No. 23 Don’t miss out on th­ese sum­mer clas­sics.




1636 Queen E, at Coxwell, 647-346- 0617; 463 Queen W, at Cameron, 647-748-8108; 3397 Yonge, 416-488-3510, at Ted­ding­ton Pk; 7887 We­ston, at Hwy 7, 905-8562662, the­burg­er­s­, @burg­er­s­priest What goes to­gether bet­ter than burg­ers and the beach? If you’re not go­ing to be grilling them your­self, here’s the next best thing – the Dou­ble Dou­ble, two of the beefy pat­ties lay­ered with pro­cessed Amer­i­can cheese and served on an ab­sorbent Won­der Bread bun. A re­li­gious ex­pe­ri­ence of the culi­nary kind! Or­der this: from the not-so-se­cret menu, the Tower of Ba­bel – a Dou­ble Dou­ble cheese­burger topped with a deep-fried por­to­bello veg­gie burger sand­wiched be­tween three grilled cheese sand­wiches. Mon­day to Wed­nes­day 11:30 am to 9:30 pm, Thurs­day and Fri­day 11:30 am to 10:30 pm, Satur­day noon to 10:30 pm. Closed Sun­day, some hol­i­days. Av­er­age main $9. Un­li­censed. Cash only. Ac­cess: bar­rier-free, no wash­rooms.


550 Bayview, at Pot­tery Rd, 416-9018234, cafebe­ The cen­tre­piece of the Don Val­ley’s bu­colic Brick Works eco com­plex, Restau­rant Makeover celebu-chef Brad Long’s all-day bistro and ad­ja­cent take-away lets lo­cally grown and nat­u­rally raised prod­ucts be the star of the show. Don’t do crowds? Show up any time other than Satur­day’s farm­ers’ mar­ket and have the place vir­tu­ally to your­self. Or­der this: at din­ner, Brussels sprouts salad tossed with blue cheese, braised garlic and salted pork-fat scrun­chions fol­lowed by elk schnitzel over spaet­zle and spicy mi­cro-greens. Lunch Mon­day to Fri­day from 11:30 am, din­ner Sun­day to Fri­day from 5 to 9 pm, Satur­day 5 to 10 pm. Week­end brunch 10 am to 3 pm. Closed some hol­i­days. Reser­va­tions ac­cepted. Av­er­age main $ 29 din­ner/ $18 lunch or brunch. Li­censed. Ac­cess: bar­rier-free.

CAFE 668

885 Dundas W, at Clare­mont, 416-7030668, The anti-Hoof? After the run­away suc­cess of their mod­est ve­gan hole-in-the-wall, Hon Quach and Ngoc Lam move what’s be­come one of the best her­bi­vore haunts in town into far fancier digs a few blocks west. While the name and in­no­va­tive card re­main the same, the bor­der­ing-on-chic room – floor-to-ceil­ing glass, off-white ban­quettes – sig­nals that 668 has upped its game con­sid­er­ably. Or­der this: the 668 salad – a vi­brant juli­enne of English cu­cum­ber, car­rot and cel­ery dressed with deep-fried tofu, co­rian­der leaf, crushed peanuts and toasted cashews in a sweet Sriracha vinai­grette – fol­lowed by an idio­syn­cratic ketchup- free take on pad thai tossed with car­rot, peanuts, cab­bage, sprouts ‘n’ ‘shrooms. Mon­day to Thurs­day 5 to 9 pm, Fri­day 5 to 10 pm and Satur­day 3:30 to 10 pm, Sun­day and hol­i­days 3:30 to 9 pm. Reser­va­tions ac­cepted. Av­er­age main $14. Li­censed. Ac­cess: one step at door, wash­rooms in base­ment.


South­east cor­ner King W, at Bay If there’s a threat of rain that day, Brid­gette Pin­der’s ter­rific Caribbean food cart likely won’t be there. But when the sun shines, she dishes up some of the tasti­est eats in the core. Or­der this: gen­tly jerked and grilled bone­less chicken breast dressed with two sal­ads – crisp ro­maine, pur­ple cab­bage and car­rot, the other sweet ripe mango and bell pep­per strips in a spicy Thai vinai­grette – doused with both is­land-style bar­be­cue and hot sauces and wrapped in a grilled whole wheat pita or dalpoori roti. Mon­day to Fri­day 11 am to 2 pm-ish. Closed Satur­day, Sun­day, hol­i­days. No reser­va­tions. Av­er­age main $8. Un­li­censed. Cash only. Ac­cess: bar­rier-free.


36 Vaughan, at St Clair W, 416- 656- 6959, dutch­, @dutch­dreams Forced out of their orig­i­nal digs just north of St Clair due to condo con­ver­sion, the Aben fam­ily’s greatly loved ice cream par­lour resur­faces two blocks south with ev­ery knick-knack in place. Now three times the size and air-con­di­tioned, the larger room means you won’t have to line up out­side in the swel­ter­ing heat ever again. Pa­tio and park­ing, too! Or­der this: For­est Hill home­boy Drake’s favourite – two scoops of the Dream’s own Gold Medal Rib­bon choco­late and peanut but­ter ice cream in a house-made waf­fle cone. Daily noon to mid­night. Closed some hol­i­days. No reser­va­tions. Un­li­censed. Ac­cess: bar­rier-free.


