Lunch Tuesday: Owl Of Minerva

It’s a little strange to walk in to Owl of Minerva (800 Bloor St. W.) in the daylight.

The Korean restaurant is known more for its late-night menu – five beers and an entrée for $20 until 1:50am – than its weekday fare.

Still, we weren’t the only ones pulling up a mismatched chair and settling in to a walled booth. At the table behind us, one man was telling two women and several small children about his experience at a seminary. There was a young couple at another table, enjoying the illusion of privacy but perhaps not knowing just how easy it is to eavesdrop. That task is impossible at night, by the way, when the television, radio and packed room make for a loud roar.

Our waiter appeared immediately with two menus and a metal bowl full of our utensils. There were two spoons, two sets of chopsticks, napkins and two small cups in the container, and a plastic pitcher of water on the side.

We divvied them up and set to ordering.

The gam ja tang (pork bone soup) ($6.20) is a favourite but we went in another direction. I had the bul go gi (8.14$) and my dining companion had jok bal (pork hock) ($12.99)

Within moments, three plates of pan chan arrived (pictured, top image): bean sprouts with a slick of sesame oil, funky cucumber with garlic, and sweet glazed potatoes.

Our waiter, who also manned the cash, was back soon, pushing a three-tiered cart laden with food.

First up was kim chi, thick strips of spicy pickled cabbage and potatoes. The bul go gi, pictured above, was easily the most crowd-pleasing version of this dish I’ve ever had. The incredibly sweet and tender beef on glass noodles with strips of vegetables and glutinous slices of rice cake was kid-friendly with salt and sugar.

And luckily, it was enough for two people.

Our other dish – described as a pork hock with steamed “pettitoes” – was a giant plate of pork (pictured below). You can’t see it, but under those strips of meat was – not noodles or rice or cooked vegetables – but yes, a pork hock. And on top of the skin was a layer of fat. Oh, and it was served cold.

Next time, we’ll stick with the soup.

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