Eggplant Tapas Restaurants in Thunder Bay
The best places in Thunder Bay to eat Eggplant Tapas. Our interactive map features all restaurants around Thunder Bay who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Eggplant Tapas or dine out.
4.7
Menu
Online table booking
4.7
Menu
Online table booking
City: Thunder Bay, Thunder Bay, 202 Red River Rd, P7B1A4, Canada
Waitstaff, Full Bar, Local cuisine, Large groups
4.3
Menu
Online table booking
4.3
Menu
Online table booking
City: Thunder Bay, 1047 Dawson Road, Thunder Bay, P7B 1K7, Canada, P7B1K7
Accepts Mastercard, Wheelchair Accessible, Special occasions, Gluten Free Options
4.5
Menu
4.5
Menu
City: Thunder Bay, Thunder Bay, 252 Algoma St S, P7B3C2, Canada
"Upon entering Uptown Cut, the relaxed and comforting atmosphere was immediately apparent: plenty of natural light, local art, and a spacious feel in spite of the small size of the restaurant. The server was soft spoken (not to be confused with quiet), conversational, and very approachable. He was light-hearted and humorous, and he adamantly requested honest feedback for the chef to improve any experimental dishes we had on the menu that evening. My wife and I tried the custom ten course menu, and the chef was extremely accommodating with my wife’s many allergenic restrictions – never removing, only substituting or once even spontaneously creating an entirely new dish to suit her needs. Each of the dishes were variegated and well planned. The portion sizes even left me feeling more than satisfied – unlike most fine-dining experiences, which provide an elegant snack more than a well-deserved meal. There was even extreme proficiency between the kitchen and serving staff, for the wait time between each course was minimal, and the details of the meal (and their inspiration) were all conveyed concisely by the servers. It was a comfortable, delicate, and extremely worth-while dining experience.The first dish we were given was not part of the ten courses; rather, it was a palate cleanser to have between dishes. It was a small bowl of lima beans in a slightly sour acidic dressing, which also contained fresh, raw garlic slivers and finely chopped red peppers. This gave a slight spiciness to the dressing, which was very pleasant. Unfortunately, the waiter forgot to tell us this dish was a palate cleanser, so we devoured all of the beans before the first course was brought to us. I am only aware that it was a palate cleanser because we overheard him explain this to the couple beside us, who also ordered the tasting menu and had arrived twenty minutes later. Very forgivable mistake, though it would have been nice to know.Within minutes our first course was brought to us – the promptness of the service was impeccable and consistent all evening (including frequent water re-fills). The dish was a salad served on a stone plucked from Lake Superior, near where the chef grew up. We thought this was a rather delightful way to lift the meal’s presentation, as well as its homely feel. The salad itself was surprisingly complex: the initial bite provided a warmth on the palate, followed by a hit of spice. The spice was comingled with a slight sour taste from the dressing; the two sensations worked together very well. The salad also had some small orange slices, which gave a little sweetness on the odd bite, which paired pleasantly with the bitterness of the arugula and other mixed greens: very satisfying. The salad was topped with a piece of breaded calamari; the squid was extremely tender and cooked perfectly.The second course was a house mozzarella, triple breaded and deep fried, floating on a bed of simple tomato sauce and topped with a stainglass basil leaf. The sauce was generously and evenly sprinkled with parmesan, and it had a refreshing breath of spice. The seasoning was simple, as it should be, but it was also very flavourful. The texture of the basil leaf gave just the slightest crunch to supplement the soft breading of the cheese. It soon became clear that this chef focused a great deal on the textures and blending of multiple styles of flavour; the dishes all had variety and complexity, despite being inherently simple.Our third course was a tremendously unique poutine composed of russet potatoes and a spicy bacon caramel sauce. The cheese was an artisanal blue cheese – the chef’s own recipe from his time in a cheesemongery in Toronto – which had a slight nuttiness to contrast its heavy creaminess. This gave the cheese a surprisingly light flavour for a blue cheese, and it blended splendidly with the sweet and salty flavour of the fries and sauce. An interesting texture was also given here, for the caramel crystalized slightly on the potato, making the texture kind of fuzzy. This does not sound appetizing, but it was interesting and not at all an impediment to the texture or flavour of the poutine. The next dish was called Smoke, and its name certainly heralded its spectacular presentation. The dish was covered by a glass bowl, concealing the meal in an impenetrable cloud of cherry and hickory wood smoke. I revelled at the scent, which initiated reminiscences of campfires and the outdoors. When the bowl was raised, the senses where delightfully overwhelmed with the dissipation of the smoke, and as it dispersed, the sight of two slightly charred medium-well striploin slivers embracing the embers was greatly pleasing. Despite being medium-well (far from my preferred bloody-as-hell choice) the meat had seemed to bake slightly in the smoke, maintaining a surprisingly tender body. The smoky flavour seeped through the moist interior of the steak, which was seared very well to lift the texture with a lovely light crispiness.The fifth course returned to a cold plate – a good interval from the hot plates between. The dish was two beetroot squares: golden beetroot and purple beetroot, resting on a contrasting bed of