All posts by leahklein

As far back as I can remember, I would wake up from my nap time to the smell and sounds of something cooking in the kitchen. I would stumble out of my bed and slowly make my way to the kitchen. My mom would be there chopping, stirring, mixing, or washing. I would rub my eyes take a deep breath and eventually be awake enough to either taste something she was chopping or ask to help out.

Spring Lamb Roast (Recipe)

I have recently been reconnected with Australian Lamb.  For those of you who know me, you know I like to shop and eat local more often than not.  In fact, the other day I saw that some grass fed beef was on sale, but then I saw that it was from Australia and I didn’t give it another second because why would I buy grass fed beef from Australia when I can buy local beef.   

The thing about Australian lamb though is that it tastes different.  It has a little less earthiness and is so delicate and tender. I don’t buy only American wines.  I don’t buy American olive oil.  I also don’t buy meat that often so when I do buy it, I want meat that I love the taste of.  American lamb is very tasty and there are some great farms nearby for lamb.  On the other hand, Australian lamb has it’s own characteristic.  It is grass fed from start to finish and the environment it is raised in gives it it’s own flavour.  It all comes back to terroir.

I grew up on Australian lamb in Canada.  It was the best lamb available and my mom cooked lamb often because it was a favourite of hers and it was less expensive than other meat.

I was recently invited to a lamb dinner hosted by Australian Lamb, KO Pies and Harpoon brewery and fell in love with Australian lamb.  As a child, I didn’t appreciate lamb at all.  As an adult, I’ve discovered a new love for it especially because it gets me out of a chicken and beef rut. Australian lamb tastes a bit less gamey to me and it is incredibly tender. That is why I prefer it. I was recently sent a few samples of Australian lamb to play with in the kitchen: a leg of lamb and a rack of lamb. 

The first recipe I tried was a roast leg of lamb.

A roast is a beautiful thing.  It is dramatic and luxurious, yet it is one of the simplest pieces of meat to cook so long as you do it carefully. To be able to cook your roast to perfection, a thermometer is very helpful.  I used this recipe from The Kitchn as a guide, but I love the taste of mustard on lamb, so I modified the rub. Also, my lamb took quite a bit longer to come to temperature.

Additional ingredients needed:

  • 2 TBSP Dijon mustard
  • replace 3 sprigs of rosemary with:
    1 sprig of rosemary, 1 sprig of thyme, 1 sprig of oregano

After browning the meat in the broiler I let it cool for a bit. Then on each side of the roast, rub 1 TBSP of the Dijon mustard.  Chop the herbs finely and mix the herbs with a tsp of kosher salt and some pepper.  After rubbing the Dijon mustard on one side of the leg of lamb sprinkle the herbs and garlic onto the mustard and press it in.  Then flip the roast over and do the same on the other side. 

The best thing about serving a roast for dinner is having some leftovers.  Thin slices of roast leg of lamb are delectable for a sandwich.

Save the drippings from the roast, and you can make a gorgeous gravy for a lamb French dip.

Here are a few other delectable recipes that you can serve your family for a Passover Seder or Easter dinner: Garlic and Oregano Roast Boneless Leg of Australian Lamb, Rosemary and Lemon Australian Lamb Rack with mushrooms and spinach to the table. Australian lamb is available at most major grocery stores in Eastern New England, including Whole Foods Market, Stop & Shop, Costco, Wegmans and Shaw’s.

Women In Travel Summit (WITS15): A stroll through Harvard

This morning I got to be a tourist in my own city.  Here is a little photo tour of Harvard.  For more details about the history of Harvard check out our guide Casual Traveler’s post here.

Easter Treats: Shop Local for your Easter Basket

Here are just a few of my favourite spots to shop for Easter sweets and treats.

Let’s start with Boston’s oldest chocolatier Phillips Candy House.  I recently sampled their chocolate dipped peeps and even though I’m not a Peep person, I loved the taste.  Each row of Peeps is dipped in a  different type of chocolate.  There are Peeps in a snow bank (white chocolate), Peeps in a puddle (milk chocolate), and Peeps in the mud (dark chocolate).  They also have some really creative chocolate eggs.  The rocky road fudge egg is nestled in “grass” and is a walnut marshmallow fudge coated in a thin layer of chocolate.

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Phillips Candy House has everything from treat filled Easter baskets to little bunny boxes made out of chocolate filled and filled with Easter candy.  You can place an order online or call 800.722.0905.  If you live locally, and have children ages 4 to 8 then don’t miss Phillips Candy House’s annual Easter egg hunt, which is this Saturday, March 28th at 11:00 a.m. sharp.

