Working My Way Through The Works: Beyond A Hipsters Wildest Dreams

A popular gimmick for food blogs is to eat and review every item on a restaurant's menu. This blog is no exception. These are the observations I've had while eating my way through the burger menu of The Works, a Canadian burger restaurant with locations across Ottawa and Ontario.

The WORKS Orleans (900 Watters Road)
Burger Description: "The worlds first plant-based burger patty, Beyond Burger, topped with caramelized onions, avocado & Havarti cheese."
($16.96)

June 26, 2019
Plant-based meat substitutes are a hot commodity right now in the food world, with every burger joint offering some sort of combination of vegetable protein, canola oil, and flavourings in patty form. At the Works, you get two choices of Beyond Meat burger. I went with the one with cheese on it. My last experience with fake meat didn't go well, as a veggie/tofu hot dog I tried at the Experimental Farm left a lot to be desired. It was less sausage and more a tube-shaped mush with a bun and condiments wrapped around it. I hoped my luck would improve on a particularly busy day for lunch; it's never a good sign when you overhear the servers apologizing for slow service. When my lunch arrived, I gave it more of a once-over than I usually would. I couldn't tell if my patty looked like what I expect a grilled burger to look like under all the melted Havarti and grilled onions. I did see some grill marks on the sides of it, and I didn't want to deconstruct the burger anymore than I had to as it was already so messy.  Though my burger didn't smell like what I've come to expect from a burger, it also didn't smell like something made from peas, which was a plus. The first bite of my lunch took me by surprise, as it had a familiar mouthfeel and texture of a beef patty. Looking at it after biting into it, it didn't "bleed" like a meat patty would, and from the colour the patty, I would have guessed it was cooked sous-vide style first, then grilled to make it more meat-like.

My next surprise was in the flavour. It tasted better than the veggie-dog, and didn't taste like something I knew was made out of plants. But it didn't taste like a juicy burger would either. It was good, but it didn't taste like meat, with the caramelized onions adding that umami flavour it lacked. The avocado didn't do anything other than made the burger messier to eat and would have been better if it was made into guacamole to give the burger more of a kick. Overall, I can see why people are excited about plant-based meat, and in retrospect, I should have ordered a salad as my side dish to complete my vegetarian experience. But in my humble opinion, they're still far from creating something that will satisfy my craving for meat; it was definitely not beyond this carnivore's wildest dreams.

2.5 out of 5 stars - Better than what I expected, but you won't forget you're not eating animal flesh.

The Need To Know Classic That Is: The Bloody Caesar

Though beer is the more traditional drink most Canadians consume when celebrating Canada's birthday, a more patriotic drink would be the Bloody Caesar. According to legend, the popular cocktail was invented in 1969 by restaurant manager Walter Chell of the Calgary Inn (today the Westin Hotel) in Calgary to commemorate the inauguration of an Italian restaurant. Inspired by his native Italy and the Bloody Mary, he reasoned that mixing clams and tomatoes would make a good drink, as a popular dish in Venice was spaghetti alle vongole, spaghetti with tomato sauce and clams. The drink was called the Caesar in honour of his Italian heritage, and within five years, it had become Calgary's most popular potent potable. In a case of perfect timing, Mott's was independently developing Clamato, a mixture of clam and tomato juices, around the same time the Caesar was invented, and sales of Clamato increased after the company's distributors discovered Chell's drink. Today Clamato is synonymous with the cocktail, with it popular at bars along the Canada–United States border, with bartenders constantly topping each other by adding wilder and more elaborate garnishes to it. See what you can come up with after beginning with the tried-and-true classic recipe:

Ingredients:

120 mL Mott’s Clamato Original Cocktail
30 mL your favourite vodka
15 g celery salt
15 g fresh cracked pepper
4 dashes Worcestershire sauce
2 dashes your favourite hot sauce
celery stalk
ice cubes
lime wedge

1. Mix the celery salt, and the pepper together. Spread the mixture on a flat dish. Rim the glass with the lime wedge, then turn the glass upside down into the seasoning and twist.
2. Fill the glass with ice. Add the vodka, hot sauce, Worcestershire sauce, and the Clamato juice, in that order. Stir well.
3. Garnish with the celery stack and the lime wedge.