Cafeteria

The wedge of crispy iceberg lettuce was drizzled with a deliciously creamy ranch dressing that had bacon bits in it. For the most part, I thought the richer dressing contrasted pleasantly with the salad vegetables, like the cold iceberg lettuce and cherry tomatoes. However, the ranch did overpower the delicate licorice-like flavours of the pickled fennel; despite that, the fennel did add a delightful crunch to the salad alongside with the little croutons.

This salad was on the lighter side since cider vinaigrette was used instead of dressing. I assume Cafeteria used the common apple cider in their vinaigrette, which gave the salad an unusual tang. I especially liked the tasty crunches from the green apple slices and caramelized pecans. With the addition of aged Gouda, the salad also had a savoury component keeping the salad from being too sour.

Bistecca alla fiorentina is one of the hallmarks of Florentine cuisine in Tuscany, a T-bone steak seared on the char grill. Beautiful seared marks yet still pink inside, the steak was very tender and juicy. This huge and succulent steak was accompanied a rather tangy red sauce that kept the dish from being too heavy. The well-seasoned steak was served with fresh arugula and freshly shaved cheese, which was a great delight as well.

With the creamy addition of beaufort cheese, Cafeteria gave those starchy grains its chewy, velvety texture that it should have. The risotto was perfectly cooked; the rice maintained its shape, instead of getting all mushy. The earthy taste of the wild mushrooms married extremely well with the natural richness of the risotto. Other than being just artful garnishes, the grilled asparagus brought in flavours of charcoal and its own subtle sweetness. While asparagus are more tender than the other green variety, the interplay of textures was very pleasing.

Peanut butter, jelly and chocolate? Now, what more can one ask for in a pie? Needless to say, the peanut butter layer was rich with a hint of savoury and it was extra delicious with the thin chocolate coat on top. The berry jelly was sweet and a little tangy. The vanilla cream was light and airy. The classic PB and J was transformed into pie form in the most delectable way, and contained in a lovely graham cracker crust that complemented the filling perfectly.

The lemon pound cake was denser than I thought it would be. We thought that the lemon curd that surrounded the pound cake was more of a highlight than the cake. It was bursting with lemon flavour; it was almost like the lemon curd filling you would find in a lemon tart. Either way, the dessert was a success, featuring a variety of lemon tangs and poached cherries.

We both enjoyed everything we ordered at Cafeteria that night and it really was a rare case. Although the menu selection is not extensive, Cafeteria only presents their best and always ensures there is a choice of poultry, vegetarian, beef & pork. With daily menus and thoughtful creations, Cafeteria will be my place to go to for comfort food from now on.

Love,

Rachel