For the Anglophile then the only place to go for Easter treats is Cardullo’s in Harvard Square. They have all the Cadbury’s classics to fill your Easter basket with or you can buy the Easter themed sweets. Cardullo’s sells some items online, but you just have to pop in for the full experience.

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The best chocolate in town for the true chocolate lover and connoisseur is definitely EHChocolatier. This year they have upped their Easter game with everything from bunny pops, and chocolate bunnies to speckled eggs and their famous bonbons (with an Easter theme).  EHChocolatier orders must be placed online (or can be found at select stores like Formaggio Kitchen or Patisserie on Newbury).

If you’re celebrating Pasqua and you want a taste of Italy for Easter then a road trip to Salem, NH is a must.  Tuscan Market has everything that you don’t feel like making yourself for the Easter feast, plus the ingredients you’ll want to cook with.  I can’t say for sure, but I would bet the also have the largest Easter egg around.

These treats at Sofra caught my eye.  They are the perfect option for the grown ups and children who are looking for something new and exciting.  The colors, textures and flavours will take you on a journey, while still keeping within the Easter theme.

 (More about Easter: try decorating eggs like this.)

Spring Eggs: Passover or Easter The Chicken Doesn’t Care

Eggs are a symbolic part of both Passover and Easter.  As a lover of anything crafty and fun, of course I had to adopt the practice of decorating eggs.  I can do without the bunny (that’s just totally confusing- I mean where does a bunny even get eggs?) I can skip all the sugar too since I didn’t grow up with it I don’t miss it. and, I may have gotten extremely ill at my first Easter party. But, decorating eggs is right up my alley.

We start our Seder with hard boiled eggs and everybody relishes them, but that’s only because we’re all starving and the actual meal still seems hours and three glasses of wine away.  Aside from that, we’re not huge hard boiled egg fans.  On the other hand, we love a good family breakfast with scrambled eggs, sunny sides up, the occasional egg in a hole, or our beloved crêpes. So, for a quick easy egg decorating project I used raw eggs that we can always cook later. These are not for an Easter egg hunt of course. These eggs are more for decoration and for the fun of the activity. They also make a cute display on the counter for whoever gets to work the egg station in the morning.

This activity used:

  •  White eggs 
  • Temporary tattoos 
  • A paper towel
  • Some water

I bought the tattoos at Target and the eggs too.   

The trick is to cut the tattoos out fairly close to the edge of the design. Take the clear plastic layer off the tattoo. Have a very wet paper towel ready. Place the slightly tacky side of the tattoo onto the egg and soak the back of the tattoo paper until the tattoo releases onto the egg. Carefully peek to see if the tattoo has completely transferred onto the egg.    

  

 

I recommend using fairly small tattoos so that one side of the egg stays unadorned.  That way when you crack the egg to cook with, the egg itself is not contaminated in any way by the tattoo which is surely not food safe.

Take Two: Massachusetts Restaurant Association & Local Chefs Support No Kid Hungry

This winter the skies were perhaps angry that they didn’t get a VIP invite to the Massachusetts Restaurant Association and Harpoon Brewery:  The Holiday Hangover to End Childhood Hunger Industry Night which was supposed to be on January 26, 2015 from 7:-00 – 10:00 p.m.  Now that the snow has melted and the sun is taking over up in the sky, There’s a new party in town:

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It is not often that you can get to a few of your favourite or “must try” restaurants all in one week, or one month (let’s be realistic), so to have all these fabulous chefs in one night while hanging with the “big dogs” of the Massachusetts Restaurant community all for a good cause is a treat.  The Holiday Hangover to End Childhood Hunger Industry Night will have you dining on plates (well not actual plates but the delectable things you put on plates) from Boston chefs including Nick Dixon (Loco Taqueria & Oyster BarLincoln Tavern & Restaurant), Chris Anderson (Clover), Ryan Marcoux (Boston Chops), Michael Leviton (Area Four, A4 Pizza, and Lumière), Andy Husbands (Tremont 647)Jay Murray (Grill 23), Mike Zentner (Gaslight), Rodney Murillo (Davio’s), Jen Ziskin (La Morra), Tyler Kinnett (Harvest), and Nick Calias (Colonnade Hotel) will serve bites paired or prepared with one of Harpoon Brewery’s acclaimed craft brews. The evening’s paired pours will include seasonal and special releases like the Long Thaw White IPA and the 100 Barrel Series #53 Braggot Rights.

