Toronto restaurants that opened this week
Hospitality group the Collective has opened its first permanent location at 2408 Danforth: Easton’s. Centered on “a socially conscious and sustainably sourced food experience that showcases seasonal, Canadian ingredients,” the small but ambitious sample menu features everything from oysters to vitello tonnato to lamb tartare.
After being unceremoniously locked out by their landlord, Ice Creamonology has found a temporary new home inside Chen Chen’s Hot Chicken at 1184 Queen West. Space restrictions mean they’re only serving scoops and pints for the foreseeable future, but you can still get popular flavours like blueberry white chocolate cheesecake, black sea tea and Turkish coffee from their takeout window.
Kekou Gelato and Bubble Tea has a new location at 5359 Yonge. In addition to popsicles, sorbet and bubble tea, they also make gelato floats with boba and grass jelly. Rotating gelato flavours include Vietnamese coffee, peanut sesame, jasmine tea as well as vegan soursop and mango.
Demetre’s first Scooped location, a spin-off of the popular dessert franchise which focuses exclusively on ice cream, has opened at 113 Fort York Boulevard. Their handcrafted ice cream features “an ultra rich, high-butterfat, secret-recipe ice cream base” to create flavours like cajeta swirled goat cheese, Vancouver Island salted caramel, melon meets mint and chamomile x apricot. The second location is set to open next week at 46 Gristmill Lane in the Distillery District.
Tokyo Hot Fried Chicken is moving into Come See Me at 656 College. With both indoor dining (someday) and a sizeable outdoor patio, CSM offers a much larger space than THFC has previously occupied. The self proclaimed “original Nashville hot chicken and Japanese street food fusion,” their sandwiches combine classic Southern fried chicken with Asian flavours such as sesame sauce, wasabi mayo and ginger slaw.
Toronto restaurants opening soon
The Toronto Beach Club is now taking reservations for its expected June 22nd grand opening. Although the space has had a high turnover in the last few years, there are high hopes with Scale Hospitality, restaurateur Hanif Harji and chef Ted Corrado behind the wheel. TBC will be home to a beachfront Mediterranean restaurant and, eventually, a European style marketplace and café.