189 Ron­ces­valles, at Fern, 416-531-3113; 2224 Queen E, at Beech, 416- 699- 6100; 920 Queen E, at Lo­gan, 416-406-2525, ed­sre­, @Eds_ Real_ Scoop First launched in the Beach back in 02, ice-meis­ter Ed Fran­cis’s shop brings an ex­panded lineup of ar­ti­sanal creams and ge­lati to the hip Ron­cey strip. While some rely on rich but­ter and cream, Ed’s de­pend on all-nat­u­ral in­gre­di­ents and 100 per cent real and of­ten or­ganic fruit for flavour. Or­der this: new flavours this sea­son in­clude boozy san­gria sor­bet and S’mores ice cream with burnt marsh­mal­lows, chunky Bel­gian choco­late and crum­bled gra­ham crack­ers. Daily 11:30 am to 10:30 pm. Closed some hol­i­days. No reser­va­tions. Un­li­censed. Ac­cess: bar­rier-free.


202 Dover­court, at Ar­gyle, 416-532-7397, juli­es­ A stel­lar Cuban cantina year round, this tucked-away trat on a sleepy west-side street re­ally blooms come sum­mer. As trees whis­per over­head and can­dle­light re­flects off wine glasses, af­fa­ble hosts Je­sus Baute and Sylvia Llewellyn of­fer a clas­sic pre- Castro Ha­vana card that’s per­fect for shar­ing à deux un­der a starry sky. Or­der this: ropa vieja – slow-stewed flank steak in green-olive tomato sauce tossed with green peas and red pep­per strips, sided with beans ‘n’ rice. Tues­day to Sun­day from 5 pm. Bar till close. Closed Mon­day, hol­i­days. Reser­va­tions ac­cepted. Av­er­age main $18. Li­censed. Ac­cess: two steps at door, wash­rooms in base­ment.


696 Queen W, at Eu­clid, 416-203-8882 The se­cret café hid­den away in a shab­by­chic coach house be­hind this ex­quis­ite patis­serie and choco­latier has to be one of the most ex­clu­sive restos in town. And ro­man­tic. Where else can you laze on a chaise while nib­bling Pa­cific Rim ex­ot­ica washed down with small-farm bio­dy­namic teas in a set­ting wor­thy of a Brontë sis­ters novel? Or­der this: the lunch bento box of seared sal­mon with av­o­cado and pink pick­led onions, ginger chicken salad with blue cheese and green beans, and lemon­grass-scented brown jas­mine rice. Mon­day, Wed­nes­day and Thurs­day 10 am to 6 pm, Fri­day and Satur­day 10 am to 7 pm, Sun­day noon to 5 pm. Closed Tues­day, hol­i­days. No reser­va­tions. Av­er­age main $17. Un­li­censed. Ac­cess: one step at door, wash­rooms on same floor, four steps to ter­race, and another four steps to coach house.


913 Dundas W, at Bell­woods, 647-346-8448, sle­, @hum­musle­fkowitz Subti­tled “the hum­mus in­sti­tute of North Amer­ica,” Ezra Braves’s re­con­fig­ured cof­fee house and pa­tio is down­town’s first café ded­i­cated to the hum­ble chick­pea dip. Show up early on the week­end or join the in­evitable queue. Or­der this: share­able hum­mus plates splashed with French olive oil in­fused with house-ground za’atar and topped with spicy minced beef, warm mixed olives or chopped hard-boiled egg, all served with warm pita. Tues­day to Sun­day 11:30 am to 6 pm. Closed Mon­day, hol­i­days. No reser­va­tions. Un­li­censed. Ac­cess: one step at door, wash­rooms in base­ment.


161 Bald­win, at Spad­ina, 416-977-1922, mil­, @mil­liecreperie Part crispy ice cream cone and part French flapjack, Hara­juku-style crepes look set to be­come as ubiq­ui­tous as ra­men and ta­cos. And where bet­ter to find this mul­ti­c­ulti street food than amidst the colour­ful chaos of Kens­ing­ton Mar­ket? That is, if you man­age to find Car­son Le­ung and Christinn Hua’s way-cute take-away. Hint: it’s around the cor­ner from Seven Lives and un­der the park­ing garage across from the George Brown condo. Or­der this: the Ja­panese Spe­cial Crepe with house-made green tea gelato, sliced straw­ber­ries, sweet adzuki beans, matcha sauce and whipped cream. Sun­day to Thurs­day 12:30 to 8:30 pm, Fri­day and Satur­day 12:30 to 10 pm. Closed some hol­i­days. No reser­va­tions. Un­li­censed. Ac­cess: bar­rier-free, no wash­rooms.

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