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Best Burger In Town Is At Bistrot92

On the å la carte lunch menu
Housemade AAA beef, aged cheddar, bacon, onion chutney
About 9oz
Housemade frites or green salad
$10. Yes $10

I had it for lunch. Delicious. Beautifully flavoured.
Ask for the patty plain if you prefer. Excellent frites.

Housemade, tomato, lettuce, grilled onions
About 9 oz.
Comes with housemade frites or green salad.
$10. Yes $10.

$4 more after 4:30pm. Still a bargain.

To tell you the truth, I haven't had the burger at North 44 or Harbour 60. I bet 92 beats 60 and 40.

See prior post, Chowfind of the Century.
The lunch buffet has changed somewhat. Essentially, meat, fish comes out of the kitchen, dessert added, $2 more. Fabulous.

An å la carte menu has been added. I wanted to eat the whole thing.
I will post further on the lunch menus.

1885 Eginton Ave West
416 519 6050

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  1. Hi Vinnie,

    do they have some loyalty card where after you buy 5 meals, the next is free? :-) Thanks for posting about this place, it sounds great but I'm never near there. Why don't you post a few pictures next time? A pic of what you ate today would have been nice. Maybe that will entice me to somehow get over there. I have already thought of taking the TTC to go there for lunch as I don't feel like driving, but it is not anywhere near the subway.


    1 Reply
    1. re: foodyDudey

      I am eating as if in Paris - and at a good place - for the price of Mcdnalds and without having to make the round trip flight daily.

      TTC is not too bad if you can get to the Eglinton subway station There is an Eglinton bus west to Dufferin. Otherwise, the Dufferin bus, they are about 6 buildings west of the corner.
      Ample Green P parking across the street , $5 all day, I pay $1.50hr at the street meters.

    2. I admire your tenacity.

      I've really enjoyed some recs you've given in the past so I'll check these guys out at some point.

      1. Whatsamattahfohyooz. I startta treads bout Burger Priest and Holy Chuck, trash the product, and there are 150 replies each.
        This burger is GREAT, and there is only a bit of banter in the thread.

        Anyway, Chef Guy has a hamburgeois special. Beef burger , superb house made Yukon Gold frites or salad, can of pop, $10.50; lamb burger, same, $12.50. Eat in, lunch only or takeout all day.
        I think that they are banquet burgers- Don't know for sure because I never have the bacon and cheese.

        He also is doing BBQ chicken all day. His own spicing. Comes with frites or fried plantain. Delicious, but I think that he cooks it a bit too much - at least to my taste.

        1 Reply
        1. re: Vinnie Vidimangi

          I've been following both your threads about Bistrot92 and i'm really eager to try this place out! It's just really out of the way, but I'll find my way there one weekend for lunch, hopefully soon.

          1. re: atomeyes

            The French don't eat hamburgers. They eat "amburger". I have to make it over there and see what all the fuss is about, but it's such an inconvenient location for us.

          2. Hello VV,
            Interesting! But, I assume you are actually referring to 'Best VALUE Burger' in town?! No?! 'Cos there are some mighty fine and hard to beat ones around town!! Some notable 'restaurant' ones I had included:

            - Harbord Room's Natural raise Beef Burger with sharp Cheddar and caramelized onions.

            - Boulud's Lamb Burger with Eggplant and Tzatziki

            - Bymark Burger with Brie, Truffle Aioli and Porcini mushroom

            - Nota Bene's Stilton, Brisket and Chuck Burger

            ....to name a few.

            I realize they are all more pricey, but sometimes I don't mind paying a premium for diversity, quality and taste.

            4 Replies
            1. re: Charles Yu

              Try my recommendation, then post a comparison taking all into account including price.
              Now I suppose- I hope - that the others are freshly made. With mine, it depends on where he is in the cycle and how creative he felt with that batch. On a good day I am sure that someone else will be as good , but that no one will beat him.

