If you know the ins and outs of Toronto's food scene Chef Anthony Rose may be a household name to you. Rose has been in the Toronto restaurant game for some time now and The Grand Elvis is Rose's and partner Robert Wilder's latest project. With every restaurant, Rose and his team are able to come up with creative and fun names. From Schmaltz Appetizing, Big Crow, Fet Zun, Fat Pasha, his new Ossignton Mexican joint Gourdy Smiles and finally The Grand Elvis. Notice the cheeky 'big' or 'fat' theme in all his restaurant's names? This playful quirk and appreciable personal touch is something that can be found in all of Rose's restaurants. Each one of which has left impact on Toronto residents because of the attention to quality food, perfection of a carefully curated atmosphere and impeccable service. The Grand Elvis is no exception. This restaurant is a reinvention of two former restaurants, Rose and Sons and Big Crow. The two separate restaurants have now been combined to create this larger redesigned space for this passion project.
Chef Anthony Rose pictured in the open kitchen.
Chef Anthony Rose seated outside The Grand Elvis.
The Space:
The Grand Elvis pays homage to the restaurants Anthony Rose loved while living in New York for over 10 years earlier on in his career. The restaurant's cool, nostalgic and homey atmosphere is perfect for a casual lunch or for a night out on a weekday or weekend. At the front of the restaurant is the salon. The salon is the former Rose and Son's restaurant. The space cozy and in perfect view of the open kitchen. The walls are covered in old photographs, art and lined with aged wine and champagne bottles. Walk down a small staircase and enter a larger seating area, the Ballroom and former Big Crow restaurant.
The Food:
The food is indulgent, delicious and everything you dream of when you think of rustic comfort food. With Chef Jeff Richards manning the kitchen every dish is impeccable without being pretentious.
Everything on the menu has a touch of nostalgia and is a take on something else: A burger from Anthony Rose's past or a familiar steak frites meal cooked the way Rose has been eating it his entire life. The menu is accessible, familiar and delicious.
The lunch menu focuses on delicious 'Oklahoma Style' burgers and their dinner menu shows off Richard's finesse when it comes to serving the best version of dishes we may have tried before.
On March 7, the Grand Elvis will also begin to serve brunch, so you can look forward to their new menu offerings. This restaurant will not disappoint. We can guarantee that you can will eat, drink and be happy here.
The Drinks:
A few of the Magnum wines offered at the restaurant. The bottles get used as decoration after they have been drunk.
Hitachino Nest Beer, the selection of alcohol at Grand Elvis is no joke.
The Grand Elvis
Burrata Pizza With Grilled Rapini
Pizza with grilled rapini, bomba, bagna cauda and a whole creamy delicious Burrata. Perfect for when you want something in between a pizza and a flatbread.
The Grand Elvis
Oklahoma Style Cheeseburger
The Grand Elvis serves up “Oklahoma Style” burgers, which means the patty is griddled with onions and a slice of American cheese is added to the mix. No tomato. No lettuce. This burger is served with bacon and a side of fries. Another homage to many different burgers Rose has ...
The Grand Elvis
Radicchio Caesar Salad
This caesar salad has beautiful pink raddichio, brown butter bread crumbs and a creamy, cheesy and garlicky caesar dressing.
The Grand Elvis
The Grand Elvis' Buttermilk Fried Chicken
Nashville hot chicken, peanuts and honey on potato puree topped with Lee Brothers pimento cheese.
176 Dupont St, Toronto, ON M5R 2E6
If you know the ins and outs of Toronto's food scene Chef Anthony Rose may be a household name to you. Rose has been in the Toronto restaurant game for some time now and The Grand Elvis is Rose's and partner Robert Wilder's latest project. With every restaurant, Rose and his team are able to come up with creative and fun names. From Schmaltz Appetizing, Big Crow, Fet Zun, Fat Pasha, his new Ossignton Mexican joint Gourdy Smiles and finally The Grand Elvis. Notice the cheeky 'big' or 'fat' theme in all his restaurant's names? This playful quirk and appreciable personal touch is something that can be found in all of Rose's restaurants. Each one of which has left impact on Toronto residents because of the attention to quality food, perfection of a carefully curated atmosphere and impeccable service. The Grand Elvis is no exception. This restaurant is a reinvention of two former restaurants, Rose and Sons and Big Crow. The two separate restaurants have now been combined to create this larger redesigned space for this passion project.
Chef Anthony Rose pictured in the open kitchen.
Chef Anthony Rose seated outside The Grand Elvis.
The Space:
The Grand Elvis pays homage to the restaurants Anthony Rose loved while living in New York for over 10 years earlier on in his career. The restaurant's cool, nostalgic and homey atmosphere is perfect for a casual lunch or for a night out on a weekday or weekend. At the front of the restaurant is the salon. The salon is the former Rose and Son's restaurant. The space cozy and in perfect view of the open kitchen. The walls are covered in old photographs, art and lined with aged wine and champagne bottles. Walk down a small staircase and enter a larger seating area, the Ballroom and former Big Crow restaurant.
The Food:
The food is indulgent, delicious and everything you dream of when you think of rustic comfort food. With Chef Jeff Richards manning the kitchen every dish is impeccable without being pretentious.
Everything on the menu has a touch of nostalgia and is a take on something else: A burger from Anthony Rose's past or a familiar steak frites meal cooked the way Rose has been eating it his entire life. The menu is accessible, familiar and delicious.
The lunch menu focuses on delicious 'Oklahoma Style' burgers and their dinner menu shows off Richard's finesse when it comes to serving the best version of dishes we may have tried before.
On March 7, the Grand Elvis will also begin to serve brunch, so you can look forward to their new menu offerings. This restaurant will not disappoint. We can guarantee that you can will eat, drink and be happy here.
The Drinks:
A few of the Magnum wines offered at the restaurant. The bottles get used as decoration after they have been drunk.
Hitachino Nest Beer, the selection of alcohol at Grand Elvis is no joke.
The Grand Elvis
Burrata Pizza With Grilled Rapini
Pizza with grilled rapini, bomba, bagna cauda and a whole creamy delicious Burrata. Perfect for when you want something in between a pizza and a flatbread.
The Grand Elvis
Octopus With Polenta
Octopus charred to perfection with grilled rapini and polenta.
The Grand Elvis
Texas Style Beef Chilli
Texas style beef chilli with all the garnishes and schmaltz potato hash.
The Grand Elvis
Oklahoma Style Cheeseburger
The Grand Elvis serves up “Oklahoma Style” burgers, which means the patty is griddled with onions and a slice of American cheese is added to the mix. No tomato. No lettuce. This burger is served with bacon and a side of fries. Another homage to many different burgers Rose has ...
The Grand Elvis
Parmesan Truffle Fries
Parmesan truffle fries.
The Grand Elvis
Radicchio Caesar Salad
This caesar salad has beautiful pink raddichio, brown butter bread crumbs and a creamy, cheesy and garlicky caesar dressing.
The Grand Elvis
The Grand Elvis' Buttermilk Fried Chicken
Nashville hot chicken, peanuts and honey on potato puree topped with Lee Brothers pimento cheese.
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