EATS
"People who love to eat are always the best people."
- Julia Child
Dreamland Cafe Review
By: Bella Crysler
This bright-pink spot in the heart of Little Italy has been on my list of “places to visit” ever since it first opened and this past week, after exams, I finally got the chance to go! I took my mom with me to scope the place out and we both loved it.
The restaurant has bright and happy decor complete with tropical-leaf wallpaper and fairy lights strung everywhere. When we sat down they had a playlist of Lorde songs going that contributed to an overall very relaxed and trendy atmosphere. The menu looks small when you first get a hold of it but we quickly realized that there were a TON of interesting and unique drink options as well as some delicious pasta choices and desserts to decide from. I chose a pear and ginger Italian soda while my mom got a cappuccino milkshake, both were amazing. For food we shared their famous “Mac ‘n’ a Mug” and both couldn’t believe how good it was. I can honestly say it was the best bowl, or mug I guess, of mac and cheese I have ever eaten. I initially thought it would be a snack sized serving but by the end I was pleasantly stuffed. I would highly recommend this spot if you are looking for a place to grab coffee or if you want to try the best mac and cheese possibly ever made. Dreamland cafe’s service was 10/10, I loved how the place was decorated, the food was amazing, and I had a great experience. If you are around Little Italy I suggest you stop by. The entire building is painted bright pink so you can’t miss it!
Check it out at: https://www.dreamlandcafe.ca
Zaks Cantina Review
By: Catherine Mcdonald
Zaks Cantina Review
By: Catherine Mcdonald
October Is For All Things Pumpkin
By: Bella Crysler
Most are familiar with Zak’s dinner , known to be a great spot for late night eats and amazing curly fries, but you may not be familiar with the cantina located right next door that serves their take on traditional Mexican food. The atmosphere is super fun and relaxed, making it a great spot for a quick bite with friends on a night out. The bright and extragravant decor definitely adds to this super fun vibe. They have also recently put up some extravagant Day of the Dead decorations for Halloween so I would recommend going to check it out within the next week to see it for yourself and enjoy a great meal in a uniquely spooky Halloween atmosphere.
Half of the restaurants seating is actually inside a large colorful bus which is a very unique and interesting touch that gives the restaurant character and separates even further from Zak’s diner.
Another aspect of the cantina that makes it uniquely its own is its great selection of mexican inspired food from enchiladas to classic Zak favorites like their burger but with a mexican twist.
They are also very accomodating to any dietary restrictions you might have. Like for me, I eat a vegan diet and they were very accomodating to me and made sure my food was served without animal.products when asked. There were also a lot of options to choose from and customize based on your taste. Some of my favorite vegan selections from Zak’s Cantina include the burrito bowl, which comes with a decent dollop of guac and delicious veggie peccadillo and the Cantina Veggie Burger which is filled with hot jalapeno peppers, guac,and refried beans giving their traditional veggie burger a spicy edge.
Overall, Zak’s cantina is a great spot to hangout with friends and have a fun and carefree time while enjoying some fantastic food and admiring some very eclectic decor unlike anything you’ve seen before in a restaurant.
Most are familiar with Zak’s dinner , known to be a great spot for late night eats and amazing curly fries, but you may not be familiar with the cantina located right next door that serves their take on traditional Mexican food. The atmosphere is super fun and relaxed, making it a great spot for a quick bite with friends on a night out. The bright and extragravant decor definitely adds to this super fun vibe. They have also recently put up some extravagant Day of the Dead decorations for Halloween so I would recommend going to check it out within the next week to see it for yourself and enjoy a great meal in a uniquely spooky Halloween atmosphere.
Half of the restaurants seating is actually inside a large colorful bus which is a very unique and interesting touch that gives the restaurant character and separates even further from Zak’s diner.
Another aspect of the cantina that makes it uniquely its own is its great selection of mexican inspired food from enchiladas to classic Zak favorites like their burger but with a mexican twist.
They are also very accomodating to any dietary restrictions you might have. Like for me, I eat a vegan diet and they were very accomodating to me and made sure my food was served without animal.products when asked. There were also a lot of options to choose from and customize based on your taste. Some of my favorite vegan selections from Zak’s Cantina include the burrito bowl, which comes with a decent dollop of guac and delicious veggie peccadillo and the Cantina Veggie Burger which is filled with hot jalapeno peppers, guac,and refried beans giving their traditional veggie burger a spicy edge.
Overall, Zak’s cantina is a great spot to hangout with friends and have a fun and carefree time while enjoying some fantastic food and admiring some very eclectic decor unlike anything you’ve seen before in a restaurant.
October Is For All Things Pumpkin
By: Bella Crysler
It is officially fall and that means breaking out your cozy clothes from the back of the closet, switching beach days for hiking, and the reappearance of all things pumpkin! Aside from your typical Pumpkin Spice Latte, (which I’m pretty excited to have on the menu again), there are tons of pumpkin recipes that you can try out to get into the fall spirit. Below are a few of my family’s favourite pumpkin meals and desserts: Thai Pumpkin Coconut Soup, Pumpkin Masala, and quite possibly the best dessert of all time… Pumpkin Pie!
