To some, the palm-sized mounds may constitute no more than a pre-seafood appetizer. Others may view the biscuits as a quintessential element of the Red Lobster dining experience. And personally, these warm, cheesy biscuits are symbols of nostalgia, reflective of the countless times my family had gathered at the restaurant for weekly dinners during my childhood. (Not all of these meals took place at the Florida-based franchise mind you.)
Having visited once prior, I was aware of the casual eatery's coordinates. That said, I hadn't realized the terrible annoyance that was to enter the plaza's parking area while traversing southbound on Hurontario.
Once parked, I entered the establishment to state my purpose. In response was downright disdain and boorish attitude: "Wait there." I was told, before the girl whipped away.
Three tables were occupied during peak lunch hour; it was a surprisingly high number given the restrictions of the red zone. Soon, my order was positioned onto the countertop, with my Ca Phe Sua Da sticky at the rim. I bobbed back to the parking lot, contemplating the safest method of transporting the lofty takeout tower home.
Furthering the repulsive experience was the sickeningly sweet Ca Phe Sua Da. Known for its potency and luscious flavour, this rendition of Vietnamese Iced Coffee fell short of whatever expectations had remained following sampling of the mains.
Ruffled feathers were eased with a refreshing can of Swing Bridge Blonde Ale from Manitoulin Brewing Co.
During this visit, we took to a steeply-priced pouch of Pistachio Cookies ($6.99 per bag!), Injeolmi Shaved Ice, Injeolmi Tiramisu, and a Dalgona Scone.
I was eager to dig into the Injeolmi Tiramisu immediately, though found the texture of the cake too rigid for enjoyment. It was nearly cheesecake-like, despite its fluffy appearance. I resorted to delaying its consumption in hopes of an airier texture, and was rewarded come suppertime. Smooth, creamy, nutty, and with the adequate amount of moisture, the cake was simply divine once "defrosted". I also appreciated that the surface dusting of injeolmi powder had been compressed such that particles did not vanish in the wind during its initial taste test outdoors.
Ingested in conjunction with a dark roast blend as part of ̶b̶r̶e̶a̶k̶f̶a̶s̶t̶ brunch, the caramelized topping was just a tad sugary for breakfast. On the other hand, the scone was absolutely scrumptious! Revisited at a later point in the day, it was discovered that the hardened dalgona topping wasn't as slick as originally believed to be; a bitter aftertaste indicated an excess of unreacted baking soda.
In past years, Light Up The Square had marked the commencement of festive winter activities, most notably the illumination of Celebration Square's own Christmas tree. This year's edition had shifted to being exclusively virtual, though unfortunately not real time. Its method of presentation was rather tacky with the overuse of digital devices and social media inception, but nonetheless more favourable than the potential assimilation of residents at the event space.