Yogurty's, a proudly Canadian company, claims that at their stores, no two customers have ever made the same exact treat twice. It would be nearly impossible—low- or no-fat, probiotic-rich frozen yogurt comes in more than 85 flavours, ranging from carmel latte to banana split to red velvet, and 65 toppings allow patrons to swirl, drizzle, and sprinkle tasty treats until they resemble works of icy art. Their gluten-free yogurt, a natural source of protein, calcium, and probiotics, is made from fresh milk right off of Canadian farms and supports healthy digestive systems and immunity. The cheerful stores showcase bright colors—nearly as bright as bubblegum and orange cream, topped with sour gummi worms, and rainbow sprinkles.
Inspired by music legend B.B. King—and more specifically, his birthplace’s famous barbecue—two Toronto vacationers scoured Memphis for the best barbecue joints. Their excited search to find the best authentic barbecue led them to more than 30 restaurants, including a tiny spot off Beale Street, where the secret recipes had been handed down for generations.
These vacationers became restaurant owners when they opened Memphis Steakhouse, where they share the time-tested Southern recipes they first discovered in Memphis. From dry-rubbed to wet-basted ribs and smoked beef brisket, they recreate the famous barbecue with a variety of signature sauces. And for groups of six to seven, there’s even a B.B. King special replete with rib tips, smoked chicken, a full slab of ribs, and 10 wings—which is what the Jackson 5 called their collective angel costume one Halloween.
The chefs at Tandoori House blend traditional Indian spices into each dish. Their focus is on creating authentic flavours, marinating chicken in yogourt and freshly ground spices before baking it in traditional clay ovens and cooking lamb in tomato-based curry sauces.
Raa Uptown Japanese crafts a menu of authentic Japanese tapas, sushi, seafood dishes, and hot pots in its elegant, art-lined space. Gindara saikyo yaki—marinated black cod with sweet miso seasoning ($9.50)—makes a flavourful start to a tapas tasting or a fitting end to an evening of underwater ballet. A host of sushi rolls populate the menu, including the palate-pleasing spicy tuna roll ($6.50) and the more adventurous lobster roll ($8.50), in which the crustacean's flavor is complimented by a supporting cast of asparagus, avocado, and cukes. Pizza gets a leggy makeover with octopus dumplings ($7.50), and grilled squid ($8.50) dresses to the nines in a spicy teriyaki leisure suit. As an order of yakiniku—juicy, charbroiled slices of steak ($9.50)—quells carnivorous cravings, the Dengaku Special ($7.50) sates herbivorous appetites with a mélange of tofu, eggplant, and yam cakes. Meanwhile, hot pots of egg custard, chestnuts, and yuzu citrus ($7) can warm diners chilled by earlier encounters with cold winds or bear-hug-dispensing snowmen.
Restaurateurs Jeffrey Mak and Kim Fung Mak have won acclaim for Pearl Harbourfront Restaurant, the sleekly modern eatery that Dine.TO proclaimed a "multi-sensual treat" when naming it the city's Best Chinese restaurant in 2011. Now, the pair's new restaurant, Pearl Bayview Chinese Cuisine, prepares a similar feast for the senses. Chef Kwok Foon Mak fashions dim sum such as deep-fried stuffed crab claws, steamed dumplings nested in baskets, or sticky rice delicately wrapped in lotus leaves. Seafood simmers in Szechuan-style hot 'n' sour soup, and black pepper-honey sauce glazes fried beef short ribs. Globe lighting, white tablecloths, and a wine rack that suspends bottles horizontally in midair give the restaurant a subdued, modern ambience.