restaurant review: fall in love with mediterranean fusion at the hood in burlingtonrestaurant review: fall in love with mediterranean fusion at the hood in burlingtonrestaurant review: fall in love with mediterranean fusion at the hood in burlington - c

This is a story about Valentine's Day and falling in love again
In the background of Burlington Village Square
Built 40 years ago, it offers a "walking, shopping and dining" experience.
The village consists of historical replica structures and actual buildings that moved to the site, and has experienced a renaissance with new tenants and outdoor activities. The Hood —
Mediterranean fusion cuisine
Joined the community in May 2018.
The inside feels spacious, the ceiling is high and the walls are white.
Local art is on display.
The rustic wood decor adds a lot of variety, and the depth of modern style and chandelier lighting adds.
The window has a view of the outdoor terrace.
There are various appetizers on the menu (e. g.
Salad, fries).
In a previous visit, I like to dip in bread
Beets hummus, baba ghanoush and grilled eggplant.
This time, we are looking forward to trying something new for us.
We looked at the Akkawi described on the menu, a soft, immature cheese that was fried and placed on a fat bed.
But our servers encourage us to go in another direction.
He was tall, but friendly. he turned out to be executive chef Albert Valentine.
Valentine said he studied his craft next to Uncle Bishara Arraf, owner of Montfort restaurant on Brown Street.
Valentine's father, Tony, is an interior designer and owner of Studio V by Design, who has a close relationship with his brother Arraf.
The inspiration for these three food lovers is from downtown Burlington, where the menu is affordable and combines classic cuisine (
Soup, salad, sandwich, Burger, pasta, steak)
Mediterranean tradition
Especially those from Lebanon's heritage.
Valentine suggested replacing Akkawi with squid.
In any restaurant, this tricky oneto-
You can't play seafood dishes-
The lady will make you feel like you are eating rubber.
But the Hood squid.
Blow up-
Fresh and delicious, with the taste of pepper, the most important thing is not chewy. A tzatziki-
Served the flavor sauce next to it.
Our next appetizer is kibeh, the first appetizer for both of us.
Although we had chicken and spinach, we chose beef.
We are very interested in what appears. five diamond-
In the crispy Bulgarian wheat coating, the shape of the delicious spiced meat is plated around a small mound.
We found a little cardamom in Bulgaria but did not determine that the key spice in the filling was sumac.
The rest is the secret.
One sentence about kibeh: this is a Middle Eastern dish with many differences from geography and family customs.
I bet these delicious foods could replace the popular Falcon.
Now I have mentioned "Fat Man" twice.
The Internet described it as a bread salad for Lebanese farmers.
In this case, the shape of the bread is a small piece of baked pita. Very nice!
Main course (mixed baking (for two)
Seems like a great way to explore the menu.
Kebabs, Mediterranean kebabs, kebabs, kebabs (
Lebanese beef skewers)
A good plating was made on one bed of rice, along with a fat salad and seasoned baked potatoes.
Rice and potatoes may not sound exotic, but they are well prepared.
Season with rosemary, oregano and parsley.
The interior of the baked potato is velvety and soft, dotted with leeks and oil.
The lamb is a bit chewy, the chicken suvaraki is nice, the Mediterranean chicken is a modified chicken shawama cooked in the apartment
The results were pleasant, not at the top.
My favorite thing is Kraft tower.
There are more than a dozen cultural variants of Kafka (
Sometimes called kofta).
Mix the ground beef with onions and spices to make the skewers look simple, but this is satisfactory.
We were surprised that there was no dessert.
Valentine explained that they were still deciding what the department would translate.
I voted for dessert in the Middle East!
Service and satisfaction are key to the brand, says Mr Hood.
Valentine said they often asked diners, "How can we improve?
Cooking is the "spell highlighted" that makes love visible ".
"We saw a few things: the main course was served before we finished the appetizer, so the plate sat next to us and looked appetizing, but it turned cold in a minute.
We have been eating shared squid and squid on small plates but have never provided a larger plate for the main course.
Later, when they drank coffee, they only brought one sleeve of sugar.
We ask for more.
I hope to have two packs.
And brought only one.
Live music and new time will come as the weather warms up.
They also have a licence and offer a variety of Sunday brunch including shakshuka.
The hotel also offers takeout and catering services.
Diane Galambos, a food writer, shared stories and recipes on her blog, kitchenbliss. ca.
Pine Street, Pine 2049. , Burlington(905)297-
1525 thehoodrestaurant.
Feeling: bright and comfortable time: 11: 00 on Monday. m. to 3 p. m. ; Tuesday 11 a. m. to 7 p. m. ;
Wednesday, Thursday, 11. m. to 9 p. m. ;
11 on Friday and Saturdaym. to 10 p. m. , Sunday, 11 a. m. to 4 p. m.
How much will you pay: $14; calamari $13;
Two $47 mixed grills; coffee $4.