              I am sure that I would enjoy Bymark's $35 burger- hold the cheese, substitute sauteed oignon jaune and do I really want Porcini mushrooms that taste brown with a burger? Champignons de Paris probably would taste better and do read a lot better. However, to me a $35 burger has all the appeal of the wings and Donnie P special at Hooters. The difference is that at Hooters I would have the fun of knowingly participating in a joke rather than the irritation of being conned with hokum. To say nothing about the difference in service!

              For the comparison to be fair, one would have to give the chef notice so that he can make your burger in the same circumstances as Bymark.

              What I know is that Bistrot92 punches way above its weight every day .

              1. re: Vinnie Vidimangi

                Will do!! Sounds really great value!
                I'll pick a day when gasoline prices are cheaper! Ha!

                1. re: Vinnie Vidimangi

                  If one must take price into consideration when comparing and contrasting 2 burgers, then your thread title should read, as eluded to above, "Best Value Burger". If it is simply a matter of quality, price not withstanding, then your title would be appropriate.

                2. re: Charles Yu

                  10 buck bet on VVm's choice. And if I win, you can pay me by buying yourself another burger at Bistrot92.

                  1. re: Davwud

                    The burger is thick - 8-9 oz.
                    It is started on a "flat top" and finished in the oven. The idea is to retain the fluids.

                    I know that Burger Priest does it differently and that they now have three locations. And oh yeah, there is no salt dump on the burger at the end.

                    1. re: Vinnie Vidimangi

                      No way! The burger is finished in the oven? Are you sure it's a burger? Do they play any songs by Meatloaf when they serve it?

                      1. re: foodyDudey

                        It doesn't bother me that it's finished in an oven. As long as it's juicy and tasty in the end, who cares really, right.

                        I'll be trying this place.

                  2. how is it that you know every little intricate detail about this restaurant?

                    62 Replies
                    1. re: frogsteak

                      Reply to y'all
                      magic. It's the chef's tenacity in the face of the Philistines. that is to be admired.

                      sumashi. Just don't come along Eglinton from either direction. Tremendous jamups caused by subway construction

                      foodydudey #1. I was supposed to be have typed "hambourgeois" as the chef has it. The Ms. says "hambourgeois" means a resident of Hamburg (Germany, New York State, et al.) She has four degrees in French literature but she specialized in 19th century literature so I don't know if her French is au courant. She is an excellent cook but is half way around the world. Chef Guy feeds me here. So if he wants to make me a "hambourgeois"- sorry, I mean make a hambourgeois for me - it's still delicious.
                      #2 There is nothing in the burger except meat, herbs and spices.
                      I know that McD does it differently and McD is synonymous with burgers all over the world but I still call what I get a burger.
                      Do a taste comparison - a Happy Meal vs his "hambourgeois" and frites plate and tell us about it.
                      The chansons that he plays range from Edith Piaf to quite modern.Meatloaf is off.

                      frogsteak. I ask questions when I don't know. What do you do? (fn.-Winston Churchill)
                      There is a lot to be learned from the chef. So I ask a lot of questions.

                      The burger is indeed a banquet burger ( for the price!) but of course you don't have to have it that way.

                      1. re: Vinnie Vidimangi

                        it just seems like he has a lot of time to chat with you

                        1. re: frogsteak

                          i suspect bc there are hardly any other customers in there many nights (and the chef is very gracious). I have walked by a few times and seen it empty each time. stopped by one night for a late dessert/tea and the place was empty, my friend and i were the only patrons. i was impressed by the apple tart with ice cream, the crepe, the service, the price....and the free parking after 6pm! i've also heard they will be closing over christmas dec 20-jan4 so if u wanted to check them out before year end, better go soon. you won't regret it ;)

                          1. re: berbere

                            Oui, oui berbere! foodyDudey if he goes will be able to sing along with Edith Piaf, " Je ne regrette rien".

                            1. re: Vinnie Vidimangi

                              Here's why I have trouble feeling your love for this restaurant:

                              The find of the century? This is a really really bad joke. I don't care if they make the best chicken supreme in the world, this is not the find of the century. I'm sure it's nice enough but the hyperbole is off the chart.

