Saturday, January 18, 2014
shu - collingwood
shus famous daikon rolls with enoki mushrooms, broccoli flowers, cucumber and spicy sauce
fried tofu with szechuan sauce
a shot of silken tofu with pickled vegetables, edamame, chilli oil and other things I can't remember. perfect balance between salty and bitter, creamy and spicy.
wok fried seasonal greens with chilli (unbelievably delicious and simple)
Long long time peeps. As said in my hiatus post, I don't think I could ever stop blogging over here at EAVP.. but I was right in thinking that the posts are going to be few and far between. Basically anything that makes me stand up and think I CANT NOT WRITE ABOUT THIS. Shu is definitely one of those instances.
As you can see from the pictures above, the food is ridiculously good. Innovative, delicious, mostly organic, seasonal - prepared with love and dedication. It must be so freeing for a chef to not have to set a menu and just go with whatever inspiration they get from the market that morning.
Shu was a celebration dinner, I wanted to do something special for two friends who have helped me dearly through some big changes I've made recently. The owners (so sorry I cant remember their names) were incredibly friendly and affable, the kind of radiance that comes from people following their hearts.
That all being said for such a large degustation I felt it was pretty rushed. All of our meals came out and had been eaten within an hour. If they were completely booked out or even full I would have understood and gladly eaten up and shipped out quickly. But it just felt rushed. Particularly around the interior being so relaxing and the beautific auras of the staff.
But, again, having said all that I feel it's criminal to have any complaints about a $40 vegan degustation that is so delicious, well thought out and carefully executed. I have the feeling that because they have so few staff the dishes are prepared for many different tables at the same time then sent out. I don't know what I'm saying here - I guess I would be prefer to pay a lot more ($60 even $80) if I could sit there for 3 hours and slowly approach each dish or batch of dishes and give it the time and space it deserves. Just a suggestion.
Shu truly excel at TEXTURE. Each dish had some interesting texture I thought I would hate but ended up working so well with everything else my brain almost short circuited from trying to process it all. I also really appreciated the amount of TOFU/protein that was in this meal - something overlooked by so many vegan dinners. We left incredibly stuffed with tingly tongues.
Please GO. Support this incredible, local, family run business. Go on non vegan day too. CNY is coming up and they are having many festivities so perhaps the best time! Just go, don't make me say it again.
deets: 147 Johnston St, Collingwood web: http://www.shurestaurant.com
$$: 40 for vegan degustation on Wednesday nights
other voices, other times:
heard about through where's the beef? one, two
quinces and kale