50 wheelchair access: YesDiane Galambos is a food writer who shares stories and recipes on her blog kitchenbliss. ca.
This is a story about Valentine's Day and falling in love again
In the background of Burlington Village Square
Built 40 years ago, it offers a "walking, shopping and dining" experience.
The village consists of historical replica structures and actual buildings that moved to the site, and has experienced a renaissance with new tenants and outdoor activities. The Hood —
Mediterranean fusion cuisine
Joined the community in May 2018.
The inside feels spacious, the ceiling is high and the walls are white.
Local art is on display.
The rustic wood decor adds a lot of variety, and the depth of modern style and chandelier lighting adds.
The window has a view of the outdoor terrace.
There are various appetizers on the menu (e. g.
Salad, fries).
In a previous visit, I like to dip in bread
Beets hummus, baba ghanoush and grilled eggplant.
This time, we are looking forward to trying something new for us.
We looked at the Akkawi described on the menu, a soft, immature cheese that was fried and placed on a fat bed.
But our servers encourage us to go in another direction.
He was tall, but friendly. he turned out to be executive chef Albert Valentine.
Valentine said he studied his craft next to Uncle Bishara Arraf, owner of Montfort restaurant on Brown Street.
Valentine's father, Tony, is an interior designer and owner of Studio V by Design, who has a close relationship with his brother Arraf.
The inspiration for these three food lovers is from downtown Burlington, where the menu is affordable and combines classic cuisine (
Soup, salad, sandwich, Burger, pasta, steak)
Mediterranean tradition
Especially those from Lebanon's heritage.
Valentine suggested replacing Akkawi with squid.
In any restaurant, this tricky oneto-
You can't play seafood dishes-
The lady will make you feel like you are eating rubber.
But the Hood squid.
Blow up-
Fresh and delicious, with the taste of pepper, the most important thing is not chewy. A tzatziki-
Served the flavor sauce next to it.
Our next appetizer is kibeh, the first appetizer for both of us.
Although we had chicken and spinach, we chose beef.
We are very interested in what appears. five diamond-
In the crispy Bulgarian wheat coating, the shape of the delicious spiced meat is plated around a small mound.
We found a little cardamom in Bulgaria but did not determine that the key spice in the filling was sumac.
The rest is the secret.
One sentence about kibeh: this is a Middle Eastern dish with many differences from geography and family customs.
I bet these delicious foods could replace the popular Falcon.
Now I have mentioned "Fat Man" twice.
The Internet described it as a bread salad for Lebanese farmers.
In this case, the shape of the bread is a small piece of baked pita. Very nice!
Main course (mixed baking (for two)
Seems like a great way to explore the menu.
Kebabs, Mediterranean kebabs, kebabs, kebabs (
Lebanese beef skewers)
A good plating was made on one bed of rice, along with a fat salad and seasoned baked potatoes.
Rice and potatoes may not sound exotic, but they are well prepared.
Season with rosemary, oregano and parsley.
The interior of the baked potato is velvety and soft, dotted with leeks and oil.
The lamb is a bit chewy, the chicken suvaraki is nice, the Mediterranean chicken is a modified chicken shawama cooked in the apartment
The results were pleasant, not at the top.
My favorite thing is Kraft tower.
There are more than a dozen cultural variants of Kafka (
Sometimes called kofta).
Mix the ground beef with onions and spices to make the skewers look simple, but this is satisfactory.
We were surprised that there was no dessert.
Valentine explained that they were still deciding what the department would translate.
I voted for dessert in the Middle East!
Service and satisfaction are key to the brand, says Mr Hood.
Valentine said they often asked diners, "How can we improve?
Cooking is the "spell highlighted" that makes love visible ".
"We saw a few things: the main course was served before we finished the appetizer, so the plate sat next to us and looked appetizing, but it turned cold in a minute.
We have been eating shared squid and squid on small plates but have never provided a larger plate for the main course.
Later, when they drank coffee, they only brought one sleeve of sugar.
We ask for more.
I hope to have two packs.
And brought only one.
Live music and new time will come as the weather warms up.
They also have a licence and offer a variety of Sunday brunch including shakshuka.
The hotel also offers takeout and catering services.
Diane Galambos, a food writer, shared stories and recipes on her blog, kitchenbliss. ca.
Pine Street, Pine 2049. , Burlington(905)297-
1525 thehoodrestaurant.
Feeling: bright and comfortable time: 11: 00 on Monday. m. to 3 p. m. ; Tuesday 11 a. m. to 7 p. m. ;
Wednesday, Thursday, 11. m. to 9 p. m. ;
11 on Friday and Saturdaym. to 10 p. m. , Sunday, 11 a. m. to 4 p. m.
How much will you pay: $14; calamari $13;
Two $47 mixed grills; coffee $4.
