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.
Capers' chef brings a contemporary approach to classic French technique and populates the lunch and dinner menus with locally sourced meat entrees, seafood, and desserts. The fixed-price dinner menu ($34) stars an ensemble of three courses, an appetizer, main course, and dessert. Alternately, the chefs can create a spontaneous menu catered to your preferences ($45 for three courses, $65 with wine pairings). On the individual-priced menu, garlic-and-lemon dressing pours over romaine lettuce to create the Capers caesar salad ($9), and horseradish sauce and red-bliss tomatoes accompany wild sockeye salmon in singing operatic arias ($23). Meanwhile, chefs hand cut dry-aged AAA strip loin, cook the meat to the desired temperature, then dress the 8-ounce steak with the latest runway fashions: smoked cheese curds, green peppercorn, and a handbag of fries ($25). For dessert, caramel hardens on top of rich custard to make crème brûlée ($7.50). Edibles pair with a variety of the sommelier-selected libations that helped Capers win a Wine Spectator award. Diners can also warm up at a wood fireplace, sip martinis at the bar, or rhythmically somersault to Capers' occasional live performances.
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.
Affable aesthetician Christine Benoit revitalizes smile holders with customized facials. The 60-minute face-coddling session is tailored to each client’s skin type from oily to acneic and mature to frosting-covered. Visitors slip into relaxed reveries as a face whisperer pampers epidermises, revivifying mugs and ridding pores of dirt, grime, and oil. During peppermint facials peppermint-scented products and aromas swirl through the air to create a spa visit as seasonally sweet as Christmas morning at the candy-cane factory.
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.”
Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, culinary wunderkind Luke Hayes-Alexander became the executive chef at Luke's Gastronomy six years ago, when he was just 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs artistically presented dishes that blend classic, modern, and neo-futurist techniques. These dishes pair nicely with the wine list’s signature chardonnays and cabernet francs, each of which is crafted from free-range grapes grown at the restaurant's own vineyards.