Taline Brings Armenian Fine Dining to Life

"Run by the Yacoubian brothers as a tribute to their late mother, this Armenian restaurant with Lebanese influence reframes kebabs and shawarma by showcasing the cuisine’s flavors, spices, and ingredients through comforting yet innovative plates built on fresh Ontario produce. Highlights include banru, a three-cheese dip (feta, halloumi, shanklish) tied to Anjar, Lebanon; mante and lamb (they sell way too much); kibbeh nayeh offered in tuna or vegan seasonal versions; and khorovats from the grill—especially lamb chops—seasoned and garnished to be served with jajukh, an Armenian garlicky cucumber‑mint yogurt, and urts (wild thyme). The fattoush is regularly reinvented—currently with squash, plums, cucumber, and shallots—while tabouleh becomes a kale tabouleh with plums. They grow their own microgreens and maintain an indoor hydroponic‑aeroponic garden for herbs like purslane and wild coriander, and their jingyalov blends ten greens (collard greens, Swiss chard, dandelions, beet tops, carrot tops, dill, leek, purslane, cilantro, and kale), caramelized with pomegranate molasses for a trout dish. The beverage program leans heavily Armenian and Lebanese, featuring 25 Armenian reds and 17 whites, plus cocktails built on mulberry‑infused vodka to echo tuti oghi, alongside Arak and Ararat brandy. A minimal, symbol-rich room features maps of Yerevan and Anjar, the Armenian alphabet forming Mount Ararat, and a stairway mural of family photos, set to Armenian music (Sayat‑Nova) with fast‑paced, attentive, detail‑driven service in true Toronto style." - Michael He