beetroot puree. The beets were paired with a burnt feta, which complimented the bitterness of the root, and it was supplemented by a drizzling of icewine reduction to lay a little sweetness on the tongue before the flavour of the beet gently took over. Once again, the variety of textures and contrasting flavours lifted the meal. I found consistently also that despite the flavours contrasting so heavily, the contrast was always delicate – the sensation of flavours never combated or overpowered; they supplemented the flavours co-operatively – indicating a great deal of thought on the chef’s part.The next dish was Carne Asada nestled beside homemade coleslaw. The coleslaw was an interesting feature because it had an unusual saltiness, which was complimented by small grape squares to achieve a good blend of sweet and salty. However, there were not enough grape pieces in the coleslaw, and the saltiness quickly began to overwhelm the palate. We shared this information with the server, who appreciated the candor (as he asked us at the beginning of the meal to give as much detailed feedback to the chef as possible, particularly on the experimental dishes – which we had reached by this point). The beef itself was seasoned with a classic peppercorn sauce; it was a very satisfying rendition of a classic dish, and it had a succulent and juicy texture.The seventh course was a Jamaican patty on a light river of pineapple curd and fried kale. The dish was called “X Marks the Spot,” and as you may have guessed, the curd formed a comical treasure marled “X” on the plate. The inspiration was to revel in the delights of summer by whimsically making a reference to stereotypically tropical culture. The server, by the way, provided small descriptions of each dish, as well as their inspiration, during the presentation of each course. We felt this was an informative and intriguing way to layer the meal and improve its experience. The patties were spicy, the breading was soft and flakey, the curd succored the patty with its sweetness, and the kale was the coup de gras – lightly oiled and paired a subtle crunch to once again lift the texture and tame the sweetness of the dish.The eighth course, meant to be the final one before the entrée (dry-aged cowboy steak), was spaghetti bolognaise. It was excellently balanced between the sauce, cheese, crispy basil, and beef. The basil provided a delicate flavour throughout (pairing nicely with the parmesan). The spaghetti itself seemed to be blended with olive oil, for each bite had a subtle and delicious hint of oil underlying the flavour of the pasta.The server then came with a bonus course; we were told that the chef enjoyed creating for us so much, he wished to spoil us. We were not certain why we were given such special treatment (perhaps it was with our politely constructed criticism regarding the coleslaw, though I am not so pompous as to imagine the chef took it that much to heart); either way, we thought it foolish to question the generosity. The dish was a bowl of button mushroom fricassee simmering gently in a creamy, garlicky white wine based sauce. The mushrooms sat on slightly charred sweet peppers and burnt goat cheese. The burnt cheese contrasted the creaminess beautifully, but the real complexity arose when a simultaneous blend of earthiness from the mushrooms and sweetness from the peppers slowly took over between the smoky creaminess: a spectacular dish!The next dish gave us the longest wait. Every other course required mere minutes, but the main took perhaps fifteen. It was worth the wait. The chef himself presented the dry-aged cowboy steak, which had been plated finely in arranged slices. The steak was placed next to a colourful arrangement of garlic and thyme mashed potatoes (Frenched), glazed carrots, zucchini, turmeric-infused cauliflower, and grilled Brussel sprouts. The potatoes were reminiscent of Julia Child’s – very full bodied in garlic and thyme (the garlic was subtle, yet powerful, suggesting it was boiled before blending with the butter, cream, and thyme). The cauliflower was splendid, and its turmeric not only added another element of colour and zeal to the plate, but its flavor balanced well with the zucchini and the carrots, which were glazed with a smoky sweetness. The Brussel sprouts were also particularly well done: crispy and lightly oiled, they had a slight saltiness to blend well with the steak, which had been seared perfectly to coat the meat with a strong crispiness to embrace the soft, juicy, tender, rare meat within. The dry-aging manifested into a bit of salty nuttiness on the meat’s exterior; this was cleverly served with a side of Wasabi mustard (to be applied by choice of the diner). The Wasabi’s heat and taste worked in great conjunction with the flavour of the aged rind, though I refrained from applying the mustard to the steak interior, as I enjoyed the variety and also it was simply too good on its own.By this point, we were indescribably full, though it didn’t stop the chef from again spoiling us with a bonus dessert. We were given two types of dessert instead of one, and we devoured them both – ignoring the screams of protest emitting from our bellies. There was a splattering of diced fruit congregating around a Lemon Meringue tart on a berry curd and a very dense chocolate mousse topped with sea-salt and resting on salty custard. Again, blessed with the variety of flavours (sweet, salty, tart, and bitter), we ate slowly to enjoy the multiplicity of textures and developing tastes, which all seemed to alter on the tongue with time. As with the other dishes, each bite – when left on the palate to savour – changed its personality and flavour. It was a delightful way to end a spectacular dining experience.- D.B."
Eggplant Tapas
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Price
The Average price for Eggplant Tapas is:
$9.6