Restaurants in Ontario

Toro Sushi Bar invites you to join the bite-sized culinary festivities in a chic modern setting. Its menu features a wide variety of hand-made flavorful treats, from sushi to sashimi to full entrees to tapas. Enjoy the geometric perfection of a Creole Roll with crab, veggies, and seared Cajun tuna ($15) or the insistent adoration of the Loveulongtime Roll, which unites shrimp tempura, crab, avocado, masago and tobiko with a duo of eel and dynamite sauces ($15). If you've chosen to don your "Me and My Sushi and Sashimi – No Two Ways About It" custom tee-shirt, head straight into a carefully orchestrated array of blue fin tuna Maguro, octopus Tako, Hawaiian white tuna Ono, Japanese Red Snapper Carpaccio ($15), and the Kobe Beef Tataki with green onions, garlic chips and crispy red onions ($25). For even smaller eats, peruse the tapas menu for calamari, monkey balls (tempura style mushrooms stuffed with cream cheese, spicy tuna, and avocado), and edamame. You can complement your meal with specialty drinks, sake, wine, and beer.

Eddie's Pizzeria & Eatery answers an ancient culinary dilemma: do we go out for pizza or stay in for Mom's meatloaf? Serving New World fare, the restaurant satisfies cravings in a single sweep. Even its pizzas champion this culinary marriage—New York–style pies arrive speckled with traditional toppings as well as premium options, such as rosemary ham. Yet, despite such culinary fusion, the pies never lose sight of their roots. Margherita pizza recalls the dish’s Italian heritage, whereas a 10-inch gourmet Bada Bing represents pizza’s modern stomping grounds with sausage, gorgonzola, and a mini “I Heart NY” shirt.

The menu also explores a large landscape of pasta entrees, from four-cheese ravioli to penne sautéed with mushrooms in a tomato-cream sauce. Meatier plates continue to span continents, with chicken parmesan prepped near st. louis ribs and handcrafted Angus burgers. As patrons strip tangy wings bare, they can watch the venue's eight televisions, two of which boast 70-inch HD screens.

Make lunch or dinner into a fun foodmersible with submarine-shaped appetizer rolls such as the seared ahi tuna variation with mango, mint, avocado, and wasabi-ginger soy sauce ($7), or yam-tempura-coated fish sticks ($7). Meat goes best with meat, which explains why bold dishes like the rau ram salad with chicken, cabbage, green mango, and apple ($11) and the braised anise shortrib ($22) stand out so well. Quietly confident plates such as the tofu with eggplant, mushrooms, and Thai basil ($12) or the lemongrass jalapeno wok (tofu, $13) are equally delicious, but are more susceptible to noogies.

Iron Chef Café uses the heat of the wok, grill, and frying pan to creatively fuse the diverse flavors of traditional Asian cuisines. The menu is peppered with dishes made with the freshest possible ingredients, never with added MSG. Start with an order of crispy Asian lettuce wraps with chicken ($6.29) or shrimp ($7.49) or a plate of crab wontons ($3.95/four), and cleanse your palate with a warm bowl of egg-flower soup ($2.29/small). Specialty dishes from the Japanese grill, served with your choice of brown or white rice, satisfy savory seekers with teriyaki and hula bowls topped with chicken, steak, shrimp, or tofu ($5.49–$7.29) and mixed tempura ($6.79). Meanwhile, a wide variety of fresh wok bites delights with classic stir fries including crispy orange-peel chicken ($7.25), Thai-basil tofu ($6.69), and Mongolian beef ($7.95). For lighter fare, throw back a few fresh sushi rolls ($3.99–$7.49), or indulge in an Iron Chef signature dish such as the honey-walnut shrimp ($9.95) or spicy eggplant ($7.45), both served with brown or white rice. The café also offers a selection of low-carb and dim-sum bites.

We offer Sonora style cooking. Famous for our sauces, everything is made from fresh ingredients in our kitchen. We use a variety of chilies and spices to bring flavor to our dishes. We have a variety of seafood items, soups that are rich in flavor, and traditional Mexican dishes

A small flight of stairs leads guests down into a rustically decorated room, which evokes the ambiance of a subterranean wine cellar with its earthen arches, barrel-lined walls, and soft chandelier lighting. Designed by the artisans who created Disneyland's Pirates of the Caribbean, the dining room appeals to a similarly nostalgic whimsy. However, the cooks slightly modernize the menu's historic European roots by introducing unexpected ingredients.

The chefs elevate simple grilled-cheese sandwiches by slipping in braised short ribs, caramelized shallots, and horseradish cream alongside the gruyere and monterey jack cheeses, and a splash of cognac adds even more richness to the silken lobster bisque. Thai barbecue-glazed tofu and basmati rice also help to distinguish the menu by lending it a distinctly international flare.

Staying true to its name, The Cellar proudly features a 1,400-bottle wine list, which, according to the staff, helped to garner the restaurant Wine Spectator's exclusive Grand Award. The selection includes familiar staples, boutique producers, and rare vintages from virtually every major wine-producing region except the Marianas Trench.