June 19, 2013

Get Your Brit On

How to celebrate the spirit and style of the London Games right here in Merry Old T.O.

Eat Like Elton

There are few things as quintessentially British as fish and chips, loaded with malt and salt and wrapped in newspaper packaging. Here, the area’s best and what sets them apart. Chip, chip, cheerio!

North Toronto

OLD FAITHFUL: Penrose Fish & Chips, 600 Mount Pleasant Rd., $11.55

62-year-old eatery Penrose cooks its fries in beef fat, as the English tradition calls for. Pacific halibut is battered and deep-fried to perfection.

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NEW WAVE: Old Yorke Fish & Chips, 96 Laird Dr., $8.75

Old Yorke’s chips are fried in vegetable oil, and it offers haddock both deep-fried and grilled, for a healthier, more modern take on tradition.

 

Forest Hill/Yorkville

FRESH AND WILD: Sea Salt Fish & Chips, 699 Lawrence Ave. W., from $9.95

Sea Salt uses all wild-caught Canadian fish. Their meals are made to order and their fries are trans fat– and preservative-free.

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HAUTE HOMEMADE: The Oxley, 121 Yorkville Ave., $17

New Brit-style pub the Oxley makes everything in-house — from hand-cut chips to their own ketchup. Fish is soaked overnight and fried.

 

North York

FISH FUSION: Jerry’s Fish and Chips, 246 Sheppard Ave. W., $10.95

In a mix of cultural dishes more typical of modern London, Jerry’s offers its halibut and chips with either coleslaw or Greek salad.

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OLD FAITHFUL: Black Cat Fish & Chips, 1929 Avenue Rd., $8.85

Open for over 63 years, Black Cat prides itself on its quality  deep-fried Alaskan halibut and fresh cut chips cooked in canola oil.

 

Thornhill/Richmond Hill

NEW WAVE: Granny’s Fish & Chips, 126 Clark Ave., $8.75

Celebrating its 10th year in business, Granny’s prides itself on quality Alaskan halibut and North American–style fries cooked in vegetable oil.

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OLD FAITHFUL: Allencourt Restaurant, 614 Major Mackenzie Dr. E., $11.95

This family restaurant, open for more than 50 years, claims to be the only fish and chips joint left in Richmond Hill. A variety of types of fish are available deep-fried or grilled.

 

 

This article appears in the July 2012 issue of Post City Magazines