5 Most Popular Restaurants for the Summer of 2015 in Mississauga
Here are the 5 most talked about restaurants according to insauga.com searches in Mississauga this summer 2015:
5 - Zets
This 24-hour joint serves almost everything from breakfast to burgers, but it’s known for its Greek food. I ordered the pork souvlaki and it boasted the biggest chunks of pork I have ever seen in the pork souvlaki world. The full menu includes a variety of possibilities to satisfy any individuals needs, ranging from Steak on a Kaiser, Fish and Chips, Steak Dinners, Banquet Burgers and Chicken.
4 - The Burger's Priest
If you haven't heard of this place, Burger's Priest is a classic American cheeseburger joint that uses fresh ultra premium beef that is prepared and cooked with old school methods. The meat is ground almost every hour and the burgers are cooked on a flat top griddle using the old smash-technique. Shant Mardirosian is the brains behind what is known as one of the best burger joints around -- and he's a Mississauga boy himself. He opened up his very first location back in 2010 in The Beaches area in Toronto and is now working on his 10th location, just opening one in Edmonton. They also have a secret menu and if you know the answer to "How long was Noah on the ark?" you can access some of the craziest burgers you will ever sink your teeth into (don't worry, it's multiple choice and Google is always there to help you). Some of the celebrity sightings at Burger's Priest locations include The Iron Sheik, the cast of Suits, Anthony Bourdain and The Food Network's - You Gotta Eat Here. Daniel Radcliffe even told ET Canada that, "it's quite simply the best burger I've had".
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.
2 - Mickey's Pizza
The only pizza joint that has been visited by "You Gotta Eat Here" is Mickeys Pizza, and with good reason. Mickey's is located in Clarkson, a quaint village located in the most southwest area of Mississauga in a small and unassuming plaza. Just look out for their mascot -- a giant inflatable green dragon perched on top of the building. Mickey's serves traditional pizzas plus what they call a "Killer King," which is a deep dish Chicago-style pizza for the hungry Chi Town-style pizza lovers. They use the best ingredients possible. The dough is made in house, they use ingredients like extra virgin olive oil and they cook their meat right on the grill before it goes into your pizza.
1 - 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."