What you’ll be eating while cheering on the Raptors at Scotiabank Arena

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Ahead of the Raptors’ season opener at the Scotiabank Arena, the star was invited to get a first taste of their new concessions, which include loaves and doubles, pork belly baos, tacos, smoked brisket sandwiches, lemon meringue pie, and a very scrumptious Macaroni included. more thing.

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The move makes sense because Raptor fans are as diverse as the city’s culinary scene, so hot dogs and fries don’t cut it anymore.

On the roster: Trinidadian spot Leela’s Bread from Mississauga (and Scarborough); Eloette, the casual branch of fine-dining restaurant Eloé; Waterfront Southern Barbecue Restaurant Cherry St. BBQ; Colibri in the Assembly Chef Hall; and the West-End Food Cheese Emporium Cheese Boutique.


“We have 35 new items this year and (we) celebrate the theme of our partners in the restaurant industry,” Chris Zielinski, Culinary Director of Maple Leaf Sports and Entertainment (MLSE), said in a media preview of the menu on Tuesday.

With restaurant workers working particularly hard due to the ongoing pandemic, Zielinski later said it made sense to promote local businesses to a larger venue like the arena. He started contacting the restaurant about four months ago.

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Leela (level 100, section 110) will offer doubles as well as a variety of rotis including Jerk Chicken, Curry Chole and Potato, Curry Beef and Butter Chicken. An order of two doubles will cost $9.

Co-owner Annie Khan said there’s something universal about a love of basketball and food from the islands in Toronto, so it makes sense to see doubles and bread on the menu.

Khan said some last-minute logistics are still being worked out, so Leela’s food is expected to be available on Friday.

Colibris offers a choice of slow-cooked chicken tacos with refried beans and a choice of hot sauce.  One order will include two tacos.

Chef Elia Herrera colibri (Level 100, Section 119) will bring the flavors of her childhood in the Mexican city of Cordoba to the downtown core with her tacos, which include braised tender chicken in a charred tomatillo sauce with refried beans, queso, and a choice of one. Three sauces from her upcoming condiment line (choose habanero for a proper but extreme heat, or chipotle for a smokiness). An order of two tacos will cost $14.

Cheese boutique owner Afrim Pristine grates the Beamster for his three-cheese mac and cheese, which is now available at Scotiabank Arena.  Picture is sample size for preview, Pristine says actual portion is bigger.

NS Cheese Boutique There are already a few menu items in the arena, but owner Afrim Pristine has developed a new macaroni and cheese (available at level 100, section 104 for $14) using Ventagli Pasta, a die-cut pasta that includes Has an arc shape and fringed edges (think mini lasagna sheets). Pristine said it does the best job of holding the cheese sauce.

The sauce itself is a combination of three-year-old organic Ontario cheddar, six-month-old Emmental, and Ontario grass-fed mozzarella. Each order ends with a sprinkle of the three-year-old Dutch Beamster. The result is an ultra silky and thick sauce that covers and seeps into the crevices and curves of Ventagli.

“The Beamster is the secret weapon,” Pristine said, adding that Monterey Jack and Munster would also have a grilled cheese. “Beamster is the salt and pepper that makes it.”

Eloette's offerings include a slice of the famous pie with a graham cracker crust, lemon custard, and a lime meringue on top.  It's also serving shrimp rolls served on a milk bun (pictured is a sample size, regular order will have two shrimp rolls).

eloetK’s offerings (at the event level, section 105) include slices of its signature lemon pie ($12), which has been on the menu since the restaurant opened, with a lemon curd center, graham cracker crust, and a lime meringue on top .

Shrimp Roll with Jalapeno, Cilantro, Avocado and Purple Cabbage is also served in a milk bun (a lighter, non-fried option for sports fans at $18 for two); a wedge salad (this will be cut into smaller pieces for easier eating); And a crispy chicken sandwich.

How To Its Fine Dining Sister Restaurant Hi Moving on, head chef and owner Patrick Criss said it’s booked through the end of November.

Represents the eastern end of the city core Cherry St. Bar-B-Q (At level 300, Draft Deck, Vol. 313).

Pictured is a sample-sized half brisket sandwich by Cherry St. BBQ.  A full-size sandwich will cost $18.

The restaurant’s Lawrence La Pita came with beef brisket and pulled pork sandwiches, smoked chicken wings, pork riblets (boneless smoked pork rib) and charred ends with chili cheese fries. Plus, there’s a Frito Pie ($9)—a bag of American corn chips sliced ​​open and topped with beans that have been smoked with brisket, queso, sour cream, and pickled jalapenos.

“Barbecue is very technical and it takes a long time to make,” La Pienta said. “But in 2018 we did a pop-up at the Rogers Center and learned a lot about cooking numbers and lead times on this scale.”

Half the brisket sandwich we sampled (the full size will cost $18) is extra saucy (keep the tray nearby) and the Frito Pie is a bag of pure Americana State Fair for those missing the taste of CNE.

Pork belly with Sriracha-sambal sauce, spicy daikon and cilantro in a steamed bun from Noodle Bao Stall.

MLSE’s in-house culinary division came up with Pork Belly Baos, Braised Beef Baos, Beef and Broccoli Udon, and a Chicken Peanut Satay Udon (available at Noodle Bao stalls on level 100, section 107 for $14.50 for two).

Bao is full of pork belly with sriracha-sambal sauce, kimchi, spicy daikon and cilantro (the belly was juicy and well-explored, and a return to the steamed bao trend with 72-hour sauces that brought the city hits almost a decade ago).

There will also be a poutinery stall (level 100, section 119 and level 300, section 322) with vegetarian mushroom poutine and a poutine with barbacoa seasoned beef, pico de gallo and chimichurri sauce.

The Raptors will kick off the season and host the Washington Wizards on Wednesday evening.

Karon Liu is a Toronto-based food reporter for Star. Reach him via email: [email protected]

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