For nine years, Jonathan “Juiceman” Rice could be seen at the Guelph Farmer’s Market, squeezing delicious nectar from fresh fruits and blending them together until he found another perfect recipe to share with his clientele. With nearly a decade of experience, Rice decided to open a brick-and-mortar juicing location. At Get Juiced in downtown Guelph, patrons can swing by for homemade soups and desserts paired with his signature freshly blended juices and smoothies. Each day, he tosses carrots, ginger, beets, and grapefruits into electric blenders, mixing up tasty cocktails full of vitamin C, antioxidants, and energy. Rice's fresh-pressed paninis fill hungry bellies with fillings such as grilled zucchini, Ontario roast beef, and homemade sauces, and his homemade double-chocolate cookies are a great way to finish off a meal or bribe children into growing up.
At malls, atriums, and street locations across Canada, Feta & Olives counters stand like bright-green beacons, calling out to weary shoppers with the promise of authentic Mediterranean specialties. The kitchen crew fires traditional souvlaki and grilled, spiced meats and prepares specialties according to customer preferences. The menu includes falafel, salads, and Mediterranean chicken entrees, which may be served as dinner platters or wrapped in pitas for easy transport and last-minute anniversary gifts.
Somthin' Fishee translates the succulence articulated on their menu into hand-battered, crispy fish fingers and sides. Two-piece fish 'n' chip options are available in Atlantic cod ($13.95) or Alaskan halibut ($19.99), each served in fry pails with fresh-cut fries and coleslaw. Diversify meals with a six-piece battered jumbo shrimp plate served with fries and a sweet chili Thai dip ($8.95) or battered mushrooms with a jalapeno ranch dip ($4.99). This Groupon is valid for dine-in and carryout.
Weathered wood-paneled walls and a brick-plated bar dress down Squirrel Tooth Alice's to a laid-back atmosphere, where folks can toss back pints of beer while eating three square meals a day. Chef Jamie Fineberg flips pancakes on the griddle and tucks eggs and cheese into english muffins during breakfast hours. Later on in the day, he builds club sandwiches and tosses steaks onto the grill, which people can enjoy while watching the myriad televisions that join vintage and neon beer signs on the walls. Guests can also scoot around the pool tables while their favorite tunes play on the jukebox or, on karaoke nights, take the stage and channel their inner yodeler.
Peek behind the counter at Sam Sub and you'll spot a colourful spread of crispy lettuce, juicy tomatoes, and crunchy peppers. Staffers fold these fresh ingredients—along with slices of turkey breast, morsels of grilled chicken, and dabs of Sam’s special dressing—into subs, paninis, and wraps. The staff sizzles up homemade patties for burgers, and fries tender haddock in canola oil for fish and chips. To craft their poutine, the skilled chefs shower freshly cut fries in gravy, cheese curds, and imaginative custom toppings such as jalapeno and Montreal-style smoked meat.