Look Local – Celebrating Community
Aldershot
Author

Team Writer

Browsing
Test-kitchen-patio-burlington
In Articles

BURLINGTON, BRONTE AND OAKVILLE’S BEST PATIOS

No Comments

Our Favourite Patios in Burlington – Refreshingly Al Fresco!

Article Written by Becky Dumais

Every Canadian knows that summer here in the Great White North is blissful but brief. When the temperature hits “patio season”, we faithfully flock to our nearest and dearest eateries to enjoy food and drink in the company of friends and family. If these fine patios in Burlington aren’t already on your list of haunts, they soon will be. Here’s to patio hopping all summer long!

oakville-patios
patios in bronte

 

 

BURLINGTON PATIOS

Paradiso   |   2041 Pine Street   |  paradisorestaurant.com

As downtown Burlington’s culinary cornerstone for 10 years, the cozy L-shaped patio sits partly along Pine Street and is nestled in a picturesque brickwork alley. “Dinner is the show”, and the show’s always guaranteed to please (along with the scenery).

The Queen’s Head   |   400 Brant Street   |   thequeenshead.ca
Enjoy the surroundings of what was once the Queen’s Hotel back in 1840. In the centre of downtown Burlington, the patio sits on the eventful corners of Brant and Elgin Street. Sit, sip and surf (Wi-Fi is available).

Pepperwood Bistro   |   1455 Lakeshore Road   |   pepperwood.on.ca
Treat yourself to a spectacular view of Lake Ontario while you sit at Pepperwood’s euro-inspired patio in Burlington. Intimate bistro tables offer the perfect place to enjoy a meal or a pint from the onsite microbrewery.

pepperwood-patio-burlington

Emma’s Back Porch   |   2084 Old Lakeshore Road   |   emmasbackporch.ca
Emma’s has been a faithful Burlington locale since 1992. Feel like a weekend cottager at this laid-back patio right on the water that allows a fabulous panoramic view of the lake.

Spencer’s on the Waterfront   |   1340 Lakeshore Road   |   spencers.ca
Overlooking a summer pond and Lake Ontario, every table on the heated patio (with a retractable roof) offers a spectacular view of the sparkling lake. This is easily one of the most epic patios in Burlington.

Spencers-burlington-patio

The Beaver & Bulldog Neighbourhood Taps & Grille   |   2020 Lakeshore Road   |   beaverandbulldog.com

Situated beneath the downtown Burlington’s Waterfront Hotel, the Beaver & Bulldog has food and beverage specials for practically every day of the week – all of which can be enjoyed on the spectacular waterfront patio in Burlington.  Gluten free menu also available.

Beaver-Bulldog_patio-burlington

Celli’s Osteria  |  421 Brant Street    |   cellisosteria.com

Tavern or Inn in Italian, this “Osteria” serves up rustic Italian dishes and wines.

Dimario’s Trattoria |  1455 Lakeshore Road    |   dimarios.com

A dash of Little Italy serving authentic Italian dishes with a great view of downtown. Up to 10 specials served daily.

Test Kitchen |  455 Brant Street    |   testkitchenrestaurants.com

A dash of Little Italy serving authentic Italian dishes with a great view of downtown. Up to 10 specials served daily and their famous $10 lunch (including wine & beer)! UPDATE: This restaurant is now closed.

Test-Kitchen-patio-burlington

Table 34   |   1455 Lakeshore Road East Unit #3  |   table34.com
A new addition to Burlington with a fabulous view of Spencer Smith Park and Lake Ontario. Live music Thursdays and Sundays.

Lowville Bistro   |   6179 Guelph Line   |   lowvillebistro.ca
If you feel like a drive in the country, stop here in the heart of picturesque Lowville. The lush, serene patio is a great spot for a delicious drink, breakfast, lunch or dinner. One of the prettiest patios in Burlington!

LowvilleBistro-patio-burlington

For Oakville patios click here. For Bronte patios click here.

Do you have a favourite patio in Burlington that isn’t on this list? Tell us about it and we’ll add it! You can write us here.

