We’ll see you in there.
Connect to customize your food & drink discovery.
By signing up you agree to our Terms of Service and Privacy Policy.
Arbequina
If you like this, you’ll also like:
An upscale restaurant with humble beginnings, Arbequina is one of Toronto’s most recently opened fine-dining establishments. It’s not difficult to find good food in this city, but what sets Arbequina apart is the commitment to genuine hospitality and taste profiles you won’t find anywhere else.
Chef Moeen Abuzaid and his wife Asma Syed-Abuzaid opened Arbequina earlier this year. They made a point of striving toward a more inclusive dining experience for the people of Toronto. Not only is their menu halal and alcohol-free, but fine dining is offered here at a price point people can afford.
“We want everyone to be able to enjoy delicious, well-made food,” says Syed-Abuzaid who is the operations manager at Arbequina. “We love this neighbourhood and want our restaurant to be a part of people’s lives,” she says.
Along with affordability and inclusivity, another value Arbequina holds is sustainability. Both Abuzaid and Syed-Abuzaid emphasize their commitment to making Arbequina a zero-waste and locally sourced restaurant. Abuzaid adapts parts of the menu depending on what is picked and delivered fresh that day.
“We have a beautiful sea bass on the menu but depending on the time of year maybe the vegetables will change… heirloom tomatoes in the summer and hearty root vegetables in the winter,” he explains as just one example.
Abuzaid’s Palestinian-Jordanian background shines through not only in the taste profiles of his dishes, but also within the physical restaurant space. Paired with a bit of Nordic inspiration, the natural green and brown hues are accented with golden lighting throughout the dining room.
The name Arbequina comes from a type of olive native to Palestine. A large canvas of an olive tree on one wall (as well as drops of this olive oil found throughout the menu) is a tribute to Abuzaid’s heritage.
The food at Arbequina is a reflection of Abuzaid’s life story and “an homage to Levantine cuisine”. From his early years as a teen working in his school’s kitchen, to cooking in European Michelin star restaurants and eventually the creation of his own successful pop-up in New York, each menu item at Arbequina contains influence from different times in his life.
“I always say that I didn’t choose the kitchen, the kitchen chose me,” says Abuzaid.
Arbequina has recently unveiled a brand-new brunch menu which will be offered once a week on Sundays from 10 a.m. until 2 p.m. Expect to see breakfast classics such as eggs, pancakes and French toast, but with a chef-inspired twist as well as some unique dishes of Abuzaid’s creation.
To begin, what could be better than chicken and waffles? Maybe chicken and French toast. This sweet and savoury breakfast combination is elevated with Chef Abuzaid’s touch. Crispy yet moist pieces of delicately fried chicken are paired with crème fresh spooned atop the toast adding a light and airy feel to the dish.
The menu at Arbequina is made to be shared amongst friends and family. The guacamole is a perfect example of a dish to add to any order that is sure to be enjoyed by all. Smashed peas instead of avocado is mixed with tahini, topped with spring flowers and served with papadam.
Abuzaid’s take on a risotto-type dish is a new menu item called the Spring Palestinian Mubassata. Made with fresh herbs and served with seasonal morel mushrooms, garden peas and asparagus it’s a beautiful combination of new, inventive flavours but with familiar textures.
Their brunch menu will be soft opening on Sundays from 9 a.m.-2 p.m. Aside from these new menu items (and more to come), it’s worth highlighting the other offerings Arbequina is quickly becoming known for.
This prix-fixe set is a go-to for a little taste of everything. It features plates such as lamb chops and short ribs, chicken (which takes three days to prepare), kale salad, butternut squash, mutabbaq (stuffed flatbread) with truffles and house-made sauces. Again, whatever is seasonal and fresh is likely to be featured so what is offered one day may not be available the next.
The desserts at Arbequina are not to be missed. Chef Abuzaid does not see sweets as an afterthought of the meal, but rather a part of the experience.
The homemade chocolate cake is a signature dish at Arbequina. It is made with jaffa oranges, arbequina olive oil, cocoa nibs and served with labneh ice cream.
Another dessert, Mashabak, is a dish inspired by a sweet chef Abuzaid remembers eating as a kid. With a syrupy, pistachio flavour accompanied with a cinnamon ice cream, it’s a definite must-try.
Arbequina is committed to being known as a halal restaurant and therefore is an alcohol-free establishment. Instead, they offer mocktails that are just as well-thought-out as the food.
The Green Pristine made with cucumber, lemon and jalapeno is refreshing with just a bit of heat to refresh the palette.
The Lychee Pink is made with strawberry, white cranberry juice and pink peppercorn.
The thought and genuine care Abuzaid and Syed-Abuzaid put into Arbequina is evident in the passionate way they talk about the restaurant.
“We want this place to feel like you are entering our home, and we are cooking for you,” says Syed-Abuzaid. “We are not only about quality food and ingredients, we also want people to know we are a fun and relaxed environment… where the customer feels a sense of community,” she says.
Arbequina is located at 325 Roncesvalles Avenue.
Recommended For You
