Led by Glowbal Restaurants (also known for bringing us Black & Blue), it appears to seamlessly integrate into our Toronto landscape. What is the recipe for success in Toronto? To start,  it’s a combination of elements, starting with the right location, the right concept, and the right people to run it.

We ask Emad Yacoub, CEO of Glowbal, what the appeal is of opening here in a city that has endless dining options to learn more about the bold new venture.

We’ve seen several West Coast restaurants open in Toronto over the past few years – what do you think the appeal is? 

Yacoub: Technically, I started in Toronto, so I am just coming back home. I spent my first 20 years in Canada, in Toronto and the first restaurant I opened in Canada was here. I know a lot of restaurants are now opening on the East Coast as they see the future of the business here, but I was always planning to come back to Toronto right after my first restaurant in Vancouver. It just took over 7 years to find a great location for Black and Blue to open first.

The menu is a medley of steak and fish house classics, but with elevated updates. The Lobster Pot Pie was a show-stopper. Dining here also feels like an experience. Can you tell us more? 

Yacoub: I believe that the industry has slowly been losing the magic of why people come to restaurants – the food is becoming more complicated and in smaller portions, and we see Michelin restaurants opening everywhere, where it is only tasting menus. People have forgotten the essence of dining. My approach is that we want you to feel welcome in the restaurant as soon as you walk in the door, as comfortable as you going home for a nostalgic meal, a sense of belonging. We wanted the food to be simple but an elevated service – we package the experience in a beautiful atmosphere with a great looking restaurant.

The cocktail and drink program here is also really interesting (even the mocktail was exciting). Was there any particular influence here? 

Yacoub: When I sat down with my bar managers, the most important thing we discussed was that we wanted familiarity and classics – that’s why we came up with the martini cart that goes around to the table. We wanted to capture the feeling of a 1950s chophouse, imagining that you are sitting at a table watching a local artist, the music being performed in the background and contributing to the ambiance, but not the highlight, the prime rib cart coming tableside with gloved service.

Where are you sourcing your ingredients from, and are you personally involved? 

Yacoub: Two months ago I was attending the RC Show, speaking with a lot of the Ontario farmers, especially the ones that produce beef and organic vegetables. I introduced them to my chefs, and we are now working on a program to get quality products from the farms straight to our restaurants, showcasing local suppliers.

What has been an interesting insight you’ve received or discovered about Toronto’s food scene?

Yacoub: I did my apprenticeship in Toronto in the early 80s and have worked with some of the most amazing chefs, just a massive amount of great names – I was blessed to have worked with some of the best restaurateurs in the city at the time. I have watched the Toronto food scene change dramatically from great, large restaurants to very boutique spots. I used to hang out in the Italian district after my shifts at the small cafes; the only difference now is that there are individual chefs and establishments, but still doing remarkable work – the essence of Toronto has not changed.

And about the restaurant’s accolades!  Riley’s in Vancouver is a Michelin Recommended restaurant. Congrats! How has that recognition changed things for you?

Yacoub: It has been an honour to be nominated by Michelin for four years in a row, and adding to that recognition is our culinary director, Alex Kim, who is in charge of Five Sails – you may know him as a finalist in Top Chef Canada 2025, as well as being the winner of the Golden Plates 2025. This has created massive aspirations within the culinary teams, inspiring them to work at all levels of kitchens throughout our company.

Riley’s is also known for its live entertainment. Can you tell us about why that was an important element to the dining experience here? 

Yacoub: The music is not the highlight but a contributor to the experience we wanted to create for the guests, I believe that live performances add that special touch to the ambiance. We are happy to promote local talent and up-and-coming artists, which we do in both our Vancouver and Toronto locations.

What else can we expect to see at Riley’s beyond the current menu of outstanding dishes? 

Yacoub: We have great happy hour deals and well-priced lunches starting next week, and an incredible brunch service starting in May. We are trying to create an environment that Riley’s is a place you can go for lunch five days a week, or a spot for pre-show drinks or after theatre bites, to be an everyday restaurant or the place to go for an occasion meal.

RILEY’S FISH + STEAK is located at 155 Wellington Street West, next to the Ritz-Carlton Toronto Hotel and just steps from the theatre district.

