Looking for budget-friendly dining in Toronto and wondering where to find the best affordable restaurants?
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Duck confit wraps utilize potent gochujang sauce tempered with pickled cucumber, while halibut is bathed in butter and enhanced with fibrous English peas, smoked mussels, and effervescent chardonnay cream. Open in Google Maps
Uber Eats doesn’t get a lot of love from the people, and to be honest, I’m also not the biggest fan of their company.
Compounding inflation with other student costs such as housing and tuition makes discounts all the more valuable for students. Here are some of the places that offer student discounts on food.
We invite businesses to partner with Goodfood to help differentiate your brand, grow your customer base and retain employees with innovative food-forward solutions.
Soulpepper Theatre If you’re interested in theatre, you need to check out Soulpepper (external link, opens in new window) and the variety of programming they offer.
Journey south to Chile with a visit to Jumbo Empanadas, a cozy and welcoming spot that specializes in traditional empanadas.
The app is also partnering with Daily Bread Food Bank to support their work on food insecurity in the city, including by featuring an in-app donation option.
Take meals deals a stroll down the famous Ossington strip and find pho perfection at this Toronto stalwart. Golden Turtle has been around since 1987, and although its prices have obviously changed since then, you can get a satisfying meal for just over $15.
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If you'd rather go on a self-guided tour of the best brunch spots in the city, check out our list here.
A philosophy of fearless consumption — with a requisite touch of dark humor — runs as a through line in the work of Beast co-owners and chefs Scott Vivian and Nathan Middleton. Over the years, their restaurant has undergone several reinventions. The current version of Beast acts primarily as a pizza joint, but it also offers group bookings for whole-animal dinners (booked in advance). Diners select a protein and an “adventure level” from low to high, and the chefs get to work showcasing the seasonal bounty of Canada and the versatility of underused “ugly” bits in a zany culinary display.