Bannock, the latest addition to the Oliver and Bonacini empire, serves hearty Canadiana that’s a good foil for this wet fall. The restaurant is split into a eat-in dining room adorned with salvaged wood and a modern grab-and-go counter. Both menus include a few incarnations of its namesake flatbread—including pizza-style entrees and even a sweet version—along with burgers, sandwiches, and a pulled pork tourtière. An order of Ontario venison chuck chili ($15) delivers a generous bowl of rich, smoky venison chuck mixed with a rich tomato sauce and kidney beans, then topped with sour cream, green onions and finely shredded five-year-old Quebec cheddar. And, of course, a semicircle of herb and garlic bannock, perfect for dipping.
The cost: $27, including tax, tip and a 12 oz. glass of Mill Street Tankhouse Ale ($5.5o).
The time: 1 hour and 10 minutes to sit down; grab ’n’ go lunchers are in and out in a few minutes.
Bannock, 401 Bay St., 416-861-6996, bannockrestaurant.ca