25+ Toronto Restaurants Signature Recipes - Toronto Food & Drinks (2024)

In the Toronto Restaurants Signature Recipes, we’re featuring signature or favourite food & drinks from some of the best restaurants in Toronto and the Greater Toronto Area.

So if you’re unable to visit these places, you can enjoy them at home.

About Toronto Restaurants Signature Recipes

One thing to definitely love about Toronto is its diversity which is quite evident in its food scene as you’ll find authentic and traditional foods from cuisines all around the world!

During the lockdown, we all miss visiting our favourite Toronto restaurants.

It was a devastating time for the restaurant industry as it waits for recovery to be able to open doors and welcome guests.

Toronto Restaurants Signature Recipes was created to keep the Toronto restaurant love going during these uncertain times by featuring food and drinks on the menu of some of Toronto’s best restaurants, bars, cafes, and more.

Since we are unable to dine inside restaurants, and takeout/delivery is not an option to many, why not enjoy the restaurant at home by making some of their signature recipes.

For travelling foodies and tourists who had to cancel their trips to Toronto, this also gives them a taste of Toronto eats and see what we’re all about.

The goal is to have not only a recipe collection on what you can make at home, but also a food guide on where to eat in Toronto and the Greater Toronto Area and to celebrate some of the Toronto’s best chefs.

By enjoying these Toronto recipes, we hope it inspires you to try the real version at the restaurant.

When things go back to normal and you’re ready to dine-in, check out these Toronto Happy Hour for some amazing deals!

Happy Cooking!

Also Read: Easy 30-Minute Recipes: Meals and Snacks in 30 Minutes or Less

Signature Recipes From Toronto Restaurants

This Toronto recipes guide is broken down by neighborhood then listed alphabetically by restaurant name for ease of navigation.

Downtown Toronto Restaurants Signature Recipes

Here are signature recipes from restaurants in downtown Toronto. These are restaurants from Bloor Street and all the way south.

Note: Downtown Toronto Restaurants are listed in alphabetical order.

Barque Smokehouse – 3-2-1 BBQ Rub and BBQ Chicken In Your Oven Recipe

“BBQ in your oven is easy and can be done at home without a smoker. This BBQ recipe is our signature BBQ rub recipe, plus directions on making BBQ Chicken Thighs in your oven. It can be easily adjusted to make your own unique BBQ rub for any occasion.

It’s called 3-2-1 because of how the ingredients are broken down: 3 portions of each base ingredients (salt and sugars), 2 portions of each of the central ingredients (these are the main flavours that will be present in your rub), and 1 portion of each of your accent flavours (these are the flavours that work best in limited quantities, such as hot peppers). Enjoy!” – Chef David Neinstein

• Cuisine: Barbecue
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Recipe Author: Chef David Neinstein

3-2-1 BBQ Rub and BBQ Chicken In Your Oven Recipe Ingredients

For the 3-2-1 BBQ Rub:

• 3 teaspoon Granulated White Sugar
• 3 teaspoon Brown Sugar
• 3 teaspoon Kosher Salt
• 2 teaspoon Granulated Garlic
• 2 teaspoon Granulated Onion
• 2 teaspoon Coarse Black Pepper
• 2 teaspoon Smoked Paprika
• 2 teaspoon Ground Cumin
• 2 teaspoon Mustard Powder
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Celery Salt

For the BBQ Chicken:

• 1 piece large Chicken Thigh, bone-in and skin-on
• 1 cup Water
• 2 tablespoon. Homemade BBQ Rub

How To Make 3-2-1 BBQ Rub and BBQ Chicken In Your Oven at Barque Smokehouse

For the 3-2-1 BBQ Rub:

• Portion out all of the ingredients into a dry bowl and mix thoroughly.
• This mixture can be stored in a sealed container for up to 1 year.
• In this recipe we’re using teaspoon for measurement but you can adjust the quantity of rub according to your need by adjusting the unit of measurement

For the BBQ Chicken Thigh:

• Preheat your oven to 350F. This recipe also works very well in a toaster oven.
• Season one side chicken thigh generously with BBQ rub. Flip the chicken thigh over and repeat on the other side.
• Fold the sides of the thigh underneath (so the thigh is a tubular shape instead of flat) and place it onto the wire rack. Folding the sides of the thigh underneath it creates a more uniform shape and helps the meat to cook more evenly.
• Place the wire rack onto the baking sheet and pour the water into the baking sheet. Adding water to the baking sheet helps prevent the chicken from drying out during the cooking process.
• Put the tray into the oven. The chicken thigh is done when it reaches an internal temperature of 165F (74C), it should take approximately 40 minutes to cook. Once the chicken is done, remove it from the oven to rest for 10 minutes.

The recipe for 3-2-1 BBQ Rub and BBQ Chicken In Your Oven was provided by Barque Smokehouse to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @barquebbq and @travellingfoodie.

About Barque Smokehouse

Refined BBQ in the heart of Roncesvalles Village.

Website / Address: 299 Roncesvalles Ave, Toronto, Ontario M6R 2M3

Also Read: Texas Barbecue Tour in Austin, Texas

Café Boulud – Rotisserie Chicken Recipe

Café Boulud has built a reputation for its signature rotisserie flavour since its opening and is a favourite among regulars and new diner alike. Chef Nicholas Trosien, Chef de Cuisine at Café Boulud shares this roast chicken recipe as his method of achieving the classic flavours of Boulud’s famous rotisserie chicken minus the rotisserie for people to enjoy at home.

“There are many different methods and many different recipes calling for different times and temperatures. I personally am used to my home oven and understand its hot spots which is why I choose to finish uncovered at a much lower temperature. This help with achieving even color for me however I also don’t yield as mush “natural chicken juices” with this method.” – Chef Nicholas Trosien

• Cuisine: French
• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Recipe Author: Chef Nicholas Trosien

Rotisserie Chicken Recipe Ingredients

• 1 piece Whole Chicken, around 2-3 pounds
• 3 tablespoon Roasted Garlic Butter, room temperature soft
• Salt and Pepper to taste
• 1 piece Lemon (Meyer if possible but not mandatory), half will be to stuff the cavity of the chicken and the other half will be to finish your pan sauce
• small bunch of Fresh Thyme
• Seasonal Vegetables, “Be inspired by what vegetables are fresh in your local grocer, however these ingredients all have similar cook times so works well when making a simple one pot wonder”
• 8 pieces Baby Yukon Gold Potato
• 8 pieces Baby Rainbow Carrots (Peeled and Tops Removed)
• 4 pieces Shallots (Peeled)
• Fresh English Peas
• 200g White Wine
• 250g Chicken Stock
• Olive Oil
• Garnish Parsley, chopped
• Garnish Carrot Tops
• Salt and Pepper To Taste

How To Make Rotisserie Chicken at Café Boulud

• Pre Heat the oven to 425
• Wash the chicken really well and dry it
• While it’s drying, clean and peel your vegetables
• Season with salt, pepper, olive oil and fresh thyme (stem removed)
• Place vegetables in a heavy roasting pan like a Staub or a La Creuset – if you don’t have one, a lasagna pan or a metal roasting dish will do – set aside
• Place your whole chicken breast side up on your work surface and season generously with salt and pepper
• Stuff the cavity of the chicken with half the Meyer lemon and the bunch of thyme.
• Take your room temperature roasted garlic butter and massage the entire chicken with it. Don’t be shy and don’t be afraid to get under the skin as well, being careful not to tear the skin.
• Take a piece of butcher twine and tie the legs together in typical fashion. This will help the chicken cook evenly. Check out this site for a step by step.
• Place the chicken on a roasting rack and place over the vegetables in the roasting pan and roast in the oven for 45 minutes covered with aluminum foil at 425
• After 45 minutes turn the oven temperature down to 350
• Remove the aluminum foil from the chicken and cook at 350 degrees for another 45 minutes
• Monitor the color of the chicken in the oven and if it starts to get darker then desired then cover the chicken back up.
• Chicken is done when the internal temperature on the thermometer is 160 degrees leaving it 5 degrees to carry-over to reach 165
• Remove from the oven and remove it from the pan with the vegetables, allow the chicken to rest for 15 minutes
• While the chicken is resting, place the pan with the vegetables on your stove-top over a low heat and deglaze with white wine while it’s still hot
• Scrape the pan with a wooden spoon to remove all the darkness on the bottom of the pan. This is called Fond and will add a lot of flavor to your sauce.
• Reduce your wine by half at least before adding your chicken stock.
• Add Chicken stock and reduce heat to low simmer.
• Cut your rested chicken into breast, leg, and thigh pieces and arrange in the pot between the vegetables.
• Reduce sauce until you reach a nice consistency
• Finish with the fresh peas, and juice from ½ a meyer lemon
• Add chopped parsley, olive oil, pepper, and finishing salt
• Remove from the heat and serve immediately.
• NOTE: Basting the chicken during the roasting process once or twice is always a good idea. Usually I will baste my chicken at the 45 minute mark after I remove its cover. If there are not good juices developed yet to baste then you could always baste it once again with the roasted garlic butter.