Net proceeds will benefit No Kid Hungry, which is ending childhood hunger in America by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget.

#BOSnow Hangover will be held Monday, March 30th from 7 p.m. to 10 p.m. Tickets are $40 for us regular folks and $30 for the restaurant industry crowd and can be purchased here. Net proceeds will benefit No Kid Hungry, which is ending childhood hunger in America by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. 

Harpoon Brewery
306 Northern Avenue

Boston, MA 02210

Episodes with Mr. B: Boston Ballet’s Shades of Sound

Boston Ballet Principal, Dusty Button in motion.
Boston Ballet Principal, Dusty Button in motion.

Boston Ballet’s Shades of Sound, as I mentioned in my previous post, is a three course meal.  For me, watching Episodes, was like biting into something familiar but then not quite understanding what it was. Episodes was choreographed by George Balanchine (Mr. B) and premiered in May of 1959 with the New York City Ballet. Episodes is made up of four pieces. For, Symphony, Opus 21, Concerto, Opus 24, and Ricercata in Six Voices from Bach’s “Musical Offering”, the dancers are in a sort of “ballet school” uniform of theatrical pink tights, black tank style leotards and a ballet belt. Then there is an incongruous piece entitled Five Pieces, Opus 10, where principals Dusty Button and Lasha Khozashvili are still in black and white but seemed more in costume with a little bling and shiny lycra costumes.

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Balanchine’s Episodes danced by Boston Ballet in their Shades of Sound program: (left to right) Diana Albrecht, Junxiaong Zhao, Dawn Atkins, Matthew Slattery, Principal Whitney Jensen, Soloist Bradley Schlagheck, Lauren Herfindahl and Patrick Yocum.

I moved to New York (north of the city), from Canada, a little less than a decade after Balanchine passed away. Of course I knew of Balanchine, but I didn’t really know the force that was Balanchine until I moved to New York.  Going from watching my beloved National Ballet of Canada to now seeing New York City Ballet, I was introduced to a whole new vision; Balanchine’s vision. In high school, I had Allegra Kent as a ballet teacher and it was in her classes that I learned so much more about the dance and world of Mr. B.  Episodes took me through time and space and I felt like I was walking by a studio where Balanchine was teaching.  I could see repetition, corrections, and dancers marking enchainments in the piece.  For Balanchine, Episodes was about putting music into motion and painting a picture of this music that George Balanchine fell in love with: the orchestral works from Anton von Webern.

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Boston Ballet’s Diana Albrecht, Juxiong Zhoa, Dawn Atkins and Mathewy Slattery in Episodes.

It is true that in fact all three of the pieces in Shades of Sound have music that is not just danced to, but rather woven completely into each piece almost as an invisible corps de ballet performing on stage.  Just as an old painting is not only enjoyed for it’s beauty but it’s historical context that it shares, because Balanchine’s movement is so stylized, I think that is why for me it felt like a study of Balanchine.  The flexed feet reminded me of dancers marking movement in class.  I felt like if I were walking by the School of American Ballet (SAB) every day for a year, I would see little snippets of the class. Episodes felt like a time-lapse video of these moments.  Principal Whitney Jensen’s dancing glows.  She seems to have a spotlight on her and she brings a lightness and beauty to even the deepest penchée and partner work.  The men in Episodes also show a precision and strength in their partnering making each move seem effortless.  One of the dancers that really caught my eye for the first time is corps dancer Lauren Herfindahl.  Herfindahl had beautiful lines and I found her drawing my attention away from center stage to her dancing throughout Symphony, Opus 21.

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Principals Dusty Button and Lasha Khozashvili were in the second piece of Episodes, and somehow we went from strolling by SAB to some sort of jewelry or bank heist from Ocean’s 11. I suppose perhaps it’s what Balanchine saw in the music.  There is a sneakiness and urgency that comes out in Five Pieces, Opus 10.  Button and Khozashvili were not overshadowed by the drama in the music but rather rose to the occasion.  The duet had drama and humor and the partnering was flawless.

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In Concerto, Opus 21 Principals Lia Cirio and Paulo Arrais were definitely the stars of this dance that began as a duo and ended with six dancers dancing as one. Cirio transforms herself so much in each piece she actually seemed to become a foot taller to match the iconic, tall Balanchine dancer.

