The chefs at Milano Pizzeria have been perfecting the art of the pizza for more than 40 years. On any given day, they may cook any of the 20+ specialty pies on the menu or custom blend toppings for original orders. Milano’s classic pizzas include the greek pizza with feta and hot peppers, the meat lover’s pizza with salami and italian sausage, and the Hawaiian Plus with handfuls of olives and crispy bacon. Though Milano is known for its pizzas, its expansive menu brims with other entree specialties from all over the world; hearty lasagna, veal parmesan, and meatball subs further root the eatery in Italian culinary traditions, and burgers, poutine, and chicken shawarma round out the eclectic menu.
Mr Mozzarella's sauce slingers encircle several varieties of homemade sauces within the crisp, golden confines of homemade crusts on 35 signature pizzas. The Deli pizza's hearty pepperoni, ham, italian sausage, and bacon weigh down slices, protecting them from the grasp of grabby low-flying helicopter pilots, and the contents of the poutine pizza—with gravy, fries, and cheese—threaten to breach dough borders. The Mamas Garden flashes a colourful cape of sun-dried tomatoes, red peppers, and green olives atop garlic sauce, challenged only by the Bandito's bacon, jalapenos, red onion, red peppers, and corn for style accolades. After placing an order, customers can pick up the piping hot masterpieces from Mr Mozzarella and take them on a whirlwind tour through town before singing them a lullaby and tucking them snugly into bellies.
On the second story of a quaint building, the chefs of Tata's House of Pizza & Pasta churn out pies slathered in housemade sauce and decorated with toppings ranging from salami to fresh garlic. Along with a menu of bubbling pizzas, the staff slathers wings in honey-garlic and “Suicide” sauce, dress up burgers with bacon and cheese, and pile slabs of housemade lasagna onto plates with fresh-made garlic bread.
At Bailey's Casual Dining, Chef Scott Brindley creates dishes for breakfast, lunch, and dinner using local, freshly harvested ingredients. Mornings rely heavily on eggs with three-egg omelets, eggs benedict, and fried-egg sandwiches. Lunch introduces deli sandwiches such as BLTs, tuna melts, and gravy smothered hamburgers side-kicked by hand-cut fries. Dinner satisfies taste buds with bacon-wrapped sea scallops, grilled Atlantic salmon, and baby-back ribs rubbed with sweet pepperberry and drizzled in a maple barbecue sauce.
With its well-stocked wine racks and rock walls, Vineyards Wine Bar & Bistro cultivates the softly lit ambience of an Old-World bistro. As mentioned on the bistro's website, "we want [customers] to feel they've had an experience…that they would maybe find if they were in Europe, but you don't have to go to Europe to find it."
This international influence also appears in the menu of fusion-tinged comfort foods. Although freshly prepared chicken parmigiana and three-cheese tortellini pasta in a gorgonzola cream sauce exhibit a commitment to homey flavours, the chefs demonstrate their culinary range by spooning red curry sauce over grilled lamb chops and creating Cajun-style jambalaya. Echoing this same multinational inclination, the wine list features more than 300 bottles from New- and Old-World producers, which helped Vineyards Wine Bar & Bistro earn Wine Spectator's Award of Excellence.
Though their flavours can range across the globe, chefs source many ingredients locally, seeking out seasonal vegetables as well as artisanal cheeses from Quebec's iconic brie mines. Nightly entertainment also draws on local talent—the eatery invites area jazz bands to perform on select evenings.