The recipe for Rotisserie Chicken was provided by Café Boulud to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @cafebouludto and @travellingfoodie.

About Café Boulud

Located in the Four Seasons Hotel in Yorkville, Café Boulud serves a seasonally-changing menu rooted in French tradition. Chef Daniel Boulud’s French Brasserie highlights both bistro classics and contemporary dishes inspired by Chef Daniel’s family meals in Lyon.

Website / Address: 60 Yorkville Ave, Toronto, Ontario M4W 0A4

Enoteca Sociale – Mezze Maniche alla Gricia Recipe

The Mezze Maniche alla Gricia is a comforting, easy-to-make dish.

• Cuisine: Roman
• Prep Time: 0 minutes
• Cook Time: 30 minutes
• Recipe Author: Chef Kyle Rindinella

Mezze Maniche alla Gricia Recipe Ingredients

• 4 cups (400g) Dried Mezze Maniche or Rigatoni
• 1.5 cups (200g) Guanciale or Pancetta
• 2 cups + 1/2 cup (200g + 50g) Grated Pecorino Romano
• 1 teaspoon (5g) Fresh Cracked Black Pepper

How To Make Mezze Maniche alla Gricia at Enoteca Sociale

• Bring a large pot of water to a boil, and salt generously.
• In a large frying pan, render out the guanciale with a little bit of vegetable oil, on low heat until the guanciale is crispy.
• Add in the black pepper and briefly toast.
• Add in a splash of the pasta water to stop the cooking process, and keep aside.
• Cook the pasta until al dente, or roughly 3 minutes less than the package instructions.
• Once the pasta is cooked, add it to the pan, reserving 1 cup of the pasta water, over low heat and toss to coat the pasta in the guanciale.
• While tossing the pasta, sprinkle in 200g of the Pecorino Romano, to bring the sauce together, and coat the pasta. If there is too much liquid, add more cheese to thicken, if the cheese is clumping or too thick, add some of the reserved pasta water.
• Plate the pasta, and garnish with the remaining 50g Pecorino Romano.
• Buon Appetito!

The recipe for Mezze Maniche alla Gricia was provided by Enoteca Sociale to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @enotecasociale and @travellingfoodie.

About Enoteca Sociale

Roman-style cuisine and wine bar in the heart of Dundas West.

Website / Address: 1288 Dundas St W, Toronto, Ontario M6J 1X7

FAB Restaurants Pub and Kitchen Concept – Zen Bowl Recipe

The Zen Bowl is one of FAB Restaurants most sought-after dishes and there is a lot more to it other than the fact that it’s gorgeous. This stunning creation is a simple one-dish meal consisting of rice, colourful vegetables and an abundance of unforgettable flavour.

This versatile recipe is sure to please the palate while nourishing the body, mind and soul. FAB owns and operates a number of popular restaurants throughout the city of Toronto and this specific recipe comes from the Pub and Kitchen Concept; Dominion, East of Brunswick, Murphy’s Law, Pogue Mahone, Pour House and The Goodman.

• Cuisine: Healthy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Recipe Author: Chef Kai Chan

Zen Bowl Recipe Ingredients

• 8oz Cooked Rice (Whole Grain Brown or Jasmine) – it’s really up to you which kind you choose.
• 1 piece Egg
• 3 tablespoon Pineapple, peeled, cored and chopped into 1/4-inch chunks
• 10 pieces Snow Peas, chopped into pieces
• 2 pieces Asparagus, cut into 1/2-inch pieces
• 4 pieces Brussel Sprouts, shredded and stem removed
• 3 cloves Fresh Garlic, peeled and minced
• 2oz Green Baby Kale, cut into ribbons
• 1 tablespoon Red Peppers, brunoise (that’s just chef talk for fine dice)
• 3 tablespoon White Onion, diced into 1/4-inch pieces
• 1 cup Soya Sauce
• 1 cup Sesame Oil
• 1-inch Ginger, peeled and minced
• 1 teaspoon Chili Flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 fl. oz Canola Oil

How To Make Zen Bowl at FAB Restaurants Pub and Kitchen Concept

• Let’s start with the sauce, Our Signature Soy Ginger. This one is pretty quick and simple. First take your Ginger, peel it and mince it up. You want to make sure it’s finely minced, a large unexpected piece of ginger can be quite spicy. Next, do the same with your garlic, peel and mince. A quick way to do this is to use the flat of your knife, and squish the clove of garlic, this will break the skin and you can peel it way easier. Mince and set aside. Save a teaspoon of garlic, you will need it later.
• Now, using a clean bowl, add 1 cup of soya sauce, 1 cup of sesame oil, 2oz Minced Ginger and 2.5oz of minced garlic and whisk well until it’s all incorporated together. Put into an air tight container and refrigerate. This sauce can keep up to 14 days in the fridge and it goes great on Sautéed Vegetables or noodles as well.
• Now that your sauce is done, now it’s time to get cooking! In a large sauté pan on medium high, heat your canola oil until you can see ripples in the oil. This means you’re ready to start.
• First take your Minced Garlic, diced onion and pineapple and carefully place in the pan and sauté for about 2 minutes or until your onions look nice and glossy. Then you can add your greens; Shredded Brussel Sprouts, Chopped Asparagus and chopped Snow Peas. Sauté for another 2 to 3 minutes until your greens turn bright green.
• Season with Salt, Pepper and Chili Flakes. If you’re adventurous or just love your spicy foods, you can add a little more Chili Flakes.
• Once everything is mixed and cooked up, add the kale. This looks like a lot, but once it cooks down it will shrink quite a bit. Cook for about 1 to 2 minutes, add your cooked rice and mix until everything is incorporated.
• Now, you can add your Soy Ginger Sauce. About 2 fluid ounces, that’s two shots. This will loosen up the rice stuck to the bottom of the pan.
• Last step is to fry one egg. In a new pan, with a little oil, cook an egg to your liking. I usually cook it sunny side up, but if you have a preference, by all means!
• Using tongs or a spoon, carefully transfer your fried veggies and rice onto a plate or into a bowl, whichever you choose, and top it with your fried egg.
• Garnish with your fine diced red peppers and sit back and enjoy your Zen Bowl.
• This is a great vegetarian dish, but you can add any protein you want. Compliment your Zen Bowl with Grilled Salmon, Chicken or even Tofu.
• Enjoy!

The recipe for Zen Bowl was provided by FAB Restaurants Pub and Kitchen Concept to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @fabeventsto and @travellingfoodie.

About FAB Restaurants Pub and Kitchen Concept

Since 2000, FAB Restaurant Concepts continues to make a tremendous impact on the Toronto restaurant industry by serving delicious beverages, top notch cuisine and consistently providing an exceptional guest experience.

Website / Address: 165 E Liberty St #400, Toronto, Ontario M6K 3K4

George Restaurant – Asparagus, Avocado, Rhubarb Recipe

“This Asparagus, Avocado, Rhubarb dish is perfect for this time of year. Interesting intense flavour. Very light and easy to make.” – Chef Lorenzo Loseto

• Cuisine: Canadian
• Prep Time: 1 hour
• Cook Time: 15 minutes
• Recipe Author: Executive Chef Lorenzo Loseto

Asparagus, Avocado, Rhubarb Recipe Ingredients

Asparagus:

• 2 bunches Asparagus, medium size or 3oz per person
• 50 mL Black Quinoa
• 50 mL Red Quinoa

Avocado Carpaccio:

• 2 pieces Avocados
• Dash of Salt to taste
• Dash of Lemon Juice to taste

Rhubarb Slaw:

• 1 small stalk Rhubarb
• 1/2 small Red Onion
• 1 small Cucumber
• 1 small Tomato
• 2 pieces Red Radishes
• 1 tablespoon Honey
• 1 tablespoon Olive Oil

How To Make Asparagus, Avocado, Rhubarb at George Restaurant

• Please Blanche the asparagus lightly.
• Assemble how you please, it can be different.

The recipe for Asparagus, Avocado, Rhubarb was provided by George Restaurant to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @georgeonqueen and @travellingfoodie.

About George Restaurant

Seasonal fine dining restaurant with a focus on multi course tasting menus.

Website / Address: 111C Queen St E, Toronto, Ontario M5C 1S2

Also Read:

La Fenice Tuscan Chophouse – Fresh Salmon Fettuccine Recipe

“Our Fresh Salmon Fettuccine is the perfect summer dish. Pasta is part of the Italian experience and this recipe is derived from our regular menu here at La Fenice.

