After moving to Canada, Louis Nemes first introduced himself to Toronto when he opened the Chick'n'Deli in 1977. When asked about getting into the chicken wing business, Louis says" I was sitting in a coffee shop looking across the street at a chicken restaurant and said to myself I can do that and do it even better".

Today Bistro on Avenue is home to what many have dubbed ‘Toronto’s best wings’! Ask Louis about the popularity of his secret Bistro wing recipe and he is bound to tell you "The secret is in the spice, which makes the Bistro wings the best wings in the City". Most people would agree based on the fact that since 1977, Louis has sold millions of his famous chicken wings, consistently winning People Choice Awards for his superbly meaty, perfectly crisp and intensely flavoured chicken wings.

Next time you're craving meaty, flavourful wings, be sure to check out Bistro on Avenue, or have them delivered straight to the home or office!

RESTAURANT CUISINE: Vietnamese/Thai Fusion

Owner/Founder: Terry Wei

HEAD CHEF: Duc Luong

HOMEBASE: Hong Kong

EDUCATION: Terry received her degree in Hotel Management while studying in London England.  

How long have you worked for this restaurant?

I opened the Bayview Lemongrass location with my business partner in 2000. It was the first Lemongrass location that we opened. Since we also have other Lemongrass locations as well as other restaurants I am always delegating my time to each of the businesses.  I am not consistently at this location, however I am constantly working on things for this restaurant, be it menu changes, promotions, etc.

Did you always want to work in the hospitality industry?

Yes, I really enjoy the business aspects of the hospitality industry. As an owner and founder of a restaurant chain I am working frontline taking care of various aspects of our cooperation. I take care of a broad range of things including menu changes, managing locations, marketing efforts and more. It’s a rewarding job because it allows me to utilize the skills and abilities gained through my degree in hospitality/hotel management.

What other areas of the hospitality industry have you worked in regarding hotels and restaurants?

Once I finished school in London I moved back to Hong Kong and began working for Hyatt Regency Hotels. I worked there for 5 years and then moved to Vancouver, Canada. In Vancouver is where I met my business partner and from there we moved to Toronto to begin opening our first restaurant. The first we opened in 1992 and the other in 1994. In 2000 is when the first Lemongrass location was opened and now there are 5 locations. So for the past 18 years I have working as an owner/operator both opening and managing my establishments.

Tell us an interesting fact about the Lemongrass Bayview location

 Though it is a Vietnamese/Thai fusion restaurant we have adapted the menu from the traditional recipes and methods of cooking. For example when using the wok, traditionally each recipe calls for a lot of oil; however we replace the oil with our signature sauces to make it a healthier and more flavorful option. Also in Thai and Vietnamese cooking, recipes often call for the use of pork and shrimp. However we have found that many of our guests prefer chicken as an alternative so we offer traditional things like spring rolls but made with all white meat chicken. Additionally because we prepare everything fresh we can accommodate changes and preferences with our dishes, someone that may be allergic to peanuts can still enjoy a delicious Thai meal because we can substitute ingredients for them. Also if someone were to request a certain dish but preferred it to not be overly spicy than we can prepare it accordingly. Our mission is create great tasting menu items that use both traditional and modern recipes and cooking methods that appeal to a broad range of guests.

What is your favorite menu item?

 My favorite menu item is the Dungeness crab; we offer it prepared 8 different ways with any one of our signature sauces. This is a great menu item as each of the 8 ways we prepare it give it a completely different taste.

If you were to recommend 3 menu items to someone that was trying your restaurant for the first time what would they be?

For an appetizer I would recommend the Lemongrass platter, it comes with chicken spring rolls, chicken cold rolls, chicken satays and shrimp on a sugarcane.

As a main course I would recommend the Lemongrass chicken stir-fry or the Drunken Garlic Shrimp with multigrain wild rice. 

For a dessert I would recommend the Deep Fried Banana a la mode, served with caramel, chocolate and strawberry sauces.

What menu items would you recommend for health conscious consumers? 

There are so many options from our menu that are great for those that are trying to eat healthy. We really strive to eliminate the excessive use of oils and fats in our cooking here at Lemongrass. That being said, if I was to offer a few of my personal favorites I would recommend the Lemongrass Vegetable Soup, the Fresh Salad rolls and the Pho.

This Lemongrass vegetable soup takes ten hours to prepare and is drained 5 times in the process. In the end it is completely clear like water and is infused with the flavors of the vegetables and ingredients used in it.

The fresh salad rolls with the non-oil dressing or the Pho are also very nutritious and taste great. 

 Do you have any upcoming promotions this summer that we should know about?

