Halloween season is supposed to be scary, and few thrills are more rewarding than venturing outside of one’s culinary comfort zone. Luckily, Toronto is a great place to experiment with strange and exotic food. Herewith, four extreme dishes that also happen to be delicious.
Ahead of the pack
Fish heads may not be pretty, but they contain some of the best flavours that seafood can offer. At Catch, chef Charlotte Langley makes a great fish head soup. She takes heads, usually from pink fish, and sears them. Then she adds garlic, onions and other spices, such as cinnamon, cloves, cardamom, star anise and wine-soaked saffron. Tomatoes and water are thrown in, and it’s all simmered for a few hours, then puréed and strained. Normally it’s not served with whole fish heads, as pictured here, but for anyone who wants them, Langley is happy to oblige (just call ahead).
Fear factor: 4/5
Catch, 744 St. Clair Ave. W., 416-658-0568
An egg-ceptional snack
In the Philippines, balut is a common street food. Here, it’s more of a novelty item, recommended only for those who are particularly unflappable. Balut is a boiled, partially developed duck egg, complete with veins and feathers. First-timers will likely find it offensive, but the taste is not so bad — it’s mostly like a regular hard-boiled egg, with some offal undertones. For an adrenaline rush, check it out at Kanto, one of the many street food vendors at Market 707 at Bathurst and Dundas.
Fear factor: 5/5
Kanto by Tita Flips, 707 Dundas St. W., 1-888-393-9990
Eye of the beholder
Takht-e Tavoos, a newish brunch spot on College Street, serves traditional Persian food, including a delicacy known as kaleh pacheh. This dish can easily freak out squeamish eaters. The broth is made from sheep head and other sheep parts, and it is served with two whole tongues and a hoof. If you’re lucky, it may also come with an eyeball. And although it may sound a little over the top, it is actually fantastic, full of pleasant textures and warming spices, such as garlic, turmeric and cinnamon.
Fear factor: 3.5/5
Takht-e Tavoos, 1120 College St., 647-352-7322
Bug out
Nathan Isberg, chef and owner of the Atlantic, is a proponent of bug eating. Not many North Americans feel the same way, even though insects are considered delicious in many parts of the world (and they are a very sustainable source of protein, too). Isberg commonly serves hay-smoked crickets — which taste like almonds — as well as other insects. When we went, we were offered a breaded and deep-fried grasshopper, which was nutty and crunchy. Those who are feeling adventurous should give Isberg advance notice.
Fear factor: 4.5/5
The Atlantic, 1597 Dundas St. W., 416-219-3819