Tuesday, December 22, 2009
Friday, December 18, 2009
It's that time of year again, and the sweets are starting to pour in. It happens at every workplace around Christmas time and this year is no exception. One of my co-workers whipped up this batch of goodies and I have to say that I ate a good portion of what was supposed to be shared with the rest of the office.
Tuesday, December 15, 2009
Thursday, December 10, 2009
nton's - famous for their unusually large portions, and as a result, a proportionately long line up every single night, regardless of weather. I can attest to this because I once waited 2 hours in the snow.
This is an example of a short line up, which only extended as far as the restaraunt windows. Often times it extends right past the next shop. The issue has been addressed with the management, and suggestions have been made to expand the restaraunt, but they seem quite content to keep it the current cozy size. A good time to avoid the line up is right before 6PM, when parking just becomes permitted on Hastings.The complimentary bread, to hold your hunger at bay. It's nothing fancy, it's not freshly baked (in fact, it's a little cold - as if right out of the fridge), but it tastes good and comes with a little packet of whipped butter.This is the Tondi Don Vincenzo - It's stuffed with romano cheese and garlic, served in a rich, creamy, garlic parsley sauce - it's awesome.
This is an example of what normal people can generally consume. I ate about 1/3 of it and I was very uncomfortable.....happy, but uncomfortable. It's not often you see customers walk out of the restaraunt without a container. Another one of my favourites is Fusilli de State - it's an avacado cream sauce with shrimp. I will have to go there soon so I can take some pictures of it....the things I do for this blog. Anthon's leftovers are generally food for about another two meals and still tastes good.