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When plant-based restaurants first descended upon Toronto in the late ’90s, they primarily catered to a niche, healthy audience. Planta founder Steven Salm quietly revolutionized vegetarian and vegan food in the city by making it appealing to staunch carnivores. David Lee, co-founder and executive chef, worked in numerous Michelin-starred restaurants before applying his culinary know-how to the diverse menu, often eliciting counterintuitive praise for how “meaty” dishes taste.
Meals don't have to sit and idle in traffic spewing CO2. Ordering exactly what's needed and sending in batches means less time in transit.
Most tofu and rice dishes are available for about $15 or less, like the mouth-watering hot stone pot bibimbap with chopped carrot, juicy beef and mushrooms that sport a perfectly sunny fried egg on top.
She remains a stalwart fixture for her plentiful portions of West Indian favorites, including goat and oxtail curries swaddled in flaky paratha rotis, pillowy curry channa doubles, and spirited jerk chicken.
If pitchers of sangria or margaritas are more your speed, indulge in one for $20; they will pair beautifully with their yuca fries and house-made tortilla chips.
Since 1982, chef and owner Satee Beharry has been an integral part of Scarborough’s culinary community, building a following long before the days of celebrity chefs, bloggers, and social media influencers.
What this fast food joint lacks in frills, it more than makes up for in flavour, with its delicious and authentic Caribbean fare. For about $10, their small meals come with a protein like spicy jerk chicken, crispy fried chicken or (our favourite) oxtail, and a side of rice and peas — and even their small sizes are quite filling. Round out your meal with add-ons like coleslaw, dumplings and fried plantain.
In this exploration of Toronto’s dining scene, we’ve confirmed that Toronto brims with culinary diversity, featuring an array of cuisine options for every palate.
Pelo more racking up my brains when it's time to make dinner - I know that each meal won't take more than 30-35 minutes to cook, which is a big plus when Baby doesn't want to be separated from his mommy
"As Toronto re-opens and customers return to regular buying habits, many small businesses will encounter new supply issues such as surplus food," he said.
And if those adventures happen to lead you to Toronto, you’re in for a treat! But, as you mull over the menu, you’re also likely contemplating the cost.
While chef and owner Eddie Yeung owns an additional Wonton Hut location in the suburbs of Markham, his newer locale in downtown Toronto arguably allows him to flex more. New to this location, his street eats menu (shrimp paste toast, deep-fried cuttlefish skewers, Hong Kong-style brick toast) honors the legacy of dai pai get more info dongs, stalls that used to fill the labyrinthine alleyways of Hong Kong.
How it works is that a personal shopper picks up and delivers your order to you, or you can order ahead and pick up your own order at the store.