- The decor! Walls of rough-hewn, pale wooden planks contrast the smooth, dark stone bar and table surfaces. Mirrors line the walls and give the illusion of more space, and the airy, fully windowed bar area keeps you connected to the outside world. Dim orange light filters through fixtures of bark and twigs, or shines brightly through oversized glass globes suspended in artful clusters. The occasional macabre detail, like a taxidermied raven, adds subtle character to the bar.
- The atmosphere! All the bustle, clang, and chatter of a vibrant brasserie - my favorite kind of restaurant environment.
- The drinks! The Chupacabra (tequila, elderflower, etc) has been my friend for several months, and the other house cocktails cover a lot of bases. They're flavorful but not too strong, perfect for accompanying the lingering meals I have here.
- The poutine! I first tried this fries/gravy/curds phenomenon at The Gallows, and honestly, no other restaurant's can compare. The gravy is well-seasoned, and the curds are perfectly creamy. I usually go for the "out of control" variety, which adds surprise meats, vegetables, cheeses, and/or sauces to the standard poutine. A perfect must-share appetizer!
- The other food is pretty good, too. The poutine's considerable heft doesn't leave room for a full entree, so I'll split a small plate or two instead. Then, the small plates may change, but the course following them does not. You know I wouldn't be describing this restaurant experience in this space unless there were...
An amazing dessert! Which there is.
The Gallows has only ever offered one dessert in all the times I've been there. I was hesitant to order it at first, because half its contents are things I don't like, and I couldn't imagine that the resulting mish-mash would be more than the sum of its parts. However, we went for it, and it has since become the dessert equivalent of their poutine - something you can't live without, that's best when shared. This Fluffernutter Pie is baked in an oversized ramekin, and has four layers:
- Buttery, sugared mashed bananas at the base,
- Sweet peanut butter mousse,
- Gooey chocolate, usually thick like fudge but occasionally thin like syrup, and
- Caramelized Marshmallow Fluff on top.
Its initial appearance is underwhelming, like over-burned creme brulee. However, all you have to do is dip your spoon through its soft layers to expose and taste the wonder within. This image shows the caramelized Fluff at right and the mish-mash / spoonful of glory at left.
Every bite contains so many interesting flavors, and the fact that it's all so warm and soggy allows an unusual degree of layer-mixing. The bananas aren't overwhelming - the sugar and butter do a lot to improve their flavor for this banana-hater! - and are actually a welcome (somewhat-) solid presence in an otherwise soupy delight. Then, I absolutely love the peanut butter and chocolate. There's a lot of peanut butter in the mousse, as evidenced by its strong nutty taste, but it's sweet and light enough to be dessert-like. The chocolate is robust and bittersweet, and flows happily throughout the ramekin. Occasional fudgy nuggets happen, too! Lastly, the Fluff is a fun way to literally top it all off. I'm not a fan of regular marshmallows, but this runny essence thereof seems like a good way to get some lip-smacking, mouth-coating vanilla sweetness into the mix. The caramelized "crust" doesn't have too different of a flavor, and the rest of the goo runs into every nook and cranny of the dessert like the chocolate. The overall effect is like an ice cream sundae without the ice cream, or the uncooked batter of an Elvis-inspired cake. What's not to love? I feel like a giddy little girl every time I eat it.
There you have it! I look forward to "hanging" at the Gallows with this treat in the future; you should go and order it, too, or make plans to do so with me. :-)
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