Read More Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. Rashers

Metro Whether you’re looking for a quick pre-made meal to eat in between classes or your groceries for the week, the Metro (external link, opens in new window)  on campus at 89 Gould Street has 10% off of groceries for students every week on Tuesdays, Wednesdays and Thursdays. Just bring your OneCard and show it to the cashier when you’re checking out.

Outfitted with enough fake trees and string lights to make you feel like you’re in an adorable courtyard, Bar Poet takes the cake as our favourite cheap date spot.

After a long day in the gym training clients and working out, there’s nothing better than having pre chosen foods to cook up for dinner ‍

For a classier way to ease out of your day, stop by this well-known steakhouse at the corner of Bay and Temperance. Happy hour runs from 3 p.

Their grilled chicken banh mi is a highlight, with tender chicken, crunchy pickled vegetables, and aromatic herbs all working together in perfect harmony. And at just $12 or less, it’s a steal.

Go for the Pulpo a la Mexicana with grilled octopus or their famous Gobernador with smoked blue marlin and grilled shrimp. (They have non-seafood options, too.) And if you can’t get a table, take your tacos to nearby Bellevue Square Park.

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At the high end of the spectrum, fine dining establishments generally charge around $cem to $150 per person for a dinner. This usually includes a three-course meal, a drink, and a tip.

Copy Link Run by chefs David Schwartz and Braden Chong, Sunnys is designated as the younger sibling of Mimi, but aside from a shared origin, the two restaurants are entirely different. Whereas Mimi is robust and romantic, Sunnys is light and lively. Tucked within the bohemian confines of Kensington Market and down a nondescript hallway (with only a cardboard sign on the door), Sunnys plummets diners into a retro-chic Hong Kong cafe, complete with a rambunctious vibe that extends from the dining room to the patio oasis. Slide into a banquette or grab a seat by the chef’s rail to delve into playful dishes from Sichuan, Shaanxi, and the northern provinces of China.

The whopping 158 neighborhoods reflect the various groups who have immigrated to Toronto over the centuries, subsequently carving out food havens and hubs of their own. That diversity has lent a certain malleability to the restaurant scene. Toronto doesn’t really have a steadfast signature dish (pelo disrespect to the late legendary chef Anthony Bourdain, but that insipid peameal bacon sandwich was never “a thing” with locals) and the city may never coalesce around one item. The vast tapestry of food heritage could never be encapsulated in a single meal.

I can’t deny that their app and system is very clean and good, but I personally think they do a lot of shady things that I’ll explain in more info the cons section.

Canada is a leading contributor when it comes to the global issue of food waste, with more than 50 per cent of all food produced here eventually being thrown out — higher than the global average of one third.

Our head chef, Jordana Rebner, and her culinary team develop 40+ unique and inspiring recipes every week.