So instead we showed up, no reservation because you can't get one, waited over 2.5 hours. Never got a table. Gave them my cell # so they could call/text when the table was available...
4 hours before they called. Complete waste of time.
I give Snakes and Lattes ZERO stars out of five. Complete disappointment.
So check out Arisu, if you enjoy fine / traditional Korean cuisine.
Their website is www.arisu.ca.
584 Bloor Street West, Toronto
Phone 416-533-8104 for reservations (and yes, they take reservations, so no worries there).
I give Arisu 5 stars out of 5. The prices are a tad expensive, but the service, menu and atmosphere are all impeccable.
And they had a Korean cinnamon tea drink that I have been trying to find since 2005 when I first tried it in Insadong in Seoul. So that totally boosted their rating simply because they had things on the menu I couldn't find anywhere else (and I am a bit of an expert when it comes to Korean restaurants).
The drink is Sujeonggwa... And here is the recipe if you want to make it at home.
Yield: 4 -5 servings
4-5 dried persimmons
5 cinnamon sticks
½ cup of ginger, sliced
1 cup of sugar
7½ to 8 cups of water
- Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle.
- Rinse 5 cinnamon sticks and put them into the pot.
- Add 7½ to 8 cups of water and boil for 20 minutes over high heat.
- Lower the heat to medium and boil for another 25 minutes. If it boils over, take off the lid.
- Add 1 cup of sugar. Stir and cool it down.
- Remove the stem of the dried persimmons and wash thoroughly.
- Strain cinnamon sticks and sliced ginger in a colander.
- Pour it into a glass jar or glass bowl and add the persimmons.
- Put the lid on and keep it in the refrigerator for at least 12 hours. It will keep in the fridge for more than 1 week.
- Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in it with a few pine nuts sprinkled on top.