Finding the best Butter Tart in the city — a personal search

I spent three months trying every version of Butter Tart I could find locally. The variation in quality is extraordinary. The best version handled Arctic char with genuine knowledge and the fresh and clean result was noticeably superior.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The winning restaurant had the right a prairie farm breakfast feel — unpretentious and focused on the food. Molson Canadian was suggested correctly. Worth the search. When Butter Tart is made properly it's a completely different experience.