Bright, sunny weekends call for ice cream and family outings (or both).
Venturing up north is a semi-annual routine of ours, and this summer was no exception. The sole difference was that the aim of the weekend had shifted from our regular routine of relaxing indoors to increasing Vitamin D levels by taking advantage of the weather and getting active under the sun.
Venturing up north is a semi-annual routine of ours, and this summer was no exception. The sole difference was that the aim of the weekend had shifted from our regular routine of relaxing indoors to increasing Vitamin D levels by taking advantage of the weather and getting active under the sun.
Bags packed and activegear in tow, we set off.
Lunchtime approached quickly. While we pondered our options and debated whether to delve into unexplored regions, we subconsciously found ourselves nearing Allandale Waterfront. The Farmhouse came into view some thirty seconds later. It was a easy choice; we parked and headed inside.
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Extremely sunny with wafts of gentle breezes every now and then, the weather essentially screamed "patio-ready". One of the first customers to brave the stairs to the upper level of restaurant, we succeeded in securing a corner spot with an impeccable view of the waterfront as well as the steady flow of traffic below.
The meal commenced with ice water, an Arnold Palmer (lemonade and sweet tea), and a hybrid of Grapefruit Juice and Ginger Ale.
The meal commenced with ice water, an Arnold Palmer (lemonade and sweet tea), and a hybrid of Grapefruit Juice and Ginger Ale.
From our position in the restaurant, it didn't seem particularly busy. Admittedly, unoccupied tables on the upper patio had gradually filled up after we were seated, but this still did not justify the lengthy wait we endured for our lunch items.
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The single appetizer of the afternoon arrived first. The French Onion Soup, as proper as its outward appearance seemed, was heavily loaded with balsamic vinegar, almost to the point where no other flavours could be perceived. It was also found to be devoid of brine-soaked bread pieces and severely lacking in cheese.
By this time I was famished and left to slowly sip on my fizzy Grapefruit juice mixture until more substantial sources of sustenance made their way over.
Some ten minutes later, our sandwiches finally came into view. The Chicken Avocado Club was quite a sight to behold: lightly-charred chicken breast was sandwiched between layers of crispy bacon and mashed avocado, then held together with a toasted sesame burger bun. Feltis Farm Fries and a small, lidless jar of salad provided company. The Pulled Pork Sandwich assumed a similar format, but featured oodles of pulled pork slathered in barbeque sauce and apple slaw with a side of Roast Garlic Mash.
By this time I was famished and left to slowly sip on my fizzy Grapefruit juice mixture until more substantial sources of sustenance made their way over.
Some ten minutes later, our sandwiches finally came into view. The Chicken Avocado Club was quite a sight to behold: lightly-charred chicken breast was sandwiched between layers of crispy bacon and mashed avocado, then held together with a toasted sesame burger bun. Feltis Farm Fries and a small, lidless jar of salad provided company. The Pulled Pork Sandwich assumed a similar format, but featured oodles of pulled pork slathered in barbeque sauce and apple slaw with a side of Roast Garlic Mash.
Recall the saying "Don't judge a book by its cover"? Well, this phrase applies to a notable degree of veracity in this particular situation.
Distinctively different from its first impression, the Chicken Avocado Club was a depressing dish discovered to contain a tough portion of chicken breast, overly ripe, mushy avocado, and an overall lacklustre flavour profile
Distinctively different from its first impression, the Chicken Avocado Club was a depressing dish discovered to contain a tough portion of chicken breast, overly ripe, mushy avocado, and an overall lacklustre flavour profile
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The Pulled Pork Sandwich wasn't too far off either: the apple slaw resembled sharp shards of coleslaw drenched in salad dressing, while the white cheddar slice was observed to be dry and shrivelled up upon closer examination. Liko's stall at the Mississauga Waterfront Festival had restored my faith in pulled pork, but all it took was one blow from The Farmhouse's impossibly tough pork shreds to rewrite history. At least the salad and garlic mashed potatoes were acceptable though - I enjoyed that they hadn't completely omitted the skin of the red potatoes, as this produced a nice bit of texture.
