A sala, in Thai, is a pavilion often found in public spaces, a place for rest and gathering. That ethos is fully embodied at Sala Modern Thai Kitchen, where you’re welcomed into a warm, cheery space that instantly feels inviting. Dining here is especially enjoyable during lunch hours, when the restaurant becomes a calm oasis that’s perfect for lingering conversations over seriously good Thai food.

Their Sala Pad Thai with shrimp ($24) is what keeps me coming back. Diners can choose between glass or rice noodles, and I always opt for rice - the flatter shape clings better to the sauce and minced peanuts.

The noodles are cooked just right, retaining a pleasant chew, and coated in just enough of that sweet, sour, and savoury tamarind sauce to flavour the dish without drowning it. The wok hay still shines through. True to form, it arrives wrapped in a delicate lattice egg crepe, which is not essential for flavour, but undeniably pretty and giving the dish a regal finish.

On a previous visit, I made the mistake of ordering dishes too spicy. This time, the server seemed to instinctively know better and brought the khao pad tom yum with chicken ($21) at a medium spice level. The fried rice was a full-on flavour bomb: punchy tom yum paste layered with aromatic onions, peppers, and fresh herbs. And the aroma? Absolutely intoxicating.

I’d highly recommend splurging a little and ordering from the “premium beef” section. The khaw waan beef green curry ($27.50) uses “finger beef,” a well-marbled cut carved from between rib bones. The result is deeply flavourful, incredibly tender meat with a luscious gelatinous ribbon of cartilage that adds richness.

Green curry can often become too sweet or heavy on coconut, but Sala strikes the balance beautifully. It’s creamy without being nauseating, with bold curry flavours still front and centre. The sauce is excellent spooned over the cone of steamed rice and soaking into the tender eggplant scattered throughout. Since my first visit, portion sizes have noticeably increased… we left with a doggy bag of leftovers.

Everything arrives well-seasoned on its own, but for those who like to tweak, Sala offers a set of “flavour boosters” so you can dial up the salty, sweet, sour, or spicy elements. Personally, I didn’t touch them and found the food didn’t need any extra help.

With generous portions, bold flavours, and a relaxed midday vibe, Sala makes a strong case for slowing down and enjoying Thai food the way it’s meant to be enjoyed. Meet me at the pavilion?

Belle Isle is named after an island park in the Detroit River, sitting between Windsor and the “country that shall not be named” (according to Zac Schwartz). While the co-owner didn’t dive too deeply into the naming inspiration, one thing was immediately clear: Zac is funny, and that energy set the tone for a laid-back, laugh-filled Toronto Life event.

After breezing through the obligatory “legal” housekeeping, we were introduced to the full team, including Chef Ronan Shaftoe and the other Ronan, before settling in for a special tasting menu ($125; regular à la carte dishes also noted below).

Chef Keith Siu had me hooked the moment he explained that the contemporary Chinese dishes we’d be eating were inspired by his childhood growing up in Scarborough. Say no more, he was speaking my language.

The drunken foie youtiao was an interesting opener. The Shaoxing wine was restrained (thankfully), letting the sweetness of the foie gras come through rather than overpowering it. The crunchy youtiao worked nicely as a crostini stand-in.

Curry and hamachi sounded like a tricky combination, but the HK curry crudo ($20) somehow pulled it off. Fresh, layered, and flavourful without leaning on acid or soy, it was one of the more surprising successes of the night.

You couldn’t see all the tendon and beef shank hiding under the silky rice noodle sheet, but trust me the cheung fun ($22) delivered. he confit onion gave it a French onion meets Taiwanese beef vibe, and the rice noodles had a chewy, almost al dente texture. One of my favourite bites of the evening.

Shrimp toast ($16) has made a comeback in modern Chinese restaurants, and Belle Isle’s version came with a spicy shrimp mayo that was undeniably umami-packed… though it slightly overshadowed the shrimp itself. I preferred my second piece plain and appreciated that it wasn’t greasy, but I would’ve loved a heavier hand with the shrimp paste.

Chef Siu joked that his inspiration for the lemon pepper hidden chicken wings ($16) came from strip club wings - an experience I can’t personally verify. Despite the pile of red chilies, the heat was surprisingly muted unless you bit into one directly. The lemony notes didn’t quite work for me either, so I guess I’m not a strip-club-wing kind of gal.

The typhoon shelter steak was cooked closer to medium-well than I’d prefer, but the fried chili, garlic, shallot, and black bean topping added a crunchy, savoury punch. If you love onion frizzles, this is your dish.

On the flip side, the mushroom rice could’ve used more time. Some kernels were undercooked in the centre, likely from being stir-fried raw rather than pre-cooked. That said, the grains had a plump, glutinous quality and absorbed a deep mushroom flavour that I enjoyed.

Fuyu with yu choy isn’t something I would’ve expected, but fermented tofu usually plays well with most greens. Since the dish was steamed, the fuyu flavour felt diluted and didn’t fully shine.

The mango pudding jell-o shot duh ($14) remains on the menu, but Chef Siu gives it a nostalgic twist: more pudding than jello, inspired by something his mom might’ve made (minus the Malibu rum, of course). The boozy kick was strong, but once I added cream from the accompanying steamed cake, it mellowed out nicely.

