happy year of the doggo!!!! to celebrate, we're offering two menus - four courses for $40 and six for $55 - from friday, february 16th through friday, march 2nd, when the lantern festival concludes. the menus can be found below! to make a reservation - click here!





we always said we'd never do the annual extravaganza -  but here we are ...doin it! our winterlicious menu (see below) will be served from january 26th through february 8th, it's a terrific value and as always, we'll be excited to have you in.  please reserve here and be sure to note that you're coming in specifically for the prix-fixe as certain seats are reserved specifically for it. 

our $43 menu:

general tso-fu  (vegetarian)
butter lamb croquettes
morrocan roasted cauliflower


jamaican braised beef, yams, rice and peas
sea bass with black bean sauce, snow pea leaf, miso eggplant
thai vegetable curry  (vegetarian)


pouding chomeur
lemon tart
chocolate and peanut butter




we would love to have you join us for any manner of party, but especially during the holidays!

for sit-down dining we can accommodate groups of up to 35; for one degree less formal we can do a wicked buffet-style event for up to around 80 guests; and for cocktail-hors d'oeuvres we can accommodate up to 120.  

that being said, we can also do a combination of these three styles of function - really, whatever your heart desires! the menu for group dining can be seen here, and for the other styles, please see our sample menu below.  please note that this list can be subject to some change depending on seasonal availability.

if any/all of this interests you, please send us a quick note here indicating your party size, preferred date, and ideal format; we'll be certain to get back to you within twelve hours confirming availability and with an idea of cost. really hoping to celebrate with you this season!



cocktail party-style offerings


$30/head for all 8 items, or as priced individually (min. 15 pieces)

vietnamese rare beef salad on shrimp cracker - 1 @ $3 (gf/df)

latkes with pastrami trout and sour cream - 1 @ $3 (gf/v)

potato pavé poutine - 1 @ $4 (v)

lime compressed watermelon with avocado, feta, mint and chili - 1 @ $3 (v/df/gf)

chopped liver - seared foie gras, chicken liver mousse, caramelized onions -  1 @ $5

korean sashimi salad lettuce wraps with smoked trout - $5 (v/df/gf)

butter lamb croquettes with mango chutney and yogurt - 1 @ $4

general tso-fu -1 @ $2 (v)

seafood tower (gf/df)

$175, or as priced individually


oysters -12 x $3 = $36

shrimp cocktail mexicana - $20

mussels escabeche - 12 x $3 = $36

king crab per lb: $60 

lobster salad x 1 whole - $24

+ add caviar (sustainable + organic- acadian, from new brunswick/bc) - $120/30g jar

served with blini (fluffy little savoury pancakes), chopped egg, sour cream, chive


buffet/family style


suckling pig/black garlic sauce/chinese broccoli/potato - $20/head (min. 20 heads) (gf)

grilled snapper/adobo/salsa verde/tortilla/street corn - $20/head (gf/df)

mushroom and taleggio lasagna/caesar salad/garlic bread - $20/head (v)


salads: $8/head per salad

‘hdb’ korean sashimi salad: trout, asian pear, leaf lettuce, puffed wild rice (v/df/gf)

morrocan eggplant: quinoa, preserved lemon, olive, herbs and chermoula (v/df/gf)

roasted endive: hazelnut, parm and pear (gf/v)


gf = gluten free; v = vegetarian; df = dairy free - not emboldened means ‘can be made as such’

*please be sure to mention any allergies including gluten; items listed as ‘gf’ may contain traces





chef and partner here at peoples, dustin gallagher is currently killing it on top chef canada all-stars - making his second appearance as a contestant, having come close on season one! 

his trademark smile, dad jokes and all-round skillset are making him one of the odds-on favourites to take it all! as the show goes along, we'll be adding winning dishes to the menu, allowing fans of the show to taste them in person. first on the roster: honey glazed quail with figs.  see below! 





for any of you that know pearl morissette - the brainchild winery of financier daniel pearl and winemaker françois morissette, you know that they're serious about naturally resilient, niagara-identity winemaking that's making a serious stamp on the world's impression of ontario bottlings. we've been proud to serve their wines here and at 416 for a number of years now - and as time goes on, and as the VQA continues to reject their products based on silly bullshit such as 'varietal typicity' - they've only become more bold in the wines they put out.  