                              Here's your famous burger https://scontent-a-iad.xx.fbcdn.net/h... . You can't really see what's inside but on the outside is a No Frills' bun so on that alone, not the best burger in town.

                              1. re: frogsteak

                                ah this looks a little more interesting

                                "Bistrot92 Official Launch of Exotica Fridays" featuring food from the Ivory Coast until 2am.

                                A hamburger consisting only of meat herbs and spices is not that exciting. I will add to this discussion by saying that my favorite burger in Toronto so far (newly moved here) was at Richmond Station. In fact, it might be one of my favorites ever. At $20 I'd say it's the find of the century!

                                1. re: frogsteak

                                  frogsteak. Of course I would try the Richmond Station burger before I comment but the restaurant is located at Richmond and Yonge and going there is an expedition that I don't want to undertake. So I will save it for the next time that I am obliged to be downtown.

                                  I looked up the RS menu online and called RS for information.This is what I think based on surmise and my vast experience posting on CH. I recognise the limitations of my approach: for many years I only thought and read about sex. It's not the same.

                                  The bun is a "milk bun". I looked up recipes on the internet. To my mind, such a bun comes close to being a yeast pastry. I would say that such a bun goes with butter and jam, with butter, lettuce and tomato, with cheese and Vegemite (the Ms.), with butter and Strub's dill pickle (as an inferior substitute for a sweet challa, (egg bread), or the like. But not with a burger, at least not to my taste.
                                  Whether the milk bun with a burger is an improvement or a derogation may depend on the bread culture that you come from.
                                  I think that i will bring my own bun, probably a light Portuguese bun; good yet neutral.

                                  The burger is stuffed with short rib meat. I envisioned one of those chicken stuffed into duck stuffed into turkey (chodurkey?) creations, but the burger is only 5 oz. By the time that you weigh out the short rib, I would say, what's there to stuff? The burger won't be bad but I think that it will be overwrought .

                                  I would like to try this sort of thing in a layered meat loaf, but I would be wary that a great 2 plus a great 2 will equal an inferior 3 instead of a superlative 5.

                                  The radish salad that comes on the plate with the burger does sound like a good idea and I will steal it.

                                  $20 dollars for a 5 oz burger for me seems too much, but I don't know Richmond Station's expenses. And I would be taking up a seat during the busy lunch period; the place might have to charge me $20 if I had only a glass of tap water in order to make a go of it.
                                  "Stuffing " the burger with short rib may a business decision not a gastronomic decision. "Stuffing" creates a cachet at minimal expense but for which a lot more can be charged.

                                  I would go the New York City route if the decision were mine: I have charged a lot- $20- because I need to , but I would give the customer a lot to eat. The extra ingredients come to only a tiny amount in the whole calculation. At least let the customer leave feeling satiated instead of screwed.

                                  1. re: Vinnie Vidimangi

                                    Vinnie, I could listen to you all day long! I know you don't mean to be, but you're quite entertaining!!

                                      1. re: Vinnie Vidimangi

                                        Vinnie, while I get the impression you would tend to choose a neutral, Parve-in-concept bun for your burgers, I don't think you'd know you were eating a milk bun if no one told you it was a milk bun. A milk bun looks and tastes like a regular white bun. It's not going to clash with the taste of the burger, even its presence makes the burger traif.

                                        1. re: prima

                                          I like a challa bun with a burger of the people particularly if the toppings are strong - eg tomato on the bottom, onion, hot pepper, honey mustard on the top, dill pickle on the side.
                                          A plainer bun, but with a tasty crust, when there is real cooking in the burger and toppings.

                                          It's not a question of the milk bun clashing. There is no strong taste, unless you mean clash in a passive- aggressive way. I would think that a milk bun wouldn't balance or carry well either type of burger. It's on the road to putting a burger between two pieces of pound cake.

                                          Below are three recipes. They provide an understanding to the expression "mangiacake" . Yes, I would be able to tell the difference between milk bread - an austere cake - and the staff of life.