50 wheelchair access: YesDiane Galambos is a food writer who shares stories and recipes on her blog kitchenbliss. ca.
This is a story about Valentine's Day and falling in love again
In the background of Burlington Village Square
Built 40 years ago, it offers a "walking, shopping and dining" experience.
The village consists of historical replica structures and actual buildings that moved to the site, and has experienced a renaissance with new tenants and outdoor activities. The Hood —
Mediterranean fusion cuisine
Joined the community in May 2018.
The inside feels spacious, the ceiling is high and the walls are white.
Local art is on display.
The rustic wood decor adds a lot of variety, and the depth of modern style and chandelier lighting adds.
The window has a view of the outdoor terrace.
There are various appetizers on the menu (e. g.
Salad, fries).
In a previous visit, I like to dip in bread
Beets hummus, baba ghanoush and grilled eggplant.
This time, we are looking forward to trying something new for us.
We looked at the Akkawi described on the menu, a soft, immature cheese that was fried and placed on a fat bed.
But our servers encourage us to go in another direction.
He was tall, but friendly. he turned out to be executive chef Albert Valentine.
Valentine said he studied his craft next to Uncle Bishara Arraf, owner of Montfort restaurant on Brown Street.
Valentine's father, Tony, is an interior designer and owner of Studio V by Design, who has a close relationship with his brother Arraf.
The inspiration for these three food lovers is from downtown Burlington, where the menu is affordable and combines classic cuisine (
Soup, salad, sandwich, Burger, pasta, steak)
Mediterranean tradition
Especially those from Lebanon's heritage.
Valentine suggested replacing Akkawi with squid.
In any restaurant, this tricky oneto-
You can't play seafood dishes-
The lady will make you feel like you are eating rubber.
But the Hood squid.
Blow up-
Fresh and delicious, with the taste of pepper, the most important thing is not chewy. A tzatziki-
Served the flavor sauce next to it.
Our next appetizer is kibeh, the first appetizer for both of us.
Although we had chicken and spinach, we chose beef.
We are very interested in what appears. five diamond-
In the crispy Bulgarian wheat coating, the shape of the delicious spiced meat is plated around a small mound.
We found a little cardamom in Bulgaria but did not determine that the key spice in the filling was sumac.
The rest is the secret.
One sentence about kibeh: this is a Middle Eastern dish with many differences from geography and family customs.
I bet these delicious foods could replace the popular Falcon.
Now I have mentioned "Fat Man" twice.
The Internet described it as a bread salad for Lebanese farmers.
In this case, the shape of the bread is a small piece of baked pita. Very nice!
Main course (mixed baking (for two)
Seems like a great way to explore the menu.
Kebabs, Mediterranean kebabs, kebabs, kebabs (
Lebanese beef skewers)
A good plating was made on one bed of rice, along with a fat salad and seasoned baked potatoes.
Rice and potatoes may not sound exotic, but they are well prepared.
Season with rosemary, oregano and parsley.
The interior of the baked potato is velvety and soft, dotted with leeks and oil.
The lamb is a bit chewy, the chicken suvaraki is nice, the Mediterranean chicken is a modified chicken shawama cooked in the apartment
The results were pleasant, not at the top.
My favorite thing is Kraft tower.
There are more than a dozen cultural variants of Kafka (
Sometimes called kofta).
Mix the ground beef with onions and spices to make the skewers look simple, but this is satisfactory.
We were surprised that there was no dessert.
Valentine explained that they were still deciding what the department would translate.
I voted for dessert in the Middle East!
Service and satisfaction are key to the brand, says Mr Hood.
Valentine said they often asked diners, "How can we improve?
Cooking is the "spell highlighted" that makes love visible ".
"We saw a few things: the main course was served before we finished the appetizer, so the plate sat next to us and looked appetizing, but it turned cold in a minute.
We have been eating shared squid and squid on small plates but have never provided a larger plate for the main course.
Later, when they drank coffee, they only brought one sleeve of sugar.
We ask for more.
I hope to have two packs.
And brought only one.
Live music and new time will come as the weather warms up.
They also have a licence and offer a variety of Sunday brunch including shakshuka.
The hotel also offers takeout and catering services.
Diane Galambos, a food writer, shared stories and recipes on her blog, kitchenbliss. ca.
Pine Street, Pine 2049. , Burlington(905)297-
1525 thehoodrestaurant.
Feeling: bright and comfortable time: 11: 00 on Monday. m. to 3 p. m. ; Tuesday 11 a. m. to 7 p. m. ;
Wednesday, Thursday, 11. m. to 9 p. m. ;
11 on Friday and Saturdaym. to 10 p. m. , Sunday, 11 a. m. to 4 p. m.
How much will you pay: $14; calamari $13;
Two $47 mixed grills; coffee $4.
50 wheelchair access: YesDiane Galambos is a food writer who shares stories and recipes on her blog kitchenbliss. ca.