Inspired by the potent flavours of southern India, the chefs at Karaikudi Chettinad Restaurant season orders of chicken, goat, and vegetables with the Chettinad region's signature spice blends. These savoury morsels are soon roasted in the kitchen's fusion-powered tandoor oven or simmered in fragrant gravy. House-made servings of cottage cheese emerge steeped in butter sauce and travel to tables during dinners or weekday lunch buffets, which feature an array of meat-filled and vegetarian-friendly items.
The restaurant’s high-ceilinged dining rooms seat up to 100 guests, and feature an archway of recessed lighting as well as dark wooden columns that keep the floors from shaking hands with the ceiling. Leafy potted plants add verdant splashes of colour to the orange-hued space.
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.
After running a gourmet food importing business abroad, Nikki Dersnah returned to Canada and opened TableTalk, sharing her passion for food through cooking classes and retailing high-end kitchenware. Taught by two experienced chefs, cooking classes begin by covering the technical skills—from pressing garlic to unzipping potato jackets—that students will need to prepare a full meal during the second half of class. Just as students experience food's power to bring people together, the class curriculum emphasizes dishes and techniques that awakening epicureans can use to entertain at home.
St. Andrews Fish & Chips sates the whines of hungry stomachs by way of a toothsome menu chockablock with hearty portions of traditional British Isles pub fare. Experiment with various permutations of classic chips-centric partnerships, including the maritime duo of salmon 'n' chips ($11.95 à la carte, $14.70 for a meal with scottish bread, side, and a drink) or the landlubbing steak-and-onion pie 'n' chips ($8.95 à la carte, $11.70 for a meal). Otherwise dormant mouths inevitably develop an overwhelming urge to dust off their tartan tongue cozies while nibbling on the Caledonian contents of St. Andrews' scottish meat pie ($5.45). Any inspired feeding frenzy can be artfully capped with a sugar-laced epilogue from the dessert menu, such as a St. Andrews deep-fried jam sandwich, an old-meets-new hybrid that combines traditional fruit preserves with space-age frying technology ($3.95).
For more than 50 years, Sister's has championed the fine art of buffet eating with its all-you-can-eat smorgasbord of homestyle fare (starting at $10.99), in addition to varied à la carte menus. Seven days a week, diners challenge eyes, stomachs, and backup stomachs to master myriad hearty edibles, from fresh pasta and salads to stir-fry and pizza. Foodstuffs lounge out in a homey buffet area reminiscent of a country kitchen with natural wood, fruit-focused decorations, and a self-milking cow.
A Canadian chicken depot for more than 40 years, Chick-N-Joy emphasizes fresh ingredients and a homemade approach to chicken dinners. All chicken is sourced from inspected farms, hand-processed (never frozen), lightly seasoned, tenderized with Shiatsu massage, and pressure-cooked in trans-fat-free Canola oil. The three-piece chicken dinner (a $7.90 value with tax) pairs pieces of rib, thigh, and leg with fresh-cut fries and gravy. A salad and buttermilk biscuit, both made fresh daily, complete the posse. A small soft drink (a $1.18 value including tax) seals victory over humanly hunger and thirst, freeing the sated to walk the streets without salivating on lampposts.