5 Hottest Restaurants in Mississauga – Feb 20 to 26
Here are the 5 hottest restaurants in Mississauga for the week of February 20 to 26, 2016, based on the amount of organic page views and searches these restaurants received on insauga.com.
5 - Port 229 Bistro
Port 229 creates authentic, homemade dishes prepared with fresh, local and seasonal ingredients. The owners shops at local markets, including farmer’s markets in Port Credit and around Square One. They go to Black Angus to pick up their steaks. They also carry a fine selection of wines and even boast a sommelier who hosts wine tasting events for customers. The food will always be a topic of conversation, as one of the most creative chefs in MIssissauga executive chef Dialo Kinghorn creates the incredible dishes. Just look at The Braised Beef Short Ribs. How can you not talk about this? This is a smaller restaurant so make sure you make reservations.
Braised Beef Short Ribs
17 Steakhouse and Bar is by far the most impressive new opening of 2015 (and there are only a few months left).Millions were spent redesigning the majestic 32,000 sq. ft. space filled with over the top features such as a gorgeous oversized fresh water aquarium filled with a colourful array of African cichlid fish that’s visible from both the main bar and one of the two private dining rooms. The menu includes a number of U.S., Ontario and Alberta prime cuts of beef, including the tenderloin, strip loin, prime T-bone, porterhouse and tomahawk. You will also find Japanese A5 wagyu and a reasonably priced American flat iron wagyu at $40 for 8 oz. Other options include oysters, ahi tuna, seared scallops, tempura shrimp, fish options, salads, duck confit, bison tenderloin, risotto, chicken, braised back ribs, charcuterie board, calamari and a seafood tower.
US Prime T-Bone 25 oz topped with seared foie gras
3 - Lola Foodhaus
Lola's Foodhaus is a new Filipino-fusion restaurant which serves breakfast, lunch and dinner and offers weekend karaoke and DJ nights. Chef Magampon's seasonal menu is designed to reflect the traditional flavours of Filipino cuisine influenced with Eurpoean ingredients and techniques taken from his culinary experience. He creates a version of the Filipino national dish called adobo made with chicken and served with an Asian inspired risotto. You will also find popular street eats such as lumpia Shanghai (Filipino spring rolls made with ground pork and a vegetarian option) and Magampon's secret recipe for Filipino BBQ pork skewers which is marinated for two days and served with a house-made BBQ sauce. Filipino BBQ pork is traditionally a savory and sweet marinade which pairs well with pork.
Adobo made with chicken and served with an Asian inspired risotto
2 - Door FiftyFive
Imagine you've been whisked away to a Queen West bar. Since it opened just over two weeks ago, this place has been crazy. Even on weeknights, when other bars in the area are dead, this place is busting at the seams with people and with good reason. Get ready to be amazed. Every aspect of this place — including the space and menu — has been designed with the utmost thought to detail. Although the food menu is only about five per cent of entire menu (there are only 13 items), you will find interesting takes on southern classics, such as chicken and waffles, Rub Me the Right Way beef brisket, Boars Gone Wild smoked sausage, bison chipotle frank, blackened shrimp and gumbo cheddar grits and the boss platter (BBQ sampler platter). All of meat is smoked with SmokinLicious' cherry wood and sugar maple wood chips, which "gives a nice sweetness to meat."
1 - Maharaja
The Maharaja is an incredibly stunning boutique restaurant inspired by the regal beauty of India’s diverse landscape of architecture and flavours. The concept offers a visual and culinary journey through three magnificent palaces of India and a menu featuring cuisine from four different regions in India. The storybook menu is divided into four regional cuisines found in India which have been influenced by various ingredients and flavours of a variety of countries including Greece, West and Central Asia and Persia. There are a number of shareable dishes and entrees highlighting the unique flavours of each region through Awadhi cuisine, classic Hyderabadi cuisine, Punjabi cuisine and Rajputana cuisine. The extensive menu caters to all palates and features distinct regional dishes presented on fine dishes such as copper bowls, slate boards, and copper table top grill.
Nargisi Kofta Curry
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