If you don’t know by now, Tzin Wine and Tapas on 104 St in downtown Edmonton is one of my absolute favorite restaurants. Of all time. Not only is the food always delicious, the staff there are the definition of hospitality. There was a time when Joe and I went nearly every month and with us trying to eat out less and new restaurants opening all the time, Tzin slowly became a once in a while treat. We were able to visit earlier this month, and although it has taken me this long to write about it, the food still makes me drool just thinking about it.
The menu gets updated almost every couple of months, but hopefully this is still available. The grilled chorizo sausage is housemade with Irving Farm pork, with my first taste of it in the hot pot alongside tomatoes and gnocchi when I first started writing. It was nice to see it featured on its own, with simple sides of smoked garlic aioli, jalapeno jelly, and a violet mustard. A “deconstructed hotdog”, in Chef McGuire’s words. My favorite topping was the jalapeno jelly, and although similar in concept to Dadeo’s infamous green jelly, definitely packing more heat and not as sweet. Tzin needs to start selling these in the alleyway, honestly.
Second to arrive was the baked brie with red wine reduction, a dish that has been on the menu since I’ve started dining here. With good reason too because it’s one of my favorites. Although the dish has evolved in presentation in the past visits, it’s still oozing creamy goodness. I much preferred the apple and Saskatoon berry compote on the side though! I like my cheese pure!
New on the menu for the month was a braised duck leg. It was super moist and beautifully done. The roasted and smoked potato puree stood out though and alongside the lentils, it was a solid accompaniment to the duck.
Three dishes is our usual and we always save room for dessert. That night featured panna cotta stuffed poached pear and a chocolate mousse tart. I really couldn’t decide between the two. I’m a chocolate lover, no doubts about that, but a refreshing, palate cleanser like a sorbet or lemon tart will always win me over. A panna cotta stuffed poached pear sounded interesting, but was it refreshing? My indecisiveness and Joe’s indifference led us to allow Chef McGuire to choose the dessert for us. Surely he had a favorite. This is what happened next…
Both were served! Ahh why must you do this to me?! One bite of each and I could understand why though. Both had their merits and both would make me want to order more. The poached pear, served cold, was surprisingly very refreshing and the panna cotta, not heavy. It wasn’t overly sweet either which is my preference for desserts! A “cake waffle donut” was served on the side, a cute concept. Moreso on the cake donut side, in a waffle shape, made from almond flour which makes it a fantastic gluten-free option for guests! Joe’s favorite was the chocolate mousse, which we’ve had before. This time though, it was served with a chocolate cooking crumb crust and almond brittle. I really had to fight him for the last bite! (I already finished off the poached pear, haha!) Chef McGuire even remember Joe’s “allergy” to peanuts and asked if the nuts were okay before plating. If you don’t call that hospitality, I really don’t know what is. Good call on both desserts!
Every meal ends with a quote slip with the bill. This particular quote was quite fitting for the night. Tzin Wine and Tapas, I will never forget what you did or said, and definitely never forget that you guys make me feel so happy! Food is superb, as always, and the service remains A+ as the team hasn’t changed one bit. Except for Melissa’s hair, which is now a short, chic bob! (She’s the fabulous, upbeat server you will have alongside the equally fabulous Kelsey, owner of Tzin). Much thanks to Chef McGuire, as well as Sous Chef Greene, for the meal (and desserts!). Strongly considering ordering both desserts now for future meals. Maybe one to go. I don’t know how many more posts of Tzin I can do… perhaps there needs to be a whole category by itself with photos and a short blurb. It will never end!TZiN Wine and Tapas
10115 – 104 St