Can’t dine in, can’t go out; we are told mingling is a no-no! Well it isn’t what we hoped for the holidays.
Let’s face it, we all baked sourdough bread. We filled out fridges and larders, and made just about every recipe in our repertoire thrice. Are we growing weary of The Joy of Cooking? Does your oven need a good cleaning after months of homemade?
Take-out to the rescue.
Every restaurant that can is now offering on-line ordering, on-line menus, phone-in and Facebook.
Whether you call it grab-n-go, take-away, carry-out or to-go, prepared foods are intended to be eaten elsewhere. That elsewhere is now your own dining or kitchen table. It used to be lunch at our desk between calls, or something you picked up on the way home. Choice meant access to different cuisine and dishes you loved to call favourites.
Maher Kahlil, formerly of the Hourglass in downtown Sudbury, has worked in the hospitality industry for more than three decades and has watched this chapter in the COVID-19 pandemic unfold.
“In Ottawa, my family was in pizzerias and our revenues were about 90 per cent from order-in and take-out. Another uncle had a 120-seat venue. I’ve seen both ends of the spectrum, but who expected this? No one is able to go out. New Year’s celebrations are cancelled, but I don’t want to be a pessimist. I think we will get through this.”
Four weeks for the south and two weeks here in the North. We can grocery shop, but even prepared foods or assembled ingredients are becoming somewhat too familiar. Turkey leftovers? No more please!
But what to select? Here are my picks for some of the tastiest takeout in the Nickel City.
Unique opportunities abound. Tom Yum soup from My Thai Palace, soul-satisfying butter chicken from Taj Bistro, or maybe General Tso or Mongolian Beef from 7 Star Dumpling House. Some sites allow you to just touch a button, but it isn’t always all about convenience, effort or ease of clean up.
Khalil suggested that virtual restaurants be smart and present a subset of the regular menu. “You must streamline the choices as it simplifies what the kitchen staff need to buy as provisions and prepare. You cannot predict how much food to make nor how many customers will order. Choose the best items that travel well, stay warm, and retain their shape, colour and overall presentation.
“There is a whole debate about Skip The Dishes and the prices they charge. But if it is the only way to keep the lights on, then you have to accept it as a cost,” Khalil pauses. “We have seen other struggles and come through huge transitions and other bubble-bursts. It happens every decade or two. You get strong or change concept. There is right now a shift, too, in how we spend.”
There is change even in how we bring food home. Packaging has changed for takeout. A lot of food today is served either direct from the container, or eaten right out of the box or tub.
“Pizza in cardboard works well, but plastics and Styrofoam are forever,” Khalil said.
If that is a concern, go to places that align with your ecological values.
Cooking for one is no fun and TV dinners are not a good decision. Picking up a shawarma or a falafel is much better. Try the locally owned Damascus Cafe and Bakery or The Shawarma Shop, or hit popular southern Ontario-based chain Osmo’s.
Khalil thinks we have evolved as a food community and country. Travel likely helped, as did our welcoming of peoples from all corners of the globe.
“So-called foreign food is often adapted street food, and it always stands up to being transported.”
Donairs, tabbouleh (or tabouli) salad or sushi, all make for great takeout.
Everyday takeout is one thing, but, what about hedonistic take-out? In some cities, there are top chef and hotel restaurants that are offering “New Year’s in a hamper” with champagne and all the appetizers, plus a spectacular dessert. For me, that would mean coconut shrimp, lobster bisque and crème brûlée, oh my!
However, Khalil believes “in most places gourmet is being held back. The mood isn’t upbeat this year.”
Khalil takes a reflective moment and adds “this industry is about resilience and tenacity – most have an ongoing spirit of being able to push through bad times. If we do order takeout, it will help our friends and neighbours who own and operate restaurants make it to spring and better times. They give our communities vibrancy, employ others, and bring us pleasure.”
It is time to explore all the take-out choices across our city. Be adventurous! Be bold!
Hugh Kruzel is a committed foodie and a freelance writer in Greater Sudbury. Let’s Eat is made possible by our Community Leaders Program. Are you an advertiser? Learn more about the Community Leaders Program here.
