Guacamole and Chips
Really good guacamole. I had read some very early reviews of GE suggesting that it was underseasoned, but I didn’t find that at all (and I am a stickler for underseasoning). The chips were fresh and plentiful, and I even enjoyed the pico de galo (which I often find very bland).
This was the best dish of the night, I think. Who knew grilled corn could be so sexy? The corn was perfectly cooked on the grill, emerging with just the right amount of smoke and caramelization. It was then slathered (and generously so) in a lime mayo, dusted in Mexican spices, and crowned with a mountain of Asiago cheese. It was tangy, sweet, spicy, salty and so satisfyingly juicy, we both finished our little halves and declared we could eat it all night long.
This was a lovely platter of short ribs that were cooked to melt in your mouth perfection, and tossed in a tamarind honey sauce. I am a huge short rib fan, but I have had a lot of ribs that are less then stellar, and taste more like jerky then tender juicy goodness. I think I have become a huge tamarind fan, and this was a really good use of that sweet and fruity flavour.
So this was a kind of “make your own” taco dish, served with a package of warm corn tortillas and a hot pot of chorizo, oaxaca cheese (kind of like a cheese string), potato, raw egg yolk and topped with fried potato chips. I liked the mild flavour of the cheese, but found that the chorizo, in contrast, could have used a bit more heat. The best part was definitely the crunchy potato chips, which did offer that much needed counterbalance with all of the soft and kind of mushy textures going on. Thank g-d for the small portion on this one (and the fact that I had someone to share it with) because I am not sure I could handle all of those rich flavours myself.
Baja Fish Taco
A generous portion of moist, flaky white fish, topped with a crunchy creamy slaw. It was a little bland at first but after a spritz of lime and some of that red hot sauce, it was perfect. My second favourite of the three tacos.
Beef Cheek Taco
Pork Belly Taco
Definitely our favourite of the bunch. The pork (not surprisingly) was tender and juicy with a mild hit of sweetness in the sauce. All of that fat was nicely cut by the pineapple salsa on top, so there wasn’t any need for added condiments on this one. Perfect just as is.
This had an interesting floral flavour with a pleasantly mild sweetness, but I found that it was lacking a bit of acidity, and that the texture was a little too icy and crystalized for my preference.
Key Lime Pie
I love the presentation on this, a perfect little dessert in a jar. This one had a stunning bright tart flavour, mellowed out by a mound of whipping cream on top. A perfect summer dessert.
So, I can see how they are able to turn so many tables so quickly, since we were in and out within 40 minutes! Not my usual preference for dinner, but I didn’t seem to mind given the fast-paced, loud-music atmosphere. For all of the above food and the 3 cocktails, our bill came to $117 including tax and tip- wickedly good considering the quality and the fact that 16$ of those dollars were from a single shot of that premium bourbon. Will we return? We most certainly will, though I fear it may not be until next summer when the patio is open again and the lines do not have to return to being 2 hours . How long have you waited to get into GE?
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.