Taco Time's cooks assemble selections from their menu's variety of Mexican offerings, including tacos and burritos. Skilled tortilla artists combine seasoned ground beef, cheddar cheese, veggies, and sour cream on flat flour canvases to create Super Beef burritos as eye-catching as Mona Lisa's diamond grill ($4.09–$6.79). Quesadillas layer beef ($5.69) or chicken ($6.69) between a salsa tortilla, and taste buds mine soft flour or crisp corn tortillas to excavate beef ($1.99), chicken ($3.39) or veggie ($1.99) taco fillings. For dessert, diners weave edible laundry baskets out of the cinnamon crustos' flour tortilla strips coated in cinnamon sugar ($1.49).
Beer Bros.'s charming, casual eatery taps a keg of culinary innovation and sprays down its battery of beer-centric pub fare, infusing different dishes with the distinctive flavours and characteristics of various ales, stouts, lagers, and other hoppy intoxicants. Their extensive lunch and dinner menus tingle taste buds with offerings of soups, salads, beer bread pizzas, and other unique eats with suggested drinkable pairings. Quell rebellious stomach rumbles with rogue chicken burritos ($15) smothered in chipotle-ale and adobo sauce, curried lamb stew with beer-steamed basmati rice ($16), or prairie paella, concocted from Lake Diefenbaker trout, smoked white fish, northern wild rice, peas, peppers, pearl onions, and Schlerlenka Rauchbier ($18). Beer Bros. boasts 16 beers on tap and more than 70 varieties from around the world to keep parched throats moist as a freshly licked envelope.
The Deli Llama warms culinary souls with a potpourri of sandwich melts and homemade delicacies furnished from the riches of local produce markets. Afternoon grazers can invoke childhood nostalgia with more than 20 grilled-cheese ensembles unfurled on locally baked bread. The fresh Italy, an ambrosial mingling of fresh basil, sliced tomatoes, mozzarella cheese, and garlic-oregano margarine ($6.99), sates vegetarian cravings, and the pulled-pork centrepiece of the Deli Llama Style, with caramelized onions, apple slices, smoked chedder, and garlic-oregano margarine ($7.99), ripens taste buds stunted from licking the stamps on Eugene Levy fan mail. The lunch artisans also churn soups from scratch, such as the hungarian cream of mushroom dappled with garlic toast points ($4.75), and diners can flaunt their own construction skills at the do-it-yourself salad bar radiant with more than 30 local ingredients. The aroma of turkey, swiss cheese, and egg anchoring the Early Bird melt ($6.99) lures in customers scouring the town for an all-day breakfast menu, and a collection of home-baked sweets leaves fingers sticky enough to restore used post-it notes. A handful of vegan, vegetarian, and gluten- and dairy-free edibles are also available on the roster.
Whether in search of a softer caffeine kick or a suitable holiday gift for that special monarch, Cuppa T II Specialty Teas offers a wide array of accoutrements and varieties that celebrate the world's most popular beverage. Choose from approximately 150 loose-leafed varieties, with dozens of heady blacks, delicate greens, smooth whites, and antioxidant-suffused reds (generally $7 for 50g) to awaken sleepy taste buds. Cuppa T II's other sipping selections include flavorful fruit teas like blueberry yogurt and cinnamon plum ($7 for 50g), as well as flowering teas ($2 per blossom) that give customers an alternative to boiling their prom corsages. Once customers have made their selections, they can transform leaves into lattes or tea shots with Cuppa T II's Tea Presso machine.
Michi Japanese Restaurant & Sushi Bar’s five chefs hail from Tokyo and the coastal town of Shizuoka, where they learned Japanese cooking skills using the freshest seafood. At Michi, they strive to uphold the same caliber of freshness, shipping in fish from Japan each morning to craft their menu of sushi, noodle soups, and tempura-battered delicacies.
The staff’s commitment to authentic Japanese cuisine extends beyond the kitchen. Hosts present oshibori, or hot towels, to guests so they can cleanse their hands before meals, and at the eight-seat sushi bar, dining companions gather around chefs who greet them with a traditional “arigato gozaimasu.” Behind Michi’s translucent screen doors, or shoji, barefoot diners perch atop cushions encircling low wooden tables eating with chopsticks to enjoy a reprieve from forks, knives, and musical spoons.