EatinEatOut : Fall 2012
88 WWW.EATINEATOUT.CA Monsour recently asked respected chef Michael Hay to lead Back Lane's kitchen. Equipped with two Le Panyol wood-fired oven kits, no freezer, and a Mediterranean pantry, Hay put together a menu of creative made-from-scratch dishes that vary with the season. Standouts include a very cooling salad of muddled cucumber, pistachios, yogurt, mint, blackberries, and pomegranate molasses. There is an inspired take that combines two Lebanese standards, chilled seared trout filet with taratour (lemon-tahini sauce) and a cucumber and tomato salad. There is Hungarian paprika roasted shrimp with marinated fava beans and chick peas on lemon and sweet potato hummus. A dessert includes torn pistachio cake with sumac, fresh fig, yogurt crème anglaise, pistachio praline and coconut saffron ice cream. Monsour proudly points out Back Lane's dining experience draws a surprisingly varied demographic. Young adults visit with their parents one night and enthusiastically return with a date on another. Children dine with their parents, ordering from the same menu. They sip on house-made fruit spritzers in lieu of pop. When you visit Back Lane, Monsour wants you to consider this: The art of cuisine should be simplicity and care. Fine dining hasn't died. It has evolved. Thoughtful dishes, made from great ingredients, are still being served. Only, fine dining can be accessible and affordable. Visit www.backlanecafe.com for more information.