Belle Isle’s steam cake has such a rich coconut taste. A delicious take on ma lai go the delce de leche frosting went so nicely without it and was just sweet enough to satisfy.

And if that weren't enough, we ended with apple and orange slices. If you're a 80s/90s child, a visited a Toronto Chinese restaurant, these were the desserts of our days.

I’d be remiss not to mention the libations from James McCole. After sampling two cocktails and two wines, the cocktails clearly stole the show. The names alone, tramp stamp + sandal tan = a life well-lived ($20), had me hooked. Cheerful and pink, with an unexpected leathery undertone that genuinely evoked sandals.

Still, it was the strawberry foam in I’m just a boy who loves berries and cream that won me over. If I could order a bowl of that foam with fresh berries, I absolutely would. Cold-foam lovers, take note.

Even though Belle Isle has been around since October 2024, this was my first time hearing about it, a sister restaurant to Lake Inez. Maybe it’s the discreet signage, but for now, it still feels like a well-kept secret. Belle Isle feels like a restaurant that’s still revealing itself and is worth discovering before everyone else does.

Daldongnae's lunch specials remind me of a tiffin where the main dish is circled by seven banchan creating a colourful fulsome platter. Unlike their Korean barbeque sets, lunch takes longer to arrive as the kettle pot rice is made to order. It’s worth the wait to allow the purple rice to develop a bit of crust on the bottom and to allow the beans, chestnut, pumpkin, jujube and chickpeas to soften and seep into the rice.

Given how long it takes for make the starch, I’m surprised the pork bone soup ($21.99) doesn’t arrive bubbling… this stone bowl is for show only.  It also lacks flavour and needed to be stewed longer as the bones were difficult to tear and grizzly to eat. As kamjatang go, this is mediocre at best.

The spicy soft tofu stew ($21.99) was better, even the “medium” spicy level came out flavourful without being overpowering. And while it wasn’t bubbling, this was hotter and more comforting feeling. It’s just a bit stingy on the protein with few slices of beef but adequate amounts of tofu and vegetables.

Each arrives with an array of banchan including crispy kimchi cucumber, vegetable laced japchae, a flavourful stewed eggplant, a hefty portion of rolled egg omelette, a scoop of overly sweet potato salad, savoury gelatin, and a slightly sweet creamy lotus root. Two lunch specials can be shared amongst three people, otherwise expect to leave with leftovers.

Given Daldongnae wasn’t busy during their weekday lunch, their service was spectacular. Still, if you go for lunch, I’d stick with their wheelhouse and order table BBQ as the stone bowl mains were not impressive.

If Daldongnae wants to pump up their weekday lunch service, I’d recommend they switch to something they can execute better. Perhaps something like Haidailao where they offer table BBQ but instead of having diners ordering proteins separately, they create a mixed platter priced per person (with still a minimum of two people required). Korean tiffin you should be retired.

There’s diversity abounds in the plaza where Philoxenia Greek Cuisine sits, and with so many restaurants packed together, parking gets chaotic fast. For those in the know, after entering the plaza, don’t turn right into the main lot. Continue straight around the side of the building. You’ll find a ramp that leads to a second level with more parking.

Inside, the restaurant exudes a clean Mediterranean calmness that instantly transports you out of Toronto’s winter and into what feels like indoor al fresco dining. It’s the kind of space that encourages ordering a half litre of wine (their house versions are only $27) and easing into the evening.

A basket of warm, crusty bread starts the meal, with our server snipping dried oregano right into the olive oil - a fragrant, rustic touch. A thick, zesty red pepper hummus also arrives for those who prefer a spread over a dip.

Philoxenia offers calamari ($30.95) grilled or fried. The appetizer consists of two sizeable portions of squid with a rather tasteless “house sauce” (a seafood sauce and mayo concoction?) on the side. The calamari itself was fresh, though I wish the thicker end had been cooked slightly longer, since it bordered on gelatinous. Skip the house sauce and pair it with the roasted pepper hummus instead; it works surprisingly well.

The lamb chops ($59.95) are the star: four beautifully grilled chops served with a thick smear of tzatziki, soft lemony potatoes, and simply sautéed vegetables (broccoli and green beans). For me, it’s these minimally fussed-over dishes that makes for quintessential Greek dining.

We added the grilled vegetables ($27.95) on the side, though there really wasn’t a lot of vegetables.  Think two thin slices of zucchini and eggplant, a single roasted carrot’s worth, and a couple rings of grilled onion. What is there is delicious - drizzled with balsamic and sprinkled with feta - but for a dish centered around vegetables, I expected more. For vegetarians, a mound of rice and lemon potatoes help round it out into a decent main.

One thing I genuinely appreciated about Philoxenia is they don’t try to rush you. It’s a restaurant that lets you linger, offering a leisurely meal in a quiet, spacious dining room with plenty of breathing room between tables… something that’s increasingly rare in Toronto’s newer, sardine-can-style restaurants. Philoxenia nails that cozy, unhurried Greek dining experience that makes you want to stay a little longer and sip a little more wine.