It is officially fall and that means breaking out your cozy clothes from the back of the closet, switching beach days for hiking, and the reappearance of all things pumpkin! Aside from your typical Pumpkin Spice Latte, (which I’m pretty excited to have on the menu again), there are tons of pumpkin recipes that you can try out to get into the fall spirit. Below are a few of my family’s favourite pumpkin meals and desserts: Thai Pumpkin Coconut Soup, Pumpkin Masala, and quite possibly the best dessert of all time… Pumpkin Pie!
​
Thai Pumpkin Coconut Soup
Ingredients
4 cups stock (vegetarian or chicken)
1 796 ml can pureed pumpkin
1 14-ounce can coconut milk
1 bunch of fresh cilantro
Directions
-
Heat stock & pureed pumpkin
-
Simmer for 5 minutes
-
Add coconut milk and reduce heat. Be sure not to boil after the addition of the coconut milk as it will curdle
-
Add finely chopped cilantro to the soup or pulse the cilantro in the soup with a handheld blender
Pumpkin Masala
Ingredients
1kg pumpkin
â…“ teaspoon mustard seeds
â…“ teaspoon cumin seeds
1 teaspoon chili powder (for less spicy, cut down to half)
â…“ teaspoon turmeric powder
2 teaspoons coriander powder
4 tablespoons oil
Coriander leaves for optional garnish
Directions
-
Cut the pumpkin into 1” cubes, no need to skin them. This will make the end product mushy, if you want the pieces to be separate at the end then cut slightly bigger pieces.
-
Heat oil in a saucepan and when hot, add mustard seeds and after 2 - 3 seconds cumin seeds and after 3 - 4 seconds the diced pumpkin.
-
Toss this so it mixes then cover the lid and turn heat down to 3 and cook for 20 minutes, tossing one or two times while you wait.
-
Mix the chilli, turmeric and coriander powder in a cup with water so that it dissolves and becomes a liquid paste.
-
Turn the heat up high and this paste. Stir until they mix and turn down heat to 3 again.
-
Cook for another 5 minutes before adding a garnish and serving!
You can optionally serve this dish with naan or bread!
Pumpkin Pie
Ingredients
1 9-inch (23 cm) pie crust
1 - ¾ cups (425 mL0 pumpkin puree
1 cup (250 mL) packed brown sugar
¾ cup (175 mL) evaporated milk
2 eggs, beaten
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
Directions
In a bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt. Pour this into a pie shell and bake in bottom third of 425 degree F oven for 15 minutes. Reduce temperature to 350 degree F, bake for 30 minutes longer or until knife inserted in centre comes out clean. Let it cool, then enjoy!
​
Thai Pumpkin Coconut Soup
Ingredients
4 cups stock (vegetarian or chicken)
1 796 ml can pureed pumpkin
1 14-ounce can coconut milk
1 bunch of fresh cilantro
Directions
-
Heat stock & pureed pumpkin
-
Simmer for 5 minutes
-
Add coconut milk and reduce heat. Be sure not to boil after the addition of the coconut milk as it will curdle
-
Add finely chopped cilantro to the soup or pulse the cilantro in the soup with a handheld blender
Pumpkin Masala
Ingredients
1kg pumpkin
â…“ teaspoon mustard seeds
â…“ teaspoon cumin seeds
1 teaspoon chili powder (for less spicy, cut down to half)
â…“ teaspoon turmeric powder
2 teaspoons coriander powder
4 tablespoons oil
Coriander leaves for optional garnish
Directions
-
Cut the pumpkin into 1” cubes, no need to skin them. This will make the end product mushy, if you want the pieces to be separate at the end then cut slightly bigger pieces.
-
Heat oil in a saucepan and when hot, add mustard seeds and after 2 - 3 seconds cumin seeds and after 3 - 4 seconds the diced pumpkin.
-
Toss this so it mixes then cover the lid and turn heat down to 3 and cook for 20 minutes, tossing one or two times while you wait.
-
Mix the chilli, turmeric and coriander powder in a cup with water so that it dissolves and becomes a liquid paste.
-
Turn the heat up high and this paste. Stir until they mix and turn down heat to 3 again.
-
Cook for another 5 minutes before adding a garnish and serving!
You can optionally serve this dish with naan or bread!
Pumpkin Pie
Ingredients
1 9-inch (23 cm) pie crust
1 - ¾ cups (425 mL0 pumpkin puree
1 cup (250 mL) packed brown sugar
¾ cup (175 mL) evaporated milk
2 eggs, beaten
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
Directions
In a bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt. Pour this into a pie shell and bake in bottom third of 425 degree F oven for 15 minutes. Reduce temperature to 350 degree F, bake for 30 minutes longer or until knife inserted in centre comes out clean. Let it cool, then enjoy!