The light cream sauce complements the fresh salmon, while the sprig of dill brings out the salmon’s flavour. Made up of just 10 ingredients, this pasta dish is sure to become part of your everyday recipe repertoire. This recipe is for a single serving, best paired with a glass of your favourite white wine. Hope you enjoy!” – Chef Thabo Sivanesan

• Cuisine: Italian
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Recipe Author: Chef Thabo Sivanesan

Fresh Salmon Fettuccine Recipe Ingredients

• Salt for pasta water – 2 tablespoon
• Egg Fettuccine dry pasta (or substitute with other pasta, following cooking directions on package) – 125g
• Olive Oil – 1 tablespoon
• 35% Heavy Cream – 1 cup
• Unsalted Butter – 1 tablespoon
• Fresh Leeks, chopped – 1/2 cup (approximately one quarter to one half leek)
• Fresh Salmon – 7oz cut into 1/2 inch cubes
• Salt – a pinch
• White Pepper – a pinch
• Lemon Pepper – a pinch (optional, or substitute with 1 teaspoon grated Lemon Zest)
• Fresh Dill – 1 sprig

How To Make Fresh Salmon Fettuccine at La Fenice Tuscan Chophouse

• In a large pot bring 4 litres of water to a boil. Add dry egg pasta and boil approximately 4 minutes until the pasta is ‘al dente’, or ‘firm to the bite’.
• Before straining, reserve 1 cup of the pasta water. Strain pasta and return to cooking pot removed from heat. Toss pasta lightly with olive oil to avoid sticking.
• In a heavy saucepan melt butter and cream gently over med-high heat until bubbles form (approximately 4 minutes).
• Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.
• Add fresh salmon cubes to simmering sauce, stir to cook 2 minutes.
• Add pasta to sauce, stir to coat and remove from heat.
• Tear dill sprig and stir to finish.
• Add a touch of reserved pasta water to thin sauce if needed.
• Using tongs clockwise, twirl to plate!

The recipe for Fresh Salmon Fettuccine was provided by La Fenice Tuscan Chophouse to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @lafenicetoronto and @travellingfoodie.

About La Fenice Tuscan Chophouse

Located in the heart of Toronto’s Entertainment District. La Fenice Tuscan Chophouse has been credited locally as “the most authentic Italian restaurant in Toronto.”

In addition to Italian classics, the La Fenice team is proud to serve fresh seafood and premium Canadian steaks.

Website / Address: 319-A King St W, Toronto, Ontario M5V 1J5

Le Baratin – Le Farcous Recipe

“The Le Farcous is a traditional grandmother recipe that’s passed on from generation to generation. This classic French dish is a “food secret” that’s easy to make, rich in iron, fast to digest, and perfect for an active person.” – Chef Jean Regis Raynaud

• Cuisine: French/Francaise (Auvergnate)
• Prep Time: 20-25 minutes
• Cook Time: 5-10 minutes
• Yield: Serves 4 people
• Recipe Author: Executive Chef Jean Regis Raynaud

Le Farcous Recipe Ingredients

• 4 pieces Eggs
• 200g Baby Spinach, shaved
• 60g Rice Flour
• 120g Shallot, sliced
• 120g Cheddar Cheese, shredded
• 1/2 teaspoon Baking Powder
• pinch of Salt
• Canola Oil for cooking

How To Make Le Farcous at Le Baratin

• Mix shave baby spinach with rice flour, cheddar, baking powder, slice shallot and salt (all the dry goods).
• Add the eggs and mix as well.
• Divide in 4 and cook on the pan like pancake.

The recipe for Le Farcous was provided by Le Baratin to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @lebaratinyyz and @travellingfoodie.

About Le Baratin

A French bistro in Dundas West serving French comfort cuisine.

Website / Address: 1600 Dundas St W, Toronto, Ontario M6K 1T8

Milky’s – B & T Recipe

Sometimes you just want a fizzy banana. Or you didn’t realize you did because you hadn’t thought of it yet. This B&T drink is a result of balancing the distinct sweetness and flavour of a banana with the bitterness of espresso.

Based off the popular espresso and tonic drink, this Milky’s made drink uses banana to push the fruity flavours into new territory. The name is a play on the popular co*cktail – Banana and Tonic.

• Cuisine: Coffee
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Recipe Author: Gareth Hoom

B & T Recipe Ingredients

• 30ml Banana Syrup
• 2 shots Espresso
• 14ml Tonic Syrup
• 120ml Sparkling Water

How To Make B & T at Milky’s

• Make banana syrup: boil 1 banana in water (add desired sweetener if needed), then slowly reduce until thick. When cooled, mash the banana.
• Pull espresso shots
• Combine banana syrup, tonic syrup, and espresso, stir to combine
• Fill glass with ice
• Pour combined syrups and coffee over ice
• Fill glass with sparkling water

The recipe for B & T was provided by Milky’s to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @milkyscoffee and @travellingfoodie.

About Milky’s

Milky’s is a café that serves thoughtfully crafted coffee and specialty seasonal drinks. Our flavours are unconventional, our presentation is considered and our interior is cozy.

Website / Address: 760 Dundas St W, Toronto, Ontario M6J 1T8

ONE Restaurant – Blueberry Buttermilk Pancakes Recipe

ONE Restaurant’s blueberry pancakes are a favourite on our brunch menu. Try this pancake recipe at home or indulge at ONE!

The pancakes are extra fluffy and flavourful from the buttermilk and the sweet blueberries are a perfect combination with the savoury cream cheese. The graham cracker gives the whole dish a delicious texture.

• Cuisine: Contemporary Canadian
• Prep Time: 20 min
• Cook Time: 10 min
• Recipe Author: Executive Pastry Chef Amy Tenn-yuk and Executive Chef Darby Piquette

Blueberry Buttermilk Pancakes Recipe Ingredients

Pancakes:

• All-Purpose Flour – 3 cups
• White Sugar – 3 tablespoon
• Baking Powder – 3 teaspoon
• Baking Soda – 1 1/2 teaspoon
• Salt – 1 teaspoon
• Buttermilk – 3.5 cups
• Eggs – 3
• Butter – 1/2 cup

Blueberry Compote:

• Blueberries – 1 pint
• Orange Juice – 1/4 cup
• White Sugar – 1/4 cup
• Lemon – 1 freshly squeezed

Vanilla Cream Cheese:

• Cream Cheese – 1 cup
• Vanilla Bean Paste – 1 tablespoon
• Icing Sugar – 1/4 cup
• Lemon Zest – 1 lemon
• Graham Cookies – 2 to 3 pieces

How To Make Blueberry Buttermilk Pancakes at ONE Restaurant

Blueberry Compote:

• In a medium sauce pot, add all ingredients of the compote.
• Cook over medium heat until mixture has reduced by 3/4 and blueberries have broken down. Set aside and keep warm.

Cream Cheese and Graham Cracker Topping:

• Add all ingredients of the vanilla cream cheese in a mixing bowl. Let it sit at room temperature for ingredients to soften as it will be easier to mix. Mix well until everything is smoothly incorporated. Place in the fridge until ready to use.
• Take a few graham crackers and mash them until they are a chunky crumb using your hands or a mortar and pestle.
• Set aside.

Pancakes:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, beat together the buttermilk, eggs and melted butter.
• Heat a lightly buttered nonstick frying pan over medium heat.
• While the pan is heating, add the wet mixture to the dry mixture and lightly mix together – do not over mix!
• Use a ladle and add the batter in medium circles to the frying pan. Cook pancake until lightly browned on the first side and as the bubbles come through. Flip and lightly brown on the other side.
• Serve hot with all the toppings.

The recipe for Blueberry Buttermilk Pancakes was provided by ONE Restaurant to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @hazeltonto and @travellingfoodie.

About ONE Restaurant

Toronto’s iconic chef and restaurateur, Mark McEwan, helms The Hazelton’s renowned ONE Restaurant, which offers 24-hour in-room dining and private catering.

With a variety of beautiful dining spaces to choose from, ONE is the place to experience classic French and Italian flavours, paired with fresh and local Ontario produce.

Website / Address: 116 Yorkville Ave, Toronto, Ontario M5R 1C2

Also Read: Diwan Restaurant in Aga Khan Museum in Toronto

Oretta – Linguine Al Pomodorino Giallo Recipe

This Linguine Al Pomodorino Giallo is a bright and fresh pasta that’s easy to make.

• Cuisine: Italian
• Prep Time: 0 minutes
• Cook Time: 30 minutes
• Recipe Author: Chef Gabriele Di Marco

Linguine Al Pomodorino Giallo Recipe Ingredients

• 4oz (135g) Fresh Linguine Pasta
• 3 tablespoon Olive Oil
• 3 cloves Garlic, thinly sliced
• Anaheim Pepper, sliced (or chilli flakes)
• 1/4 cup (100ml) Dry White Wine
• 6oz (170g) tinned Yellow Tomato Purée
• 4 pieces Basil Leaves, torn
• 1 tablespoon Unsalted Butter
• 4 tablespoon Parmigiano, grated
• 2 tablespoon Stracciatella Cheese (or Buratta)
• 1 teaspoon Flaked Salt

How To Make Linguine Al Pomodorino Giallo at Oretta

• Add olive oil to a pan over medium-high heat and toast garlic.
• Once the garlic is lightly browned, add 4 to 5 slices of anaheim chilli.
• Immediately deglaze the pan with dry white wine.
• Add in the tomato purée.
• Season with salt and let reduce by 1/3, then set aside.
• While sauce is cooking, boil pasta in salted water until al dente.
• Drain and set aside 1 cup of the pasta water.
• Bring the sauce back to heat and add pasta, cooking for 1-2 minutes.
• Add basil leaves, butter and half the Parmigiano.
• Toss ingredients together to combine (add the reserved pasta water if the sauce is too thick).
• Plate pasta, adding Stracciatella on top.
• Finish with a drizzle of olive oil, flaked salt and remaining grated Parmigiano.

