In this weekly feature, Apt613 asks blog contributors and local figures about their takeout habits and highlights—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner. We want to hear about takeout you loved! Leave comments below and if you’d like to contribute to a future edition of Takeout Talk, email <email@example.com>.
Highlights this week
Name: Colin Noden
Lives in: Orléans
Day job: Arts & culture writer and wannabe traveler
Sushi 29 has only been open a few months in Blackburn Hamlet. Chef Teng Lin trained under a well-known master sushi chef in Toronto and picked up a passion for creativity along with the cooking skills demanded of him. “I want to be creative and put my style on the food,” he says. I decided to go mid-market with a selection that would help me assess their technique, generosity, and quality: Age-dashi tofu with bonito flakes to test the fryer; rainbow roll, which takes skill to get the seven different fish to hold together; soft clam sushi for quality, as it’s not a popular item; and tobiko sushi, because it’s a party in the mouth. The bill was $22, which is equivalent to two standard sushi trays at your local supermarket. Bottom line? We’ve found a new favourite sushi takeout. They offer a huge menu, and I have a hunch we’re going to see some interesting creations once Chef Lin feels confident in his direction. So why not order something different to encourage him? The double salmon pizza looks interesting.
Name: Erika Ibrahim
Lives in: Carlington
Day job: Editor and survey assistant
On a late night earlier this week, while my partner and I were settling in to watch the latest cinematic instalment in the MCU, I realized that my sugar cravings were kicking in. The siren song of a dessert, with buttered crust and creamy base, was too sweet to resist. It was in this moment that I made a snap decision to order from Slushies* and Desserts, which has been operating in Ottawa since January. The shop’s name is cheeky and somewhat misleading: By their own admission, the business is “permanently out of slushies.” I ordered the caramel carrot cheesecake, which promised glorious moist chunks of carrot cake hidden in the cheesecake. If you’ve ever wished that a carrot cake with cream cheese frosting had a higher ratio of frosting to cake, this treat might very well be the answer. When this slice made it to my doorstep and I took my first bite, it hit all the notes a cheesecake should: the subtle tang from the creamy cheese, the soft texture of the carrot cake, and the satisfying crunch of the honeyed graham crust. I watched the rest of the movie with a full stomach and a slaked sweet tooth.