed to eat it.
Walking in and taking a seat I was stuck, not wanting to over eat but looking at all the tantalizing items on the menu I lost control and ordered 3 dishes; to start I ordered the steak tartare and their perogies then as a main their steak dish for the day, a 100 day dry aged rib eye grilled and finished with white truffle oil served with asparagus and mushrooms.
They bought out bread and vinegar which was a classic start however I was disappointed with the vinegar’s quality; it was the run of the mill cheap stuff which undercut my enjoyment of the bread.
The perogies came out first, they filled the air with a truffle and foie gras aroma and after a few photo’s I dug in. the casing, filling and texture was a great, smooth creamy and cheesy; the truffle oil went well with them coupled with the small amount of sour cream; I took each bite with a piece of foie and the flavours acted harmoniously to leave you thinking about how rich and creamy each bite was. The only thing I disliked was the overcooking of the foie.
The tartare was sublime, I had no complaints, the steak mixed with marrow and the basic condiments served with thin and crispy bread was textural dynamite that left me smiling in contentness of the quality of the dish. Definitely something I’d come back to get.
Lastly the steak, it came out unexpectedly cut and scattered; the dish was served medium rare; the white truffle oil it was finished in was apparent and gave the dish the next level feeling. Every element was cooked perfectly and it all worked together melodiously; the steak was an almost perfect medium rare with a serious char and a mouthwatering salty truffle flavour.
Café Bar Pasta sits unassumingly on Dundas; next time you’re in the area it’s best not to pass it by.
How well it’s cooked – 8.5
Flavour – 8.9
Tenderness – 8.2
Overall – 8.5