Upbeat melodies from live musicians travel to each table inside The Mexican Grill on select weekends, blending with the aromas of authentic-style southwestern cuisine. The kitchen staff assembles fresh ingredients into shareable appetizers, dinners, and 14 varieties of burritos. Painted artwork and Mexican flags hang from the casual eatery's colourful walls and serve as a backdrop to events such as Friday karaoke nights, where diners can sing odes to their favourite sombrero and vice versa. To complement meals, servers pour specialty drinks such as sangria and margaritas into giant glasses.
Albert Maltese is following in his father Nick's footsteps as owner of Rosa's Restaurant & Pizzeria, offering a menu of traditional Sicilian dishes. Along with mainstays such as chicken parmigiana and margherita pizza, Maltese also features arancini, sicilian rice balls, and mare e monte, a spaghetti dish with jumbo shrimp and mushrooms.
Within the limestone and hand-fired brick walls of a storied former tavern built in 1836, Caldwell's Grant’s team of culinary gurus works tirelessly to craft their signature steak and seafood dishes. Proof of the kitchen’s dedication to environmentally responsible cuisine is evidenced in the menu’s bounty of locally sourced ingredients such as AAA Ontario beef fillet, and chefs’ support for sustainable fishing and fish farming practices is corroborated in their construction of dishes starring seafood including fresh salmon and PEI muscles. Friendly servers bustle about the dining room’s sleek wooden floors as they deliver platefuls of freshly minted fare to tables cloaked in deep burgundy tablecloths whilst avoiding the bite-stealing reaches of the ghost rumoured to haunt the premises. In warmer months, the staff moves their serving prowess outside to the enclosed courtyard patio, whose secret garden atmosphere is bolstered by greenery including climbing ivy and flowers that only blossom upon hearing particularly juicy gossip.
Growing up in a family with nine kids, Cornell Sample came to cherish the big suppers that brought his clan together after often-chaotic days. The tradition is what guides his operations at Pit Master Barbeque, where he and his team create meals that can easily feed whole families on days when schedules are tight. All of the dishes come in a range of sizes, from a la carte sandwiches stuffed with smoked meats to dinner platters that come paired with two home-style sides and a slice of cornbread. They start cooking meats early every morning, periodically slathering pulled pork, full slabs of ribs, and beef brisket with signature sauce. Each of the meats, as well as the sides and classic Southern desserts such as banana pudding and peach cobbler, can be ordered by the pan, creating easy meals for large groups or someone training to be someone’s date at a Southern wedding.
Housed in a historic 110-year-old building, Savannah’s evokes the grandeur of the past with formal décor such as a marble fireplace, weathered-wood paneling, and flowing drapes. Tables covered in white linens populate with juicy steaks and seafood fillets that show flashes of Italian and French influence in their delicate wine and butter sauces. A separate gluten-free menu makes the most of choice cuts, such as a 20-ounce porterhouse and tender center-cut pork chops. Servers can suggest wine or liquor pairings from Savannah's substantial bar list or add to the historic atmosphere by playing a baroque concerto on the rims of wineglasses.