The Parlour's team is made up of 12 stylists who combine a down-to-earth approach with high-quality service, many of whom have sculpted sleek 'dos at prestigious events such as Mercedes-Benz Fashion Week in NYC and LA Fashion Week. The staff participates in ongoing training by renowned stylists and in-house classes, and the salon's decor reflects the caliber of this talent. Illuminating hardwood floors and full wall mirrors add dimension to the space, in addition to helping hair techs tailor each cut to their client's face-shape and personality.
The quaint storefront of Shakespeare Pies matches the simple, home-baked appeal of the goodies inside. That's because founder Susie Wagler acquired her baking know-how by selling homemade pies at a garage sale more than a decade ago. Since then, the family-based business has grown to include Susie's daughter Bethany and Bethany’s husband Kenton whom have taken the helm, keeping the store's shelves stocked with fruit- and meat-filled pies. The bakery specializes in wholesome and old-fashioned treats that includes a product line of more than 20 varieties of fruit pies, 8 varieties of meat pies, butter tarts, relishes, fresh eggs, and more. In addition to pies, the store also churns out fresh breads, cookies, and jams and puts together more than 60 edible fruit and vegetable bouquets that taste better than regular bouquets because regular bouquets taste like dirt.
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In Union Burger kitchens, culinary crews grill fresh, never frozen 100% Canadian beef burgers and pour poutine gravy over hand-cut fries. The menu brings an eclectic, often gourmet edge to fast food with quarter-pound Angus-beef hot dogs and grilled-chicken sandwiches. Visitors can stack hearty burger patties with any combination of more than 20 toppings, or opt for signature creations such as the Bourbon Street burger, topped with whisky barbecue sauce and caramelized onions; the Philly Cheese burger, topped with roasted red peppers and grilled mushrooms; or the Great Canadian burger, topped with peameal back bacon and cheddar. Whatever the meal, a thick milkshake or a classic fountain drink washes it down in style.
Owners Philip and Darlene long harboured the desire to run a restaurant of their own throughout the years he spent driving a truck and she spent working for various food companies. In September of 2011, they discovered that the Fireside Cafe was for sale, and decided to check it out. The arched ceiling full of windows and the triple fireplaces immediately enchanted them before they'd even had a chance to sample the homemade schnitzels or attend one of the monthly live-music nights. The couple bought the restaurant, intent on continuing the legacies they inherited as they make the place their own by introducing their own favourite dishes to the menu and having their likenesses carved into the street outside.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
Inside the historic brick building that formerly held Dwyer's Roadhouse, Alexa's Cafe owners Alexandra Santos and Antonio Triguerro prepare Portuguese-inspired cuisine. Among their specialties are sizzling portuguese sausages served on flaming boats, burgers sculpted from locally raised buffalo, and sandwiches made with pork cutlets from De Wetering Hill Farms. Housemade desserts such as chocolate mousse or lemon-coconut pudding are another reason to visit.