Yes, we have our upcoming ‘Best of Thai’ prix-fixe menu coming up. This option combines are most popular signature items into one great meal. It comes with the Lemongrass Vegetable Soup, the Thai Mango Salad, Chicken Satays, Drunken Garlic Shrimp with Pad Thai Noodles and Homemade Mango Ice cream for dessert. This entire prix-fixe menu is available for $16.99.

RESTAURANT CUISINE:  Diner/ Family Comfort Food

OWNER/HEAD CHEF: Chris Benzezos

HOMEBASE: Greece

EDUCATION: George Brown Culinary Program

How long have you worked for this restaurant 

I opened Sammy’s Eatery 2 years ago and have worked here as the owner and head chef since the opening.

Was Sammy’s a pre-existing restaurant that you took ownership of, or did you open this location yourself?

The location where Sammy’s is now was actually the home of another restaurant for 28 years. When the owner retired he leased it out however it didn’t work out and the location was then closed for 6 years. That was the point in which I decided to open Sammy’s, I renovated the inside and made it what it is today.

Did you always want to be a chef/ work in the hospitality industry?

 Yes, I love interacting with people and I really enjoy working with food. I moved here with my family from Greece when I was 12 and upon coming here my father began working in the hospitality industry in Canada. From a young age I was exposed to the industry and knew right away that I too wanted to be a part of it. When I started working I worked as a buss boy and gradually moved up to a host, then a waiter and began working in the kitchen.

What other styles of restaurants have you worked for before coming to this one?

 My father actually owned three other restaurants over the years, all of which were similar in style to Sammy’s; cozy family diner style of restaurants serving home cooked comfort foods.  I worked at all three establishments and actually became partners with my father to assist in managing and operating the locations.

Tell us an interesting fact about your restaurant

We offer a cozy atmosphere with friendly staff, and quality food at an affordable price. I think that alone makes us interesting because it gives people a reason to try us out, and it always seems to be the reason people keep coming back. Additionally all of the recipes we use are family recipes, we are a family owned and operated business so the menu items we offer truly emulate a home cooked meal.

What is your favorite menu item ?

 My favorite menu item is the Prime Rib dinner. We use AAA aged prime rib and then age an extra 7 days to bring out the natural flavor. We serve it rare, medium or well done and we prepare a fresh roast everyday! It’s served with soup or salad to start and then comes with your choice of rice or potatoes and side of vegetables.

If you were to recommend 3 menu items to someone that was trying your restaurant for the first time what would they be?

For an appetizer I would recommend the Saga Maki, this is a great dish for cheese lovers as it offers aged goat cheese that’s been flamed and served with pita for dipping.

As a main course I would recommend the Seafood Stir-fry, the BBQ Spare Ribs or the Prime Rib diner.

For a dessert I would absolutely recommend the Cherry Cheese Cake or our Fresh Apple Pie.

What menu items would you recommend for health conscious consumers? 

I would recommend our vegetarian pasta. It is available with your choice of penne or fettuccini noodles and is served with a flavorful tomato sauce and topped with fresh vegetables. This is a great option for anyone seeking a healthy alternative that is both tasty and satisfying. 

Do you have any upcoming promotions this summer that we should know about?

In terms of promotions we offer a fantastic breakfast option that we call the ‘recession proof breakfast’. It is a traditional breakfast of eggs, home fries, toast and your choice of bacon, ham or sausage served with a coffee for only $4.99. This is available everyday until 2PM, so it doesn’t matter if you sleep in!

Additionally we also offer coupons on dineto.com; if you search Sammy’s Eatery on this site you can find coupons for 15-20% off your meal. Simply print them and bring them into the restaurant when you come!

RESTAURANT CUISINE: Japanese

HEAD CHEF: Sam Kim

HOMEBASE: Korea 

How long have you worked for Guirei?

I opened Guirei on February 24^th 2002 so I have worked here for a little over 8 years now.

Did you always want to be a chef/ work in the hospitality industry?

Before I began working in the hospitality industry I actually owned a convenient store. I have only been working in the hospitality industry for the past 15 years. I now own two restaurants, Guirei in Toronto, as well as another Japanese restaurant in Richmond Hill.

What other styles of restaurants have you worked for before coming to this one?

I have only ever worked in Japanese restaurants as they are they type I own. I work as the head chef at Guirei so I have really gotten to refine my cooking skills in this type of cuisine.

Tell us an interesting fact about your restaurant

We have great food, friendly nice people, as well as a great patio with a beautiful view of the waterfront. I think that makes us both interesting as well as a great place to visit.

What is your favorite menu item?

