QUICKFIRE RESTAURANT SKIN

Both women chefs have gone onto receive many accolades, including a James Beard Award. The judges with Padma were two former Top Chef contestants. This Quickfire had an interesting side note. Making a stuffed pasta in 30 minutes was a poor choice. After winning the past two Quickfires, the Quickfire king was too ambitious. Lastly, David’s pasta dish was in the bottom.

QUICKFIRE RESTAURANT SKIN

Since she didn’t cook the red pepper, the pepper skin was unpleasant. It wasn’t a pleasant bite.Īnother poor choice was Adrienne’s lamb tartare with a red pepper ribbon. While Kelsey wanted to highlight a Southern classic, her corn fritter was much too large of a bite. The bottom dishes were equally as noticeable. While the fish was lovely, the compressed watermelon pushed the dish to the win. The balance of flavors and textures was thoughtfully composed. After being in the middle in previous challenges, this dish earned her the top spot. Michelle’s halibut ceviche with compressed watermelon showed an extreme about of thoughtfulness. The dish was described as a delicate, yet flavorful bite of spring.

Finding a lot of herbaceous flavor in just 30 minutes was quite a task. Two of the top dishes were quite impressive. It is the nature of these early episodes. The middle ground were quickly dismissed. Looking at the Quickfire dishes, the dishes either were remembered or just passed over.

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While the dishes that I had wasn’t great, I am still willing to give this restaurant another try in the near future. Personally I quite liked the cafeteria-style service and I thought the overall service was great as well.

With that said, for $8 the portion was generous and more than enough for a single serving! With every bites you are getting some crunches from the potato, the dough was thin and remained soft without becoming soggy from the sauce. Since the patata pizza had the bechamel sauce as the base sauce, it was incredibly rich and fatty, thus it really needed something acidic to balance out the flavors. To be honest I dislike white sauce pizza and unfortunately this pie wasn’t able to change my mind. Patata pizza (potato, sausage, mozzarella, sun dried tomato, rosemary, bechamel sauce) – $8 I even questioned the staff if the nero pasta was supposed to be that oily, they told me that’s how Italian pasta is supposed to be… WHAT?!?!?! Anyhow, though the staff was nice enough to offer me a different dish, I decided not to order anything else and just eat the pizza instead. The pasta was undercooked and I could still taste the raw wine and garlic as well, and what’s with the overused of olive oil? I kid you not, there was a puddle of olive oil underneath all that pasta.

Most of the pasta ranged from $10-14 with the exception of the Nero Pasta (squid ink linguine) and the portion was more than enough to take home for later! While the presentation of this dish looked amazing with all the different colors contrasting with the black linguine noodle, sadly the taste felt short. Nero Pasta (Squid Ink Linguine, Tiger prawn, poached cherry tomato, white wine, olive oil, garlic, chili flake, basil, salmon caviar) – $16 Thus I would suggest them to invest in buzzers or assign table numbers, this way the staff would not have to yell out the names and get frustrated when customers aren’t coming to pick up the food. I supposed this process would be efficient if the restaurant was less crowded, but the calling out of names to signal order readiness can be a bit disruptive during peak hours. The order will be placed at the counter then you have to wait for your name to be called. The restaurant has a casual and cafeteria like vibe, but at the same time remains clean and presentable. The set up of the restaurant is quite strange, much like Nando’s except they don’t bring the food to you. Located near Via Vai, I pass by Tosto Quickfire, another Italian joint all the time and decided to give it a try with a friend. Location: 800 Bay Street, Unit 101, Toronto, ON M5S 3A9

Quickfire restaurant