                                          Wonderbread must be one of the parents of the expression mangiacake. I looked for a recipe but all the links to copycat recipes seem to have been deliberately broken. I did find someone's blog entitled The Crepes of Wrath. Had I thought of it , I would change my surname to Roth and open a creperie.

                                          Three recipes - two English, one Australian. Asian ideas about bread are non starters with me.

                                          Recipe from The Manchester Guardian

                                          2 tablespoons lukewarm water
                                          14g dried yeast
                                          280ml milk
                                          220ml cream (35% fat)
                                          720g plain (all-purpose) flour
                                          150g caster (superfine) sugar
                                          20g fine sea salt canola oil spray

                                          An Australian recipe

                                          3/4 cup (180ml) milk
                                          1/4 cup light olive oil, plus extra, for greasing
                                          1 tsp caster sugar
                                          4 cups (600g) plain flour, plus extra, to dust
                                          8g sachet dried yeast

                                          BBC recipe

                                          1 cup all purpose flour
                                          4 tablespoons milk powder
                                          2 teaspoons active dry yeast
                                          1 tablespoon sugar
                                          1/4 teaspoon salt
                                          1/4 cup warm water (May need more)
                                          For brushing the buns:
                                          1 beaten egg
                                          To sprinkle on top of buns:
                                          2 tablespoons sesame seeds

                                          1. re: Vinnie Vidimangi

                                            Pains au lait (French milk buns- the only type I've eaten) have a texture that's somewhere between bread and brioche, so they might be closer to challah, at least texture-wise, than you might expect.

                                            I don't think the amounts of sugar in the 2nd and 3rd recipe links (1 tsp, 1 tbsp) would be enough to create a bun that is closer to cake than bread, but YMMV. The Manchester recipe does look relatively sweet, but 150 g sugar:720g flour will make a slightly sweet bread dough, not a cake batter. Most white cake batters would call for at least 360 grams of sugar, and most likely closer to 700+ grams of sugar, in a recipe calling for 720 grams of flour. A traditional pound cake would call for 1 lb or sugar:1 lb flour.

                                            Interestingly (at least to me), some challah recipes call for more sugar than 2 of the milk bun links you posted: http://food52.com/recipes/3996-ima-s-...

                                            Didn't you mention you felt like you were eating in Paris, when you dine at Bistro92? Since milk buns are so common in Paris, why are you knocking them before trying them (even trying one without the burger on its own some time, if you don't want a dairy bun surrounding your patty).

                                            1. re: prima

                                              I will start with challa.
                                              For the sake of the discussion, there are two kinds, "water" (without egg) and "egg ". Egg challa is further divided into two sorts, the regular braided, and round. Round challa is special and usually made for Jewish New Year (Rosh Hashana) and other important holidays. (Not Passover or Yom Kippur) . Egg challa is of course richer, made richer with egg, sugar and oil. and round egg challas rich yet. Butter or milk is not used. Raisins are sometimes included, particularly in round challa. Round challa sometimes has a streusel top to make it really special..

                                              Quality in challa depends as in other baking on the talent of the baker, freshness of the item and whether the item has been in ritual freezer limbo. Challa ranges from tasting like dry chaff to close to coffee cake.
                                              When I wrote that a challa bun is good with a burger, I meant the usual Silverstein's Bakery egg bun, not one in which the dough got loaded, and with a good burger of the people.

                                              It proves nothing to find a couple of recipes for challa that require a lot of sugar and oil. They may have been for a special challa. Furthermore, one type of North American Jewish cook, generally someone whose family is European and has been established in North America for generations, would be very comfortable with a "kosherized " Paula Deem cookbook. Restated, there is no shortage of Jewish cooking recipes that I would reject.
                                              (The milk bun recipes I selected were the first ones that came up in a Google search; I passed on the Asian recipes.)

                                              Whether a piece of baking is bread or cake -like depends on the person who is eating it. I have a spartan notion of bread and don't really like cake. after a fork full. My idea of a good time is a piece of good bread in one hand and a good apple in the other.

