LOCO MOCO MA­NIA

Say aloha to Hawai­ian brunch.

Air Canada enRoute - - FOOD & DRINK / GASTRONOMIE -

Later, poke: Loco moco, a tow­er­ing com­bi­na­tion of rice, ham­burger patty and gravy, topped with an egg, is tak­ing your place at the ta­ble. In­vented in Hilo, Hawaii, in the 1940s, the dish re­mains a sta­ple in its home­town, and at Nori’s Saimin and Snacks, the teri beef loco is driz­zled with home­made teriyaki sauce for a sweet and tangy kick. Los An­ge­les’ An­i­mal adds foie gras and quail egg to spam and ham­burger for a meaty high-end break­fast. And at Bao Down in Van­cou­ver, with a beef patty, gar­lic fried rice and sunny side up egg, the rest is mush­room gravy.

AN­I­MAL LOS AN­GE­LES, ANIMALRESTAURANT.COM

BAO DOWN VAN­COU­VER, BAODOWN.NET

NORI’S SAIMIN AND SNACKS HILO ,HAWAII, NORISHILO.COM

As Air Canada’s Som­me­lier, Véronique Rivest, owner of Soif wine bar in Gatineau, Que­bec, has se­lected wines from across the world ex­clu­sively for Air Canada Sig­na­ture Class. À titre de som­melière d’Air Canada, Véronique Rivest, pro­prié­taire du bar à vin Soif, à Gatineau, au Québec, a sélec­tionné des vins du monde en­tier ex­clu­sive­ment pour la Classe Sig­na­ture Air Canada.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.