At Basil's Sub, chefs marinate delicately spiced meats over the course of three days and then slow-roast them to succulent perfection before nestling them into fresh-baked ciabatta bread. After marinating in red-wine sauce and roasting for 10 hours, tender lamb dons homemade tapenades such as creamy pesto or roasted eggplant. Beef basks in smoky steam before boarding a barbecue sandwich padded with crunchy coleslaw. Smother lingering hunger pangs with a bag of chips, or blow into a bottle of pop to quench thirst or simulate a steam engine's mating call. Basil's sandwich makers cater large parties as well, packing sandwiches, salads, and soups packed with flavourful sustenance.
At Gen Sushi, chefs roll more than 100 sushi options that populate a menu marked by authentic Japanese reverence to simple ingredients. The interior is a lesson in subtle elegance, with the restaurant's friendly staff seating guests at mahogany tables in a dining room with large, black-panelled front windows and walls pocked with traditional Japanese artwork. With a boatload of sushi offerings, rice bowls, and noodles, the eatery also serves convenient lunch and dinner boxes as well as mammoth party trays ideal for corporate eating contests.
If you stretched a hand to the exposed wood beams that support Narrows Pub’s sloped ceiling, you’d probably feel them vibrate. Twelve high-definition flat-screen TVs and two projection screens broadcast big games. The pub doesn’t allow the flashy, frenetic atmosphere to eclipse the cuisine, though; chefs hand-shape beef patties and load pizzas with upscale flourishes such as goat cheese and chorizo. During weekend brunch, diners savour omelettes as well as the sunlight that streams through Narrows Pub’s walls of windows.
After formally studying the culinary arts in Japan, Hanamura Japanese Restaurant's chef spent 20 years accruing experience and perfecting the staples that now fill his menu. Served in a pastel-green dining room with large bamboo shoots stationed between tables, the seasonally changing entrees evoke a trans-Pacific feel. Carefully arranged schools of sushi and sashimi line plates, and orders of tempura vegetables and seafood emerge from the kitchen as crispy as an autumn leaf covered with potato chips.
As Quiznos toasted subs emerge slowly from the oven, guests first smell the toasty aroma, followed by a glimpse of artisan bread crisped to a golden brown and cheese bubbling over meats such as all-natural chicken, tender prime rib, and italian meatballs. Next, sandwich-smiths layer on fresh veggies and top culinary creations with pesto, sauces, and premium spreads.
The menu's first-rate ingredients form a fleet of classic and signature subs, including the honey-bacon club. Savoury grilled snack flatbreads and flatbread pizzas extend options beyond the standard sub, and vegetable and meat combinations form fresh salads. Customers can have Quizons cater for them, stop in for lunch, dash in and out to enjoy a park-bench dinner, or bring their unicycle to juggle their meal home.
Aromas of coffee, freshly baked cake and chocolate croissants drift through C.C Violin Patisserie & Café, but visual treats abound as well. Strawberries and blueberries nestle into fresh-fruit galettes, heaps of truffles form sweet mountains atop ceramic plates[R1] , and lacy meringues [R2] gaze out from glass apothecary jars. These from-scratch goodies spring from the sticky fingers of head pastry chef Brett McDonald[R3] , who occasionally shares his expertise by teaching classes such as Truffles and Wine[R4] , and Cupcakes for Kids[R5] . Guests can justify downing desserts with a dainty menu of lunch entrees, including quiche and chicken-and-brie sandwiches bookended by bread so thick and crusty you could use it to fill a sandwich. A violin and bow hang suspended on exposed-brick walls inside, and flowers beckon passersby from just beyond the full-length windows.