JOHN AND SONS OYSTER HOUSELOCATIONS:
1 Balmoral Ave,
(416) 515 0551
56 Temperance St
Ambiance: 3 / 4
Service: 3 / 4
Food: 2 . 75 / 4
We have been on a little bit of an oyster kick lately as they are in season and fresh. So when it was time for my birthday dinner AM suggested we finally go to JOHN AND SONS. The small quaint spot feels like you are sitting at a sea side even though you are in the heart of the city. We made some last minute reservations and luckily for us they had one table available.
We started off with an assortment of EAST AND WEST COAST OYSTERS. They were all so delicious that we couldn't decide which ones we liked most. The nice thing about John and Sons is that they have a large assortment of home made sauces to top off the oysters. Be careful if you try the hot sauce, it is very very spicy.
We saw another table order the famous oysters rockefeller and just had to add them to our order. The plump hot oysters were smothered in a creamy bacon and spinach mix toped with some crispy bread crumbs. They were to die for.
Neither of us had ever had OYSTER PO' BOY SLIDERS before so we decided to give them a try. The crispy fried oysters were served hot with spicy-poblano slaw and habanero lime mayo. We both agreed we did not love the fried oysters, they tasted smoky and were a little mushy on the inside.
Next came the PORTUGUESE STYLE MUSSELS. The mussels were toped off with sliced chorizo, fresno chili peppers, tomato concasse, and smoked paprika. We were expecting some peri peri heat as they were Portuguese style but unfortunately they were rather flat. The tomato concasse was so light and thin that we did not taste it at all.
THE GRILLED SHRIMP, boy they were fabulous. The Louisiana whitetail jumbo shrimp were served with citrus achiote, a pepper merely, and avocado cream. It was a flavour sensation in our mouths. The strong layered flavours made this dish a must order item.
The TUNA BLT was like nothing I have ever eaten. The seared yellow fin tuna was placed on top of a stack of panko crusted tomato, thinly sliced miso glazed pancetta, edamame horseradish puree, and an orange vinaigrette. The flavours were refined and elegant.
Would we go back? Im sure at some point in time we will
STANDOUT DISH OF THE NIGHT:
The Grilled Shrimp and the Tuna BLT