Kates: Playa Cabana Cantina is bigger, bolder and better than the original


Published:

Playa Cabana 2.0 (Image: Playa Cabana Cantina)

Playa Cabana 2.0 is even more fun than its Dupont Street original. It’s bigger and bolder, a carefully curated American roadhouse with hot pink neon, highway signs and big metal sombreros doubling as lights over the bar. What a great taqueria — and they take reservations!

Octo-tacos are tender octopus tossed with super spicy slightly smoky salsa, coriander, roasted corn, red cabbage, guacamole and a load of chilis in a soft corn tortilla. Short rib brisket stars in a taco with crispy tortilla for crunch. Chilis rellenos are the classic — crisp batter-fried peppers stuffed with a river of melted cheese, black beans and Mexican crema.

Skip the tres leches cake. It’s gotten big and blah.

Playa Cabana Cantina, 2883 Dundas St. W., 647-352-7767

Joanne Kates trained at the Ecole Cordon Bleu de Cuisine in Paris. She has written articles for numerous publications, including the New York Times, Maclean’s and Chatelaine, and she was the Globe and Mail’s restaurant critic for 38 years.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

Restaurant Review: NAO Steakhouse, Khabouth and Harji’s glamorous new steak house

Restaurant Review: NAO Steakhouse, Khabouth and Harji’s glamorous new steak house

Executive chef Stuart Cameron and Charles Khabouth have joined with Hanif Harji to open Nao Steakhouse at 90 Avenue Rd. where Boba was.
Posted 4 hours ago
Restaurant Recap: Jamie Kennedy closing Gilead, Norling opens and more

Restaurant Recap: Jamie Kennedy closing Gilead, Norling opens and more

Posted 3 days ago
Tony Aspler’s Weekly Wine Pick: Pascual Toso Malbec, 2013 from Argentina

Tony Aspler’s Weekly Wine Pick: Pascual Toso Malbec, 2013 from Argentina

Tony Aspler helps decipher the difference between New World and Old World wine and picks a good-value red from Argentina.
Posted 3 days ago
The Atlantic’s Nathan Isberg on his unconventional, pay-what-you-can approach to being a restaurateur

The Atlantic’s Nathan Isberg on his unconventional, pay-what-you-can approach to being a restaurateur

The Atlantic’s Nathan Isberg on his unconventional, pay-what-you-can approach to being a restaurateur
Posted 5 days ago
Edit ModuleShow Tags Edit ModuleEdit Module