The recipe for Linguine Al Pomodorino Giallo was provided by Oretta to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @orettatoronto and @travellingfoodie.

About Oretta

Chic restaurant in the vibrant King West neighborhood serving elevated, modern-Italian cuisine.

Website / Address: 633 King St W, Toronto, Ontario M5V 1M5

Paramount Fine Foods – Beef BBQ Recipe

Juicy, tender beef tenderloin with Middle Eastern spices, this Beef BBQ recipe is a dish to tingle your senses.

• Cuisine: Middle Eastern
• Prep Time: 10-15 minutes
• Cook Time: 7-10 minutes
• Recipe Author: Chef William El Dbaissy

Beef BBQ Recipe Ingredients

• 2 lb Beef Tenderloin
• 2 pieces Whole Tomato
• 2 pieces Whole Red Onion
• 1 tablespoon Olive Oil
• 1/2 teaspoon Seven Spices
• 1/2 teaspoon Sea Salt
• 8 pieces Bamboo Shoots Skewer or Stainless Steal

How To Make Beef BBQ at Paramount Fine Foods

• Light the BBQ grill on medium heat.
• Get the filet/ tenderloin and cut it cubes around 30 grams each cube.
• Put the meat cubes in a mixing bowl, sprinkle Seven spices, salt than add olive oil and mix well.
• Wash tomato and onion take skin off and cut it cubes as well.
• Thread the meat, tomato and the red onion onto the skewers. If you are using bamboo shoots skewer, you must soak it in cold water at least 10 mins before using it to avoid burning the actual skewer while grilling.
• Grill for 8-10 minutes until the meat is done to desired liking. You may have to adjust your cooking time depending on the heat of your barbecue.

The recipe for Beef BBQ was provided by Paramount Fine Foods to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @paramountfinefoodsofficial and @travellingfoodie.

About Paramount Fine Foods

Paramount Fine Foods is all about bringing the love of Lebanon to the rest of the world. We want to change perceptions about Middle Eastern culture and cuisine.

Website / Address: 1585 The Queensway, Etobico*ke, Ontario M8Z 1V1

Also Read: Air Fryer Chicken Breasts Marinated In Baba Ganoush Recipe

Pizzeria Libretto – Meatballs Recipe

“This meatball recipe is my take on the recipe my mother used to make when I was growing up. Easy to make, slightly spicy, and a smokey sweetness from the roasted red peppers, giving it a familiar characteristic on a dish that I enjoyed many times over.

Adding pasta to these tasty meatballs is an option, but enjoying them on their own and using a crostino (grilled bread) to wipe up the sauce on the plate is a great way to enjoy this recipe.” – Chef Rocco Agostino

• Cuisine: Italian
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Recipe Author: Chef Rocco Agostino

Meatballs Recipe Ingredients

Meatballs:

• 1 1/2 kg Ground Beef/ Ground Pork/ Ground Pork Belly
• 3/4 cups Breadcrumbs
• 1 piece Egg
• 1/2 cup Parsley, chopped
• 1/4 cup Chives, chopped
• 1/4 cup Oregano, chopped
• 1/2 cup Roasted Red Peppers, pureed
• 1/2 cup Parmigiano Cheese, finely grated
• 1/2 tablespoon Salt
• 1/2 tablespoon Black Pepper

Sauce:

• 1/2 cup Olive Oil
• 1/2 Large Onion, finely diced
• 1 tablespoon Garlic (2 cloves), finely chopped
• 1 liter canned San Marzano Tomato, pureed
• 1/4 piece Basil, chopped
• 1/4 cup Bomba (Italian spicy condiment found at most grocery stores)
• 1/2 tablespoon Salt
• 6 slices Crostini from a baguette, index finger thick
• 2 tablespoon Olive Oil
• 1/2 cup Parmigiano cheese, coarsely grated

How To Make Meatballs at Pizzeria Libretto

Meatballs:

• Mix all ingredients together in a large bowl making sure everything is well combined.
• Use standard ice cream scoop to portion the meatballs.
• Roll the meat in hand to give it a tight circular shape and place on a large sheet pan lined with parchment paper.
• Bake in the oven at 375C for 15 min.
• Remove from oven and set aside.

Sauce:

• Add 1/4 cup of olive oil to a large enough pot that the meatballs will fit.
• Sautee the onions over medium heat until translucent.
• Add chopped garlic and sautee for another minute.
• Add the tomato sauce and bring to a simmer – for five minutes.
• Add the chopped basil, bomba, salt and simmer for another five minutes.
• Add meatballs and drippings left in the tray and simmer for another 15 minutes.
• While meatballs simmer, lightly brush crostini with olive oil and bake in a 375 degrees oven till light golden in colour. Remove from oven and set aside.
• In as bowl, place 3 meatballs and pour a spoon of sauce over top each meatball.
• Spinkle 1 tablespoon of the grated parmigiano cheese over top, and add one of the crostinos to each of the plates.
• Enjoy!

The recipe for Meatballs was provided by Pizzeria Libretto to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @pizzalibretto and @travellingfoodie.

About Pizzeria Libretto

Toronto’s premier destination for Neapolitan-style pizza and Italian-fare made with fresh, locally-sourced ingredients.

Website / Address: 550 Danforth Ave, Toronto, Ontario M4K 1P7

REIGN Restaurant + Bar + Bakery – Beef Tartare Recipe

Enjoy this REIGN version of a classic French-Canadian dish. This Beef Tartare recipe is courtesy of Fairmont Royal York’s Executive Chef, jW Foster.

• Cuisine: French Canadian
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Recipe Author: Executive Chef jW Foster

Beef Tartare Recipe Ingredients

Tartare:

• 2 lbs Sirloin
• 2 tablespoon Capers
• 1 piece Small Red Onion
• 4 small pieces Hard Wood
• Worcestershire Sauce (to taste)
• A dash of Tabasco
• Sea Salt to taste
• Black pepper (a lot)

Crostini:

• 18 pieces thin slices of Walnut Bread
• Olive Oil
• Sea Salt

Rosemary – Honey Aioli:

• 1 – Garlic clove
• 2 – Duck Egg Yolks (or regular yolks)
• 1 – tablespoon Fresh lemon juice
• 1/4 – teaspoon Sea Salt
• 1/8 – teaspoon Black Pepper
• 1 tablespoon Honey
• ½ teaspoon – Chopped Rosemary
• 1 cup – Olive Oil
• 2 tablespoon Truffle oil

How To Make Beef Tartare at REIGN Restaurant + Bar + Bakery

Tartare:

• Clean all outer fat from Sirloin, cut 1/4 inch thick slices across the grain.
• Cut the slices into thin strips, cut into small cubes.
• Place the meat into small piles and continue to mince with a knife until a fine to medium texture is obtained.
• Place minced beef in a clean glass of metal bowl over ice, cover and refrigerate
• In a cast iron fry pan, add wood chips, place over medium/high heat – turn on exhaust fan (or do on BBQ)
• Once the chips are smoking, place onion in pan.
• Cover with tin foil and set off heat, allow to sit until smoke has disappeared.
• Mince onion and capers; add to a chilled bowl with minced beef .
• Add Tabasco

Crostini:

• Pre-heat oven to 375.
• Lay slices of bread on sheet pan, drizzle with olive oil and sprinkle with sea salt.
• Place in oven until toasted and crisp, remove from oven and allow to cool.

Rosemary – Honey Aioli:

• In a blender add peeled garlic clove, duck egg yolks, rosemary, lemon juice, salt, and pepper; process until smooth, stopping to scrape down sides.
• With processor running, gradually add truffle oil and olive oil in a slow, steady stream, processing until thickened.
• Adjust seasoning with sea salt and black pepper.

Finish and Assemble:

• Add aioli to the tartare mixture until desired consistency is made, adjust seasoning.
• Spoon tartare on to the walnut crostini, sprinkle with baby cress. Served immediately.

The recipe for Beef Tartare was provided by REIGN Restaurant + Bar + Bakery to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @reigntoronto and @travellingfoodie.

About REIGN Restaurant + Bar + Bakery

Fairmont Royal York’s REIGN is a Canadian Brasserie with a traditional French touch – a fitting tribute to this timeless landmark. It is a living celebration of the riches of Canada, and the new essential restaurant in Toronto, with three dining experiences – a restaurant, bar and bakery.

