The Caffeinated Black Stallion

Dark Horse Espresso Bar is my favorite coffee spot in Toronto, hands down. The java they serve up is the some of the smoothest and intensely flavored lattes and espressos in the city. But on top of that, it's the whole environment where you can spend a good hour sipping your coffee that makes this place.

The scene has a cool lofty New York feel about it. The room is a converted art gallery, with wood beams on the high ceilings, exposed brick, and glossy hardwood floors. There are two big communal tables for people to have idle chit chat, although it's usually filled with Queen street hipsters managing their iTunes on their Mac books.

Okay, so the coffees aren't cheap. The lattes and cappuccinos start at $3.15, and as for regular coffee, you can only get that in a french press. This is one of those places where you certainly pay for quality. The barristas take their time pouring out the rosettas on your latte, and as a result you do have to queue up after you've paid. So if you can put up with the hustle and bustle of the joint, you'll certainly be treated to something special.

http://www.darkhorseespresso.com

Honorable mentions: Mercury Espresso Bar, Fresh Start Coffee

Get-out-of-dog-house-free recipe

For you Sashan, use it wisely...

Thyme Chicken and Mushroom with Penne

3 boneless chicken thighs

1 pack button mushrooms (sliced)

3 large shallots (minced)

1 clove garlic (minced)

1/2 teaspoon thyme

1/2 cup white wine

1/2 cup whipping cream

1 tablespoon butter

1 1/2 to 2 cups penne

salt and pepper

Pat dry chicken thighs and season with salt and pepper. Coat a medium sized saute pan with vegetable oil (ie - canola, safflower) and brown chicken on a medium-high heat. Remove chicken from pan and set aside. Once cooled, slice chicken into half inch slices. Reduce heat to low-medium and add shallots and mushrooms to pan. Lightly salt and pepper and continue cooking until liquid has evaporated from the pan and the mushrooms have browned lightly. Add thyme. Bring heat back up to medium-high. Add chicken to the pan and add white wine. Cook until the wine has reduced by half and then add cream and simmer for five minutes. Reduce heat to low and add butter. Salt and pepper to taste.

Meanwhile, cook pasta according to package instructions. Drain pasta but reserve the water the pasta was cooked in. Add cooked pasta to the pan and mix. If the mixture is too thick, add the reserved pasta water a bit at a time until mixture loosens to your liking.

Optional: Garnish with chopped chives, parmasean cheese,  or additional pepper.

Serves 2