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Moving onto the Salt n' Pepper Chicken Wings, we agreed that the dish was on the tiny side for an appetizer with only six pieces. Nonetheless, the fragrance being emitted from the crispy three-inch pieces was rather impressive. It was just a shame that this scent wasn't reflective of the flavours contained within. I actually turned down a taste of the wings after being informed of their inadequate seasoning and absence of meaty freshness.
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The location is prime and the view was spectacular, so it was genuinely unfortunate that the food did not live up to expectations. My last visit had been great, with the exception of that "latte", which left me wondering whether standards have simply changed since then.
Sufficiently fueled, we continued on our journey, only making a brief stop at McDonald's for $1 iced coffees before beginning the moving process into our residence for the weekend.
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At this point, I feel the need to clarify one major aptitude of mine, or rather, lack thereof. Among close friends, it's common knowledge that I, in fact, am unable to ride a bike.
However, this has changed as of June 24th, 2016.
However, this has changed as of June 24th, 2016.
HUZZAH! After two previous failed attempts at the nearby park, one golf ball-sized bruise on my shin, and snickers from the elderly group of friends gossiping while smoking on the benches, the unthinkable finally happened.
With the assistance of gradually sloping pathway, and under the guidance of my dear father, I succeeded in attaining my greatest goal of the summer!
To celebrate, and to pass time before dinner, a quick drop-in to the arcade was made, followed by a couple rounds of air hockey and billiards.
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Our party then ventured around the area, taking Google Maps' recommendation until it directed us in the direction of a dilapidated sushi restaurant. Turning back, we spotted a sign that read "Best Steak and Lobster in Town!". We had nothing to lose, and pulled into the parking lot without a second thought.
The interior was reminiscent of a diner from classic black-and-white films: coppery brown with ceiling beams lined with ornately decorated pots and bottles à la Old Curiosity Tea Shop-style. But in terms of cuisine, these two establishments could be likened to apples and oranges. Crock & Block was a timeless Canadian/American diner offering up comfort food from the 70s, much different from English afternoon tea fare.
Dim incandescent lighting above our heads, we slid into a somewhat uncluttered booth spot. The hanging lamps above cast harsh glare spots on the laminated tri-fold menu.
It was a simplistic rendition of a menu, with mostly text populating the dark-trimmed surfaces.
It was a simplistic rendition of a menu, with mostly text populating the dark-trimmed surfaces.
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We took some time to evaluate our entree options, all of which were described without the use of visuals and in a way prompted imagery. Not feeling particularly keen on a indulging in a heavy supper, I quietly requested the Crab & Shrimp Stuffed Mushroom Caps, earning a questioning look from our middle-aged server.
Upon our entry, it was observed that there was a small chalkboard mounted above one of the booths across the floor from us - "Strawberry Infused Pina Colada" it had read. Declared as a concoction of "blended white rum, fruit, and juices", I failed to see a reason why it wouldn't emerge as a tasty beverage.
Upon our entry, it was observed that there was a small chalkboard mounted above one of the booths across the floor from us - "Strawberry Infused Pina Colada" it had read. Declared as a concoction of "blended white rum, fruit, and juices", I failed to see a reason why it wouldn't emerge as a tasty beverage.
A Signature French Onion Soup, 6 oz. Steak and Lobster Combo, and three-course Prime Rib and Shrimp meal were the components of the remaining orders for our table.
Prior to the arrival of our mains, our stomachs were kept in stable condition with the delivery of bread. Yet this bread was unlike any other we had ever laid eyes on. Each roll had been individually baked (or possibly even steamed?) in stout white ramekins approximately two inches in depth. This never-before-witnessed method yielded adorable little bread rolls with a crisp, golden surface and moist, fluffy interior.