Looking for a local restaurant review? Head over to our restaurant review page and find something that fits your fancy! Click here to see our restaurant reviews.

by
Keep Reading
In Appetizer

Spice Roasted Butternut Squash Salad with Goat Cheese Spice Roasted Butternut Squash by Paradiso

No Comments

[cooked-sharing]

Print Pin

Spice Roasted Butternut Squash Salad with Goat Cheese Spice Roasted Butternut Squash by Paradiso

Recipe courtesy of Paradiso. Visit them at paradisorestaurant.com , or call (905) 338-1594

Ingredients

  • Caramelized Shallot Vinaigrette
  • ½ lb Shallots, peeled and sliced thin
  • ½ cup Red Wine Vinegar
  • 1 cup Vegetable Oil
  • ½ cup Olive Oil
  • 1 tbsp. Butter
  • 1 tbsp. Dijon Mustard
  • Salt and Pepper
  • 1 lb Butternut Squash, peeled and diced
  • 2 tbsp. Olive oil
  • ½ tbsp. Cinnamon, ground
  • ½ tbsp. Nutmeg, ground
  • ½ tbsp. Coriander, ground
  • ½ tbsp. All spice, ground
  • Salt and Pepper

Instructions 

  • Peel and seed butternut squash and set aside.
  • Combine spices with olive oil and mix into a paste.
  • Toss squash with spices and spread out onto a baking sheet.
  • Season with salt and pepper and roast at 400 degF until tender.

Caramelized Shallot Vinaigrette

  • In a sauté pan, caramelize shallots in butter until golden brown.
  • Once the shallots are browned, deglaze the pan by adding the red wine vinegar.
  • Remove pan from the stove and allow to cool until room temperature.
  • Combine shallot mixture with Dijon mustard in a food processor and puree.
  • Combine oils and slowly add to shallot mixture to emulsify, then season with salt and pepper.

To Assemble

  • Top warm butternut squash with goat cheese.
  • Toss baby arugula with shallot vinaigrette and place on top of squash and goat cheese.
  • Garnish plate with a drizzle of vinaigrette and serve.
by
Keep Reading
In Community

Summer Tagliatelle Pasta by Pasquale’s Trattoria

No Comments

[cooked-sharing]

Print Pin

Summer Tagliatelle Pasta by Pasquale's Trattoria

Recipe courtesy of Pasquale's Trattoria. Visit them online at pasqualestrattoria.ca or call (905) 338-9090

Ingredients

  • 240g Tagliatelle Pasta
  • 4 Large Sea Scallops
  • 4 Tiger Shrimp
  • 4 Spears Asparagus (trimmed and peeled)
  • 8-12 Whole Cherry Tomatoes
  • 2 Cloves of Garlic (sliced thinly)
  • 1 Italian Peperoncino Chili (sliced thinly)
  • 6 tbs Extra Virgin Olive Oil
  • 2 tsp Salted Butter
  • 120 ml white wine
  • 6 Basil Leaves
  • 4 Scallions
  • 2 tbs Salted Pasta Water (reserved)
  • Salt and Pepper (to taste)

Instructions 

  • Add pasta to boiling salted water.
  • Turn pan on to high heat. Add oil and sear seasoned scallops face side down.
  • Immediately turn pan to medium heat once scallops have touched the pan. Cook for 2-3 minutes until light brown.
  • Add seasoned shrimp to pan. Cook for 1 minute per side.
  • Flip shrimp and scallops and add garlic and chilies. Cook for another minute until garlic is lightly browned.
  • Add asparagus and tomatoes to pan.
  • After about 30 seconds add butter and white wine.
  • Reduce wine by half and add sliced scallion. 
  • Add your cooked pasta with 2 tbs of pasta water.
  • Toss pasta with other ingredients for 1 minute. Season to taste, and plate.
  • Garnish with scallions, basil, and olive oil. Enjoy!
  • Recipe courtesy of Pasquale's Trattoria.
by
Keep Reading
In Community

Grilled Salmon with Roasted Corn & Tomato Salsa by Ivy Bar + Kitchen

No Comments

[cooked-sharing]

Print Pin

Grilled Salmon with Roasted Corn & Tomato Salsa by Ivy Bar + Kitchen

Ingredients

  • Roast Corn:
  • 2 cobs of peaches & cream corn
  • 2 tbs vegetable oil
  • 1 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • Salmon:
  • 4 fillets (or steaks) Atlantic salmon
  • Vegetable oil
  • Kosher salt
  • Cracked black pepper
  • Salsa Ingredients:
  • 2 cobs peaches & cream corn
  • 2 roma tomatoes, seeded julienned and rough chopped
  • 1 red onion, small
  • 1 lime, juice and zest of
  • 1 scallion
  • 1 jalapeno pepper
  • 1 clove garlic
  • 1/2 bunch cilantro
  • 1/4 cup extra virgin olive oil
  • 1/8 cup sherry vinegar
  • kosher salt, as needed
  • cracked black pepper

