Tapis Suprême

Tapioca Local Kitchen

On a bright, pleasant Saturday I took a stroll and decided to do another match-up: Brazilian tapioca crepe. A few weeks ago, I first found out that this was a thing. But it turns out there were actually two such crepe shops within about a 30 minute walk from each other. Tapi-Go! is a recent venture located at Bloor and Shaw. Either the location always had a raised platform or it was built by one of the previous businesses, but there wasn't much space inside due to this odd layout. The menu gave you sweet and savoury choices. I opted for the veggie mushi ($8.50). The tapioca flour was sprinkled onto a flat skillet. Then they added baby spinach, baba ganoush paste, and sautée mushrooms. A dash of truffle oil was added at the end before the crepe was folded into a giant taco.

I ate it at Christie Pits park but this new dish was a let-down. The flavours were muddled and dominated by an earthy sharpness (not sure from which ingredient) that was nasally unpleasant. I might come back here to try the tapioca "dice" but not the crepe. Disappointed, I wasn't sure I wanted to try the other place but on the other hand, with the warm temperature it was a nice walk.

Tapi-Go!

So I made it down to College and St. Clarens to Tapioca Local Kitchen. This tiny place didn't have space for me to linger inside during the current "grey zone" restriction. So I wasn't sure how they made their crepe ($10) here. But what was delivered to me outside was delicious (if a little blurry in the photo). The crust was crispy and so white it looked almost artificial. The inside was stuffed with fragrant baby greens, avocado, bits of mango, and chimmichurri. There was a fragrant note that seemed familiar. In retrospect, I realized this was reminiscent of Vietnamese Cassava Cake since both cassava and tapioca are from the same plant. This was actually a good snack. I'll add this to my food list instead of being a one-and-done.