                                              Of course my spouting about a cake burger bun is hyperbole, particularly the reference to pound cake.

                                              Now I come to "milk bun" as opposed to "bun with milk".
                                              Milk or a milk component such as cassein in a white bread recipe is not uncommon. It makes the bread , as the English would say, ….nice! (I should add that it doesn't matter how good a cook someone English is, their bread is a loser- to my taste.). Furthemore some commercial white breads, such as Wonderbread, use a strain of wheat - albino wheat - which makes flour that is whiter than white. The wheat taste has been hybridized out and what is left is a white milky taste.

                                              I am sure that I have had milk buns, if only in a restaurant bread basket and bread made with milk. I don't like this sort of baking so I avoid it when I can. It tends to look characteristically unusual to my conception of bread. But if the burger does come with a Wonderbread-like bun, that's the way it is . If i don't like it enough, I won't go back. Indeed , there has been a lot of not going back.

                                              Early this week I went to Shirin Kebab, Turkish, 1885 Eglinton at Pharmacy. (a more detailed post after I return and try their pide "pizza", dairy only) .
                                              The lamb/veal shawarma had milk in it , probably as a tenderizer, so I passed.
                                              I had a chicken shawarma , hold the garlic yoghurt and a lamb kebab, same, both on house made buns.
                                              The buns were good buns, and I can understand that a lot of people would like them with shawarma or kebab, but I thought that they didn't quite go with meat. They would be excellent with salad, jam cheese etc. I called the next day and asked if they were made with milk, and was told yes. I must say that I wasn't fair to assess the buns as part of the sandwich because I passed on the usual garlic yoghurt.

                                              I don't know if Shirin's buns were "milk buns" or buns made with milk.

                                              Yes, Richmond Statlon's burger in the pic looked good. I was surprised that the patty in the picture was only 5 oz. I called RS again and this time was told that it was 6 ozs., not 5 oz. Getting more sensible.
                                              Where the bun is in the range of milk buns - buns with milk I don't know. If I go I will bring my own bun, ask for the RS bun on the side and have it at home as I set out before.

                                              1. re: Vinnie Vidimangi

                                                I'm not convinced your posting of random milk bun recipes you haven't made or tasted proves any more than my posting challah recipes that call for sugar.

                                                That being said, thanks for your comments re: challah. It's one of my favourite breads, but I haven't made it yet, and any of the home-made challah I've enjoyed has been baked by a Russian friend who is not a Paula Deenesque-cook. I'm not sure whether my friend's recipe calls for some sugar, or not. I haven't tried any of the sweet challahs that are close to coffee cake, as of yet.

                                                1. re: prima

                                                  To every dish there is a challah, and a bread for every dish under the heaven. A bread for chopped liver, a bread for soup and etc. And for dessert too. Stewed fruit and a slice of bread. Classic! Yum!
                                                  Flights of bread are really good!

                                                  The problem is that good eastern European Jewish bread has pretty well disappeared. Good bread from anywhere has pretty well disappeared. I suggest bake your own with your friend. You can research recipes. There are entire books on making challah. You can try changing the fruit from raisins as well. I would try cranberry and orange peel. Some orange juice instead of water and sugar?

                                                  Advice from someone who has never baked anything in his life . But I used to teach.

                                                  1. re: Vinnie Vidimangi

                                                    One of the best challahs from my native Montreal is from an eastern European butcher shop called Atlantique. Their twist is to sprinkle rock sugar over it. It is absolutely fantastic.

                                                    1. re: frogsteak

                                                      Still waiting for the suggestion to bring your own bread to the bakery...

                                        2. re: Vinnie Vidimangi

                                          I gotta hand it to you. Kudos for calling Richmond Station to inquire about their exact process. I will probably never get to try a Bistrot92 burger so I won't harass you into trying RS but I dare you to tell me that this isn't a tempting plate of food: http://unvoyagegastronomique.files.wo...

