I think the colour affected my perception. The taste seemed weird to me.
Not a good latke. The restaurant is associated with an It Chef, and this felt like they weren’t stepping up, or the staff hasn’t had a good latke or rösti.
Considering oxidation makes nuts rancid, I’d think oxidation can’t help affect the taste of a potato latke. Not sure .
I don’t usually throw out food. I threw out the last Vilda’s latke.
I would email them the photos.
I don’t normally like to pass judgement on how foods are prepared or presented, after all every family has their take on recipes. That said, these just look weird to me and don’t resemble any latke I’ve ever seen or experienced. Do you think they were fried or baked? Square?
I would bet baked on a giant sheet pan like a sheet cake, then cut and deep fried to order.
That’s the oddest thing I’ve seen in a while.
Could they have used purple potatoes (given the It Chef thing)? Those turn an unattractive shade of idk what after cooking
ETA - Found pics of latkes I made from purple potatoes a few years ago — you can almost see the color turn unattractive across the series 
(the lighter purple turned worse).
Deep fried latkes? Interesting!
Deep-fried latke “fingers”. It’s a trendy little luncheonette.https://www.vildastoronto.com/
The delis & butchers selling pre-made latkes in Toronto that I’ve tried have been deep -frying them .
The Polish potato pancake at Café Polonez is (nicely) pan-fried.
They were too charcoal grey to be purple or blue potatoes. I grew the purple ones, used to use them for mashed or roasted 
. Next time I will add lemon and onion, see how that affects the purple!
I broke my yolk and ate the egg . Breakfast cassoulet from Toronto’s Chantecler. Will recreate at home, with duck, bacon and sausage mixed into the beans.
BaNoi (local Toronto bakery) panettone with raisins and cranberries and Kitten and the Bear (local bakery mostly focused on scones) cherry chocolate Bakewell tart.
A fridge-clean-out frittata which coincidentally looks a lot like @LindaWhit‘s dinner quiche last night: spinach, bacon, caramelized onion, gruyere and a shalloty bechemal.
Leftover biscuits, pan toasted with a little butter until warm and soft. A choice of homemad jams - blueberry or peach.
How were they? Is it sacrilegious to admit on this board that I don’t like Panettone?
It tastes like panettone but no citron. Better than Blackbird or Forno Cultura, as good as Loison, not as good as Roy’s. It does contain some orange zest and liqueur but I didn’t mind it in this.
Do you even dislike chocolate chip panettone or other no raisin - no orange - no citron panettone? One person in our house doesn’t like traditional ones (dislikes orange , rind, zest and citron) but likes the sour cherry panettone. I am generally not a big fan of orange in anything other than supremed oranges in Ambrosia.
Kitten and The Bear’s cookies and the chocolate cherry Bakewell Tart are pretty but the flavours are kind of innovative quirky, and not addictive.
I sort of eat some things like stollen, Panettone and fruit cake once or twice each Christmas, even if I’m not crazy about them. Apart from avoiding orange cakes and cookies, I can’t think of any Christmas bread, cake, or cookie I actively dislike.
I would wager half the people here don’t like panettone (irl I know maybe 4 people who do).
This thread needs a poll.
Which would you eat? Check as many as 11 options that may apply to you.
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I find it a bit dry… but you’re right, I would likely eat chocolate chip panattone!
I might save you a bit of this one. The expensive ones ( which you shouldn’t buy if you don’t like panettone) are moist and buttery. Not dry at all.
There is a huge difference between the $8-$30 panettones, the $40-$80 panettones (Loison is good at this level and does make a tiny one , but again, don’t buy unless on sale ) and $100 panettones (Roy’s, I bought the chocolate chip one and it was decadent) in terms of how moist and how buttery they are!
You forgot “I’ve never had Panettone.”
Tre Marie is my favorite brand, the one with the candied fruit and raisins, love that stuff.
