Nelson @ Buffalo: What is a trip to Buffalo without going to Cheesecake Factory? Really, I want to own the first Cheesecake Factory that comes to Toronto, because it'll make a tonne of money. We went family style this time since the portions are so large.
Hot Spinach and cheese dip: Spinach, artichoke hearts, shallots, garlic and a mixture of cheese served bubbly hot with tortilla chips and salsa. Very cheesey and rich...and probably fattening too.
Cajun Jambalaya Pasta: Shrimp and chicken sauteed with onions, tomato and peppers in a very spicy Cajun sauce on top of fresh linguini. I've had this before and it was ok, this time it tasted better for some reason. Maybe less oily this time?
Chicken Madiera, which we all know about and I don't think I need to describe again. Still one of their best dishes.
Grilled Pork Chops: Center-Cut Chops Served with housemade apple sauce, mashed potatoes and fresh spinach. It was difficult splitting this one and each one ended up with a small portion of pork and maybe that's why I don't remember the taste of this one. The apple sauce was a little funny since it was really chunky, which I don't like.
Shrimp and Chicken Gumbo: Shrimp, chicken, andouille sausage, tomatoes, peppers, onions and garlic simmered in a spicy cajun style broth with cream. Topped with steamed white rice. This wasn't a memorable dish either, so I can't say much about it.
For dessert we tried the Craig's crazy carrot cake cheesecake which is carrot cake and cheesecake swirled together, topped with cream cheese icing and roasted almonds. It was strange eating a cake made of too entirely different textures. I wonder how they mix it up so well. I really enjoyed the icing and it was decent overall, but the too tastes were not a really good complement...only ok.
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