Website / Address: 100 Front St W, Toronto, Ontario M5J 1E3

Ricarda’s – Signature Risotto Recipe

“We change up this risotto dish on the menu to reflect the best of the season, be it truffles in the fall or asparagus in the spring. But the base of the dish, savoury, velvety, rich risotto, is always a crowd pleaser.” – Chef Julian Laffargue

• Cuisine: Italian
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Recipe Author: Executive Chef Julian Laffargue

Signature Risotto Recipe Ingredients

• 1 cup Carnaroli Rice (or Arborio rice, which may be easier to find)
• 4 cups Vegetable Stock
• 1/2 cup White Wine (something dry and drinkable)
• 300g Mixed Mushrooms
• 2 cloves Garlic, crushed
• 3 sprigs Thyme
• 1 piece Shallot, small dice
• 1 tablespoon Mascarpone Cheese
• 2 tablespoon Parmigiano-Reggiano
• 1 tablespoon Cold Butter
• Balsamic Glaze, to drizzle
• Truffle Oil, to drizzle
• Chopped Parsley, to garnish
• Olive Oil

How To Make Signature Risotto at Ricarda’s

• Take 100g button, 100g oyster and 100g honey mushrooms (or whatever mix of mushrooms you prefer). Slice the button mushrooms into 1/8″ slices. Cut the bottom off the oyster mushrooms and tear apart. Pull the honey mushrooms apart.
• Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves of crushed garlic. Place on a parchment lined baking sheet into a 350 degree Celsius oven and roast for about 10 minutes or until fragrant and soft.
• Blanch the rice in salted water until “al dente”. It should be soft but still have a little bite to it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.
• Pour the vegetable stock into a pot and heat on low.
• Heat up olive oil in a large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine.
• Once it has reduced, begin to add the warm vegetable stock, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.
• Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.
• Plate risotto in a shallow bowl and garnish with shaved Parmigiano, truffle oil, balsamic glaze or gorgeous stalks of spring time roasted asparagus.

The recipe for Signature Risotto was provided by Ricarda’s to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @ricardas.to and @travellingfoodie.

About Ricarda’s

Situated in the heart of Downtown Toronto, Ricarda’s offers guests a modern-refined setting, with warm European charm.

Led by Executive Chef Julien Laffargue, our world-class menu is inspired by flavours from Southern Europe, with an emphasis on local seasonal ingredients, which can be enjoyed with our globally curated wine list or a specialty co*cktail.

Website / Address: 134 Peter St, Toronto, Ontario M5V 2H2

Also Read: Oxford County Cheese Trail in Ontario

Richmond Station – Chilled Apsaragus Soup Recipe

“This is the taste of spring and is a celebration of Asparagus. If you have a lot of asparagus trimmings, they work great in this soup too.

You can top the Chilled Asparagus Soup with any garnish you like. A bit of whipped creme fraiche, some croutons and a bit of quickly blanched asparagus works very well.” – Chef Carl Heinrich

• Cuisine: New Canadian
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Recipe Author: Chef Carl Heinrich

Chilled Apsaragus Soup Recipe Ingredients

• 500 g Asparagus, washed and chopped
• 100 g Onion, peeled and sliced
• 25 g Celery, washed and sliced
• 25 g Leek, washed and sliced
• 1 clove Garlic, peeled and smashed
• 30 g Butter
• 120 g Russet Potato, peeled and diced
• 900 g Water
• 70 g Whipping Cream
• 200 g Spinach, washed
• 4 sprigs Tarragon, picked
• Salt
• sachet of Herbs and Spices

How To Make Chilled Apsaragus Soup at Richmond Station

• Lightly sweat onion, garlic, celery and leek in butter with a touch of salt for about 5 minutes, no color.
• Add the potato and all but a handful of the asparagus, reserving the handful for later. Sweat another couple minutes
• Add water, salt and a sachet and simmer until potatoes are almost fully soft.
• While simmering, blanch, shock and chop spinach in well-seasoned water
• Add cream to soup and simmer another 10 minutes
• Remove soup from heat. Add remaining asparagus, tarragon and spinach and using a blender puree on the highest speed for 2 minutes per batch.
• Pass through a fine mesh strainer adjust seasoning and chill immediately in an ice bath.
• Best served chilled.

The recipe for Chilled Apsaragus Soup was provided by Richmond Station to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @richmondstation and @travellingfoodie.

About Richmond Station

Richmond Station is a stopping place. A bustling neighbourhood restaurant in the downtown core. We are committed to delicious food and excellent hospitality.

Website / Address: 1 Richmond St W, Toronto, Ontario M5H 3W4

Shangri-La Hotel Lobby Lounge and Bar – B-Wall Honey Brown Butter Recipe

Shangri-La Hotel, Toronto is home to over 50,000 honeybees in our B-Wall on our third floor terrace. Enjoy a taste of summer with our addictive B-Wall Brown Honey Butter. Best served with warm bread or scones, fresh out of the oven.

• Cuisine: Canadian
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Recipe Author: Chef de Cuisine JohnRoss Woodland

B-Wall Honey Brown Butter Recipe Ingredients

• 1 cup of browned butter
• 1 cup of butter softened
• 1/4 cup honey
• Salt to taste

How To Make B-Wall Honey Brown Butter at Shangri-La Hotel Lobby Lounge and Bar

• On medium heat cook one cup of butter whisking slowly until butter is browned, roughly (5-7 minutes). Allow butter to cool to room temperature in a glass bowl.
• Using an electric mixer, mix the room temperature brown butter, reserved room temperature butter, honey, and salt to taste.

The recipe for B-Wall Honey Brown Butter was provided by Shangri-La Hotel Lobby Lounge and Bar to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @shangrilato and @travellingfoodie.

About Shangri-La Hotel Lobby Lounge and Bar

Lobby Lounge at Shangri-La Hotel, Toronto

Website / Address: 188 University Avenue, Toronto, Ontario M5H 0A3

Street Shak Caribbean – Barbadian Fish Cakes Recipe

“Savory, bite-sized goodness! Barbadian Fish Cakes can be enjoyed anytime: breakfast, lunch or as a snack with your favorite co*cktail. Crisp on the outside and pillowy soft on the inside, the fish cakes can be eaten on their own or with sweetened fried dough known as bakes.” – Chef Tony Bradshaw

• Cuisine: Barbadian
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Recipe Author: Chef Tony Bradshaw

Barbadian Fish Cakes Recipe Ingredients

• 16oz Cod Fish, cleaned and desalted
• 1/2 cup Onions
• 1/4 cup Green Onions
• 1 1/2 tablespoon Garlic
• 1 teaspoon Scotch Bonnet Pepper
• 2 teaspoon Parsley
• 2 teaspoon Thyme
• 2 teaspoon Marjoram
• 1 piece Egg, lightly beaten (optional)
• 2 cups Flour
• 2 teaspoon Baking Powder
• 2 teaspoon Black Pepper
• 1 1/2 cups of Warm Water.

How To Make Barbadian Fish Cakes at Street Shak Caribbean

• Flake the cod fish with a fork
• Place flour and spices in a mixing bowl
• Add water and fold all ingredients together
• If you are using egg add this to the mixture and mix completely
• Fold the flaked cod and mix, making sure not to over work the mixture
• You can add more water or flour to get desired consistentcy
• In a frying pan heat vegetable oil to a medium heat
• Use a 1/2 oz scoop or a tsp to drop a “ball” of the batter into the hot oil
• Be careful not to overcrowd the pan and keep a close eye to how quickly the fish cakes are cooking ( you might have to lower the heat)
• Cook until the fish cakes are golden brown, making sure to turn the cakes to ensure all sides are cooked evenly
• Remove cooked cakes from the pan and drain on paper towels
• Fish cakes are best eaten hot and even more delicious when dipped in a Barbadian hot sauce.

The recipe for Barbadian Fish Cakes was provided by Street Shak Caribbean to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @street_shak and @travellingfoodie.

About Street Shak Caribbean

The inspiration for Street Shak came from the food that owner/operator Tony Bradshaw enjoyed while growing up in Barbados. These dishes along with other Caribbean favorites have been elevated and are freshly made.

Website / Address: 907 Queen St W, Toronto, Ontario M6J 1G5

Also Read: Sandals Montego Bay: Why It’s Perfect For Foodies

The Green Wood – Cobb Salad Recipe

“A Cobb Salad has an ample number of toppings without feeling overly complex – it comes together for a perfect meal. Have fun with it and think outside the box by bringing in non-traditional toppings.

