Mahtay Café & Lounge draws inspiration for its menu and community-focused philosophies from the ancient, healthy yerba mate customs of South America's Guarani clan. Following centuries-old customs, baristas brew the tribe's traditional tea-like beverage inside a gourd, pouring the concoction alongside modern coffee drinks. Local farmers proffer fresh produce for the café's soups and salads, which highlight a smattering of vegetarian and vegan-friendly dishes. Smoked salmon and apple jam fill sandwiches, and Upper Canada Niagara Gold cheese and local prosciutto crown flatbreads and pizzas.
Mahtay Café & Lounge fosters a haven for the local creative community, peppering its walls with an extensive stash of locally produced artwork. To further bolster the eclectic ambiance, the eatery regularly hosts events that focus on literature, art, and Vincent van Gogh's good ear.:
Sunlight shines through stained-glass windows inside the Winchester-Larkin house, casting a kaleidoscopic glow on elegant woodwork and imported fireplaces. The house, a two-storey Victorian-style red-brick building, dates back to 1845; in its latest incarnation, it serves as the elegant backdrop to Dom’s Pasta & Grill.
A dozen housemade pastas headline the eatery’s menu of traditional Italian cuisine. Chefs fill up the crepe-like manicotti with creamy ricotta cheese and eggs, and the hand-rolled lasagna pasta, like Emeril Lagasse’s childhood scrapbook, is layered with meat and cheese. They also roll out pizza dough made from three flours and then decorate the disc with any of more than a dozen gourmet toppings, including artichokes.
One look at U Need A Pita & Chop House Premium Burgers' menu, and it's clear that the eatery hopes to make an impression on taste buds by packing a variety of flavours into one dish. Tongues are wowed with 20 different pitas, including the philly cheesesteak and chicken souvlaki options, which overflow with meat, cheese, and a variety of veggies. Beef and chicken burgers, with 15 topping options and numerous sauces, further impress palates, as do loaded poutines crammed with everything from pulled pork to steak. Even vegans can surprise their taste buds with portobello-mushroom burgers, vegan poutine, and more than 10 vegan-friendly sauces.
Pita Pit, a casual, speedy eatery, specializes in handheld stuffed pitas, offering up a menu of Mediterranean- and deli-style sandwich options for breakfast, lunch, and dinner. Dining duos watch as pita pocketeers wrap up the chicken crave, a grilled-chicken-breast foundation fresh from the grill paired with lean black forest ham and off-the-block swiss cheese. For a classic Mediterranean-style meal, diners can dig into the seasoned lamb-and-beef gyro, greek-seasoned chicken souvlaki, or an edible toga. As a complement to savoury mouthfuls and silly straws, pita meals include either chips or two cookies, plus pop or specialty drinks such as Vitamin Water or Fuze. Like court subpoenas, breakfast pitas are served all day, including the jumpstarting Morning Glory, a bouquet of scrambled eggs blossoming in a meadow of grilled veggies and hash browns.
Mama's Pita Wraps entices eaters with a menu filled with souvlaki, gyros, and shawarma. The chicken sovlaki pita, gyro pita, and beef shawarma pita ($5.49 each) offer itinerant taste buds a tour of Mediterranean flavours, and buffalo chicken pita and the philly steak pita ($5.49 each) re-imagine familiar darlings of North American cuisine. Falafel, shawarma, and gyros sing edible arias on platter stages ($6.99–$8.49), each of which is enhanced by a chorus of rice, salad, and homemade hummus. For dessert, Mama's baklava ($1.79) hypnotizes patrons with its savoury, sweet flakiness and slow-swinging pocket watch.
Nick Tsangaris had spent 25 years in the culinary industry, feeding hungry diners from Greece to Canada at the restaurants he helped design. In 2000, he decided to bring some of his own favorite flavors over to Ontario, and so he founded his very first Souvlaki Hut in Mississauga. Nick knew that if he provided tasty, healthy food, his customers would return again and again—and he was right. His business model proved as strong as a gorilla-ox hybrid, and over the next few years, more and more Huts started popping up across the province. Currently, Ontario hosts about a dozen Souvlaki Hut locations, and they continue to multiply, feeding customers all over with pork, lamb, and chicken stuffed into gyros, sizzling on skewers, and atop fresh salads.