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Ricercata in Six Voices from Bach’s “Musical Offering” reminds me of when ballet class goes to the center.  The elegant taller dancers in the corps are a perfect match for Balanchine’s choreography and Principals Ashley Ellis and Eris Nezha keep the simple narrative of the music moving forward floating in and out of the corps movement.

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Shades of Sound opened at the Boston Opera House on Thursday March, 19th and will run through Sunday, March 29th. Special performances include a Pre-Curtain Talk on Saturday, March 21st prior to the 7:30 performance and a Post-Performance chat with Mikko Nissinen on Thursday, March 26th after the 7:30 performance. Tickets start at $29.  For more information, visit www.bostonballet.org or call 617-695-6955. For special seat upgrades, preview video clips and other treats visit Boston Ballet on Facebook.

Shades of Sound: Boston Ballet Explores Shape, Light, Sound & Form in Chroma

DSC_3945Ballet companies, just like museum curators, symphonies, opera companies, put together a menu of sorts for their seasons.  They offer familiar favorites, seasonal treats, and, like most contemporary chefs, try to give their diners a taste of something new, exciting and different.  Shades of Sound is an interesting program.  For me, Chroma is the amuse bouche that you wish you could extend into a 12 course tasting menu.  This one, bite is seemingly simple but you can’t get enough of it and you want it for every course.  Episodes, was a bit of a mixed composed plate for me.  There were a few familiar tastes, and then some things that didn’t quite fit on my plate and left me confused.  Black Cake for dessert was a naughty indulgence that was a tad too sweet and perhaps a bit dated.  But, somehow I still managed to lick the plate clean and laughed right along with the audience around me.  Each of the three pieces were completely new to me.  I feel head over heels in love with Chroma so I’m going to start there.

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So far, this performance from Boston Ballet was one of the most flawless I have seen on opening night. I was invited to see Shades of Sound by the Boston Ballet and it was wonderful to see now Principal John Lam back on stage after 8 months of leave.  Principal Jeffrey Cirio has an energy and dynamic that is hard to match. He is both a technician and a performer who fills the stage with his élan and connects with the audience with his personality.  Part of the beauty of Chroma (and bear with me there are many parts) is seeing the men dance together as trios and duos.  In a sense, there are no supporting role or corps, the fluidity of the choreography and varying roles highlights all those who step up to the plate.  Like Cirio, John Lam is a beautiful dancer but his dancing also has a different kind of breath and soulfulness that is his own.  Soloist Isaac Akiba holds his own both technically and expressively matching, supporting and partnering his counterparts.

Boston Ballet Principals Jeffrey Cirio and John Lam in Chroma.
Boston Ballet Principals Jeffrey Cirio and John Lam in Chroma.

When I go to the ballet and the program is contemporary or more abstract, I like to read as little as possible and just experience what I see before I compare notes with the choreographers intentions.  Chroma is a piece that was Choreographed by Wayne McGregor for The Royal Ballet and it premiered in London at The Royal Opera House in November of 2006.  What I love about Chroma is that whereas a more classical storytelling ballet is poetry in motion, Chroma is geometry in motion.  There are all these plays on angles and movement in and out of space.  There are connections and disconnects and a measured building of energy throughout. Unlike some contemporary pieces that play with space and movement to such a degree, Chroma told me a greater story about relationships and connections.

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Boston Ballet Principals Paulo Arrais and Whitney Jensen in Chroma.

Whitney Jenson is exquisite and Paulo Arrais seamlessly moves in and out of extremely difficult partnering with grace and precision.  The pair create stunning forms together defying gravity and walking through the space time continuum as if just strolling casually through Boston Common.  In fact Chroma has moments of stillness and walking that enhance the piece just as much as some of the sophisticated partnering. The contrast of still, standing figures and a joyful chaos of motion is a nice reflection on our lives in general.

Chroma cast: Isaac Akiba, Paula Arrais, Kathleen Breen Combes, Jeffrey Cirio, Lia Cirio, Whitney Jensen, Lasha Khozashvili, Misa Kuranaga, John Lam, and Bradley Schlagheck
Chroma cast: Isaac Akiba, Paula Arrais, Kathleen Breen Combes, Jeffrey Cirio, Lia Cirio, Whitney Jensen, Lasha Khozashvili, Misa Kuranaga, John Lam, and Bradley Schlagheck

Chroma seems to progress from geometry in motion to something a bit more animal like then slowly becoming human. The lines and shapes come alive.  Principal Kathleen Breen Combes and Soloist Bradley Schlagheck are a beautiful partnership. The lifts are almost elastic with Breen Combes unfurling and exploding across the stage supported and then recoiling back to Schlagheck again.

