Sitting at the bar with Cesar, this tapas restaurant was definitely a highlight of my visit to Toronto. While I stuck to wine to accompany my choices of tapas, Cesar looked to be an inventive and talented mixologist. My highlight: the jicama wraps, with creamed avocado, a touch of pico de gallo, and a hint of black pepper with the crunch of finely chopped jicama. The olives and almonds included a variety of olives with stones, while the almonds were dry roasted and salted. My third was the roasted Brussels sprouts, which included wedges of well cooked bacon, which was not indicated on the menu. I was then old that the fried artichokes would have been the choice toward keeping to a plant-based mean. The bar had a nice selection of brandy, offering a Troncas Reserva to cap a great evening.
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