Mumma’s keeps it simple. With every one of their hearty, handheld meals, chefs try to replicate the traditional flavours of Mexico. But besides authenticity, what really makes these burritos and quesadillas stand out are their ingredients. Bricks of avocado, slowly simmered beef, and spicy peppers all collide to create a taste extravaganza, one that vegetarians can enjoy as well thanks to a few meat-free options. Mumma's also whips up a variety of sides, including Mexican soup and cinnamon tortillas topped with ice cream, so that diners can make any burrito into a satisfying meal.
On Thursdays, Fridays, and Saturdays from 9 p.m. to 2 a.m., Mumma's undergoes a transformation into a hookah bar. Thin wisps of flavored smoke dance through the air, with ice often packed into the pipes to create a cold, refreshing sensation.
Before the notion of upscale pub fare existed in Sudbury, Ontario, Casey's restaurant was busy inventing it. Since firing up its first kitchen in 1980, Casey's has grown to include more than 160 restaurants that operate under five brand names, including as Casey's Grill Bar. Inside its welcoming walls, culinary craftspeople put an upscale twist on traditional pub dishes from burgers to sirloin steaks. They crown their fresh half-pound ground beef burgers with sautéed mushrooms, Alexis de Portneuf brie cheese, and arugula before tucking them into an Ace Bakery bun. In addition to their poutine with Quebec cheese curds and gravy, the chefs also toss heart healthy salads and pan sear mahi mahi accented with sweet hints of mango salsa.
Ellen's Bar & Grill has all the makings of a classic sports bar. Sporting events flash on the big, flat-screen TVs, and servers sling frothy pints of beer across a sleek, wood-finished bar. But it's easy to see personal touches that set the restaurant apart. To be sure, the menu serves up the traditional pub fare you'd expect, from jumbo hot wings to burgers so big they're billed as "two-hand burgers" and were once sold by Napoleon to the United States. Many of the salad dressings and sauces are even made in-house. Diners can also nosh on a shareable plate of nachos or coconut shrimp, savor a spinach-stuffed ravioli, or dig into poutine piled high with caramelized onions, steak, blue cheese, and gravy.
For some, moonshine conjures up images of prohibition or drinking the equivalent of rubbing alcohol—but Dixon's Distilled Spirits wants to correct that assumption. The distillery's line of spirits includes moonshines handmade onsite from Canadian-grown grains. That's not all that's on the roster, however; cocktail lovers will rejoice at the selection of Canadian-made liquors. Read on for a selection of Dixon's wares:
Vodka: Hand-bottled, carbon-filtered, and five-times distilled, this vodka is great in martinis or just on the rocks. There's also a line of house-infused vodkas for those seeking extra flavor.
Moonshine: White moonshine is an un-aged whiskey made from local grains. The aged variety is actually a time-traveler of sorts—Dixon's adds a charred-oak spiral to recreate the flavor of a barrel-aged whiskey without the three years required otherwise.
VirGin: The smooth gin is made with a special blend of herbs and botanicals.
Shoeless Joe’s beckons to passersby with aromas of tasty grill fare—roasted chicken, ribs, and burgers. Named for White Sox outfielder Joe Jackson, who famously made a home-run catch with a bare left foot, Shoeless Joe’s pays tribute to the world of sport, supplementing AAA sirloin steaks, thin-crust pizzas, and pasta dishes with regular broadcasts of baseball, hockey, football, and UFC fights. Guests can wash down their dinners with drafts or cocktails from the drink menu, which boasts classic concoctions as well as inventive creations tinged with ingredients such as maple syrup, blueberry puree, or bacon.
With the glow of neon, the sound of dance beats, and the scent of buttery pierogies, Extaz Lounge fuses the glamour of a nightclub with the rustic refinement of an Eastern European eatery. Beaded chandeliers cast a magenta and azure glow across the lounge's interior, where images of scantily clad models surround diners savoring plates of pan-fried chicken, salted herring, and savory puff pastries. At night, live DJ's urge bodies and sound-activated robots onto the dance floor, while karaoke on Wednesday and Sunday evenings grants guests their 15 minutes of fame.