New Openings: Cagneys Restaurant and Winebar
Opening Date: December 16, 2013
Gus Lassos and the late Tom Lassos established Cagney’s Casual Family Dining restaurant in 1974. It's an iconic Mississauga landmark and a Streetsville gem that's home to the famed signature Caesar Salad. It was also a hot spot in its heyday and at one point had a nightclub in the lower level.
Forty years later, Alexander Lassos (Gus's son) has taken the reins and used his lifetime of experience in the family business to develop a completely new dining concept. Five months and about $1.2 million dollars later, Alexander's dream restaurant is complete: Cagneys Restaurant and Winebar.
One of the main features in this 5,500 sq. ft. space is a gorgeous floor-to-ceiling glass wine cellar that holds 500 bottles of hand-selected wines. Lassos opted for consignment exclusive wines to fill the cellar, saying that, "small production wineries produce a better product".
The collaboration of Rob Pettigrew, a Toronto chef and entrepreneur who opened up a popular King St. West burger joint and Toronto's award winning mixologist and consultant Joshua Groom, helps set the new and improved Cagneys apart.
Concept: A reason to stay in Mississauga for a night out - a kick ass menu, hand-selected wine list, hand-crafted cocktails and live music all under one amazing roof.
Food Menu: Chef Rob Pettigrew is the new executive chef at Cagneys. He's helmed a few well-known kitchens in Toronto, including Edward Levesque's Kitchen, Nectar, Marben and Grindhouse Burger Bar (which he owned and opened).
Cagneys new menu focuses on local and seasonal ingredients, and includes a substantial appetizer section that boasts grilled octopus. Diners will also find risottos, pastas, gourmet burgers, and healthy, gluten-free and vegetarian options. Chef Pettigrew and his team will be making everything from the bread, desserts, fresh cut fries, sauces, and stocks in house. And one thing's for sure - Cagneys signature Caesar Salad stays on the menu.
Cocktail Menu: Joshua Groom, founder and consultant at Set the Bar and Global Brand Ambassador for Ungava (Canadian premium gin) and Camus Cognac of France (and also a Le Cordon Bleu-trained pastry chef!) built and executed Cagney's new cocktail program. His menu features handcrafted cocktails made with fresh juices and fresh ingredients, including house made garnishes. Check out the Winter Mojito - made with freshly squeezed grapefruit juice, simple syrup and fresh mint.
Why keep the Cagneys name? "It's because everybody knows Cagneys," says Lassos. "It's a landmark location, and it's been around for 40 years. My father and my uncle started it, and I'm continuing it. They made something special back then, and it was the place to be. So I just basically did what they did 40 years ago today."
Why Mississauga? We've been here all our lives," he says. "My family and I have been here since 1974 and I was born and raised in Streetsville. I went to Ray Underhill Public School in my elementary years, Dolphin in my senior years, and Streetsville Secondary in high school."
Seats: Approximately 200
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