PE interior - oli, joel, gerrard in kitchen from 25.jpg
PE interior - looking at 18 from 15.jpg
Post City Chef 0815.jpg
PE interior - oli, joel, gerrard in kitchen from 25.jpg

food culture of all the cultures: toronto concentrated


COME DINE WITH US (416) 792-1784 / Reservations

SCROLL DOWN

food culture of all the cultures: toronto concentrated


COME DINE WITH US (416) 792-1784 / Reservations

what we do

Peoples Eatery, first and foremost, is about the culture and people of Toronto.  For many years, people begrudged our young city as not having a food culture of it's own - that, we proclaim, is far from true. Toronto's very own food culture is a culture of all of the cultures, and that is exactly what we celebrate every day at Peoples Eatery. 

We love to eat all the best food from the furthest corners of city - so what we aim to accomplish is a dining experience where you can eat a range of dishes from a range of cultures, as if you were taking a tour around the city, eating in good restaurants at each stop.  

dine

First and foremost we're here to enrich your lives with thoughtful, delicious food. Lunch on weekday is from 12-4 and we serve dinner seven days a week from 5pm until 2am. 

drink

We pick every wine, beer, and cocktail with close consideration to value, pride of place, and above all, deliciousness.  Come smash tallcans and blackbirds or have the pairings with our tasting menu; a lotta strokes for a lotta different folks.

hospitality

That's the name of our game.  We want to take care of you when you visit, like an old friend from a distant land.  

 

PE interior - looking at 18 from 15.jpg

Eat all of the things


Crunch-to-squish ratio (CSR) is at the heart of everything Chef/Partner Dustin Gallagher makes.

You've gotta eat it to believe it.

SCROLL DOWN

Eat all of the things


Crunch-to-squish ratio (CSR) is at the heart of everything Chef/Partner Dustin Gallagher makes.

You've gotta eat it to believe it.

We have three modes of dining: the core of our kitchen produces an a-la-carte dinner menu with a range of plates that are diverse in scale, as well as culture: we have finger-centric snacks such as latkes with smoked trout (pictured above), light dinner plates, and larger platters to share. We encourage guests to share, reach over each other, and to try as wide range of plates as possible.  

On Fridays, Saturdays and Sundays, we also offer a tasting menu of eight courses, to show off the full range of flows/flavours our kitchen is capable of, under the guidance of Dustin Gallagher.  Duck a L'Orange is pictured above centre, and is an example of one of the later-on courses one might find on the tasting menu. 

 

Thirdly, we pay tribute to the history of Spadina Avenue where we reside, with a lunch menu centred around the Jewish dairy appetizer restaurants and delicatessens that lined the street until the 1980s, when famous establishments such as United Bakers, Panzer's and the original Shopsy's moved uptown and/or franchised out. The marquee sandwich is our smoked meat on a pretzel bun, illustrated above on the right.  

Post City Chef 0815.jpg

The Peoples People


The Peoples Eatery people are four friends: Matt See, Dustin Gallagher, David Stewart, and Adrian Ravinsky.  The latter two are the proprietors of 416 Snack Bar, a place well-known for, well, it's snacks and bar.  Matt is a gregarious fellow well known for slinging drinks about town for a dog's age, generally killing the game and giving people what they want.  Dusty is also a barrel of laughs, but first and foremost is a chef whose craft is in his bones and cares mostly about crunch-to-squish ratio, a clean and tidy station, and keeping his food and kitchen fun.  

SCROLL DOWN

The Peoples People


The Peoples Eatery people are four friends: Matt See, Dustin Gallagher, David Stewart, and Adrian Ravinsky.  The latter two are the proprietors of 416 Snack Bar, a place well-known for, well, it's snacks and bar.  Matt is a gregarious fellow well known for slinging drinks about town for a dog's age, generally killing the game and giving people what they want.  Dusty is also a barrel of laughs, but first and foremost is a chef whose craft is in his bones and cares mostly about crunch-to-squish ratio, a clean and tidy station, and keeping his food and kitchen fun.