Principals Kathleen Breen Combes and Bradley Schlagheck begin Chroma entangled.

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Principal Lia Cirio has an incredible ability to transform herself into a completely different dancer in each piece she performs.  This duet between Cirio and Lasha Khozashvili takes Chroma from shapes to living beings and emotion begins to be evoked.  Lia Cirio and Lasha Khozashvili’s dancing washes over you and drags you into the emotional part of the dance from the very first movement they perform.

Principals Lia Cirio and
Principals Lia Cirio and Lasha Khozashvili in Boston Ballet’s Chroma

As Chroma progresses relationships seem to form and the space is filled with shifting duos and trios interacting. Chroma concludes with a sense of community the entire cast moving together going beyond just simple connecting and disconnecting.  This human connection is added in and then the curtain drops.  Chroma was met with a huge standing ovation and it is a piece that I will count down the days until I see again.  The simple, clean set and costumes become more than what they first seem: a white square cut out on stage (or is it a black square present on stage) and squares of not much more than white cloth on the dancers.  The set and shades of the costumes change dynamics, color and intensity throughout the piece just as much as the movement itself. Just like some of the most memorable dishes I have tasted, I will crave Chroma for all that it had to offer.

Chroma dancers:
Chroma dancers: (front left) Principals Paulo Arrais & Misa Kuranaga, (hidden in the back), Soloist Isaac Akiba & Principal John Lam, (back) Principals Whitney Jensen & Lasha Khozashvili, (front middle) Principals Jeffrey Cirio & Kathleen Breen Combes, (front right) Principal Lia Cirio and Soloist Bradley Schalgheck.

Shades of Sound opened at the Boston Opera House on Thursday March, 19th and will run through Sunday, March 29th. Special performances include a Pre-Curtain Talk on Saturday, March 21st prior to the 7:30 performance and a Post-Performance chat with Mikko Nissinen on Thursday, March 26th after the 7:30 performance. Tickets start at $29.  For more information, visit www.bostonballet.org or call 617-695-6955. For special seat upgrades, preview video clips and other treats visit Boston Ballet on Facebook.

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Dining Al Fresco Now: Battery Wharf’s Aragosta Bar & Bistro


DSC_3833You don’t have to wait for the warm breezes of summer to dine al fresco.  Battery Wharf Hotel has a wonderful location nestled between the water and Boston’s North End.  Their swanky Aragosta Bar is a wonderful place to go for date night or a cocktail, but even more fun is snuggling under a blanket by the fire pit for a little dinner or after dinner treat outdoors.

We recently went as a family for a Friday night out on the town.  We were invited guests of the Battery Wharf Hotel out to enjoy a little early spring dining by the fire pits.  The staff were extremely nice and as we enjoyed our fireside fondue, couples were seated at neighboring tables to enjoy a cocktail around their own fire pits. Aragosta Bar and Bistro was hopping with young couples, business men and women, a mix of a Friday night crowd.

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Dan chose a beer and I had a seasonal Whiskey warmer, which was a whiskey spiked tea served warm. It was just the thing to enjoy by the fire.  The children loved the novelty of couches and blankets at a restaurant and of course were anticipating the grand finale: s’mores on the fire.

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We gave the children dinner at home so that we could go out a little later after Dan got home from work and they wouldn’t be too cranky and hungry.  If your family dines later or you get there a bit earlier, there is a large children’s menu with all the classics: macaroni and cheese, chicken fingers, peanut butter and jelly and more.
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Here is my Whiskey warmer glowing from the light of the fire behind it.  The hotel provides warm blankets and there are heat lamps around each seating area.  On a windy day, you may need a few extra blankets but the waitstaff is happy to bring them as needed.

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The cheese fondue comes with a wonderful assortment of treats from broccolini, carrots and butternut squash to dried fruit and blueberry sausage, hot peppers and salumi. DSC_3844 DSC_3849

In addition to fondue, my non-dairy dining husband enjoyed a large bowl of soup and this gorgeous charcuterie plate.  Charcuterie plates can be a choice of 3 or 5 cured meats off the menu and is served with dried fruits, nuts, mustard and ciabatta. The artisanal salumi includes a choice of venison sausage and wild boar prosciutto. The fondue is a Vermont cheddar cheese fondue made with hard apple cider, which results in a creamy, smooth, slightly sweet, but still earthy dip.

