Brand New Italian and Portuguese Dine-In and Takeout Restaurant Open in Mississauga
When one door closes, another one opens—sometimes with a whole new concept under a great name.
My Secret Kitchen, a brand new take-out and catering spot with a small amount of tables for diners who want to eat inside the resto, recently opened in the Port Credit area in Mississauga.
If you're a little confused about the news because you've heard the restaurant name before (and maybe even recall visiting it last year), that might be because My Secret Kitchen did indeed open—albeit briefly—in the spring of 2016.
The original My Secret Kitchen enjoyed a brief run before closing shortly after opening its doors. This spring, the building was purchased by 27-year-old food service industry veteran Stephanie Rodrigues and now boasts an entirely different Italian and Portuguese-inspired concept and menu.
"I kept the name, because they had done all new signs," says Rodrigues, who managed to open the store within four months after replacing some equipment. "It was pretty much ready to go, but I replaced the electrical with gas equipment."
While diners can purchase coffee and fresh food to enjoy in the restaurant, My Secret Kitchen functions primarily as a takeout and catering hotspot.
The menu is full of classic (not to mention very affordable priced) dishes, including goat cheese and fig crostini, meatball spiedini, shrimp satay, flatbread, lasagna, Penne a la Vodka, butternut squash ravioli, fried or grilled seafood, chicken, veal, bifana and more.
Since the establishment also offers catering services, diners hosting meetings or parties can choose from preset breakfast, lunch and dinner menus for anywhere from just $8.95 to $20.95.
The resto also offers prepared entrees, pastas and sauces that are good for quick meals at home.
Although the restaurant has only been open for a couple of days, Rodrigues says the response has been good—and that she's very open to suggestions and recommendations from customers.
"I'm open to suggestions and working with customers," she says. "The response has been good, a lot of people came in and took a look. A few people have come in again, so far it's been good."
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