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.
Chef Gordon Goss tirelessly searches out the best in local and imported Italian ingredients to concoct award-winning cuisine with understated elegance, where simple flavours are offset by creative twists. An extensive wine list accompanies the modern Italian fare, allowing diners to find appropriate pairings to bring dinner to new heights. Sink your teeth into the menu's thinly sliced lamb carpaccio, drizzled with white truffle oil and beknighted by pecorino cheese with minted tomato salad ($15), or wrap your fork in an overcoat of shrimp linguine, tossed with prosciutto, rapini, and fresh chilies in a cream sauce ($26). Intimate lighting casts a romantic glow over the cozy tables and booths, making Cucci an excellent place to bring a partner when popping the age-old question, "Can we adopt a mastiff?"
Garnering praise from the Toronto Star, Sweetsmoke Barbecue and Grill crowns its menu with grain-fed, naturally raised meats barbecued in a three-step process that includes a slow cook in a wood smoker. Diners can choose main plates such as pulled pork ($15.00), hickory smoked side ribs ($14.50+), and shaved turkey breast ($15.00), each accompanied by coleslaw and iron kettle cowboy beans in a Stetson–shaped bowl. Sandwiches, including the grilled portobello mushroom melt ($8.50), give the menu a kick from warmer climes, stacking arugula, oven-dried tomatoes, grilled red onion, gruyere cheese, and guajillo aioli on rosemary focaccia. Sweetsmoke's team includes a Cordon Bleu–trained pastry chef who crafts confections such as the cake and shake ($6.50) that pairs a blackout cake and dark-chocolate pudding with a vanilla-bean milkshake.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop?then called Pete's Subway?proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world?almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
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.