Restaurants in Orangeville

The head chef at Mt. Everest Restaurant's two locations draws on local herbs and imported spices to craft Himalayan cuisine, which is a blend of Royal Indian and Nepalese dishes. Inside the kitchens, cooks season plates according to the preference of each diner, whether they prefer mild, medium, spicy, or just plain fun. They create a signature Himalayan taste with their seasoning blends, evident in the Nepali-style steamed-chicken-dumplings appetizer and the vegetarian tareko aloo––fresh potatoes sautéed with cumin seeds, garlic, and ginger. For the Indian side of the menu, they simmer tender lamb in curry sauce and bake tandoori chicken that's been marinated in yogurt and spices in traditional clay ovens.

The decor at both locations is carefully designed to complement the Himalayan flavours with a smattering of scenic oil paintings by Nepalese artists and authentic oxygen piped in from Mount Everest.

Filling the Corso Italia neighbourhood with nose-hooking aromas, the grill gurus of Las Brasas Restobar command traditional Argentine cooking techniques to prepare an array of meats. Servers convey individual dishes heaping with proteins or regale groups with Parilla plates comprised of multiple cuts accompanied by sides such as sweet bread. To enhance the nuances of each dish, barkeeps hum metal tunes while pouring wines from North and South America, including quaffs from Argentina, Chile, and Uruguay.

Vietnam-born chef Lynn Hoang relies on family recipes and her own gustatory intuition as she recreates the memorable dishes of her childhood. At Ha Long Bay Bistro, she combines southern Vietnamese cooking learned from her mother with northern Vietnamese flavours from her grandmother, creating what the Toronto Star has called "a streamlined menu of homey dishes."

The simmering curries exude fragrant aromas of coconut milk, taro, and sweet potato, lending a creamy richness to their fillings of tofu, chicken, or shrimp. Fresh spring rolls invigorate palates and prepare them for tender fillets of lime- and mint-marinated Atlantic salmon or grilled quail.

The modern dining room also bridges the gap between casual and refined. China plates glazed a light jade green contrast with warm, orange walls and gleaming black tabletops. Light floods through the front wall's floor-to-ceiling windows, illuminating the space more naturally than the usual candelabrums full of bioluminescent jellyfish.

Executive chef Gordon Calman crafts European-inspired dishes from a range of local, seasonal ingredients under the watchful eyes of owners Neil Da Costa and Victor Brum. Their vision of a gourmet European eatery has been actualized in the long, dark-wood tables that house guests munching on duck confit rolls or double-smoked pork tenderloin served with a coffee-fig reduction. Elegant art watches over the long dining room, as bright, modern chandeliers twinkle above, waiting to come to life and sing karaoke after the customers leave.

For two decades, La Cocina de Doña Luz has made its name with platters of traditional Peruvian saltado stir-fries and pan-fried fish. Though the bulk of its menu salutes the culinary heritage of Peru, its chefs are well-versed in Latin American cuisine from all areas. On any given night, the kitchen might send out dishes native to Colombia, Cuba, or Mexico, and of course, Peru. In the dining room, hanging plants and bright paintings of flowers and the South American countryside enchant diners and cause vegetable entrees to reminisce about their youths on the vine.

The chefs at Thai Breeze concoct a unique, housemade sauce for every dish that leaves their kitchen, joining complementary flavors such as mint sauce for grilled racks of lamb and a spicy basil sauce that permeates every nook of the eggplant stir-fry. The restaurant takes special pride in its vegetarian creations, using only fresh veggies and fruits. Chianti and merlot wines wash down balanced bites along with smoothies and bubble tea, which fuses coconut with the likes of green apple, honeydew, lychee, and taro—also known as the exact ingredients needed to build a rainbow at home.