Restaurants in Newmarket

The cooks at Fresh Sandwich Shop elevate the simple combination of meat, cheese, and bread by making several of their ingredients in-house, from concocting their own sauces and vinaigrettes to curing their own salmon onsite. This attention to detail yields creations such as a club sandwich that combines pulled pork with bacon, chicken, caramelized onions, barbecue sauce, and roasted garlic mayonnaise, or the shaved striploin sandwich with provolone, red onion, roasted red peppers, and roasted-red-pepper sauce.

Though Fresh Sandwich Shop is an ideal spot to stop in for a quick bite, cup of organic coffee, or staring contest with an unwitting stranger, the eatery also caters meals. Patrons can build their own sandwiches from spreads of smoked ham, pulled pork, or veggies with all the fixings, and nosh on sides such as maple-glazed carrots or Guinness and aged-cheddar soup.

Shoeless Joe’s beckons to passersby with aromas of tasty grill fare—roasted chicken, ribs, and burgers. Named for White Sox outfielder Joe Jackson, who famously made a home-run catch with a bare left foot, Shoeless Joe’s pays tribute to the world of sport, supplementing AAA sirloin steaks, thin-crust pizzas, and pasta dishes with regular broadcasts of baseball, hockey, football, and UFC fights. Guests can wash down their dinners with drafts or cocktails from the drink menu, which boasts classic concoctions as well as inventive creations tinged with ingredients such as maple syrup, blueberry puree, or bacon.

The inside of Kalamata Greek Restaurant looks as appealing as its namesake: the rich browns of the Mediterranean olive dot the dining room, from the dark tables and chairs to the subtle artwork on the walls. In the kitchen, cooks craft dishes using 50-year-old family recipes emerge in the form of classic Greek souvlaki, creamy dips, and layered slabs of rich moussaka. On weekends, guests stop in for brunch on the sunny patio to enjoy Portobello eggs Florentine, omelets, and Aristotle's favorite, chocolate-chip pancakes.

Modern chandeliers dangle their elongated glass filaments above the sushi bar that dominates the center of the dining room, illuminating the sushi chefs as they artfully arrange cuts of fish. From behind the bar, carefully rolled maki can emerge with cores of freshly sliced salmon, mushroom, or spicy sauce. Meanwhile, the kitchen's chefs sear orders of teriyaki-glazed chicken, steak, and shrimp, switching culinary gears to prepare such Chinese-inspired entrees as curry beef brisket and chow mein. During select lunchtime hours, the restaurant features an all-you-can-eat special, which encompasses delicacies from every food group ever willed into existence.

In 1828, Reuben Burr sold his property to a family of wealthy carriage makers, the Cosfords, who christened their new home with the name Oakland Hall. More than 170 years and several owners, purposes, and names later, Tom and Irene Ntoulas transformed Burr's homestead into the Oakland Hall Inn, a fine-dining restaurant whose history complements its classic, upscale food. Chef Charyk plucks flavour and inspiration from the herb garden behind the inn, culls Ontario-sourced veggies and lamb, and brings in specialty cheeses, venison, quail, and perfect French pronunciation from Quebec. He aims to surprise his guests with flavours they've never tried, and more than 200 Old and New World wines ensure that each new experience is expertly paired with a delightful vintage.

Surrounded by the colors of the warm Italian sun, diners at Mamma Mia Trattoria feast on authentic wood-fired pizzas and sauce-slathered meats and pastas. Inside the cozy dining room, servers present plates of fresh spinach gnocchi, mushroom risotto, and veal-stuffed ravioli, pouring red and white wines into awaiting chalices for romantic dates and ceremonial pasta sacrifices. During lunch, chefs also line hot paninis with homemade meatballs or grilled Italian sausage.