An efficient source of fuel in the form of complex carbohydrates and fibre, there really isn't anything about the fruit that one can complain about - except, of course, the fact that it can bruise easily if simply tossed into a bag.
While your favourite animal may be a furball of a Tabby or a cuddly little Malteser, mine is a primate, and an adorable one at that!
After years of scouring Pinterest, the concept of blitzing up frozen bananas to produce a quick and easy, "guilt-free" mixture of ice cream-like smoothness was nothing new to me. I have even dabbled in this technique myself, though can't quite conclude that I've had much success in creating a dessert of satisfaction to me. (The ever-popular avocado chocolate mousse wasn't a winner either...)
Sampling of their six soft serve flavours was permitted - encouraged even - so I opted to try Minty Chocolate and Rosey Pistachio. The former was extremely smooth and chocolatey, though a tad lacking in mint flavour; the latter was bit more nutty than I would have liked, but then again, I'm not the biggest fan of pistachio. Both had an interesting consistency incapable of being accurately described other than a firm gelato; it wasn't melty though, and that was a characteristic that I appreciated ever so dearly.
"100% Vegan, 200% Yummy" is their slogan, which might I add, is exceedingly accurate. Had I not entered the premises fully aware that the dessert house solely utilized plant-based ingredients, I don't think I would have been able to decipher the difference between the Nanapop and a regular (ie. dairy-/cream-based) popsicle. Maintaining the same smoothness and depth of chocolatey flavour as their soft serve, the only difference was that it was undeniably firmer than your standard ice cream popsicle. That isn't a problem for me though, since I detest runny formulas anyway.
There are essentially no flaws to Nanashake, except for the location. Many reviewers had expressed difficulty in finding the stop "at the back of a new condo". Even with the assistance of Google Maps, I must admit that it wasn't the easiest to maneuver to the entrance during rush hour.
The store is indeed somewhat hidden, facing the west side of the LCBO building at Yonge and Sheppard. Parking is relatively close by, but it's far from being free. Depending on the hour at which you decide to stop by, the parking fee will range from a $4 flat rate to $5 per half hour - not the most economical soft serve trip if you ask me.
The single bathroom stall directly across from Nanashake was locked, meaning that the only other solution to maintaining hygiene was to take the elevator to the third floor, where there were more bathrooms. This didn't solve the problem either, as toilet paper was nowhere to be spotted in any of the stalls. This left us with no other option than to trek to McDonald's, or simply head home. All in all, the situation wouldn't have been nearly as dire if the building was more populated, and if custodians were present to solve customer requests. As of the current situation, I don't believe that there is anything else holding back Nanashake's dominance in the North York food scene otherwise.
View the full album HERE !
While I did not personally try the Surf & Turf, it was observed that the steak had been cooked to a Medium instead of Medium Rare. It didn't appear particularly tender, though I had been informed that its taste was more favourable than portrayed by its seemingly dry surface. From the information I was able to gather, it wasn't extraordinary, but decent enough to justify its price tag.
Admittedly, I was surprised that the Creme Brulee managed to impress me as much as it did. The layer of caramelized sugar was of ideal proportions to the remainder of the ramekin's contents; the custard itself was sweet and silky smooth, but devoid of the richness found in many other restaurants. There were bite-sized pieces of lobster towards the bottom of ramekin; they provided an unexpected twist to the dessert.
Presentation, on the other hand, was still lacking: strawberry slices should have been placed with the seeded side up and any streaks of custard should have been cleaned off prior to blow-torching.
Dinner lasted approximately three hours, with at most one hour used for the actual dining process and the remainder resulting of poor organization and lack of experience in dealing with an evening rush.