Staff Picks: Our Favourite Things We Ate This Year

Donald McRonald Burger (with Coney Sauce) from Class Clown Hamburgers

This year’s most unforgettable bite for me was the Donald McRonald burger from Class Clown. At first glance, it leans into the classic formula: two patties, two slices of American cheese, ketchup, mustard, raw onion and pickles on a buttered bun. I asked for Coney sauce, a savoury, tangy meat sauce made from crumbled beef simmered with onions and spices, to be added inside the burger. The first bite gives you this bold and savoury punch of flavour that lets you know you’re in for something special. The patties stay juicy, the toppings stay crisp and the sauce pulls it all together in the most satisfying way. It’s the burger that still comes to mind without me even trying. — Sannah Chawdhry, editorial intern, Avenue

Rock n Shrimp from Fuji Ramen & Sushi

 

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I finally got in to try reader favourite Fuji Ramen & Sushi in the city’s south earlier this year, and have since gone a couple more times. Everything we’ve tried is so delicious. From the ramen to the beautifully presented sushi, it’s all tasty and satisfying. But one of my favourites has to be the Rock n Shrimp appetizer. It’s crispy tempura shrimp that has great crunch without being overly greasy, served in an edible deep-fried bowl. It’s drizzled with spicy and Japanese mayos, and topped with aonori, togarashi and chili pepper threads. A definite crowdpleaser. — Colleen Seto, executive editor, Avenue and RPM Content Studio

Salt & Pepper Mushroom from JinBar

When I was growing up, my aunt would buy cheap mushrooms, deep-fry them and serve them to me with a large (probably unhealthy) amount of soya sauce. It was the beginning of my love affair with the vegetable, so imagine my delight at finding a classed-up version of this snack at JinBar! Its salt and pepper mushrooms are lightly cooked and topped with crispy onion and chili flakes, with a bowl of Korean mustard soy for dipping. Pair these deliciously umami flavours with a creative cocktail — I like whatever version of an Old Fashioned it’s currently serving — and savour JinBar’s fusion approach to Korean food. — Nathan Iles, editor, The Scene

Ice Cream Sandwiches from Sunshine Ice Cream

 

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Larissa Costella, the pastry chef at Salt & Brick, is also the genius behind Sunshine Ice Cream, an artisanal ice cream sandwich pop-up that I experienced for the first time this past summer. Most of the flavours change with each pop-up, but on my visit, options ranged from a mango lassi fro-yo with salted lime sugar cookies to ginger sparkler cookies with vanilla bean ice cream in the middle. Besides being incredibly delicious, one of the things I appreciated most about these ice cream sandwiches was how the ice cream didn’t ooze out as you ate, ensuring that you got to enjoy the flavours of the soft cookies and the creamy ice cream in each bite. Follow Sunshine Ice Cream’s Instagram account to stay in the loop about upcoming pop-ups (you’ll probably see me there). — Alana Willerton, digital managing editor, Avenue

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