We use this approach to make our version at The Green Wood a bit cleaner and healthier, too.” – Chef Ariel Coplan

• Cuisine: Canadian Comfort
• Prep Time: 25 Minutes
• Cook Time: 20 Minutes
• Recipe Author: Executive Chef Ariel Coplan

The Cobb Salad Recipe Ingredients

Cobb Salad:

• 1 pieces Butternut Squash
• 1/4 cup Feta Cheese
• 1 piece Avocado
• 1 piece Egg
• 1/8 cup Pumpkin Seeds
• 1/4 cup Chickpeas
• 1/4 cup Roast Chicken
• 1/8 cup Tomato
• Ranch Dressing to taste
• Romaine Lettuce
• Kale

Ranch Dressing:

• 1 cup Mayonaise
• 1/2 cup Buttermilk
• 2 tablespoon Lemon Juice
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Parsley, chopped
• 2 tablespoon Chives, chopped
• 2 teaspoon Jalapeno, finely chopped
• 2 teaspoon Shallots, finely chopped

How To Make Cobb Salad at The Green Wood

Cobb Salad:

• Preheat oven to 350
• To roast the Butternut Squash peel and cut evenly into a medium dice
• Spread on tray and cover with salt and pepper
• Bake until cooked through (able to chew with no firmness) (roughly 20 minutes)
• Boil egg from cold water, once boil is reached allow to boil for 7 minutes before shocking in cold water
• Once egg is cool cut into 1/8ths
• While cooling, cut/shred the cooked chicken to preferred size
• Cut tomatoes
• Shred Romaine and Kale
• Season romaine and kale with ranch dressing. Put on bottom of plate
• Add one row of each item. It doesn’t matter the order.
• Make sure all individual toppings are seasoned with salt and pepper

Ranch Dressing:

• Mix all ingredients together well

The recipe for Cobb Salad was provided by The Green Wood to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @eatgreenwood and @travellingfoodie.

About The Green Wood

The Green Wood is known as a laid-back local favourite with focus on seasonal, wholesome food with bold flavours. There is something on the menu for everyone: gluten free, vegan, vegetarian, meat, egg and dairy dishes.

The Green Wood Executive Chef, Ariel Coplan (Thoroughbred Food and Drink, Bar Reyna), takes pride in every step of his seasonal menu creation with virtually every item served is made from scratch in house, including breads, sauces and meat curing.

Website / Address: 461 King St W, Toronto, Ontario M5V 1K4

TOCA – Ravioli Caprese Recipe

TOCA’s Signature Ravioli Caprese continues to be one of the most popular dishes that guests come back to over and over again. It is a simple dish, full of flavour.

• Cuisine: Italian
• Prep Time: 1 hour
• Cook Time: 35 minutes
• Recipe Author: Executive Chef Paul Shewchuk and Partner Chef Oliver Glowig

Ravioli Caprese Recipe Ingredients

Cacciotta Stuffing:

• 2 kg Cacciotta Cheese, dried
• 2 pieces Eggs
• 10g Marjoram

Tomato Sauce:

• 2 jars Pickled Tomatoes Cherry Pomodoro Datterino
• 10 g Garlic, peeled
• 25ml Extra Virgin Olive Oil
• 3 g Coarse Kosher Salt
• 5 g Herb Basil
• 10 g Shallot
• 10 g Red Cherry Tomato

Ravioli Dough:

• 280 ml Water
• 500 g Flour
• 1 piece Egg
• 5 ml Olive Oil

How To Make Ravioli Caprese at TOCA

Cacciotta Stuffing:

• Cut the Cacciotta into small cubes.
• Pick the leaves off the marjoram and mix it into the cacciotta mix.
• Put the cacciotta mix into a clean meat grinder and process.
• Add two whole eggs into the grounded cacciotta mix and portion 20 g balls to be set aside for the raviolis.

Tomato Sauce:

• Slice all of the raw cherry tomatoes in half and set aside.
• Brunoise all the shallots and set it aside.
• Open all the jars of tomatoes and drain the liquid.
• Sweat the garlic and shallots in a pot with olive oil until it is translucent.
• Add the drained tomatoes and the raw cherry tomatoes with the garlic and shallots.
• Add the basil and let the sauce cook for half an hour or until it is the correct consistency.

Ravioli Dough:

• Heat water on the stove to approximately 80°C.
• Knead flour and water and olive oil in mixer with paddle.
• Knead till the dough forms a ball.

The recipe for Ravioli Caprese was provided by TOCA to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @tocatoronto and @travellingfoodie.

About TOCA

TOCA offers handcrafted Italian cuisine complemented by seasonal flavours and locally-sourced produce. Located in the heart of downtown Toronto’s Performing Arts and Theatre District, our restaurant occupies the mezzanine level of The Ritz-Carlton, Toronto.

TOCA is proud to collaborate with Chef Oliver Glowig, one of Rome’s most celebrated culinary leaders.

Website / Address: 181 Wellington St W, Toronto, Ontario M5V 3G7

Uncle Ray’s Food and Liquor – Grilled and Glazed Whole Chicken Recipe

“My inspiration of this Grilled and Glazed Whole Chicken recipe is a really simple summer BBQ style. It’s a comforting dish that is great to share with family.

The crispy skin on the chicken is really key here. Once the dish is plated up, I really like to drizzle the Green Goddess dressing over the chicken too, as the fresh herbs and acidity compliments it well, and is perfect for summer.” – Chef Mike Angeloni

• Cuisine: American
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Yield: Serves 3-4 people
• Recipe Author: Chef Michael Angeloni

Grilled and Glazed Whole Chicken Recipe Ingredients

Chicken Marinade:

• 1 piece Whole Chicken, free range local
• 2 tablespoon Olive Oil
• 4 tablespoon Smoked Paprika
• 1 tablespoon Granulated Garlic
• 1 tablespoon Granulated Onion
• 1/2 teaspoon Cayenne
• 1 tablespoon Salt
• 1/2 tablespoon Black pepper
• 1 tablespoon White Sugar
• 1/2 Lemon, zested

Green Goddess Dressing:

• 1 clove Garlic
• 1 piece Anchovy (optional)
• 1/4 cup Mayo
• 1 tablespoon Sour Cream
• 1/4 cup Parsley, washed
• 1/8 cup Tarragon (washed)
• 1/4 bunch Chives
• 1 tablespoon Lemon Juice
• 1/2 piece Avocado
• Salt to taste

To Finish the Dish:

• 1 head Boston lettuce
• 2 pieces Cucumbers
• 3-4 pieces Radishes
• 1/2 piece Avocado
• 1/4 bunch Chives
• 1 piece Lemon

How To Make Grilled and Glazed Whole Chicken at Uncle Ray’s Food and Liquor

• Heat BBQ to 300 degrees, and close the lid.
• Whole Chicken (you can buy a whole chicken and spatchco*ck/split it open yourself, or ask your butcher).
• Rub chicken with olive oil and lemon zest. Season the chicken with spice rub. Note you will have extra rub it can be stored in an airtight container. It is beautiful on fish, pork and even in a dressing or mayo.
• Oil the grill, and place the chicken skin-side down.
• Place a weight on chicken. A good trick is to use a brick covered in tin foil. Keep the lid open and grill for 30 minutes.
• Flip the chicken over and grill for an additional 2-3 minutes to finish cooking the meat. The internal temperature should be 175 degrees.
• Remove from the grill, and let rest for 3-5 minutes. The chicken will continue to cook and should be 180 degrees in the thickest part.
• While the chicken is cooking, prepare salad dressing. In a blender, add all ingredients except avocado. Tip: over blending may cause the dressing to turn brown.
• Blend for approximately 1 minute or until ingredients are smooth. Add avocado and blend for 15 seconds until incorporated. Season with salt and pepper to taste.
• Cut the washed vegetables for the salad. Leave the lettuce in whole leaves.
• Using half the lemon, squeeze the juice over the salad for extra acidity. Grill the other half of the lemon to serve with the chicken.
• Once the salad and chicken are plated, drizzle the remaining salad dressing over the chicken.

The recipe for Grilled and Glazed Whole Chicken was provided by Uncle Ray’s Food and Liquor to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @realunclerays and @travellingfoodie.

About Uncle Ray’s Food and Liquor

Uncle Ray’s serves up Southern US inspired cuisine alongside carefully crafted co*cktails and an ever changing selection of craft beers and wine.

Website / Address: 9 Church St, Toronto, Ontario M5E 1M2

Veggie D’Light – Curry Supreme Recipe

From the unique corners of the world there are many different palettes of curry. Everywhere you go, curry may taste different. It’s the spices that come together to form curry. That means that really, like everyone one of us, we all need to come together in order to really know what life is all about.

One spice by itself is not curry, and that’s really what we’re trying to show with this dish: when carefully blended together, many individual spices create something beautiful, and that’s oneness – the Curry Supreme. From many spices… one curry.