(Some yelpers had complained that the bread was "soggy", however I feel as if that outcome was likely a result of a user error - ie. exceedingly delayed consumption.) Eaten alone or slathered with butter, the mushroom-like piece of carby goodness was just the right amount of substance to last me until the next item.
(Some yelpers had complained that the bread was "soggy", however I feel as if that outcome was likely a result of a user error - ie. exceedingly delayed consumption.) Eaten alone or slathered with butter, the mushroom-like piece of carby goodness was just the right amount of substance to last me until the next item.
The Strawberry Infused Pina Colada arrived shortly afterwards, proving to be a glorious icy beverage that was mostly fruity with hits of rum every now and then. It was then succeeded by the restaurant's French Onion Soup and an appetizer of Stuffed Chicken Quesadilla.
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Given its popularity as a hearty starter, one can only fathom the limitless variations of French Onion Soup between eateries. The Farmhouse's version from our lunch earlier in the day was an outright flop. However, Crock & Block's rendition took us by complete surprise by being a total showstopper. From the glutinous cheese topping to the perfectly soaked bread chunks to the tasty, satisfying brine, there wasn't a single factor that proved lacking, except perhaps the streak that had been left unwiped along the side of the cup (excuse my OCD).
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The quesadillas were less of a stunner: though it was the ideal appetizer size, the extensive pouring of balsamic vinegar turned me off. It overpowered the rest of the dish, leaving even the bits of chicken enveloped within to adopt a salty-sour taste.
Crab & Shrimp Stuffed Mushroom Caps were served in a shallow escargot dish and garnished with a wedge of lemon. Five small mushroom tops were crammed into the silver dish and sprinkled with cheese and chewy bread crumbs. Overall, it was comprised of well-balanced flavours and textures; but neither lent a particularly cohesive appeal, especially considering that the crabby mixture would separate instantly upon being lifted.
Crab & Shrimp Stuffed Mushroom Caps were served in a shallow escargot dish and garnished with a wedge of lemon. Five small mushroom tops were crammed into the silver dish and sprinkled with cheese and chewy bread crumbs. Overall, it was comprised of well-balanced flavours and textures; but neither lent a particularly cohesive appeal, especially considering that the crabby mixture would separate instantly upon being lifted.
I hadn't had the opportunity of trying the lobster tail, shrimp, or prime rib, but was informed that each had been executed well. True to standard, the steak had indeed been cooked to a solid red-pink Medium Rare status. It was supple and ever-so-juicy - just like Baton Rouge in its better days but undoubtedly more economical.
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Dessert was a Strawberry Rhubarb Apple Crisp, which combined all the tartness of a rhubarb pie with the classic flavours of an apple crisp, further enhancing the combination with the addition of luscious, baked strawberries. Baked to a golden brown and topped with a heaping scoop of whipped cream, it surpassed any Swiss Chalet/Kelsey's creation by miles, and has thus forth earned a special spot in my heart.
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While munching, I had chanced upon an interesting review on Yelp that expressed great displeasure at Crock & Block's lack of renovation throughout the decade(s), claiming that the entire restaurant smelled of urine. I found this especially amusing, and was by no means put off by the hiarious declaration. Instead, I decided to drop by their restroom to test this theory.
Admittedly, the building was ancient, and one of the faucets did release water that smelled like urine. However, it was a bathroom after all and this only occurred with one of the older-looking faucets. Besides, hygeine was being maintained, and that was my only concern.
Admittedly, the building was ancient, and one of the faucets did release water that smelled like urine. However, it was a bathroom after all and this only occurred with one of the older-looking faucets. Besides, hygeine was being maintained, and that was my only concern.
Crock & Block exudes a positively homely vibe, and offers an affordable, high-quality selection in conjunction with a comfortable atmosphere. We personally found the experience to be more than satifactory, and exited utterly satisfied.
To continue reading about Adventures in Barrie Day 2, click HERE !
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