There’s a bit of west, a bit of east: Parisian-style gnocchi dressed with mint and cheese, and lotus leaf rice packets that puff with updrafts of shiitake-scented steam.
When Don Alfonso could so easily have been a Hard Rock Café for misguided Italophiles, instead it’s one of the city’s more properly delicious new dining experiences.
These Japanese-style doughnuts' advantage, above and beyond their rarity, lies in their uniquely light but chewy texture and sweetened-rice-meets-beavertails taste.
In a time when so many restaurants choose dull, inoffensive trendiness, SoSo bets on all-out personality, and never mind the risk
The kitchen’s “no mapo no tofu” is a creamy, sticky, custardy eggplant stew with a kiss of fire from chilis, punch from pickled vegetables and no end of dark soy depth.
It felt refreshingly like a neighbourhood spot instead of a sushi temple where junior chefs weep when their eight thousandth tamago is finally deemed fit for human mouths.
Though Comal y Canela opened just four months ago, it isn’t only the city’s best Mexican kitchen. By some measures it’s one of TO's best restaurants of any sort.