• Cuisine: Caribbean Vegan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Recipe Author: Chef Peter McKenzie

Curry Supreme Recipe Ingredients

• Chickpeas or Navy Beans – 2 small cans (800g)
• Onion Powder – 1 teaspoon
• Garlic Powder – 1 teaspoon
• Himalayan Pink Salt – to taste
• Black Pepper – to taste
• Big Red Onion – 1 piece
• Large Carrot – 1 piece
• Irish Potato -1 piece
• Fresh Thyme – a few sprigs
• Caribbean Curry Powder – 3 tablespoons
• Organic Coconut Oil – 3/4 cup
• Water – 1 cup
• Tomato Paste (optional) – 1 tablespoon

How To Make Curry Supreme at Veggie D’Light

• Prepare your veggies. Chop and cube the onion, potato, and carrot. Finely chop the thyme.
• Blend all the dry ingredients in a small bowl with a mixing spoon (curry powder, garlic powder, onion powder, salt and pepper).
• Rinse the chickpeas under running water in a stainer until well clean.
• Heat your pan and the coconut oil to medium, then satay the vegetables, thyme and dry ingredients in the heated coconut oil.
• Stir continuously and cook for 8-10 minutes.
• Pour 1 cup of water and tomato paste onto the mixture in the pan, stir until well blended, then add chickpeas to simmer on low heat.
• Cover and simmer on low heat for half an hour.
• Make some carbs and veggies to go with your curry for a full, balanced meal. Add salt to taste, and hot sauce if you’re into that.

The recipe for Curry Supreme was provided by Veggie D’Light to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @chefpeterveggiedlight and @travellingfoodie.

About Veggie D’Light

Veggie D’Light is a Caribbean vegan take-out and catering company in Kensington Market, Toronto that provides nutritious and delicious non-GMO and organic food, and personal catering tailored to meet your needs.

We believe good food should not only make you happy, but put a smile on your face. #foodhappiness

Website / Address: 160 Baldwin St #3, Toronto, Ontario M5T 3K7

Uptown Toronto Restaurants Signature Recipes

Here are signature recipes from restaurants in uptown Toronto. These are restaurants north of Bloor Street all the way to Steeles Avenues.

Note: Uptown Toronto Restaurants are listed in alphabetical order.

David Duncan House – Astakomakaronada (Lobster Pasta) Recipe

Executive Chef Derrick Brampton has created a modern spin on a traditional dish at David Duncan House – our Astakomakaronada (Lobster Pasta). It is made with lobster, linguine, chili, basil and a tomato based sauce and is a favourite of many our regular customers!

• Cuisine: Seafood
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Recipe Author: Executive Chef Derrick Brampton

Astakomakaronada (Lobster Pasta) Recipe Ingredients

• Fresh Lobster – 1 piece
• Large Onions, chopped – 2 pieces
• Extra Virgin Olive Oil – 125 ml
• Grape Tomatoes, roughly chopped – 250 ml
• Tomato Paste – 1 tablespoon
• White Wine – 175 ml
• Fresh Basil, diced – 1/2 a bunch
• Linguine – 1/2 package of dried or 3 nests of fresh
• Salt
• Pepper
• Chili Oil

How To Make Astakomakaronada (Lobster Pasta) at David Duncan House

• Fill a large pot halfway with water and bring to a boil. Add lobster and let cook for half an hour.
• Take lobster out of pot and set aside, and keep the water aside as well – it will be used to boil linguine. Remove shells and cut meat into small pieces.
• In a skillet, heat olive oil and sauté onions, then add lobster and stir.
• Add wine, chopped tomatoes and tomato paste. Stir together and add in chili oil, salt and pepper. Simmer until all water is absorbed.
• Bring the water, where the lobster was cooked, to a boil. Add pasta and let it cook to your preference, then drain.
• Once drained, return pasta to pot, add some olive oil and sauté pasta for a couple of minutes, then remove from heat.
• Use a large bowl to mix linguine with lobster sauce. Sprinkle with some additional basil and serve!

The recipe for Astakomakaronada (Lobster Pasta) was provided by David Duncan House to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @davidduncanhouse.to and @travellingfoodie.

About David Duncan House

Award-winning fine dining mainstay serving prime steaks and seafood.

Website / Address: 125 Moatfield Dr, North York, Ontario M3B 3L6

Donna’s – Pea Salad Recipe

The Pea Salad is a fresh vibrant salad that also fills you up!

• Cuisine: English
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Recipe Author: Donna’s

Pea Salad Recipe Ingredients

• 600g Fresh or Frozen Peas
• 200g Olive Oil
• 2 pieces Pickled Jalapeno
• 1 piece White Onion
• 1 piece Shallot
• 1 head Frisee Lettuce
• 1 clam shell container of Baby Pea Shoots
• 2 pieces Lemons
• 100g Snap Peas
• Salt

How To Make Pea Salad at Donna’s

• Dice the shallot and in a medium size pot sweat with the olive oil and half of the peas and some salt for a for five minutes.
• Puree the peas with a stick blender and put in a container and set aside.
• Peel and cut the onion in quarters leaving the root attached and place face down in a pan and char the onion until burnt on all faces.
• Once fully charred, let it rest then cut into bite size chuks and mix with some olive oil and salt and set aside.
• Cut the frisee and pea shoots into inch pieces and mix together.
• Chop up the jalapeños into small pieces.
• Clean the string of the snap peas and cut into small chunks.
• Once you are ready to plate, spread the pea puree on the bottom of the plate and in a bowl mix together a handful of salad mix, some pickled jalapeños, some snap peas and regular peas, some onions and oil, a squeeze of lemon juice and salt.
• Plate the salad on top of the puree using all the juices.

The recipe for Pea Salad was provided by Donna’s to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @donnas.to and @travellingfoodie.

About Donna’s

We are a neighbourhood restaurant with cute decor and home cooking inspired food.

Website / Address: 827 Lansdowne Ave, Toronto, Ontario M6H 3Z2

Fabbrica Don Mills – Ricotta Gnocchi Recipe

“These ricotta gnocchi have been a signature dish at Fabbrica since opening. Using ricotta instead of potato makes the gnocchi feather-light and give a delicious mild flavour. The lemon zest adds a unique brightness to the dish.

I love serving the ricotta gnocchi with home-made tomato sauce with clumps of fresh burrata on top that melt on contact. Because the gnocchi are lighter, this dish is a go-to comfort recipe all year round.” – Chef Mark McEwan

• Cuisine: Italian
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Recipe Author: Chef Mark McEwan

Ricotta Gnocchi Recipe Ingredients

• 4 kg good quality Ricotta, strained overnight
• 4 pieces Whole Eggs
• 2 pieces Egg Yolks
• zest from 2 pieces Lemons
• 3 1/3 cups All-Purpose Flour
• 1 tablespoon Black Pepper
• 1 1/2 tablespoon Salt

How To Make Ricotta Gnocchi at Fabbrica Don Mills

• Combine all ingredient in a bowl, stirring in the strung ricotta and eggs together first, then mixing in the flour, salt, pepper and zest until well combined. Take care not to overwork the dough.
• Roll the dough into 1/2-inch thick ropes on a floured surface and cut into 1-inch pieces.
• Blanch off the gnocchi in boiling salted water until they float to the surface.
• Toss in oil and chill in fridge on a baking sheet lined with parchment paper.
• You can re-heat and serve in your favourite sauce when ready.

The recipe for Ricotta Gnocchi was provided by Fabbrica Don Mills to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @fabbricarestaurant and @travellingfoodie.

About Fabbrica Don Mills

Get ready to enjoy the rustic authenticity of our flagship Fabbrica, inspired by the design aesthetic that emerged in early 1950s Italy.

Industry meets craftsmanship in our 150 seat restaurant where we aim to serve the most authentic Italian cuisine from the finest possible ingredients: Roma tomatoes ripened in the San Marzano valley, flour hand-milled in Naples.

Website / Address: 49 Karl Fraser Rd, Toronto, Ontario M3C 0E5

FK – Chilled Pea Soup with Snow Crab and Ratatouille Recipe

“Perfectly seasonal right now, this Chilled Pea Soup with Snow Crab and Ratatouille is a beautiful dish that is still easy to make at home. Fresh, light, herbaceous and delicious.

It’s a great representation of our cuisine, ingredient driven, simply treated and based in classics with a modern twist.” – Chef Frank Parhizgar

• Cuisine: French/Canadiana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Recipe Author: Chef Frank Parhizgar

Chilled Pea Soup with Snow Crab and Ratatouille Recipe Ingredients

• Fresh Shucked Peas – 1 cup
• Snow Crab – 2 tablespoons
• English Cucumber – 1 spoon of diced cucumber
• Lime – 1/2 piece
• Olive Oil – 2 tablespoons
• Mayo – 1 tablespoon
• Cilantro – 5 leaves
• Mint – 8 leaves
• Chicken Stock – 1 cup
• Lavash Cracker (optional) – 1 cracker
• Salt and Pepper
• Lemon – 1/2 piece

How To Make Chilled Pea Soup with Snow Crab and Ratatouille at FK Restaurant

Chilled Pea Soup:

• Blanch Peas in boiling water 30 seconds
• Put in blender peas, chicken stock, mint, olive oil, lemon, salt and pepper to taste
• Puree for 2 to 3 minutes until silky smooth
• Chill in fridge

Crab Garnish:

• Mix crab, cilantro (roughly chopped), cucumber(grated or diced), lime, mayo and salt and pepper to taste and then chill in fridge.

To Serve:

• Put crab in round mold in center of bowl, remove mold and pour soup around. If no mold available just spoon into middle of bowl.
• Can be done table side! Garnish with cracker.