Instructions 

  • Roast Corn:
  • Rub the corn with oil and season all sides with cumin, salt and pepper.
  • On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
  • Remove corn from heat and set aside to cool.
  • With a knife, cut the kernels from the cob and place into a mixing bowl.
  • Salmon:
  • Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
  • Grill salmon fillet to desired doneness and serve immediately.
  • Salsa:
  • Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
  • Peel one small to medium red onion (you will only require 1/4) and fine dice and add 1/4 to the tomato and corn mixture.
  • With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
  • Chop 1 scallion and add this to the mixture.
  • Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
  • Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
  • Drizzle in 1/4 cup of extra virgin olive oil and a splash of sherry vinegar, season with kosher salt and cracked black pepper, toss and taste for seasoning.
  • Recipe courtesy of Ivy Bar + Kitchen.
by
Keep Reading
In Appetizer

Beetroot Bruschetta

No Comments

[cooked-sharing]

Print Pin

Beetroot Bruschetta

Ingredients

  • 2 beetroots, peeled, cut into cubes
  • 1/2 tablespoon olive oil
  • 1 teaspoons red wine vinegar
  • Salt & Ground black pepper
  • 6 slices baguette
  • 20g greens
  • 25g feta, crumbled

Instructions 

  • Preheat oven to 190°C
  • Toss cubed beetroots in olive oil, red wine vinegar, and salt & pepper
  • Put beets in roasting pan and roast for 15 to 20 minutes (tossing occasionally), cool for 5 minutes
  • Grill or toast 6 slices of baguette of your choice
  • Top baguette slices with beets, some greens, and feta
  • Done!
  • Recipe courtesy of Janet Szeto (szetograph.com)
by
Keep Reading
In Community

Pumpkin Panna Cotta by Son of A Peach

No Comments

[cooked-sharing]

Print Pin

Pumpkin Panna Cotta by Son of A Peach

Ingredients

  • 3 cups of pumpkin pie puree
  • 1 quart of heavy whipping cream
  • 1 quart of milk
  • 2 cups of sugar
  • 1/2 cinnamon stick
  • 2 tblsp of maple syrup
  • 2 tblsp of vanilla extract
  • 10 gelatin sheets, bloomed

Instructions 

  • Combine heavy cream, sugar, pumpkin, cinnamon, maple and vanilla in a small pot.
  • Bring mixture to a boil, remove from heat and cover to infuse flavours for 15 minutes.
  • Whisky in the bloomed gelatin, then the remaining milk.
  • Strain through sieve and chill for at least 2 hours before serving. Garnish with spiced nuts and caramelized bacon.
  • Recipe courtesy of Son of a Peach.
by
Keep Reading
In Community

Apple & Cranberry Cake by Seasons Restaurant

No Comments

[cooked-sharing]

Print Pin

Apple & Cranberry Cake by Seasons Restaurant

Ingredients

  • 2 cooking apples
  • 1/3 cup sundried cranberries
  • 4 eggs
  • 1 and 1/3 cups vegetable oil
  • 2 cups all purpose flour
  • 2 cups white sugar
  • 1 tablespoon baking powder
  • Spiced Rum Butter Ingredients:
  • 1/2 lbs softened unsalted butter
  • 1/4 cup icing sugar
  • 1 fluid oz spiced rum
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove

Instructions 

  • Peel and dice (1/2cm cubes) cooking apples
  • Microwave apples and cranberries, covered on high for 5 minutes
  • Drain and discard any excess liquid from the apples
  • In an electric mixer, whisk eggs and sugar together on high for 1 minute
  • Slowly pour vegetable oil into the egg mixture with the mixer running
  • Reduce mixer speed to low and add apple mixture
  • Add baking powder and sifted flour, scraping down the sides of the bowl with a rubber spatula
  • Mix until all ingredients are evenly incorporated
  • Pour mixture into a greased 9inch spring form pan
  • Bake at 375 degrees Fahrenheit for 40 minutes or until a wooden skewer pull out clean
  • Cool and serve with spiced rum butter and pumpkin panna cotta (recipe from previous issue)
  • Spiced Rum Butter Directions:
  • Mix all ingredients by hand in a mixing bowl until evenly incorporated
  • Serve at room temperature
by
Keep Reading
In Community

Valentine’s Shortbread Cookies

No Comments

[cooked-sharing]

Print Pin

Valentine's Shortbread Cookies

Ingredients

  • 110 g butter at room temperature
  • 50 g sugar
  • 25 g cocoa powder
  • 150 g sifted all purpose flour

Instructions 

  • Pre-heat your oven to 300 F or 150 C. Beat butter, sugar and cocoa powder, and then add the flour until it forms a paste in your hands. If too crumbly, add a drop of water. Roll your mixture on a surface dusted with sugar until it is about ¼” thick. Use cookie cutters to create your heart shapes.
  • Arrange on a baking sheet and bake for 30 mins.
  • Allow to cool on a rack until crisp, and then let your creative side take over for the decorations! Enjoy!
by
Keep Reading
In Community

Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe

No Comments

[cooked-sharing]

