This is the place for beef tartar, spicy split peas, and chickpeas rich in garlic, smooth roasted potatoes, and crunchy collard greens. For a sample, they feature a lunch special from noon till 3pm.

Birenbaum, Steinberg, Landau, Savin & Colraine, LLP is a well established partnership founded in 1947 by the late Senator David A. Croll and the late Norman Borins, Q.C. The firm maintains a solid reputation for integrity in providing high quality legal services.

This restaurant offers Ethiopian and African cusines.

Queen Of Sheeba has the distinction of being the first Ethiopian restaurant in Toronto. They serve up a number of spicy and not-to-spicy dishes such as stews, spicy meats and of course injera. There's a platter available for those new to Ethiopian dishes.

Abysinnia offers an international menu with a strong mix of African and other world flavours drawn from the Ethiopian-born owner and chef’s travels. Rooted in cuisine from Ethiopia, Abysinnia features both traditional Ethiopian dishes including Zilzil (strips of beef grilled with vegetables, chilies and clarified butter, then eaten with a thin bread called enjera) to penne primavera, roast beef au... Read More about Abyssinnia Restaurant

Services: Ethiopian Restaurant, African Restaurant, kosher restaurant, vegetarian restaurant, Restaurant Payment Types Cash, Visa, MasterCard Business Hours Monday-Thursday: 11:00 AM - 12:00 AM, Friday-Sunday: 11:00 AM - 01:00 AM

Vegetarian Fast Food Restaurant

Authentic Tunisian cuisine and North African/Mediterranean inspired treats served at delightful prices. The food is cooked to order by the chef. Start with our home made harissa and don't forget to dunk your bread into the sauce so it won't go to waste, just like home.

Seedy looking outside, campy inside (safari themed walls), Bilan’s charms blossom in a complimentary jug of sweet mango nectar. Next come steaming bowls of deep yellow vegetable broth, full of aromatic flavour. No menus here, just proteins atop a giant platter of saffron rice—home cooking Somali style.

Forget the nothing decor and focus instead on the spicy East African exotica. Key to this fiery cuisine is injera, tangy, crêpe-like bread that’s both carb and utensil—as used for scooping up kitfo, a tantalizing toss of ground beef, spices, butter and chopped green chilies. Also on the red meat front, there’s sigana dinich, toothsome pieces of lamb and roasted... Read More about Rendez-Vous