Foodservice Friday: Fat Pasha

Roast cauliflower with tahina, skhug, pine nuts, pomegranate and halloumi.
Photo courtesy of Fat Pasha

It's almost impossible for a restaurant to achieve perfection. But Toronto's Fat Pasha comes as close as almost anywhere I've been.

We first visited on Mother's Day this year. The timing was deliberate - I wasn't sure if the resident picky eater would like Middle Eastern food, and so I made the reservation for the one day when no one could complain about the restaurant choice. As it turned out, it didn't matter. Everyone, from my mom down to that picky eater, loved it. I've been back three times since, most recently to take Andrew's cousin and his wife visiting from Oxford, England. They loved it too.

What do I like to eat here? I'd never order a meal without the breathtaking roast cauliflower, probably Fat Pasha's iconic dish. The last time we visited, I brought leftovers home, and they made the best lunch I've ever eaten. The hummus isn't far behind, and neither is the falafel, the fattoush or the fried crushed potatoes. Once we ordered the daily special of buttermilk chicken, and I'm still dreaming about it. The sufganiyot (deconstructed jelly doughnuts) and nutella bread pudding (self-explanatory) are both divine. I'm pretty sure you can't go wrong with anything on the menu.

Fat Pasha was named the best new restaurant in Toronto in 2014. It's casual, affordable, and full of enchanting flavours. 

Salatim
Photo courtesy of Fat Pasha

I reached out to owner Anthony Rose with a few questions, and his answers were as brilliant and charming as the food he serves:

Of Muses and Meringues: What was your inspiration behind opening Fat Pasha?
Anthony Rose: Originally it was Ottolenghi. Then it morphed into a combo of Israeli with stuff my bubbie cooked. Lots of Ashkenazi stuff. Then it all made sense. Kinda.

OF&M: Who have been your biggest culinary influences?
AR: Jeremiah Tower. Jonathan Waxman. Julia Child. 2 Fat Ladies. My mom.

OF&M: What was your most memorable cooking moment?
AR: Cooking for Julia Child and Jacques Pepin in San Francisco. Making Kraft Dinner* with my son. Extra cheese. Lotsa Tabasco.

*For my international readers, Kraft Dinner is the Canadian equivalent of Kraft Mac and Cheese.

Mother's Day dinner

I wrote earlier that it's almost impossible to achieve perfection, but it's surprisingly close for Fat Pasha. The first time we visited, we ordered the milk and honey pudding. The best phrase to describe this dessert is "manna from heaven." Being an avid home baker, I have high standards for restaurant desserts, and I was blown away by this one. You can imagine my disappointment to see it's been taken off the menu.

Anthony Rose, if you're reading this post, let me tell you three things:

1. Your restaurant is my favourite new restaurant of 2015.
2. I would happily eat your roast cauliflower every day of my life.
3. If you ever bring back your milk and honey pudding, you will have achieved perfection.

Fat Pasha
414 Dupont St
Toronto, ON
647-370-6142
www.fatpasha.com

(All opinions are my own, and I received no compensation for this post.)