Overdraught Irish Pub

Location:
156 Front St W., Toronto

Overdraught is what I like to consider a hidden gem of an Irish pub, situated underground right between Joe Badali's and Canyon Creek Chophouse.



Here you can find all the usual pub details: dark corners, cheery folk and most importantly, GUINNESS.

The fish n' chips and wings are just bonuses.









A great place for groups, especially on St. Patty's Day.

TRAVEL: Stirling, Scotland, No. 2 Baker Street

Location:

2 Baker Street, Stirling

As far as pubs go, No. 2 Baker Street (yes, sounding very much like a popular 80s TV show) is the No. 1 place to go.  A local favourite, it serves up my favourite beer Guinness, and serves it EXTRA COLD.

They don't serve food at the pub, but bags of chips sure hit the spot.

And you can't go home without trying the Scotch.

Needless to say, we frequented No. 2 Baker Street muchly during our two day stay in Stirling.

Now, if only they could change the address to 1 Baker Street.

Fynn's of Temple Bar

Location:
489 King Street West, Toronto

www.fynnstemplebar.com

It used to be a Fionn MacCool's and now the name isn't all that different but the menu certainly is.  For one, they have these God-awful photographs that don't really look related to anything ON the menu. Things like three scoops of vanilla ice-cream that looks as if a bite were taken out of one of the scoops. And tomatoes. Just you know, random tomatoes.

Regardless, Fynn's is always a staple lunch time spot for us 'cause it serves what we really want for lunch on Fridays: beer. In my case, Guinness.

The food is still yummy and plentiful in portion-size.

Can't ever go wrong with the Fish n chips.

[caption id="" align="alignnone" width="640" caption="fish n chips $14 (one piece $9)"][/caption]

Unfortunately my fave Jerk Tilapia has now been changed to tilapia with pesto and tomatoes (ah, I see where the image of tomatoes comes in useful now). It's not bad, but I miss the Jerk Tilapia 'cause it had a delicious pineapple salsa on top. Bring it back, please!

pesto tilapia and roasted tomatoes on quinoa and basmati rice, with veggies, $16

Overall, no complaints though, this is definitely the best pub on King street near Spadina.

Elephant & Castle

Location:

212 King Street West, Toronto

Cost: $50 with tip

www.elephantcastle.com



As far as pub food in the city goes...this place has got to have the blurst (read: worst).



It's got a great atmosphere for after work or late night drinks, but I've got to say the food is absolutely mediocre.

So, the mahi sandwich with fries was just okay...which is not saying much.   

It certainly was better than the chicken skewers, which were...disssssguuuust. 



Unless you like your chicken pinkish....



The bruschetta was alright.



And the fish fritters with chips (crisps) was sub-par.



Thank Guinness for beer!  I'm happy my half pint of Guinness was so generous...I needed it!

Happy St. Paddy's Day!

True to my word, here's a RECIPE (from the Toronto Star) for Chocolate Guinness Cake!

I can't wait to try it!

Sláinte! Have a Safe & Happy St. Patrick's Day everyone!

-FH

INGREDIENTS

Cake:

1/3 cup Guinness draught stout

1/4 cup cocoa powder

1/3 cup buttermilk

1 cup all-purpose flour

3/4 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

5 tbsp unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1/2 tsp vanilla extract

Syrup:

1/4 cup Guinness draught stout

1/4 cup packed dark brown sugar

2 tbsp cocoa powder

1/2 tsp vanilla extract

Ganache:

3/4 cup heavy cream

6 oz (170 g) semisweet chocolate, coarsely chopped

DIRECTIONS

For cake, liberally grease and lightly flour 9-inch cake pan. If desired, line bottom with parchment circle, as cake tends to stick.

In small pan, whisk together stout and cocoa powder on medium-low heat until smooth. Cool. Stir in buttermilk.

Sift flour, baking soda, powder and salt into medium bowl.

In large bowl, beat butter until creamy with electric mixer on medium-low speed. Gradually beat in sugar on medium speed until pale and fluffy. Beat in eggs, one a time, until blended. Beat in vanilla.

With mixer on medium-low, add third of flour mixture until moistened. Beat in half of stout mixture until blended. Beat in half of remaining flour mixture until moistened. Beat in remaining stout mixture until blended. Beat in remaining flour mixture until moistened. Scrape bowl. Beat just to blend.

Pour batter into prepared pan. Bake in preheated 350F oven about 30 minutes, until cake starts to pull away from sides of pan and tester comes out clean.

Set wire rack over sheet of waxed paper. Cool pan on rack 10 minutes. Slide blunt knife around edge of pan. Invert to release cake onto rack. Cool.

For syrup, whisk ingredients in small pan over low heat until smooth and warm, at least 5 minutes.

If you used parchment, peel it off cake. Use fork or toothpick to poke holes in bottom of cake. Pour three-quarters of syrup over cake, spread with bottom of spoon and let it seep in, at least 5 minutes.

Invert cake onto serving platter. Poke holes in top. Spoon remaining syrup over top and let it seep in for 5 minutes. Reserve syrup pan.

For ganache, pour cream into syrup pan. Bring to simmer on medium heat. Remove from burner. Stir in chocolate until smooth and creamy. Cool briefly, until thickened but still pourable.

Pour ganache gradually onto centre of cake, smoothing with offset spatula until it runs down sides. (You will have some left over.) Cool cake until ganache sets.

Place pan with remaining ganache on low heat. Stir until pourable. Drizzle zigzag or whirly lines across top using whisk or fork. Or pour ganache into zip-lock bag, snip off one corner and squeeze lines or design onto cake. Refrigerate to set before serving.

Makes 12 servings.