Nature’s Corner serves up light and health-conscious lunches as well as baking supplies, baked goods, and fair-trade products such as South American coffee and giftware. Diners follow whispering earls on the trail of ham-and-swiss-cheese, egg-salad, tuna-salad, or vegetarian whole sandwiches ($6.95–$7.95), grilled golden or swaddled in wraps ($7.95). All sandwiches arrive fully clothed between two slices of whole-grain bread with lettuce, tomato, and a pickle spear or carrot sticks. A daily-changing special perches on plates arm-in-arm with soup or a garden salad speckled with house-grown sprouts ($9.99). Satisfy grumbling sweet teeth with a cupcake ($1.95–$2.50) and a mug of organic fair-trade bean pour ($1.65–$2.15). Patio chairs warm up to human touch in temperate weather.
In Union Burger kitchens, culinary crews grill fresh, never frozen 100% Canadian beef burgers and pour poutine gravy over hand-cut fries. The menu brings an eclectic, often gourmet edge to fast food with quarter-pound Angus-beef hot dogs and grilled-chicken sandwiches. Visitors can stack hearty burger patties with any combination of more than 20 toppings, or opt for signature creations such as the Bourbon Street burger, topped with whisky barbecue sauce and caramelized onions; the Philly Cheese burger, topped with roasted red peppers and grilled mushrooms; or the Great Canadian burger, topped with peameal back bacon and cheddar. Whatever the meal, a thick milkshake or a classic fountain drink washes it down in style.
The team of grilling maestros at Lick’s Homeburgers & Ice Cream bring a menu of burgers, wraps, and diner fare to life with quality ingredients, such as lean ground steak and fresh vegetables delivered daily. The Lick's homeburger ($4.99) is a savoury patty made from steam pasteurized Canadian beef, that can be topped with mango chutney or zucchini relish before it chugs toward expectant mouths atop a fresh-toasted bun. Lick’s soy-based vegan Nature burgers ($5.49) sate palates with their hefty quarter-pound composition virtually devoid of cholesterol. A Chick’n Lick’n wrap ($6.99) snuggles barbecue chicken breast and melty cheese into a soft tortilla, and trans-fat-free regular fries ($2.89) cooked in 100 per cent canola oil before dutifully accompanying main dishes on the harrowing voyage from kitchen to human stomach to whale stomach.
Six days a week, the restaurant rustles up hearty lunch and dinner entrees and desserts. Its taste-procuring chefs make every meal from scratch, except for the eatery's microbrews and other bottled and on-tap beers, which require a brewery. Reward eggs for their tasty dependability at breakfast by letting them cavort with toast, home fries, and your choice of meat in the Deluxe breakfast ($5.95). Quesadillas ($7.95–$9.95) and wraps ($7.25–$9.50) are among lunchtime’s hearty morsels, as is the bacon-and-cheesy Banquet burger ($6.75), which inspires spontaneous adulation from nearby diners. To cleanse the palate, turn mild-mannered chicken wings ($0.50–$0.85 each) feisty by tossing in third-degree hot sauce. Mini-mes stay satiated with the children’s menu, in which spaghetti and tomato sauce ($4.95) share the spotlight with chicken fingers and fries ($4.95) and children's cancan lines.
Each year, more than 180,000 diners fill their plates from Tandoori Flame, which chefs refill constantly with up to 150 different buffet items prepared in a wide variety of spice to suite any palate. Soups and naan greet diners at the start of the line before they move to batter-fried vegetable and fish pakoras, as well as less traditional offerings including onion rings. Then, they traverse to the tawa and tandoor section for smoked veggies, samosas, and potato tikkis (or patties). Main courses wait down the line?including goat curry, butter chicken, and palak paneer?before diners finish their culinary voyages the same way Marco Polo ended his: with fresh fruit, pastries, and Indian desserts. Diners can linger traditional drinks such as yogourt lassis, sip on Indian-inspired cocktails or select a bottle of wine or drink from their fully stocked bar.
The restaurant?s high ceilings, cloth-draped tables, and modern decor are a fitting backdrop for the abundant feast and bold flavours. Already with seating capacities up to 500 in Brampton and over 360 in the new location in the commercial hub of Mississauga, Tandoori Flame has plans to expand further into British Columbia.
Since putting the finishing touches on their first burger in 1984, Spot 1 Grill’s chefs have been sating growling stomachs by whipping up traditional bar fare for lunch and dinner. Amid a dining room bathed in the glow of athletic tidings transmitted by 11 large-screen plasma TVs, servers ensure that tables remain piled high with the kitchen’s hearty concoctions such as baby back ribs and their signature chicken wings. To further bolster the restaurant’s convivial atmosphere, Spot 1 staff hosts a weekly lineup of events including karaoke evenings, performances by live cover bands, and NTN trivia nights that make the hours spent memorizing trivia answer keys worthwhile. A fleet of 17 dartboards enables eaters to engage in handheld target practice between quaffs of draught beer, and a free WiFi connection facilitates unfettered postmeal web exploration.