That will definitely be the first thing I order when I go back. ![]() ![]() I already get high off milkshakes, now I can get buzzed too?! The owner Michael came by and told me about The Margarita Milkshake. Basically, it is a vanilla shake, with Kahlua, Bacardi rum, chocolate swirl and whipped cream. However, there is a twist, you can make your shake an “adult shake” and add a variety of spirits to your dessert. You can get traditional flavors such as chocolate, French vanilla, strawberry, and salted caramel. We also need to discuss the milkshake situation at Maple Leaf Diner. A chocolate cream pie with a layer of coconut cream. The diner has a fully stocked bakery consisting of cookies, pies, tarts, and muffins. Take your knife, cut the thing in half and watch the fried mozzarella ooze down the burger. The entire burger is then crowned with fried breaded mushrooms and comes with a side of zesty dill dip. Pour over Bolognese sauce, then top with sautéed pepperoni, bacon, and bell & hot peppers. Why have I not seen this marriage of comfort food before? First off, the bun is baked fresh in house and holds together a juicy hamburger patty with a square of fried mozzarella cheese. Don’t forget to drizzle on the real maple syrup. The Belgium waffle is fluffy, the whipped cream heavy, the bacon salty, and the whole thing is topped with couple of cream puffs. The chicken is hand breaded, the recipe passed down from his grandparents. The chicken and waffles rivals that of any brunch spot in Dallas. The poutine consists of hand cut fries, brown gravy, and cheese curds. Everything in the diner is made from scratch and have unique twists on classic Canadian faves. They both hail from Canada (duh!), and come from a family of restauranteurs. Maple Leaf Diner is owned by Michael Delaurier and his aunt, Chef Debra Delaurier. Our neighbors to the north truly know how to throw down on some grub! ![]() Last week we were lucky enough to finally try some Canadian cuisine at Maple Leaf Diner located at the southwest corner of Preston and 635. As a Texan, I am very familiar with the spicy fare that comes from our border buddies to the south.
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