Print Pin

Slow Cooked Peppercorn Short-Ribs by Kerr Street Cafe

Ingredients

  • 10 boneless beef short ribs
  • ¼ cup olive oil or bacon fat
  • 5 sprigs of thyme
  • 5 sprigs rosemary
  • 2 whole yellow onions roughly chopped
  • 2 large carrots cut lengthwise
  • 2 stalks celery
  • 1 tbsp ginger sliced
  • 2 tbsp black peppercorn
  • 2 tbsp fennel seeds
  • 3 dried bay leaves
  • 3 cups red wine (any red will do)

Instructions 

  • Preheat oven to 400 degrees F
  • Create a “rack” with the celery, carrots, and onions for the short ribs to sit on in a large roasting pan. Add rosemary, thyme, ginger, peppercorns, fennel seeds, and bay leaves.
  • Heat a 12” skillet over medium-high heat and add olive oil or bacon fat. Heat until fat runs quickly over skillet and add short ribs, 2-3 at a time. Sear short ribs 2 min or until golden brown on each side.
  • Transfer seared short-ribs to the rack you’ve created in the roasting pan and add red wine. Liquid should reach ¼ way up the pan.
  • Cover with parchment and aluminum foil. Place in oven and bake for 1 hour. Bring down temperature to 250 degrees F and keep in overnight or for 6 hours.
  • Once ribs are (super) tender remove from oven, keep covered and let rest for at least 1 hour. Transfer ribs to another pan and strain liquid.
  • Place liquid in the freezer or fridge until fat has solidified. Remove fat and reduce liquid to ¾.
  • Serve ribs with beef juices and finish with daikon and edible flowers.
  • Prepared by Alex Flye
  • 298 Kerr Street, Oakville, ON
  • kerrstreetcafe.com
  • (289) 837-1535
by
Keep Reading
In Community

Guinness Steak & Mushroom Boxty by Fionn MacCool’s

No Comments

[cooked-sharing]

Print Pin

Guinness Steak & Mushroom Boxty by Fionn MacCool's

Recipe courtesy of Fionn MacCool's and by Chef Bryan Jurek Visit them at primepubs.com, or call 905-332-9990

Ingredients

  • Guinness Steak & Mushroom Filling:
  • Olive oil 2 tbsp (30 ml)
  • Diced beef 2½ lbs (1.3 kg)
  • Salt and pepper 2 tbsp (30 ml)
  • Onions, 1” diced ½ lb (225 gm)
  • Tomato paste 1 small can (125 ml)
  • Guinness 1 cup (250 ml)
  • Brown sugar 2 tbsp (30 ml)
  • Dijon mustard 1 tbsp (15 ml)
  • Red wine vinegar 2 tbsp (30 ml)
  • Cloves, crushed ½ tsp (2.5 ml)
  • Beef gravy* 4 cups (1,000 ml)
  • Button mushrooms 1lb (454 gm)
  • Corn Starch 3 tbsp (45 ml)
  • Potato Boxties
  • Mashed potatoes, cold 1¼ cup (265 ml)
  • Eggs 1 large
  • Flour 1½ cups (325 ml)
  • Salt and pepper ¼ tsp (1.25 ml)
  • Sour cream 4 tbsp (60 ml)

Instructions 

  • Method: Guinness Steak & Mushroom Filling
  • Heat olive oil in large pot over medium high heat.
  • Season the beef with salt and pepper and sear on all sides in large pot.
  • Add diced onions and tomato paste and stir into the seared beef. Sauté for about 2 minutes.
  • Add Guinness to pot and stir well. Then add brown sugar, Dijon mustard, red wine vinegar, cloves and beef gravy. Stir well.
  • Finally add mushrooms to pot and reduce heat to medium. Simmer until beef is fork tender (approx. 1½ hours).
  • Combine the cornstarch and water to make a slurry. Whisk in the slurry in small amounts and allow to cook out for about 2 minutes. Taste and adjust thickness as you see fit, adding more slurry if needed.
  • Method: Potato Boxties
  • Place all ingredients into mixing bowl and mix thoroughly until smooth for approximately 1 minute.
  • Divide mixture into 6 even size balls. Dust a work surface with flour and roll each ball into a round disc approx. 8” in diameter.
  • Place each round into a pre-heated sauté pan. Cook over medium heat until golden brown on both sides flipping half way through.
  • Carefully remove boxties from pan and allow to cool on a baking sheet. Once boxties are cooled, spoon Guinness Steak & Mushroom filling onto one half of the boxty and fold other half of boxty over filling.
  • Drizzle with sour cream and serve with your favourite side salad.
  • Recipe courtesy of Chef Bryan Jurek, available at Fionn MacCool’s Oakville and Burlington.
by
Keep Reading