Top 5 Hottest Restaurants in Mississauga: June 30 - July 6
Here are the 5 hottest restaurants in Mississauga for the week of June 30 - July 6, based on the amount of organic page views and searches these restaurants received on insauga.com.
5) Roc'n Doc's
You want a patio? You've come to the right place—especially since summer is finally here. Located in the heart of Port Credit, Roc'n Doc's features live music every night of the week and is a staple in the live music scene in Mississauga. The venue has made it onto a number of Top 5 lists, including best patio, top Port Credit bars and more. The resto's main level is equipped with a stage and the second level boasts one of the best rooftop patios the city has to offer. This casual restaurant offers a menu of pub-style eats, a variety of cocktails and beer.
One of the best kept secrets in Mississauga is Fred's Bar & Grill. Locals and regulars already know this, but the lemon tomato grilled calamari is legendary. This place underwent a reno and the new digs offer 26 TVs and two 80" babies on the wall, so there is not a bad vantage point anywhere in the restaurant. You can find Fred's hidden in a small plaza in central Mississauga. It serves up some of the best bar food and has great service. The old faithful don't have to worry, as they have not changed the menu and still have some of the best wings and calamari in the city. This little place is great for chilling, hanging out, watching sports and getting to know and/or impress someone on a date.
3) Guru Lukshmi
This place is one of the most popular South Indian restaurant in the GTA—and for good reason. The somewhat recently expanded location underwent a renovation that closed the restaurant for some months, causing a near riot in the foodie/Indian community in the region. The service here is excellent and the helpful wait staff is more than happy to explain each dish and chilli level to first timers. To me, there is nothing more beautiful than a crispy and buttery Masala dosa with three different fresh chutneys and the soup (Sambar), which is to die for. Here is a tip, MAKE RESERVATIONS or you may be forced to wander the parking lot at McLaughlin and Derry for an hour as you wait for an open table. Also, meat lovers need not apply, this place is strictly vegetarian.
Sugar Marmalade is the first and only location in Mississauga that specializes in desserts from Hong Kong and Taiwan. The restaurant has tall ceilings with booths and table seating and plays both Asian and English pop music. The extensive menu includes a huge variety of desserts subdivided into categories on the menu which include: fusion, pudding, soya bean, black pearl, sago mixed, black grass jelly, black glutinous rice, pearl delight, stewed, traditional, traditional pudding, sweet dumplings, cheese cakes, Taiwanese shaved ice, toasts. The menu also includes special drinks, black/green/oolong teas, milk teas, smoothies, fresh juice, slushies, soups, appetizers and entrees. The Golden Treasures Mixed sago dessert (as seen in the photo below) is a compilation of textures and flavours including popping yogurt bubbles (also known as popping boba or spherification, for those into modernist cuisine) which are as fun and as close to popping bubble wrap we’ll get now that the manufacturer has unveiled a pop-less version of the popular packaging material.
Anyone who has ever dined in downtown Oakville no doubt knows that that the town to our west boasts a strong and perhaps underrated food scene that features a number of independent gems that combine on-trend menu items with a classic upscale dining experience. For that reason, some people were excited to hear that the team behind Oakville's popular Noble Bistro took over Tu Casa restaurant in Lorne Park early in the New Year. As far as food goes, diners can indulge in the resto’s finer dining farm-to-fork fare, which includes Dufferin County beef tartare, roasted foie gras, braised rabbit gnocchi, butter poached halibut, eggplant lasagna and more. Restaurant operators say the menu will change and evolve, as it will be inspired by “fresh and local foods and ingredients.”
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