Saturday, October 21, 2006

No BooHoos at Boho

Not in the mood for cooking last night, so after picking up the dry-cleaning and unwinding over a couple of pints at The Local, we rolled right next door to BOHO. Walked by this place a million times and always intended to go in. Didn't regret it, we had a lovely meal.

Started with their signature champagne cocktail: The Boho Cocktail - bubbly, OJ with a splash of Grand Marnier and brandy. Yummy with a distinct kick. Didn't want to fill up too soon, so skipped appetizers and munched some of the nice baguette. Would have preferred olive oil to the butter pats, so just enjoyed it plain.

Sheena had the duck - three slices of tender med-rare duck breast with a blueberry sauce, with yummy mashed patates and very crisp peas on the side. Happy with the pick. El Chaperone had the lamb, and as good as the duck was, he totally won this night. Big tender chunks of lamb sirloin, beautifully pink and tender. Of course we had to share samples, and made a big wet spot on the pristine table cloth, and spent the rest of the evening hiding the jus stain from the headmistress.

One beef: Sheena gets irritated at restaurants who print their wine list on the same menu as the food. It means they take away the wine list after ordering, and well.. Sheena likes to mix it up during various courses of the meal. I had to ask for the menu back because I wanted some red with the duck (Inniskillin Pinot Noir - nice, but wished more of the wine list was available by the glass). And then after ordering that they took it away again! Grr... Please, please - keep the wine list separate and don't keep taking it away because people will keep on ordering if they see something they like!

Oops, maybe 2 beefs. While the foodies among us love the open concept kitchen, and BOHO's setup is very very nice, this doesn't mean that diners have any interest in hearing the staff bickering that goes with food preparation. None of us care who is "supposed to be on that" or who isn't keeping the bread cut fast enough. Take it outside already.

Speaking of taking it outside, Sheena couldn't help laughing when the queen bee/head mistress of the establishment seemed to go into panic mode when El Chaperone went outside for a between-course smoke just as the molten chocolate lava cake was coming out of the oven. So she ran after him to let him know dessert was waiting. Funny. In a control freak sort of way, but still funny.

(With port on the side... ah..pure chocolately bliss)


At 2:12 PM, Blogger Havril said...

Sheena, a question. Duck and chicken, both birds. How is it that you can enjoy duck rare, but if you try that with chicken, you (how do I say this politely?)... shit your deuodenum out. Thought you might know.

At 11:05 AM, Blogger Sheena said...

Very good question, Havril. Probably not a shockerooni that salmonella is generally a result of the industrial assembly line approach we use bird-raising and food-processing. Here's one comment:

Here’s a side note on salmonella: Because they’re wild and not farm-raised, ducks and other waterfowl can be cooked and served rare (pink). When large quantities of birds such as chickens are confined into small areas, they become susceptible to diseases such as salmonella

full link

At 11:50 AM, Blogger Leatherhands said...

Sheena, I have to share my excting meat experience with you. We now buy all our meats/fish from a local distributor/butcher. We get custom cuts, vacuum sealed (guaranteed against freezer burn for two years) of ony AAA grade alberta beef, grain fed (no radiation)chicken, etc. all packaged in handy sizes customized to our "weekly consumption profile."
A year's worth for us came to about $1,600.00.
Unfuckinbeleivable quality. Will never buy meat from a grocery store again.
Downside: if we have another massive power-out, we're fucked.
Also, the owner/salesman/guy who pitched us, had possibly the worst rug ever to be donned by a man...couldn't really concentrate on his pitch..

At 4:13 PM, Anonymous Anonymous said...

maybe the rug is part of the pitch. a distraction. i don't have a freezer so i can't do what you do BUT everytime i buy organic meat i just make a bigger deal out of it. "look kids - an organice 1/4 ounce of beef!"

At 7:46 PM, Blogger Sheena said...

Whenever I see something labled "organic meat" I always think, like, wtf... is it heart-like, or kidneyish, or liveresque.

At 12:39 AM, Anonymous Anonymous said...

Geez Sheena, I was in Toronto this past weekend, my girfriend lives only blocks away from your Local Pub.Next time I am there I'll have to pop my head in & see if you're there.


Reg Info.


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