Since its humble beginnings in Edmonton, Alberta in 1964, Boston Pizza has grown into Canada-wide franchise that serves more than 20 gourmet pizzas. The menu boasts more than 100 items, ranging from crispy chicken wings dressed in spicy to sweet sauces and rubs to succulent burgers and sandwiches. Big-screen TVs broadcast hockey or prime ministers' wrestling matches as guests dig into hearty pastas or dive into desserts such as the Chocolate Doughcano.
Although Amaro Pizza's menu boasts an extensive array of traditional finger foods, a selection of familiar and gourmet-inspired pizzas continues to dominate its pages. The cooks can toss together one of their classica pies, such as the margherita classica or the potato alla cream with rosemary and parmesan, or diners can design their own using the 64 available toppings—including smoked salmon, prosciutto, and grilled eggplant—and 19 different polyhedrons of house-made dough. To accompany meals, the kitchen also fries up spicy and savoury orders of wings and layers garlic focaccia bread with extra-virgin olive oil and fresh herbs.
Independently owned and operated, HomeBake takes the concept of take-and-bake pizza to the next level, featuring organic and natural ingredients. Choose from more than 40 toppings, such as fresh oregano or jalapeño sausage, to create a regular ($13.95) or large ($15.95) pizza on organic, unbleached white crust, or upgrade to a multigrain, yeast-free, or gluten-free crust. Eleven specialty HomeBake favourite pizzas—all of which start with a base of shredded mozzarella and either organic tomato sauce, organic-roasted garlic glaze, or pesto sauce—salads, and cookie pies are also available on the menu. Check HomeBake’s website for baking instructions and tips after your grand-slam gastrolith arrives safely at home base.
As servers wend past the dimly lit exposed-brick walls of Roses New York Restaurant’s dining room, chefs’ fingers fly in the kitchen as they fuse contemporary casual cuisine with authentic Mediterranean and Persian flavours. Champions of dazzling palates with unprocessed ingredients, chefs assemble each nosh from fresh items such as eggplant, herbs, and oven-roasted beef salami. While the menu’s heart lies in traditional Mediterranean and Persian comestibles such as vegetarian ashe-reshte and the sausage-stuffed bandari sandwich, plates often arrive at tables heavy with Western standards such as burgers, pizzas, and stagecoaches between two slices of bread. An extension of the chefs’ marriage of old and new, the dining room features timeless touches such as rustic dark-wood floors juxtaposed against a modern decor of plush red booths and screened-in fireplaces that do impressions of famous infernos upon command.