Top 5 New Openings in Mississauga – July 2016
Published July 29, 2016 at 11:55 am
Here are the top new food openings for the month of July 2016 based on the amount of page views the new opening article got on the first 48 hours the article got released:
5 – The Works
A burger war is unfolding in Port Credit. The Works’ is a Canadian franchise that opened its first location in Ottawa and specializes in gourmet burger creations with an overwhelming amount of toppings to choose from. The menu includes over 40 burgers with seven patties to choose from and an abundant amount of atypical toppings, such as Reese Peanut Butter Cups (yes that’s right, chocolate and peanut butter in your burger), peanut butter and bananas, tzatziki, purple beets, mac and cheese, cream cheese and jerk sauce. The menu also includes poutine, salads, sandwiches, hand scooped shakes (14 flavours) and college slushies (blended fruits, O.J. and ice). The brand is also licensed to serve alcohol, so you’ll find some more adult beverages in the suds and drunken grapes section of the menu that includes beer, wine, cocktails and Caesars.
Good news, gluttonous students! One of the most prominent purveyors of decadent comfort food has opened up on your local college campus! Smoke’s Poutinerie, the quick-service brand that offers diners a plethora of satisfying poutine options, finally opened at Sheridan College’s Hazel McCallion campus earlier this month. The news is likely to please students, as Mississauga has shown great enthusiasm for Smoke’s in the past. The brand’s Port Credit location opened to great fanfare (and huge crowds excited by the free food offerings) back in early 2015. Before the Lakeshore store opened, Smoke’s CEO Ryan Smolkin appeared on insauga.com TV to promote the popular resto chain. He also told insauga that residents could expect to see a Smoke’s in City Centre and it looks like he’s made good on that promise (and, interestingly enough, this won’t be City Centre’s only location).
3 – Village Suya
African street food has made its way into Mississauga and it’s a first for the city. Village Suya is an authentic African grill house restaurant that specializes in northern Nigerian street eats known as suya. Suya is Nigeria’s version of a shish kebab, “it’s thinly sliced pieces of meat that are marinated in a mixture of ground kuli-kuli and other spices such as garlic powder and ginger”, says Chanda. Kuli-Kuli is a popular Nigerian snack made with roasted peanuts and a variety of spices. On the menu you will find beef and chicken suya, whole and half chicken, quarter chicken and chicken breast along with a fusion dish called village suya wings (deep fried wings dusted in the suya spice), fried plantain, fried rice, warm spinach salad and roasted corn. There is also a baked mac & cheese dish on the menu – a popular dish in the Bahamas and Chanda’s family recipe.
Polka Bistro Caffe is a Polish restaurant that opened up on the corner of Erindale Station Rd. and Dundas St. It took over the Erindale Family Restaurant. The quick serve cafe offers traditional homemade Polish cuisine at very reasonable prices. The hot tray selection varies and they also offer daily specials. Today’s soup special was beef tripe goulash. The lunch combo includes a choice of protein, starch and three sides (as seen in photo above – chicken schnitzel, mushroom and cheese pierogies, red cabbage slaw, tomato and cucumber salad). Food Menu: The Eastern European menu features pork and chicken schnitzels, cabbage rolls, pork hock, chicken and beef stew, ground pork, fish, pork shoulder, polish sausages, grilled pork chops, pierogies, dumplings, a variety of soups (mushroom, pickle, beet, sorrel, tomato, barley, chicken noodle, bean, pea), sandwiches, variety of desserts (Polish cakes, crepes with cream cheese and fruits).
1 – LA Boil
L.A. Boil has officially opened its doors and it is Mississauga’s first seafood boil restaurant! Seafood boils are a traditional southern American way of chowing down on seafood typically associated with a social event that involves a lot of shellfish. Thankfully, restaurants have embraced this tradition so you don’t have to wait for an event to enjoy it. If you’re a newbie to this phenomenon, get ready to get dirty! Instead of plates and utensils, you are provided with a bib, gloves and a seafood cracker. It involves a lot of cracking, ripping and pulling. It’s a barbaric mission that’s messy, fun and executed to pop music playing throughout the resto. The build-your-own 3.1 step menu is priced by the pound. The first step includes choosing your seafood which includes king crab legs, Dungeness crab, lobster, snow crab legs, crawfish, mussels, clams and shrimp. Step two is to pick your flavour which includes Cajun, lemon pepper, garlic butter, curry and L.A. Boil (mix of Cajun, lemon pepper and garlic butter). The third step involves choosing your spice level (non-spicy, mild, medium or crazy fire). Step 3.1 is an optional step where you can select side dishes that include sausage, corn on the cob, potato, okra, zucchini, lotus root, sliced chicken and mushroom.
- Watan Kabob – Dundas and Winston Churchill
- Polka Bistro Caffe
- Village Suya
- Smoke’s Poutinerie – City Centre
- The Works Gourmet Burger Bistro