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In 2020, inspired by Ms. Nguyen’s legacy, the first North American location opened on Vancouver’s iconic Commercial Drive, thanks to a heartfelt partnership with local restaurateur Michael Tran. The menu broke away from what many had come to expect at Vietnamese restaurants. Instead of the usual staples, guests were invited on a flavourful journey through dishes deeply rooted in Vietnamese culture — comforting, adventurous, and elevated all at once. It didn’t take long for The Lunch Lady to win hearts and accolades, including three consecutive Michelin Bib Gourmand awards.

Guiding the culinary direction across both locations is Chef Benedict Lim, Culinary and Operations Director, who brings over 20 years of experience in the hospitality world. His thoughtful vision helps translate Ms. Thanh’s legacy into each dish, from rotating soups inspired by her original Saigon street cart to bold street food flavours drawn from his own travels. The result is a menu that feels both familiar and new, steeped in heritage and full of heart.

“It all started when Michael Tran came to me with a vision and a dream,” said Lim at the Toronto opening. “He wanted to put Vietnamese food back on the map. He felt like it was time for a change, for it to evolve.”

Here in Toronto, Chef de Cuisine Allan Lu leads the kitchen, bringing with him experience from notable spots including Chotto Matte and Cactus Club Toronto. He also draws inspiration from his Vietnamese roots. Lu has a talent for merging heritage with modern cooking techniques, while keeping with the brand’s “80/20 philosophy”: 80% rooted in tradition, 20% driven by creative innovation. Under their guidance, the Toronto menu offers a thoughtful balance between authenticity and reinterpretation.

Sadly, prior to its opening, Ms. Nguyen passed away suddenly. It would have been great to meet her, but Toronto showed kindness and patiently waited for the culinary team to honour and respect her family’s wishes. When they felt the time was right, the doors opened, and they were overwhelmed with the support from the local food community.

“She started from a little food stall in Vietnam, Saigon, and today she lives in every soup, noodle and in every dish,” said Tran. “Her presence is here, and we made a promise to her years ago that we would carry on her legacy and that we will elevate Vietnamese food to the world. The goal is to bring Vietnamese food and to sit with everyone else where we belong.”

The Lunch Lady invites diners into a space that feels both nostalgic and personal. The space designed by the award-winning team at SOLID Design Creative had the vision to bring the vibrant urban culture of Vietnam street life indoors.  From the handpainted signs to the accordion gates and lush greenery, the 140 seat restaurant across all spaces captures the energy of the city.

I recently had the chance to visit The Lunch Lady in Vancouver — and it was love at first bite. The food was unforgettable, and the warmth of the hospitality made the experience even more special. Naturally, I couldn’t wait for the Toronto location to open.

But make no mistake — Toronto isn’t just a replica of the Vancouver outpost. The team behind the restaurant is clear: this is the next step in their journey to bring elevated Vietnamese cuisine to the forefront. Toronto diners will find a few dishes that are unique to this city.

And if you’re interested in trying the famed noodle soups, they are served only at lunchtime and change daily, staying true to the spirit of the original Saigon street cart. Oh, and the Vancouver location is still a tough reservation to snag!

So, what should you try? Go family-styleand share to explore!

Here are 10 items you need to put on your list…

STEAK LÚC LǍC (steak) 8oz Canadian prime ribeye of beef, peppercorn sauce, crispy cassava, burnt scallion butter

NUI XÀO BÒ (Short Rib Rigatoni) is their take on the comfort classic a featuring tender beef short rib, spicy tomato demi-glace, rigatoni, and a slow-poached egg. Available in Toronto only.

BÒ TÁI CHANH (Beef Carpaccio) filet of beef, peanuts, crispy shallots, Thai basil, mint, perilla, with lime vinaigrette

TÔM CHIÊN GIÒN (Crispy Prawns) with tiger prawns, floating shell, chilli lime sauce

BẠCH TUỘC NƯỚNG SATẾ SẢ ỚT (Octopus Skewers) – chargrilled octopus, lemongrass chilli sate, Vietnamese coriander, and green chilli sauce.

MÌ XÀO TỎI (Garlic Noodles): made egg noodles, XO garlic butter, parmigiano, slow poached egg. You also have an option to add on Red Crab.

CƠM CHIÊN CUA (Crab Fried Rice) includes red crab, XO sauce, crispy rice, and fish roe. We recommend adding the foie gras.