                                          1. re: frogsteak

                                            The RS burger is the same burger that was served at Marben for years, and it's delicious. A bit rich and sweet for some, but perfect when you have that craving. The almost-brioche-style-bun is a good vessel for this burger in particular.

                                      2. re: frogsteak

                                        It's not a joke, and it certainly isn't bad. I did admit to gushing a bit.
                                        I agree with you on the importance of the bread for a sandwich. The bun varies, but it is better than most and good enough that I don't have much of an urge to stop off at Doce Minho and get a bun to give the kitchen for my burger. And I should tell you that I used to make a practice of bringing my own bread to restaurants. (In the last years I don't because I have tried to stop eating bread.)

                                        $10 isn't $20. Give the chef $15 instead of $10 and see what he will do for you! As a compromise, get a bun from Doce Minho for 48 cents and give it to the kitchen.
                                        I know the chef's standards. If more CH'ers, beginning with you, were to go there, he will improve the bun on his own volition because he will be able to turn his bread order quickly.

                                        I don't criticize you because you seem to like meatloaf burgers- I like meatloaf as well if it is good, and I do put it in a bun. But is gastro meatoaf necessary? I don't know if the chef will lower his standards and put in foie gras .

                                        My argument with him is to cook the burger a bit less. He used to, but he says that some customers complained so he changed .

                                        The other night I had a pasta dinner, house made pasta. Every part of dinner was delicious. The meal reminded me of my gastro epiphany at Rendezvous des Chauffeurs in Paris. The place had the ambience that the name suggests. Even a hole in the floor toilet. The ingredients were ordinary, but every bit on every plate (four course prix fixe ) was delicious.

                                        Don't misunderstand. The standard in the kitchen was the same, not in the washrooms. And the pleasure was the same, according to the cost. Bistrot92's cooking is more sophisticated and uses more expensive ingredients.

                                        And oh yes, it's washrooms are better. Indeed, Toronto restaurants have world class washrooms, although Bistrot92's isn't one of them. Only quite OK.

                                        Where did you get the photo of the burger?
                                        From where did you come to Toronto?

                                          1. re: disgusti

                                            disgusti, yes,lunch, pretty well.
                                            Today. Sweet potato soup, onglet with sauteed onions, sided with rice and vegetables, chocolate mousse.
                                            Yesterday. Lentil soup, trout, mashed potatoes, veg, bavarois.

                                            Everything delicious and generous portions. $12. Maybe $15 on Saturday. A changing menu.

                                            Any recommendations where I can do better?
                                            And a bonus. Free parking in a side street.

                                            frogsteak. What got lost with my poor computer skills was the qualification at the end of the first line, so that it should read-
                                            It's not a joke, and it certainly isn't bad. I did admit to gushing a bit. "And I did call it a Chowfind."

                                            1. re: Vinnie Vidimangi

                                              Personally I think it's great that you go every day.

                                              You love the food and find yourself at home there with what is a new friend.

                                              Nothing wrong with that at all.

                                              1. re: magic

                                                The chef is not a friend. I am only another customer. I don't speak French so it is hard even to have much of a conversation. I just have few opportunities for good cooking in Toronto.
                                                Writing about Bistrot92 is my gastro duty.

                                                1. re: Vinnie Vidimangi

                                                  Whatever you feel like calling him, it's cool that you enjoy the food so much and enjoy going.

                                                2. re: Vinnie Vidimangi

                                                  I think you're misinterpreting my meaning.

                                                  I don't really care if you consider him a friend or don't.

                                                  You are clearly friendly with him in your banter, which is fine!

                                                  My point is that I think it's great that you like going so much.

                                          2. re: frogsteak

                                            "You can't really see what's inside but on the outside is a No Frills' bun so on that alone, not the best burger in town."

                                            Oh, you're one of those people!! ;-)
                                            To me, the best burgers are the no frills burgers. BP is easily the best in the city and it's totally no frills. But that's what a burger is. At it's heart anyway. I don't get people who think they need fancy ingredients like fois gras and a cheese I've never head of on an artisan, sourdough bun. Those burgers usually suck.


