Lunch at the Southside Keg
Many of my readers know that I have many long-lasting relationships with The Keg Steakhouse and Bar: D and I met there, at one time, pretty much his entire family worked there, etc. etc. As a result I try to be very “fair” by not shining a spotlight on them too often in spite of the fact that it is our favourite place for date night and the place where I choose for the majority of my business lunch meetings. And so it occurred to me that in my efforts to be fair, I have actually been unfair to The Keg.
Yesterday, as the snow was blowing outside, the fireplaces and cozy booths were a welcome treat. I ordered as soon as the special was recited by our server. A lunch-sized Mediterranean steak on a toasted panini was cooked to a perfect medium rare. I often select the baked goat cheese as an appetizer because I am ga ga for Keg salsa. It is not a Mexican blend but one that is reminiscent of our time in Italy when tomatoes are coaxed into full flavour by basil and a bit of balsamic vinegar. I do often enjoy bare-naked steaks (the meat, not me) but “topped” steaks are a special treat. This particular combination brings out deep, rich tones and when coupled with a house salad is a more than a satisfying lunch. Actually it is more like a supper at lunch time, so last evening I did the inverse, and had a peanut-butter sandwich for supper.
My lunch mate chose the salmon burger, which he heartily enjoyed but I noticed that he left a 1/3 of his lunch un-eaten so that he would have room for dessert.
The Keg’s mini dessert options are so tasty and such good value-$7.95 for all three of these offerings: a mini creme brulee, chocolate cake and a butter tart. I can imagine my entire gang ordering these to satisfy all of their sweet tooths (or should I say?- sweet teeth).
Kath’s quote: “The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye – the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. “-Eugene Briffault
Love-that is all.
