Nota Bene - Rabbits Beware Review

Nota Bene

180 Queen St. W.
Toronto, ON

M5V 3X3 Canada

Damn you Trevors Kitchen! Since Trev didn't give us a break, the girls and I ended up at a place I've been wanting to check out for a while. Nota Bene is a favourite spot of a girl I used to date. I was hesitant at first. The thought of running into her almost terrified the appetite out of me. ALMOST. Not quite. Let's eat.

The Review:

Reservations at 9. The cute hostess with nerdy glasses had us seated quickly. Before we start - why am I not surprised my co-drinker Krissy has been here before? Even more so, that she happens to know the chef? Does she ever sleep? Is there anywhere she hasn't been?! 

We started off with drinks - Vodka and tonic  for the K girl, white wine for Comet girl any myself. What to eat? My co-drinkers opted for the Thyme and garlic roasted cornish hen ($27) and Braised beef short rib ($29). I've always had a taste for exotic or unusual - and my taste in food mirrors just that. I eagerly ordered the Rabbit soffrito with pappardelle pasta ($26) - cute animals always seem to taste good.



Braised beef short rib

The Braised beef short rib came on top of corn truffle, pickled red onions, coriander and queso anejo. Que? The beef was uber moist and tender, sweet and salty. Nicely balanced.



Thyme and garlic roasted cornish hen

The cornish hen rested on top of braised kale, bacon, white beans and tarragon jus. The hen was perfectly cooked, super moist and juicy. The skin was crisp and salty which added a nice texture. Mixing some of the hen, crisp salty skin and bitter kale in a bite was the perfect balance of savoury, bitter and salty.

Rabbit Soffrito with pappardelle pasta

My go to restaurant in my area is Grazies. Italian at its best, especially when the drinks are flowing. I usually go with the 'Nico' - braised veal with pappardelle pasta at Grazies. This dish reminded me of Nico with a twist. The sauce was smooth, and the pancetta and olives added the saltiness and the sauteed porcini mushrooms finished it off with some bitter chewiness. Top top it off - some braised rabbit. It's my first time dining on the little furry animal. It had a slight gaminess with chicken like texture that went hand in hand with the rest of the dish.

Dessert was on the house c/o Nota Bene chef Geoff. Still space in the belly so I help finish of all 3 of these.

The Verdict:

Nota Bene food was really good. Service was excellent and fast. Free desert was awesome. They've got suckling pig on the menu which is seasonal and in limited quantity. I'd definitely go back. Hopefully sooner than later. I'll give this foodie spot a 9 out of 10.