                                            1. re: Davwud

                                              I respectfully disagree. A good quality bun certainly does make for a better burger overall. But, I agree that a burger with a regular white bread bun could still be satisfying.

                                              1. re: frogsteak

                                                Wonder bread bun = classic American cheeseburger. Get it, people.

                                                1. re: justxpete

                                                  And classic American cheeseburger defines the best burger in the land to some people and not to others.

                                                  Personally, the best burger in the world for me is not the classic American cheeseburger!

                                                  1. re: justsayn

                                                    Some people like fine dining, others like dumpster diving. Nevertheless, we can still be objective with regards to quality and competency. I did lol at Vinnie's suggestion that I bring my own bun to the chef. We've definitely veered into the absurd.

                                                    1. re: frogsteak

                                                      Yeah, after my meal at Hashimoto this weekend I totally went "dumpster diving" at BP. Equating classic american cheeseburgers and BP to "dumpster diving" is utterly daft.

                                                      1. re: justxpete

                                                        i don't think that was necessarily in regard to bp (if it was that guy is a dope) but more that yes, some people literally do enjoy dumpster diving

                                                      2. re: frogsteak

                                                        Since you are already bringing your own bun... Why not also bring the other fixins: burger, cheese, ketchup, mustard, onion, pickle, lettuce, tomato, mayo? And perhaps your own plate and napkin? Heck, might as well bring along your own grill!

                                                        Is anyone else tired of hearing about the dogchow at Bistrot92? There is no chance it is anywhere close to the best burger in Toronto (or the Chowfind of the century). The hyperbole has to stop.

                                                        1. re: JonasBrand

                                                          Of course not. None of us believe this to be true. But, the egregious statements have to be defended. I don't expect to ever go there myself, but if I did, I'd half-expect some of the worst food in Toronto. If it were anything else, I'd be pleasantly surprised.

                                                          1. re: JonasBrand

                                                            You just have to take Vin with a grain of salt. As you can tell his hyperbole is a million times worse than mine but he does come up with good stuff. Had I just dismissed him out of hand, I wouldn't know about Al Tanoor. Probably my favourite shawarma place.
                                                            As someone, way, way, way upstream probably accurately pointed out, the title should read "Best Burger in Town for the Money......"

                                                            I'll probably give this place a try if it's convenient. Simply to see what Vin thinks is the best burger. I try not to dismiss things without trying.


                                                            1. re: Davwud

                                                              This is so hilarious. Keep writing please.

                                                            2. re: JonasBrand

                                                              Chowhound can be very dry and almost academic. Vinnie's reviews are a breath of fresh air.

                                                              1. re: hal2010


                                                                At worst they're hysterical and totally unique.

                                                                At best they lead you to some good eats, as I've found.

                                                                So it's all good.

                                                                Try to not get so outraged. Goosfraba.

                                                                1. re: magic

                                                                  And now we know that "BYOB" has nothing to do with wine or beer and really means something else :-)

                                                          2. re: justsayn

                                                            No one said it did. Some people just can't seem to get that BP isn't trying to sell a luxury burger. And a wonder bread bun, for the CLASSIC AMERICAN CHEESEBURGER, is the BEST AND ONLY option, as is PROCESSED cheese.

                                                            1. re: justxpete

                                                              I haven't been to Burger Priest yet. It seems to be some kind of In-n-Out knockoff, no? In-n-Out is much loved, I've enjoyed it but I'd hardly say that it is the greatest burger around. I mean, it's good in spite of the crappy wonderbread bun.

                                                                1. re: frogsteak

                                                                  "It seems to be some kind of In-n-Out knockoff." Well, that;s not incorrect. More so, it was the burger that Shant (owner) grew up on and couldn't find here. So he filled the void.

                                                                  I guess the question I have for you is, if that isn't the best (style) burger then why has the burger scene exploded since they came to town?? A great number of them are serving the Classic American.

                                                                  I'm not saying you have to make it your favourite. But it's pretty close to what a burger is at it's heart. The basic simplicity is what made burgers great. Not "better" ingredients.


