Applebee's dispenses its brimming menu of American-inspired eats and low-calorie options in a casual dining atmosphere. Customers can commence feats with a pound of chicken wings slathered in one of four sweet or smoky sauces ($10.99), or with fried dynamite shrimp adorned with asian bread crumbs, spicy sauce, and the diamond ring you just awarded it with ($9.99). Clocking in at only 364 calories, teriyaki shrimp pasta ($14.99) tucks grilled seasoned shrimp into a teriyaki-sauce-coated bed of whole-wheat asian noodles ornamented with veggies such as sugar snap peas, water chestnuts, and red peppers. Basted in honey-barbecue sauce and rubbed with secret seasonings known only by Applebee's chefs and the government, honey-barbecue pork ribs ($21.99) tumble down tongues, joining a current of drafts, cocktails, or fountain drinks satiating thirsty patrons.
Crabby Joe's chefs conjure feasts from the eatery's menu of chicken, burgers, steak, and seafood that are inspired by the delectability of family home cooking. At dinner, piles of Tex-Mex chili or extra cheese adorn the load-bearing Joe's nachos, first cousin to the hearty loaded-cheese-fries starter. Entree options pile up to challenge one's decision-making speeds, including the 10-ounce new york striploin sprinkled with goat cheese in a brandy-peppercorn sauce or the grilled lemon-pepper salmon. Sweet treats cap off the meal with offerings such as the rich mud-mountain pie with its layers of chocolate and a crumbly topping. Customers sitting down for lunch can fortify for the day with the pulled-pork-topped texas barbecue burger or with pastas, salads, or steaming bowls of chili. Crabby Joe's also fosters a sports-friendly environment where the clink of frosty pints couples with a Leafs game or with broadcasts of soccer, football, baseball, or championship air-guitar events.
It’s difficult to look down the tree-lined fairway on the first hole at Camden Braes Golf & Country Club and envision what was there just four decades earlier. In the early 1970s, the Wolfram family began their labour of love to transform a flat expanse of cornfield into an 18-hole golf course, manually levelling cornstalks, picking rocks, planting trees, and chasing off the ghost of Kevin Costner’s little-league-baseball coach. The hard work paid off when the first golfer sent his tee shot screaming down the first fairway in 1976, opening up the player-friendly design that still welcomes golfers to traverse the 150-acre grounds. Filled with water hazards that bring to mind nearby Lake Ontario, and gently sloping terrain, golfers engage in careful club selection before making long drives down tree-lined fairways.
The course winds through the wooded countryside with fairways surrounded by dense foliage. After rounds, players can toast to the best putts at the clubhouse restaurant while admiring panoramic views of the surrounding greenery.
Cha Cha Tea’s cheerful, meticulously organized confines make a pleasing backdrop to its potent selection of leaf-based brews. Replace your cup collection’s frayed paper umbrellas with jaunty bags of tea from across the globe, such as the Sencha Superior, a Japanese Green Tea imported directly from Tokyo ($20 for 100 grams), or the Gyokuro Superior ($32 for 100 grams), lauded for its sweet, mild taste. Bold black brews such as the Earl Grey, available in a variety of bergamot-infused flavours ($8.50 for 100 grams), transform trembling frowns into stiff upper lips.
Spinning skewered halal meats over sizzling coals, Kingston Iranian’s chefs treat locals to flavourful, authentic fare from the cradle of civilization. Before diving into one of the homemade kebab dishes diners can gear up gustatory glands with six tantalizing tears of pita bread ($3.50) or freshly baked Persian Barbary bread ($2), which can be pleasantly paired with a plate of hummus ($4.99). The kebab vaziri ($11.99) combines charcoal-grilled lemon chicken with a grilled ground beef kebab, jockeying for plate space with rice, cucumber, tomatoes, and lettuce. Similarly sating, the lamb shank’s ($8.99) tender meat slides off the bone and lands gently in a bed of rice, cucumber, and tomatoes, lending a false sense of security to morsels soon lifted mouthward. Like the soles of firewalkers, the white meat chicken kebab ($8.99) conceals tender white meat beneath a golden coating of fiery flavours acquired over the charcoal embers, served with rice and vegetables.
Fueled by a passion for cooking healthy Indian food without sacrificing flavour and by a passion for cooking in general, Gita Bassi founded Tandoori Sizzle in 2010. Since then, Gita’s 100% housemade menu and infectious smile has made a lasting impact on the community and her customers, so much so that students who visit the restaurant call her “Mama.”
Delicious as they may be, Gita emphasizes that her dishes are good for you, too—she avoids the use of ghee, a clarified butter included in many Indian recipes. That health-minded approach reaffirms the genuine concern Gita expresses through her food and personality: “My customers are like my family,” she told the Kingston Whig-Standard. “When students call me Mama, I love that.”