on wednesday, may 10th, we're proud to host a wicked dinner presenting the 2016 'svet nat', a pétillant-naturel style natural sparkling that's as wild as they get - super leesy, acid driven, crazy-ass food wine. we'll be pouring a glass on entry then presenting canapés, a buffet, then a bbq pit in our chinatown back alley with live video broadcast of the pit inside the restaurant!!!! dusty and PM's in-house chef daniel hadida will be making the treats, and the latter course will feature a whole pig raised on the farm and cooked slow over coals chez nous.  it's gonna be a party - $85/pp including a glass of the bubbz off the bat, starting at 7.  there will be a bunch of PM wines available by the glass and back vintages available by the bottle.

if you're a fan of pearl morissette or would like to become one - this is a damn good opportunity. please join us by clicking here and submitting a booking request via the inquiry form.  

please note! we will not be taking regular reservation requests via bookenda for this event.  



todd perrin joins dusty to cook a family-style dinner for friends

on wednesday, march 1st, chef todd perrin joins dustin gallagher in the kitchen here at peoples for a wonderful five course dinner, emphasizing much of what todd does in his home kitchen at mallard cottage in quidi vidi village, st. john's, newfoundland.   we'll be doing three communal tables - at 6, 7:30 and 9pm - serving the menu posted directly below.  please send us a quick note here for any inquiries you might have, or to request seats.  we look forward to seeing you! 

Mallard for Web.jpg




SOOO... lunch just hasn't been busy enough - and as a result - we're shuttin 'er down as of december 23rd to concentrate on dinner service. maybe (hopefully) the neighb will be more inclined for such a lunch establishment sometime in the near future - but we'll make it loud/proud if we do. 

xx to all of you that came out on the regular and we're sorrryyyyyyyyy!! anyway, here's our menu until xmas.




this is turning into a habit!  on wednesday, july 6th, we’re doing our third wine dinner of the year - this time with the sommelier/négociant team of nick pearce and will predhomme.  in case you’re unfamilliar with the term, a négociant is a guy/gal that buys grapes or wine, then assembles and/or brings them to market. they’re an important cog in the machine that gets good wine into your mouth, and these gentlemen are great at what they do. 

having partnered with wineries in willamette, oregon, stellenbosch, south africa, and in prince edward county, the wines express not only their respective climes and terroir, but styles and vinicultural mentalities that drew the team in.  similarly, we’re doing this dinner because as a seller of wine, we really like what nick brings us - his taste, and by extension, will’s taste, falls in line with ours.  chef/partner dustin gallagher will be making an excellent meal, detailed below, with each course meant to compliment the juice on the table.  seats are $125 per guest, and bookings will run from 6-930pm. 

to book a reservation or if you have any questions - please submit one in the inquiry field here.

pearce menu for web.jpg




 Jean-Laurent Groux

Jean-Laurent Groux

Our series of winemaker dinners continues on Wednesday, June 1st when JL Groux of the highly acclaimed Stratus Vineyards, along with fellow alchemist Charles Baker, guide us through a tour of some of their most recent offerings alongside dinner by Peoples Eatery's very own Dustin Gallagher.   

Over the past 10+ years, Stratus has risen to fame as one of Niagara (and Canada's) top-tier producers, most well-known for their strikingly complex assemblages known simply as 'Red' and 'White', whose blend changes from vintage to vintage.  These wines have received the most attention (the Red was served to President Obama at his first state dinner in Ottawa), however as diners will come to learn, the Stratus portfolio is excellent from top to bottom, including single-variety treats by Mr. Groux and single-vineyard rieslings made by Mr. Baker - highly acclaimed as well 

Dinner will be a tasting menu in line with our usual MO: a wide range of dishes, each made here to celebrate Spring, and the wine it accompanies.  

SIx courses with wine pairings are $125.00, and dinner starts at 730pm - the menu can be found here. For further information or to book a reservation, please send us a note here.  




*update!* we've added a third night: tuesday the 19th! 

HAAN IS BACK! for one, to the city that raised him, and secondly, to his professional roots - having started his cooking career at vancouver’s critically acclaimed thai restaurant, manaem.  a stint as chef-de-partie in the only michelin-starred thai restaurant in the world, kiin kiin, in copenhagen, followed shortly after.  after several more years of cooking in denmark and paris, he recently found himself in south-east asia where he used restaurant consulting as an excuse to eat and learn about as much thai food as possible.  he's excited to share his passion back home in toronto and will be doing so on sunday, monday and tuesday the 17th to 19th of april, at peoples eatery.  dinners will be six courses and $65; an even hundred including wine pairings.  there's going to be a lot of sweet, spicy and sour happening - and it's going to be fantastic.  

for reservations please call or email (but please don't book via bookenda) with a preferred dining time and we'll get back to you expediently!