The recipe for Chilled Pea Soup with Snow Crab and Ratatouille was provided by FK to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @fkrestaurant and @travellingfoodie.

About FK

Opened in 2018 at St. Clair Avenue West, FK is from the team that brought you Frank’s Kitchen: Chef Frank Parhizgar and Shawn Cooper. Fine food and wine with warm inviting service in a beautiful space and constantly rotating menu.

Chef Frank’s cuisine is based in French classics with a modern Canadiana twist and he subscribes to the “everything made in house” and “sourcing local ingredients” philosophy.

Website / Address: 770 St Clair Ave W, Toronto, Ontario M6C 1B5

Northern Maverick Brewing Co. – Braised Lamb on Barley Risotto Recipe

This Braised Lamb on Barley Risotto is a hearty and delicious comfort food.

• Cuisine: Canadian
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Recipe Author: Chef Andrew Dahl

Braised Lamb on Barley Risotto Recipe Ingredients

• Bone-in Lamb Neck – 2 pieces
• Pearl Barley – 4 cups
• Butternut Squash – 1 whole
• Chicken or Beef Stock – 2.5 L
• Carrot – 1 large piece
• Spanish Onion – 1 whole
• Celery – 3 stalks
• Cinnamon – 2 sticks
• Olive Oil
• Salt and Pepper

How To Make Braised Lamb on Barley Risotto at Northern Maverick Brewing Co.

• Set the oven to 350°.
• Season the lamb with salt and pepper well and sear evenly on high heat.
• Dice carrot, celery, and onion and put in a roasting pan large enough to fit the lamb.
• Bring the stock to a simmer.
• Add the seared lamb to the roasting pan of vegetables along with the 2 sticks of cinnamon and cover with the hot stock until the lamb is just submerged. Reserve about 2 cups of stock for later.
• Cover the pan with a tight-fitting lid (if you don’t have a lid, a piece of tin foil works as well).
• Braise in the oven for about 3-4 hours, or until the lamb is fork-tender (it should shred easily with a fork).
• As the lamb is braising, peel, seed, and dice the butternut squash. Toss with oil, salt, and pepper, and roast in oven until soft, about 45 mins.
• Pre-cook the pearl barley by boiling in well season water until plump and soft, then strain and reserve until ready to serve.
• When the lamb is finished braising, gently pull it out of the braising liquid, and carefully pick the meat from the bones, trying to keep as many large chunks as possible.
• Put the braising liquid, vegetables and all, in a pot and simmer gently, just to reduce a little bit. Make sure to taste as you go, so as to not let it reduce too far getting too salty.
• Once the braising liquid has reduced enough, strain out the cinnamon sticks, discarding them but keeping the vegetables.
• Purée the vegetables with the liquid, creating a beautiful and rich gravy for the lamb.
• When ready to plate, heat up the barley with 2 cups of the remaining stock, as well as the diced roasted squash.
• In a different pan, gently heat the braised lamb in the gravy. Try to not move the lamb around too much, to keep the chunks as large as possible.
• Once the barley is hot, and the stock has been absorbed to the point resembling a risotto, portion it off into bowls. Gently place the braised lamb on top of each portion, spooning the extra gravy over the whole dish.
• Garnish with your favourite herbs, crushed nuts, or a fine bread crumb for textural crunch if desired.
• Enjoy!

The recipe for Braised Lamb on Barley Risotto was provided by Northern Maverick Brewing Co. to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @northernmaverickbrewing and @travellingfoodie.

About Northern Maverick Brewing Co.

King West restaurant and brewery serving a fiercely local menu.

Website / Address: 115 Bathurst St, Toronto, Ontario M5V 2P9

TORA – Tuna Tataki Salad Recipe

Seared Ahi tuna salad

• Cuisine: Japanese
• Prep Time: 15 minutes
• Cook Time: 1 minute
• Recipe Author: Aburi Restaurants

Tuna Tataki Salad Recipe Ingredients

Salad:

• 5 oz Ahi Tuna
• 80 g Spring Mix
• 1 English Cucumber
• 1 pint Cherry Tomatoes
• Pickles Assorted (any type, optional)
• Salt and Pepper for seasoning
• 10 ml Canola Oil

Ponzu Dressing:

• 120 ml low sodium Soy Sauce
• 30 ml Lemon Juice
• 60 ml Orange Juice
• 15 ml Water
• 15 ml Mirin
• 10 g Bonito Flakes

Garnish:

• Roasted Sesame Seeds
• Olive Oil

How To Make Tuna Tataki Salad at TORA

• Season the tuna generously with salt and pepper. Use a non-stick skillet, add oil and sear the flat side of the tuna for 30 seconds on each side.
• Remove and pat dry on a paper towel, then chill in the fridge for 30 minutes.
• For the ponzu dressing, place the mirin on a small sauce pan and turn to high heat, burn off the alcohol and add the remaining ingredients.
• Remove from heat and let the bonito and the rest marinate for 10 minutes before passing through a sieve.
• Remove the tuna from the fridge and slice to desired thickness.
• Assemble the spring mix on the plate, topped with tomatoes and cucumber to your desired amount.
• Add the sliced tuna on top, then drizzle with the ponzu dressing and a dash of olive oil. Finish with sesame seeds.

The recipe for Tuna Tataki Salad was provided by TORA to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @aburitora and @travellingfoodie.

About TORA

Part of the Aburi Restaurants group, TORA is Canada’s first Japanese restaurant with automated conveyer belt sushi ordered via tablets.

Website / Address: 3401 Dufferin St #612B, North York, Ontario M6A 2T9

Also Read: Best Taiwanese Popcorn Chicken Restaurants in Toronto

Greater Toronto Area Restaurants Signature Recipes

Here are signature recipes from restaurants in the Greater Toronto Area. These are restaurants in cities adjacent to Toronto including Mississauga, Brampton, Vaughan, Markham, Richmond Hill and Pickering.

Note: Greater Toronto Area Restaurants are listed in alphabetical order.

Capra’s Kitchen – Champignon Mushroom Salad Recipe

“Champignon Mushroom Salad is a quick great tasting refreshing salad regardless of the season. I remember making this in my early days as a cook and never forgot the taste.

Champignon mushrooms are always available. Pick the tightest and firmest and enjoy. This salad is great served with Bresaola, Beef Carpaccio, Prosciutto di San Daniele or by itself.” – Chef Massimo Capra

• Cuisine: Northern Italian/Mediterranean
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Recipe Author: Chef Massimo Capra

Champignon Mushroom Salad Recipe Ingredients

• 3 cups Cremini Mushrooms, sliced 1/8 inch thick
• 3/4 cup Celery, finely cut
• 1/2 cup Red Onion, julienne, add to your liking
• 3 oz Grana Padano, shredded or as much as you like
• 1 tablespoon Parsley, chopped coarsely
• 1/2 piece Lemon, juiced
• 3 tablespoon Olive Oil
• Salt and Pepper to taste
• 2 cups of Arugula or 1 head of Butter Lettuce leafed

How To Make Champignon Mushroom Salad at Capra’s Kitchen

• Wash, dry and cut the stem of the mushrooms to the level of the head.
• Place a few leaves of butter lettuce or arugula on a platter.
• Slice 3 mm thick and place in a bowl.
• Top with the celery julienne.
• Top with a sprinkle of onions (as much as you like).
• Season with salt and pepper.
• Sprinkle the parsley.
• Sprinkle the lemon juice allover and drizzle with a good amount of olive oil.
• Toss well and scoop onto some arugula or leafed butter lettuce.
• Finally shave or shred a lot of Grana Padano and serve.

The recipe for Champignon Mushroom Salad was provided by Capra’s Kitchen to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @capraskitchen and @travellingfoodie.

About Capra’s Kitchen

Capra’s Kitchen has been open for the since 2017, serving the community of Clarkson with Italian food inspired with a current modern viewpoint.

Capra’s Kitchen serves Pizza, Pasta and Antipasto: some main dishes are also available and the cuisine ranges from northern Italian to Mediterranean with nods to Greece, Spain and the Middle East.

Website / Address: 1834 Lakeshore rd. west Mississauga, Ontario L5J 1J7

Hope the Toronto Restaurants Signature Recipes cookbook gives you an idea of Toronto eats and drinks you can make at home as well as some of the best restaurants in Toronto to visit.

Map of Toronto Restaurants Signature Recipes

Here’s a map of all the restaurants included in Toronto Restaurants Signature Recipes.

Submit To Toronto Restaurants Signature Recipes

We’re always looking to add more Toronto recipes to the list. If you’re a Toronto or GTA restaurant and want your signature recipe included, please submit through the Toronto Restaurants Signature Recipes submission form. Please review guidelines below:

• At most one food and one drink recipe per restaurants will be included.
• Must be a signature/favourite menu item in the restaurant. Seasonal dishes allowed.
• You may submit more than one recipe as backup in case there are duplicatedishes from other restaurants.
• Submitting a recipe doesn’t guarantee inclusion, but I will try my best. It helps if the food/drink is not already on the list.

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