The Branch Restaurant nourishes responsibly by brandishing a menu of delectable organic fare conceived by a published cookbook author. Within The Branch's art-ensconced confines, sate the most gargantuan of lunch appetites with the restaurant's signature rubber boots buffet, which includes a spread of homemade bread, two soups, salads, a hot entree, and a hot date ($9.99; Sundays $12.99 with extra options). Or, reserve digestive energy for the third-pound Branchburger ($13.99) made with 100% local, naturally raised beef. Dinnertime beckons worldly fare to congregate on the menu with an array of hunger-hobblers such as stir-fry ($15.99), which adorns tofu with seasonal veggies and a sweet-spicy sauce, or cheese fondue ($9.99), coating veggies with a more delicious veneer than their natural briefcases. Hunger cowers before the eatery's Austin City Limits platter of Texas-style barbecue, the fruits of which run a gut-sating gamut of house-smoked beef brisket, spicy house-smoked beef and pork sausage, barbecue sauce, beans, and jalapeno-cheddar cornbread ($22.99). House-made desserts ($5.99–$6.99) and kiddie offerings such as grilled cheese and a chicken wrap ($5.99–$9.98) complement the menu's conscientious cornucopia.
Mustache Joe's, named for the man?and the mustache?who founded the restaurant, is a casual and comfortable spot for a business lunch or special evening meal. From the menu, chefs plate familiar classics, starting off with colorful and fresh caprese salads before transitioning to larger, heartier plates of their signature seafood linguine, tossed with shrimp, scallops, and lobster meat. During lunch, guests can head up to the counter for a quick, easy meal of pasta, panini, or a small personal pizza.
You can almost hear the soulful gospel songs and echoes of a bygone preacher's sermon when you walk into Knox Fine Dining, housed in a renovated historical church. Sunlight streams in through colourful stain-glass windows, bathing the handsome original hardwood flooring in light. Diners lean across the table on wooden pews, clinking glasses of international wine and marveling at the vibrant paintings that adorn the walls. Making use of the acoustics, the elegant cavern plays host to live jazz every Saturday as well as occasional organ performances from owner and host Paul Mayer's wife.
While Paul tends to guests in the dining room, chef Gabriel Asselin captains the bustling kitchen. Pulling from his classical French training, he designs a seasonal menu of imaginative gourmet dishes that have been lauded by reporters from CTV News. The chef favours locally sourced ingredients and rare meats, such as wild boar, kangaroo, and unicorn. His ever-changing repertoire of dishes has included half-quail confit, grilled-bison strip loin, and the calamari that earned the attention of the Cornwall Free News who called the dish "tender and flavourful.”
After a few years in the Mediterranean, chef Nick Shallal had gleaned some of the best ways to cook traditional Italian dishes such as frutti di mare and wood-fired pizza. Since his time abroad, he has developed and expanded his business to accommodate clients clamouring for what are now considered some of his specialties: mediterranean seafood platters and pizzas loaded with surprising ingredients such as mangos, lamb, scallops, or Alaskan king crab. To add a sweet accompaniment to each savoury meal, the restaurant offers a full wine list and classic Italian desserts such as tiramisu, biscotti, and chocolate-dipped soccer stars' autographs.
Prime 360 gives guests a classic North American steakhouse experience. To that end, chefs grill cuts of steak to a tender finish,which range from the 8-ounce filet mignon that befits a smaller appetite, to the 20-ounce rib steak that is sure to fill your entire stomach as well as your backup. Peppercorn sauce, bleu cheese, and béarnaise sauce flavor meats, which are aged up to 35 days before cooking. Steaks can also be found on Prime 360’s breakfast menu, alongside eggs and seasoned home fries.
Ruhul Amin Chowdhury presides over The New Nupur’s elegant dining room and kitchen, tapping into more than 20 years of business experience and a passion for Indian cuisine. His family members help wait tables and spice up authentic dishes such as chicken tikka, lamb curry, and vegetable biryani. White linen tablecloths, traditional wall hangings, and soft music help transport diners to New Delhi without the hassle of getting jet lag or selecting a sturdy enough migrating bird.