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Available Mon–Sat, dig into our $45 two-course lunch and $65 three-course dinner. Reserve today!

Redeemable at 25+ restaurants.

Join us on home game days and dig into our $69 prime rib feature!

Join us Friday and Saturday evenings from 9pm-late for wallet-friendly drink deals and a live DJ!

HI, NEIGHBOUR.

Come on in, grab a seat and rediscover retro charm from the comfort of our eclectic abode. Our all-encompassing menu is the talk of the neighbourhood, offering a funky mix of old and new with a big, bold beverage program to match. Serving premium steaks and superior sides, along with pressed sushi, salads, and Detroit-style pizza, we leave no craving unsatisfied. Creatively pushing the culinary envelope while playfully nodding to nostalgia, we welcome you to drop by anytime for a heaping dose of classic Americana.

MEET OUR CHEFS

Anthony Walsh

CULINARY LEAD

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

District Executive Chef

Andrew Piccinin

Chef Piccinin Headshot

Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.

DISTRICT EXECUTIVE CHEF

John Horne

Chef John Horne

In his role as District Executive Chef, John Horne oversees the culinary direction of a diverse portfolio of O&B restaurants, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation.

CORPORATE EXECUTIVE CHEF

Anthony Walsh

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and WHERE Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Ministers Brian Mulroney and Justin Trudeau, U.S. President George Bush, and Princess Diana. In 2016, he was named “Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

District Executive Chef

Andrew Piccinin

Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.

Shortly after graduating from Niagara College’s culinary management program, Chef Andrew landed a job as a cook at Canoe, Oliver & Bonacini’s critically acclaimed Canadian restaurant in downtown Toronto. Chef Andrew spent three years working under Executive Chef Anthony Walsh, who taught him to cook at a level he had never experienced. During his time at Canoe, the restaurant was named “The Best Restaurant in the City” by Toronto Life magazine.

In 2009, Chef Andrew was promoted to Sous Chef at Jump, O&B’s high-energy Bay Street hub, where he expanded their fresh handmade pasta program. In 2011, he left Jump to open and operate a boutique catering company alongside his wife. Chef Andrew returned to O&B in 2015 as Executive Sous Chef at Canoe, and then moved on to help open and lead the kitchen at Leña Restaurante, O&B’s South American inspired dining destination.

At Parcheggio Ristorante, Chef Andrew returns to his Italian cooking roots. Using authenticity as a guideline rather than a hard-fast rule, Chef Andrew features a mix of local Ontario ingredients and premium Italian products. Drawing inspiration from personal experience, including his own Nonna’s cooking, Chef Andrew will craft delicious, honest food – well-made and simply presented.

In 2020, Chef Andrew was appointed District Chef for Oliver & Bonacini Hospitality. In this role, he continues to oversee culinary direction at The Joneses, ParcheggioBeauty Eats, Village LoftJump, Leña and O&B Café Grill, Bayview Village.

DISTRICT EXECUTIVE CHEF

JOHN HORNE

In his role as District Executive Chef, John Horne oversees the culinary direction at Canoe, Auberge du Pommier, Biff’s Bistro, O&B Yonge & Front, Maison Selby and most recently, The Joneses, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation.

After graduating from the Niagara College Culinary Management program, John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years. With experience at Michelin starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants, working under Chef Jason Bangerter. With his love of learning always in gear, John returned to Europe to work at Crillon le Brave.

In 2010, John was appointed Chef de Cuisine at Canoe. There, John took his cooking to the next level, constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. John’s international experience set him off on a mission to push forward the notion of Canadian cuisine and showcase his heritage through Canada’s many treasured ingredients.

John proved his culinary prowess, taking home the gold award at the 2014 Gold Medal Plates competition after going head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event.

In 2015, Chef John was appointed District Executive Chef of Oliver & Bonacini Restaurants, where he continues to oversee the culinary direction of a diverse portfolio of restaurants across Toronto.

RESERVATIONS

Please note that all available tables are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!

Lunch
Mon–Fri: 11:30am–2:30pm

Dinner
Mon–Sat: 5–10pm

Bar
Mon–Wed: 11:30am–11pm
Thurs & Fri: 11:30am–late
Sat: 5pm–late