In Treviso, Italy in the 1930s, Ivy converted her family’s front patio into a small eatery, feeding local workers family recipes crafted with eggs from her farm. Ivy’s cooking quickly gained popularity among the townsfolk, and when people mentioned her grill they noted that it could be found on the “sunny side” of the street. Nearly 70 years later in 2004, Ivy’s grandson opened Sunnyside Grill to serve the same home-cooked breakfast food that made his grandmother a success.
All of Sunnyside Grill’s locations serve breakfast all day long, pairing grade AA large eggs with premium-grade bacon and sausages crafted from a blend of pork and beef. Lunchtime items include 100 per cent pure beef burgers, classic BLTs, and caesar salads, which put an end to midday stomach rumbling that makes people look out the window to search for an approaching thunderstorm.
There’s an indescribable feeling that comes with the diner fare served at Lick's Homeburgers & Ice Cream. With each bite of burger or sip of milkshake, guests seated with friends, family, or across from a beau connect to the idyllic life evoked by the nostalgic diner and its marshmallow floors. Knowing this, the staff put extra care into creating the retro mood, all while allowing clients to customize their sandwiches with modern twists such as turkey or vegan-friendly soy patties, mango chutney, or even burgers sans buns. To complement the menu of burgers, they offer an extensive array of poutine fries, varying from the classic gravy and cheese all the way to complex combos topped with hamburger or Tex-Mex ingredients.
Skilled spinners wait until daily-made dough ages to the ideal consistency before they fling and stretch it for an onslaught of fresh ingredients devoid of artificial colours or flavours. A menu surpassing 30 chef-inspired creations decodes masterpieces such as the New York Deli, a meatberg of toppling pepperoni, genoa salami, bacon, Canadian ham, and spicy italian sausage ($17.50 for 14"). The pesto shrimp lays Ocean Wise–certified wild pink shrimp, roasted garlic, fire-roasted tomatoes, and black olives onto a layer of pesto sauce ($18.50 for 14"), and the Veggie + Goat Cheese tells of a clandestine meeting of passata tomato sauce, italian mixed grilled vegetables, and a goat-cheese blend ($16.50 for 14"). Every pizza comes with a free dip or shaker, turning crusts into more than cell-phone antennae after they're dunked into jalapeño ranch, cheezy cheddar, or chipotle cilantro (order more $0.50 each).
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.
Tokyo Bay Sushi Bar & Grill brings both Japanese flavours and Californian ingenuity to its dishes, serving up barbecue chicken and sweet potato alongside authentic japanese rolls, rice dishes, and noodle soups. Cooks craft rolls using fresh seafood such as rock shrimp, bay scallops, and yellowtail and prepare five sizzling-hot dishes, such as teriyaki-sauce-drizzled Canadian strip loin. Those opting for a cold dish can plunge forks into the eatery's sushi pizza, which includes crispy rice and spicy tuna, while sipping on an authentic japanese beverage, such as Asahi beer and sake. Upon arrival, diners can settle into private booths complete with monochromatic trellis walls and a decorative curtain that can be shut when discussing casino heists or shipments of untaxed soy-sauce packets.
There isn't just one type of fish and chips at Caz's Great Fish—there are eight. That's because owner and founder Douglas Casimiri doesn't like the number seven and doesn't take his seafood selection lightly. Instead, he chooses only chemical-free halibut, salmon, and tiger shrimp to create his signature fish and chips. Chefs batter or oven-bake filets and serve them alongside an order of fries made from two pounds of potatoes. Casimiri and his staff also showcase their filets in other gourmet seafood dishes, such as beds of greens with boneless filet and honey ginger baked halibut topped with caramelized onions. The chefs also go above and beyond those of the average seafood joint by utilizing flavors from throughout the world; calamari and shrimp are topped with a sweet and spicy orange Thai sauce and filets in Cajun or Jerk spices for a taste of the Caribbean.