SƯỜN NƯỚNG (Pork Tomahawk) is an incredible 14oz grilled bone-in chop, pineapple, shishito peppers, lettuce, herbs, topped with a herb vinaigrette

Noodle Soups: As mentioned, rotate daily definitely worth trying whatever is on the menu that day at lunchtime.

CHÈ BA MÀU (Three Layer Dessert) a dreamy pandan sticky rice cake, coconut condensed milk gelato, strawberry red bean puree, mung bean streusel

Can’t decide? It’s a good idea to opt for their Set Menu that features the highlights of the menu. Available for two or four people.

The Lunch Lady Toronto is located at 93 Ossington Avenue. Reservations encouraged via OpenTable. Walk-ins available.

The post 10 must-try dishes at The Lunch Lady appeared first on Toronto Guardian.

The authentic Middle Eastern menu is great for those who appreciate the healthy and diverse flavours of Middle Eastern cuisine. The tantalising dishes are freshly prepared by their talented chefs who are passionate in hand-crafting authentic Arabic cooking. Expect traditional comforting flavours from this modern boutique-style express kitchen.

Dishes are made fresh from scratch in the East Tea Can kitchens. This location, with its express service for quick dine-in or grab and go, offers familiar classics as well as a “build your own bowl” option, which is common in Middle Eastern dining.

Don’t know where to start? Indulge in options like brisket shawarma, crispy falafel, or tender chicken skewers, perfectly paired with savoury sides such as sea salt and za’atar fries, fattoush salad, or tahini-roasted cauliflower.

We enjoyed the Falafel Bowl (vegan) with hand chopped Tabouleh salad, beetroot hummus, roasted eggplant & cauliflower, house pickles, tahini sauce, pita chips and saffron Basmati rice. The Grilled Chicken Shish Bowl, is already a favourite – includes a Shirazi salad, chopped kale, tomatoes, their legendary hummus, Kalamata olives, pita chips and vermicelli bulgur. The Tabouleh is a hand chopped salad made with fresh parsley, tomatoes, Spanish onion, with lemon-soaked bulgar and a beautifully balanced lemon and mint vinaigrette. I wasn’t surprised to learn that their grilled chicken sells out almost daily. Sumac Chicken Cigars made with Sumac and olive oil roasted chicken, wrapped in thin Saj bread, is also a definite must-try appetiser or snack if you’re going.

It also includes freshly-baked Arabic breads and flatbreads, including the Samoon bread, Za’atar Focaccia, and Sesame Kaak. You won’t want to miss the delicious desserts! The bakery features mouthwatering choices including the Cheese Kunafa (crispy kataifi dough, sweet Arabic cheese, rosewater and rose lime syrup, pistachio) and Orange Nectarine Caramel Muhallabeya (Arabic mastic, orange blossom flavoured labneh milk pudding).

It’s a perfect location for office and residents in the area, as well as visitors to The Well. It’s also a great option if you’re heading over to the Rogers Arena for a Baseball game or concert, all within walking distance for lunch or dinner.

East Tea Can is located at The Well inside The Wellington Market, 486 Front Street West (corner of Front Street & Spadina), Lower Level. Their main location is at 3115 Winston Churchill Blvd in Mississauga (no build-your-own bowl option here). 

The post Savouring Middle Eastern flavours with EAST TEA CAN at The Well appeared first on Toronto Guardian.

The Story Behind the Flavors

At the heart of Pii Nong is Chef Nong, whose culinary journey began at her family’s street food stall in Lop Buri, a town near Bangkok. From selecting the freshest market ingredients to mastering age-old family recipes, she learned the art of authentic Thai cooking from her mother. Chef Nong brought those traditions to Toronto in 2019, opening her first restaurant in Leaside. It quickly became a local favourite, known for its authentic flavours that transported diners straight to Thailand. In 2023, Pii Nong earned the prestigious Thai SELECT Classic certification, a mark of culinary excellence from the Thai Ministry of Commerce.

A Grand New Space

Now, Pii Nong’s second location has upped the ante. Spanning a spacious 10,000 square feet across two stories, this flagship spot is a feast for the senses. From the moment you enter, you’re greeted by a vibrant neon sign that reads “Chalong” (Thai for “welcome”) and whimsical wooden swings that are perfect for Instagram snaps.

The on-site Thai marketplace is a treasure trove of goodies, offering popular Thai snacks, sauces, and ingredients personally selected by Chef Nong. Standouts include her signature fresh made in-house curries and addictively tangy Pickled Mango Slices, all ready for you to take home.

