Applebee's dispenses its brimming menu of American-inspired eats and low-calorie options in a casual dining atmosphere. Customers can commence feats with a pound of chicken wings slathered in one of four sweet or smoky sauces ($10.99), or with fried dynamite shrimp adorned with asian bread crumbs, spicy sauce, and the diamond ring you just awarded it with ($9.99). Clocking in at only 364 calories, teriyaki shrimp pasta ($14.99) tucks grilled seasoned shrimp into a teriyaki-sauce-coated bed of whole-wheat asian noodles ornamented with veggies such as sugar snap peas, water chestnuts, and red peppers. Basted in honey-barbecue sauce and rubbed with secret seasonings known only by Applebee's chefs and the government, honey-barbecue pork ribs ($21.99) tumble down tongues, joining a current of drafts, cocktails, or fountain drinks satiating thirsty patrons.
Crabby Joe's chefs conjure feasts from the eatery's menu of chicken, burgers, steak, and seafood that are inspired by the delectability of family home cooking. At dinner, piles of Tex-Mex chili or extra cheese adorn the load-bearing Joe's nachos, first cousin to the hearty loaded-cheese-fries starter. Entree options pile up to challenge one's decision-making speeds, including the 10-ounce new york striploin sprinkled with goat cheese in a brandy-peppercorn sauce or the grilled lemon-pepper salmon. Sweet treats cap off the meal with offerings such as the rich mud-mountain pie with its layers of chocolate and a crumbly topping. Customers sitting down for lunch can fortify for the day with the pulled-pork-topped texas barbecue burger or with pastas, salads, or steaming bowls of chili. Crabby Joe's also fosters a sports-friendly environment where the clink of frosty pints couples with a Leafs game or with broadcasts of soccer, football, baseball, or championship air-guitar events.
It’s difficult to look down the tree-lined fairway on the first hole at Camden Braes Golf & Country Club and envision what was there just four decades earlier. In the early 1970s, the Wolfram family began their labour of love to transform a flat expanse of cornfield into an 18-hole golf course, manually levelling cornstalks, picking rocks, planting trees, and chasing off the ghost of Kevin Costner’s little-league-baseball coach. The hard work paid off when the first golfer sent his tee shot screaming down the first fairway in 1976, opening up the player-friendly design that still welcomes golfers to traverse the 150-acre grounds. Filled with water hazards that bring to mind nearby Lake Ontario, and gently sloping terrain, golfers engage in careful club selection before making long drives down tree-lined fairways.
The course winds through the wooded countryside with fairways surrounded by dense foliage. After rounds, players can toast to the best putts at the clubhouse restaurant while admiring panoramic views of the surrounding greenery.
On the second story of a quaint building, the chefs of Tata's House of Pizza & Pasta churn out pies slathered in housemade sauce and decorated with toppings ranging from salami to fresh garlic. Along with a menu of bubbling pizzas, the staff slathers wings in honey-garlic and “Suicide” sauce, dress up burgers with bacon and cheese, and pile slabs of housemade lasagna onto plates with fresh-made garlic bread.
After running a gourmet food importing business abroad, Nikki Dersnah returned to Canada and opened TableTalk, sharing her passion for food through cooking classes and retailing high-end kitchenware. Taught by two experienced chefs, cooking classes begin by covering the technical skills—from pressing garlic to unzipping potato jackets—that students will need to prepare a full meal during the second half of class. Just as students experience food's power to bring people together, the class curriculum emphasizes dishes and techniques that awakening epicureans can use to entertain at home.
Inside the Americana hotel, the culinary team at Jack Tanner's Grillhouse starts serving locals and guests alike at 7 a.m. with American-style cuisine for breakfast, lunch, and dinner. The cooks draw from numerous influences, dousing a pound of chicken wings in flavours such as Cajun lime and Asian sriracha and topping burgers with caramelized onions and sweet corn relish. To accommodate all diners, they whip up gluten-free and vegetarian-friendly options, which barkeeps pair with imported beer or local or imported wines. A seasonal outdoor patio grants fresh air and the chance to have a date with a weather balloon, and inside, televisions adorn each booth and photos and beer signs cover the walls.
Mick & Angelo’s Eatery and Bar was featured on Travel Channel’s Man v. Food for its 10-part Italian challenge, but guests are welcome to take it one dish at a time. The menu mixes up Italian favourites such as oven-baked lasagna, gnocchi, and fettuccine alfredo with plenty of juicy burgers, steaks, and hot sandwiches like the buffalo-chicken crunch and italian meatball. The laidback, family-friendly restaurant also has plenty of seating indoors or outside for lunch and dinner.