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Everything on Prohibition‘s menu sounds amazing. House cured salmon on a sesame bagel? Oooh. Shakshouka? Cool. Maple fried challah French toast with fried chicken? Hell yes.
Self proclaimed providers of ‘gourmet comfort food’, Prohibition montreal endeavours to serve brunch as it should be.
Looking to catch up with a friend in Toronto, we were drawn to Fire on the East Side after hearing about some amazing fried chicken on waffles. Upon getting there and scanning the menu with no sign of the dish, it proved to be totally elusive. According to our server, the dish had never existed at the place. I won’t lie, we were pretty disappointed, as we had chosen the place based solely on the possibility of eating that specific dish. We contemplated leaving for a few seconds, but the thought quickly vanished as we took the first few bites out of the house made banana bread. Moist and soft, the little square of sweetness bolstered our appetites and we sat on.
Ever since we first read about The Spotted Pig restaurant and chef April Bloomfield in The New Yorker nearly two years ago, we’ve wanted to go! We finally got our chance a few weeks ago when we were in town for a wedding.
I first encountered a version of this recipe at Trident which is an independent cafe & bookstore in Boston. Trident was named Best Neighborhood Restaurant, Back Bay by Boston Magazine and for good reason. Their version used thick sliced Challah bread which was stuffed with lemon ricotta filling while our creation on the left had the same filling sandwiched between two slices of cinnamon raisin bread. This is closer to a recipe posted on Always With Butter but we added wild berries. We used more then the recommended teaspoon of lemon zest in an effort to get a bold taste and came close to overdoing it. Overall it was great with or without maple syrup and was pretty easy to make.