Eat Well: #abcsofyyc #dtf

ABC's of YYC (Week 4: D)

Downtownfood (dtf)
628 8th Ave SW
                                   
                              

Photo From downtownfood website

So this past weekend, I had the opportunity to attend an FMS (Functional Movement Screening) course and was looking forward to our food adventure afterwards!  We settled on Downtownfood because we realized we hadn't gone together.  With the intention of ordering the course menu that was on the website, they had actually changed it up and had not updated the website.

No Amuse Bouche *GASP* 

Course #1: Spot Prawn Ceviche with coconut broth, Tandoori Popcorn

So this lovely first course you see above (I was so hungry to the point of hangry that I actually forgot to take a picture... which never happens....), in our opinion, the shrimp was lackluster compared to what we have had lately.  The sauce was good but a bit too acidic and overpowered the shrimp.

Course #2: Oyster Tagliatelle with Acadian Sturgeon Caviar Oyster on top

The Caviar was rich and delicious, which helped cut into the acidity of the sauce which was too strong and quite sour.  We found that the sauce was again too acidic for the dish and the pasta was undercooked, not even Al Dente.  The oyster was cooked well and tasted good and the ginger was a nice touch.

Course #3: Boneless Duck Wing with White Bean Puree and Kale

It was a great dish with great flavour.  The white bean puree was lovely and helped balance out the savouriness of the dish.  This brought the dinner back onto a positive note.

Course #4: Butcher Steak with Chimichuri Butter, Roasted Kale and a Horseradish Potato Croquette

The steak was cooked perfectly to medium rare (John usually likes it done blue rare); the steak was tender and had a good lasting spiciness in the mouth due to the delicious Chimichuri butter.  Great choice in cut, as there was a good amount of fat, which was flavourful and made the beef taste great.  The mushrooms were tender and the horseradish potato croquette was interesting (don't really know how to explain this).   

**The filter on the camera made it look like it was rare.

Course #5: Key Lime Pie with Tequila Marshmallow and Dehydrated Coconut

It was a fresh way to finish off the night.  The strong lime flavour balanced well with the tequila marshmallow.

Overall, the meal did not have a strong start, but the duck and steak helped bring it back.  

Enjoy!