My favorite menu item is the Tuna Tataki, if you love fresh seafood and sushi then this is a great option as the tuna is served very rare with a blend of spices.

If you were to recommend 3 menu items to someone that was trying your restaurant for the first time what would they be?

For the appetizer I would recommend the garlic pai as it is a very flavorful and popular choice. For a main course I would recommend that people try our course selection menu as they can order dinner for two, four, six etc. In this case they can mix and match menu items that appeal to them. If they enjoy seafood they can choose a dish with fish, or if they prefer a vegetarian option they can choose that.

What menu items would you recommend for health conscious consumers? 

I would highly recommend any of the sushi or sashimi items from our menu; these items contain little to no fat and are a very good choice for anyone seeking a healthy meal option.

What is something unique about your restaurant that sets it apart from the competition?

Our beautiful patio makes us unique; we have a waterfront view which makes our patio very different than many other patios in the downtown core. Our guests really seem to enjoy this and constantly request to be seated out there during the warm weather months.

If someone was to order a menu item for delivery what would be the best option that would still taste great when it got there?

I would recommend the Maki; Maki is a type of sushi that comes in several varieties, depending on how thick the roll is and how the roll is constructed. This is a very popular item that people generally order for delivery and it always tastes great.

RESTAURANT CUISINE: Mexican

Owner:  Stan Venecek 

HEAD CHEF: Gustavo

HOMEBASE: Czech Republic

EDUCATION: Stan attended a hospitality and restaurant training school in Switzerland.

 How long have you worked at Margaritas?

I opened Margaritas 14 years ago and have been working here ever since.

Did you always want to be a chef/ work in the hospitality industry?

I guess you could say that the hospitality industry chose me, it’s what I know and what I was trained in so it’s something I have been involved with most of my life.  As soon as I finished school I moved to Canada and from there I have worked in various restaurants and hotels throughout the country.

 What other styles of restaurants have you worked for before opening Margaritas?

I have worked a lot of various types of restaurants including steak houses, Italian restaurants, French restaurants, hotels and now a Mexican restaurant.  When I first moved to Canada I came to Toronto, my first job was at the Expo. From there I started working at the 4 Seasons hotel in the restaurant and service department. Following that I took some time off for about 4 years and when I returned to work I worked at a Steak House on St. George St. After my time at the steak house I took a contract job working at Canadian Club in Vancouver, which was a very high end restaurant/club. When my contract was up I returned to Toronto and began working at a French restaurant on Martin St. that is no longer open at this time. From there I opened Margaritas on Carlton St. and have been there for the past 14 years.

 Tell us an interesting fact about your restaurant

 We have a very interesting clientele; the people that usually dine here are a younger crowd, between the ages of 18-27. The crowd makes for a fun and inviting atmosphere that everyone seems to enjoy. Also it’s great because we have a lot of space for our guests. Out main floor dining room has a seating capacity of 60 people, we also have a private party lounge that hosts 44 people and in addition to that we have a beautiful patio that seats 90.

What is your favorite menu item?

 My favorite menu item is the Chicken Morelia. It’s a chicken breast sautéed in a light cream sauce with chipotle, sour cream and a variety of carefully chosen spices. Its served with rice and salad.

If you were to recommend 3 menu items to someone that was trying your restaurant for the first time what would they be?

I would recommend the grilled calamari as an appetizer, and either the chicken morelia or the grilled fresh snapper with shrimp as main courses.

What menu items would you recommend for health conscious consumers? 

For anyone that was trying to stick to a healthy eating regimen I would definitely recommend our seafood options. We offer shrimp, snapper, and salmon for example; they are all high in omega 3 fatty acids and are great to incorporate into your diet. Also I would recommend the grilled calamari as it is prepared with the use of minimal oil, only a light marinade. In addition to that we also offer salads and vegetarian burritos, and for vegetarians any of our tortillas can be modified to be vegetarian as well.

What is something unique about your restaurant that sets it apart from the competition?

What makes us unique is that we offer authentic Mexican cuisine and we offer it a great price. The average bill for a couple comes to about $40 …and that includes margaritas!

If someone was to order a menu item for delivery what would be the best option?

I would recommend that people try our Quesadillas, enchiladas, and burritos, as they are always a great option for takeout. Additionally I would recommend the chicken morelia as it seems to be one of our most popular takeout items.

Thank you to Mr. Venecek for taking the time to answer our questions! With the summer months approaching, what better way to celebrate the warm weather than on a patio! The margaritas and burritos are just a great bonus! Hit up Margarita's, or have them delivered and be sure to try out these great menu recommendations from the owner himself!