DSC_3855 DSC_3866For dessert, we had to go for the s’mores.  I loved the sliced bananas to cut the sweetness of the chocolate and marshmallows. Isabelle was in heaven with the peanut butter cups.  Henry went classic with the marshmallow, chocolate and graham cracker.  
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Fondue and s’mores at the Battery Wharf Hotel patio fire pits is a great way to start the weekend or perhaps begin the week on a Sunday evening.  The Firepits at Battery Wharf Hotel are open seven days a week with seatings at 5:00 p.m.7:00 p.m. and 9:00 p.m. Reservations recommended, please call 617-994-9000.

Corned Beef & Cabbage: Just Add Cooking & Moody’s Deli

If you haven’t been to Moody’s Deli yet you are missing out.  I certainly haven’t been recently enough and I know there is a lot of excitement over in Waltham as Moody’s expands to include The Back Room.  In addition to providing the area with some of the best charcuterie around, Joshua Smith is expanding his footprint in Waltham and has partnered with Just Add Cooking for Saint Patrick’s Day and more. 

If you’re like me you’re in a state of stupor standing with one foot in a giant melted snow puddle your gaze stuck on a mountain of greying snow, and you are trying to figure out what time it is exactly and whether or not you remembered to change your wristwatch.  Last year this time I was corning my own beef.  This year, the fridge is bare and the corned beef will have to be outsourced. 

In addition to thinking about the holidays to come, especially Passover in our house, which we host, I’m juggling one ball too many. Every day work, extra-curricular activities and trying to plan summer programs, complete applications, and getting all the right paper work, etc. is making it so that planning dinner is the straw that’s breaking this camel’s back.  

I have the opportunity to try out Just Add Cooking and I’m truly impressed already with the ease of signing up and using the website.  Even more impressive is that they are partnering with Joshua Smith of, New England Charcuterie and Moody’s.  Each meal should take about 30 minutes to make which is just perfect for our schedule these days. 

If you want to try, Joshua Smith’s corned beef and cabbage recipe, head over to Just Add Cooking and check it out.  If you’re feeling swamped, try out the service.  You can order the ingredients for meals for 2 people or 4 people.  Smith also shares recipes for Bangers and Mash (I ordered that one too) and Choucroute Garnie.  

What am I going to do with this extra free time?  Head to the liquor store of course and figure out which beers and wines I can pair with my meals to get me through the week.

Snow Birds & Tequila Flights: Escape to Olé

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Even though the sun is shining and it feels warm on our faces, just about this time of year, we might all like to imagine jetting off to somewhere that allows you to step outside without an extra 10 lbs (that’s not even including all that carbo-loading we’re doing to hibernate) of boots and coats and muffs and hats. The truth is, we’re not all snowbirds and winter is here to stay for at least the next few months. On the other hand, there are some great ways to escape winter. One of my recommendations, is a night out at Olé.IMG_3383

Olé is in Inman Square in Cambridge and is like stepping into a little piece of Mexico. In fact, I’ve been told that the President of Mexico tries to stop in for a meal if he’s in town. The space is cozy and inviting. You feel warmer even before the chill disappears from your cheeks. The bar is a large wrap around bar to the right of the entrance and on the left is a cozy dining area. For larger groups or a special event, there is a wonderful back room as well.

What I recommend, is that you grab a friend, someone you’ve been meaning to catch up with, or your much neglected significant other, and park yourselves on a couple of seats at the bar. If you drink Tequila, or even if you think you don’t, talk to the bartender about Tequila. Taste a few different ones you will be surprised. On a recent blogger dinner, Kim from Kim World and myself were invited to try Olé. As guests, we were treated to dinner, but as always, all opinions are my own. I have been a fan of Olé for a long time, but since kids have only been a few time and have instead enjoyed the convenience of Olécito especially since my one picky eater will not eat much more on the menu than a few tortilla chips.

Unlike your favourite burrito bar or Tex Mex restaurant, Olé has flavours you won’t find anywhere else nearby. The corn tortillas they make themselves are supple and slightly elastic (exactly how you want them – trust me). The sauces are refined, but like something that a Mexican Abuela might have simmering on the stove all day.

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Fresh corn tortillas.
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The masa is ground for the corn tortillas. They are perfect and totally addictive.

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