Despite having heard about it numerous times, I hadn’t made it out to Niagara Street Café until late last November. Boy, was I sorry that there weren’t any earlier visits. With time ticking away, I thought I’d post this sooner than later; it’s Chef Liu’s last week, and here’s why you want to check NSC out if you can!
Roasted cauliflower soup. Really quite smooth and lovely. Nice flavours.
Grilled sturgeon tripe & chorizo pork belly. With preserved lemon, olives, kiwi berries, toasted almonds, chick peas, Rossy’s hot sauce (really good – need to buy some of this!). Pork belly – how can you go wrong?
Slow Roasted King’s View Lamb’s Shoulder with butternut squash dumplings, roasted chestnuts, caramelized quince, dried plum, natural jus.
Crispy Brussels Sprouts. Chili, lemon, garlic. There were many sprout leaves that ate like chips. Good stuff.
Bacon apple cake with creme fraiche and salted caramel. This was really nice. Sweet, with just enough salt, and a dollop of cream to balance things out.
Sorry for the abbreviated post. Just wanted to get this out so you can all see – and perhaps taste – Chef Liu’s dishes from the Niagara Street Cafe kitchen!
More at Niagara Street Cafe
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