A Feast for All Senses

During their soft opening, Pii Nong was already buzzing with diners eager to explore the expanded menu. The restaurant boasts a range of seating options, from intimate tables to a raw counter bar, with a private dining room perfect for hosting celebrations and gatherings…

The menu is a showcase of Thai culinary artistry, featuring beautifully plated dishes that pack bold flavours. A few dishes we’ve already tried include:

• Street Food Appetizer Platter: Perfect for sharing, this platter includes crispy chicken spring rolls, Thai-style chicken wings, and mini crabs dusted in house-made spices.
• Red Coconut Curry: A symphony of spices in a velvety curry, available with chicken, vegetarian options, or paired with buttery roti for a decadent touch.
• Pad See Ew: Comfort food at its finest, with hand-cut rice noodles, tender slices of beef, and Chinese broccoli.
• Goon Chae Nam Pla: A seafood lover’s dream, featuring marinated shrimp topped with fresh garlic, mint, and chilli, served with crispy fried shrimp heads.
• Smoked Gai Yang: A showstopper smoked chicken served under a glass dome, accompanied by sticky rice and a refreshing papaya salad.
• King Seafood Boil: A luxurious medley of seafood, fragrantly infused with lemongrass and lime, served with house-made spicy sauce.

For dessert, the Mango Sticky Rice offers a medley of organic rice flavours like Pandan and Butterfly Pea Flower, paired with fresh mango and creamy coconut sauce. And don’t miss the whimsical Teddy Bear Drinks, adorable and oh-so-refreshing!

More Than a Restaurant

Pii Nong’s commitment to authentic Thai cuisine shines in every dish, thanks to a talented kitchen team led by Chef Nong and her predominantly Thai staff. Her pride in her culture and passion for sharing it with Toronto makes this flagship location a must-visit.

Mark your calendars for December 21–22, when Pii Nong will celebrate its Official Grand Opening with complimentary appetizer platters ($70 value). Through January, diners can also enjoy these platters at 50% off! And come March, the on-site Thai spa is scheduled to open its doors. We can’t wait!

Visit Pii Nong at 3321 Yonge Street and immerse yourself in a one-of-a-kind Thai experience that’s as delicious as it is unforgettable.

The post Pii Nong is Toronto’s newest destination for Thai food and experiences appeared first on Toronto Guardian.

Renowned for its dinner, beverages, brunch, and Aperitivo Hour (Tuesdays – Thursdays, 5 pm-7 pm), Contrada ranked eighth in Toronto Life’s Best New Restaurants list for 2024. As the patio opens this summer season and a new brunch menu debuts, Contrada continues to flourish under the leadership of industry veterans and friends: Jessie Mak, Patrick Groves, and Chef de Cuisine Mike Vieira.

Jessie Mak tells the Toronto Guardian why Contrada stands out for its unique approach to Italian-inspired cuisine. “It’s exciting to see the revitalization in Toronto’s Little Italy neighbourhood as we emerge from the pandemic,” says Mak. “Contrada aims to offer elevated yet approachable Italian dishes, drawing inspiration from Italy while incorporating local produce and authentic ingredients. Our commitment to the community and local producers ensures a genuine taste of Italy right here in Toronto.”

With seating available in two semi-enclosed patios, accommodating up to 50 guests cocktail-style, the restaurant ensures comfort even on cooler evenings with snug heating. During our recent visit to Contrada, we had the opportunity to savour brunch items such as the Green Salad ($17), Egg Contrada ($20), and French Toast But Italian ($19). For dinner, you can indulge in delights like Tagliolini ($33) and Branzino ($59). The beverage menu boasts cocktails such as the Army Brat ($21), which blends Tanqueray gin, Teremana tequila, Cocchi Bianco, IPA Orgeat, Nepeta Majora, Vincotto, and Lemon. Non-alcoholic options, like the Pom-Odoro and Don’t Stappi Now, curated by Bar Manager David Zebrowski, offer a refreshing complement.

Located at 537 College Street, Toronto, Contrada operates Tuesday to Saturday from 5 pm to 10:30 pm, with Sunday brunch from 11 am to 3 pm. To make a reservation or learn more, visit their website.

The post Discover Contrada: A Culinary Gem in Toronto’s Little Italy appeared first on Toronto Guardian.