EatinEatOut : Fall 2013
80 WWW.EATINEATOUT.CA green opponents. Then the crispy haddock burger with mustard pickles makes me rethink my distaste of fishcake-type burgers. It tastes like Nova Scotia between two buns. Lastly, the smoked NS pork chop arrives. At $19, it’s the most expensive item on the affordably priced menu. A huge cut of local pork with just the right of smoke, complimented by a cran-apple chutney and grainy Dijon cream, it’s a massive plate of food well worth the price tag. But the real star of the plate is that fried mac n’ cheese. Oh so creamy and packed with sharp cheddary good- ness, it changes everything for this mac n’ cheese hater. Farrell’s most coveted, however, is the old school cheeseburger. Smelling oddly like McDonalds, this burger is incredible. Chalk full of local beef, it is flavorful and remarkably juicy, owning to the fact that they grind the chuck, brisket and short rib themselves. It’s made all the more delicious with their version of burger sauce and a homemade cheese slice. Yes, Farrell is both a chef and a magician. As soon as the dish hits the table, you’re instantly a fan. Plated like a fast food meal complete with carton French fries, the 2DD burger is anything but. They even make a mini kid-friendly version that may very well be one of the coolest kids meals I’ve ever seen.