CRUS­TACEAN NA­TION!

Chef Grant van Gameren and spe­cial guest, Mar­itime-born chef Ge­off Hop­good, sam­ple the city’s best lob­ster rolls

Richmond Hill Post - - Contents -

A WIN­NER SMOKED & CRACKED, 516 MT. PLEAS­ANT RD., $20 “This one tastes re­ally fresh,” says Hop­good, bit­ing into the roll. “There’s a good amount of lob­ster in it,” says van Gameren. Both en­joy the tar­ragon, but Hop­good finds the bun a bit heavy. “This is the purest form of the lob­ster roll with the best, purest-tast­ing lob­ster,” says van Gameren. Hop­good agrees: “It’s unan­i­mous.”

B Bang-on bun MU­SEUM TAV­ERN, 208 BLOOR ST. W., $19 “This is a clas­sic bun,” muses Hop­good. “I re­ally like the bun — it’s got that nice smell to it,” says van Gameren. Hop­good sug­gests up­ping the acid­ity: “Lemon would be re­ally nice.”

C Loads of lob­ster ROCK LOB­STER, 538 QUEEN ST. W., $14 Hop­good notes the home­made chips that ac­com­pany the roll. “There’s a nice quan­tity of lob­ster in there,” says van Gameren. Both would pre­fer a touch less pa­prika sea­son­ing to bet­ter show­case the lob­ster.

D Green onion good­ness JOHN & SONS OYS­TER HOUSE, 1 BAL­MORAL AVE., $21 “The lob­ster’s gotta be moist and rich,” says van Gameren. This lob­ster fill­ing is dot­ted with cel­ery and green onion. “It’s nice as an ac­cent,” he notes, though he ad­vises reel­ing in the green onion a bit.

E Non-tra­di­tional take THE CHASE FISH & OYS­TER, 10 TEM­PER­ANCE ST., $21 “It’s like a Wal­dorf lob­ster sand­wich,” says Hop­good. “I ad­mire the in­ge­nu­ity.” Van Gameren: “I like the fen­nel as­pect of it, and it’s a nice, rich, but­tery bun.” He does, how­ever, find that the wal­nuts mask the lob­ster flavour.

F Sweet fresh­ness ROD­NEY’S OYS­TER HOUSE, 469 KING ST. W., $23 Hop­good: “The lob­ster’s kinda sweet, which works with the tar­ragon.” Van Gameren finds the lob­ster “pretty fresh” but it could use a tad more mois­ture.

G Clubby crus­tacean THE SHORE CLUB,155 WELLING­TON ST. W., $20 “The av­o­cado and lob­ster with the ba­con — they’re nice to­gether,” says Hop­good. This club sammy take on the lob­ster roll im­presses van Gameren: “It’s def­i­nitely not for purists but … it’s pretty good!”

H East­ern au­then­tic­ity STARFISH, 100 ADE­LAIDE ST. E., $17 “For a mayo-based one, it’s a lit­tle bit more tra­di­tional,” notes Hop­good. Both chefs would pre­fer if the lob­ster were served in chunks, rather than shred­ded.

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CHEFS GE­OFF HOP­GOOD & GRANT VAN GAMEREN Hail­ing from the East Coast, Hop­good joins van Gameren as this month’s res­i­dent lob­ster roll afi­cionado. “I like clas­sic, but I like the ones soaked in but­ter,” Hop­good says. “I don’t want too much ex­tra jive.”

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