Restaurants in Hamilton

As you don an apron and look around the SupperWorks kitchen, you might wonder if you've stepped into the body of a gourmet chef?sous-chefs unseen have chopped and sliced every ingredient imaginable, and now it's up to you to bring each entree to life. The epicurean fantasy continues as staff members begin leading you from station to station on a quest to create 6, 9, or 12 entrees. Each is perfect for freezing and cooking later when you're pressed for time. SupperWorks' recipes change from month to month?entrees could include pork tenderloin and prosciutto in puff pastry, beef-and-mushroom goulash, and veggie-packed chili. But one thing doesn't change: the easy meal assembly. All of the planning, shopping, washing, and prepping is done in advance, and the staff cleans up each station as dishes are completed. When the session ends after an hour or two, they'll send you home with easy-to-follow cooking instructions. SupperWorks also keeps prepared meals on hand for patrons to pop in and pick up at a moment's notice.

Steven Karataglidis spent his childhood scampering through the kitchen of his family's restaurant, soaking in cooking tips and techniques as his father whipped up Greek specialties. Pulling from his culinary upbringing, Steven opened Off the Hook at the ripe age of 22, enlisting the help of his dad to fry up baskets of fish ’n’ chips and build seafood sandwiches. Nowadays, Steven and his father preside over two locations, whose fryers sizzle with fish and shellfish cloaked in gluten-free and organic batters. Diners can dip their seafood in housemade tartar sauce, green pesto, and curry mayo to procure what Steven described to reporters of Post City as his "all-time favourite flavours." Each casual meal is served in a basket alongside dollops of Steven's signature sauces and smatterings of sweet-potato fries and coleslaw.

5 Alarm Wings pretty much cleaned up at the Hamilton Wingfest awards in 2009, winning Best Hot Wing for the second time in a row, and never looked back. Though on the surface, its offerings might seem simple?wings?once diners delve into the menu, they'll see it's anything but. The kitchen here is all about flavour, and the wings can be prepared with any of the eatery's 34 sauces, 12 dry rubs, and 7 fun rubs. Both sauces and rubs range in heat from mild to 5-alarm. Take an international trip without applying for a visa by asking for wings coated in kung pao sauce, tandoori dry rub, or spicy mango-habanero sauce. And for those who like their wings in the same flavours as their chips, fun rubs include cool ranch and salt and vinegar.

With specialty pizzas, stuffed pizzas, and strombolis, Hardy's appears to be all about pizza. And indeed, its salami-covered signature pie does keep diners returning?but it's not the only thing that does. Another glance at the menu reveals a wealth of options inspired by Greek, Italian, and American cuisine. Guests can savor crab cakes and tzatziki with pita garlic bread, for example, before digging into Canadian beef burgers or a New York strip steak. If you decide to go Italian but pass over the pizza, then there's always homemade lasagna, served in regular or large portions depending on how big the letters are on your "I LOVE PASTA" shirt.

To put it simply, J. Anthony Grille “is a very nice restaurant indeed.” But thespec food critic Dan Kislenko, much like the cooks at J. Anthony, isn’t satisfied with just putting it simply. Their plating of “creatively and carefully made” roasted chicken, colorful salads, and crème brûlée is as eye-catching as they are tasty. The menu facilitates several types of dining, so guests can share tapas—such as vegetarian spring rolls or pulled pork—or start with one of four signature salads before digging in to seafood pastas and grilled steaks. On weekends, they return to peruse the enormous Sunday brunch buffet, decorated with pastries and an omelet bar.

Sushi Star's all-you-can-eat buffet offers each table one hour and 45 minutes of sushi sampling and hot Japanese bites. Rows of hand rolls conceal fillings of crispy white tuna and spicy crabmeat within rice and seaweed to keep them hidden from any pelicans flying past the window. On sushi pizza, guests find layers of grilled mushrooms, chopped crab, and barbecue eel. Crunchy pieces of shrimp, purple yam, and broccoli tempura provide contrast to chilled sushi, as do trays of salmon teriyaki, octopus pancakes, and red-curry chicken.