Check it out! It's my first blog post of 2013. I hope everybody had fantastic, joyous, safe and responsible new year celebrations. I certainly did. Some friends and I bought tickets to dinner and open bar private party at a great gastropub on Danforth Avenue (or the Danforth as we call it) called Factory Girl. Everybody had so much fun. The ticket got us each a delicious four course meal and champagne at midnight. Factory Girl usually specializes in Italian fare (along with some classic pub favourites). We enjoyed a mix of Italian and French style cuisine and each dish was superb. If you live in Toronto or ever get a chance to visit, you should check it out for a great sports pub experience with a sharp yet inviting atmosphere. Cool, classic rock sets the tone of the pub (I mean come on, they're named after a Rolling Stones song) with black and white portraits of classic rock and reggae legends on every wall. They are located at 193 Danforth Ave near the Broadview intersection and they can be reached at 647-352-2799. Take a look at their webpage to find out more:
Now let's get on with details of the food! Please excuse the various shots of booze in most of these pictures. I have NO idea how they got there.
Next we had a wholesome mixed green salad with red onion, fresh tomatoes, cucumber with a sweet, balsamic vinaigrette.
For the main course we were served black angus fillet mignon with a red wine, creamy gravy and a boneless, grain fed chicken breast in white wine, lemon and oregano. Served with panfried red fingerling potatoes and sautéed veg. This was a real show stopper. The chicken was so moist and had a light breading beneath a drizzle of that light and savoury sauce. The steak was gorgeous too.
Last, there was a spread of desserts waiting for us in the next room. They had velvety chocolate mousse, a variety of cheeses, fruits and tiramisu. (Fact, did you know that 'tiramisu' is Italian for "pick me up"?)
Preparing this entry has got me all hungry again. I hope you enjoyed this and do give Factory Girl a try if you ever get the opportunity.
Once again, wish you all the very best in the coming year. More of my own culinary stuff to come!
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