L and I wanted to go out for dinner but he wanted something “different”. I told him to call J-Thug and ask for a recommendation. I know the name “J-Thug” doesn’t connotate images of refinement or sophistication, but this dude knows his restaurants, women and booze (in that particular order). J-Thug told L to check out The Coup.
In the past, when I’ve recommended The Coup to L, he would never go with me. He always says that his balls would shrivel up if he didn’t eat meat with his meal. I told him we should do an experiment and do some measurements before and after. He looked at me like I was nuts (pun intended).
L ordered a beer which he thought tasted too yeasty. I didn’t see any beers that I liked, so I opted to go sober. I wish The Coup would start serving Banded Peak beers…
J-Thug told us to try the scallops. The “scallops” turned out to be king oyster mushrooms ($14). The mushrooms are tea-smoked and pan-fried. At the table, hot dashi broth is poured all over the mushrooms.
The entire dish is a winner. The mushrooms have a similar texture as scallops. We used up the grilled red fife sourdough crostini to sop up all the delicious broth. The salad of seaweed and radish was lovely, clean with a taste of the sea.
We both ordered the falafel quesadillas ($16.5). I really dig the blend of vegetables, like the carrots, purple cabbage, pickles, bell peppers and olives. The sauces included a light touch of hummus, tahini and tzatziki. I enjoyed the crunch of the toasted sprouted tortilla and the creaminess of the goat feta. Overall, a nice balance of flavours and textures. The fat rosemary yam fries were baked, soft and sweet. The extra sauce of garlic aioli I ordered added a pungent richness to the yams.
Both L and I will be back, more so for the appetizers than the mains or salads. Thank you for your recommendation J-Thug, it was a ballsy pick.