                                                                2. re: justxpete

                                                                  Could be. But that wasn't the conversation in this thread until you introduced it.

                                                                  I much preferred Squirrels burger to BP. It was the deluxe CAC. No brioche, no caviar, no marrow etc. Just better ingredients of the same plain thing. When you look at the items sold at BP I think you will be shocked (based on everything people write on here about the blessed CAC) to find out that most people buy the versions with all the crap on it! NOT THE CAC you think they all want and love so much!

                                                                  The purist is not BP's best client!!

                                                                  1. re: justsayn

                                                                    hahahaha i didn't even notice what thread this was in awesome

                                                                    1. re: justsayn

                                                                      I didn't introduce it, Davwud did and Frostreak suggested a cac (lol) deservers something better than a WB bun... so I take issue with that.

                                                                      I disagree that the cacs aren't bps' best seller - and unless either of us have access to BP's sales numbers, neither of us will know for sure.

                                                                      I don't think WS had better ingredients either.

                                                                      1. re: justxpete

                                                                        The cac is a messy topic and is a burger movement all of its own. Yes this cac movement brought burgers back to life in Toronto and everyone lined up at BP even if they couldn't sit while enjoying their cac. We know where BP is today and that's great.

                                                                        I said the cacs are #2 because if you watch Burger Wars you will see that Shant says the Vatican City is their most popular (to my memory). Regardless there are so many options, and their regular cac is tiny. Anybody I know who still goes there gets a deuce.

                                                                        WS had better pickle slices, the milk bun was way better and the cheese was 1000 times better. Aside from that, the same.

                                                                        1. re: justsayn

                                                                          Am I the only one who doesn't know what cac means? Anyone? Anyone??

                                                                          1. re: magic

                                                                            Classic American Cheeseburger. First time I've seen it called a CAC!

                                                              1. re: frogsteak

                                                                You can disagree all you like. You can love those burgers all you like. But they've lost their soul.

                                                                Let me ask you this. (Since your other post was pulled but I get the gist of what you're saying.) Is a PB&J better on basic sandwich bread or on organic marble rye?? A "better" ingredient does not a better sandwich make.

                                                                It seems to me that when I say "Less is more" you counter with "If less is more, think how much more, more would be." That's just not how it works.


                                                                1. re: Davwud

                                                                  Hell hath froze over, DV. Hell hath frozen over.

                                                                  1. re: Davwud

                                                                    BP&J white fog a.k.a Wonder Bread only and always for me. Why anyone would consider PB&J on something other than that is beyond me! ;-)

                                                                    1. re: JennaBean

                                                                      If a PB&J is offered at a french bistro it damn well better not be on wonderbread.

                                                                      1. re: frogsteak

                                                                        Then you'd also have to ask yourself why you're eating PB&J at a "French" "Bistro".


                                                                        1. re: JennaBean


                                                                          While I get the Wonder thing for PB&J (classic)

                                                                          PBJ on challah is outstanding. You should try it sometime.

                                                                          1. re: kwfoodiewannabe

                                                                            Oh I may be open to that... I do like a grilled cheese on challah.

                                                                        2. re: Davwud

                                                                          Marble rye is a perversion.
                                                                          There is no good rye bread in Toronto with the closing of Haymishe.

                                                                          frogsteak . Bringing one's own bread is not absurd in Toronto. It is entirely sensible. I used to do it when I ate (much) more bread. But finding good bread is hard.

                                                                          PBJ is great, as long as the PB is not Skippy or the like. From the machine (although like a fine wine quality varies) or Deaf Smith from the pail or the like.
                                                                          My favourite is good rye bread with kimmel ( caraway), then PB, then black currant jam.

                                                                          Substitute ginger marmalade, and it is very good too , but not as good as with black currant.

                                                                          A dollop of maslanka (buttermilk yoghurt, any Polish or Russian store, tart)

                                                                          I would put it on the French bistro menu and call it delice polonnaise Town of Wanda .

                                                                          Incidentally, I think that Ace Bakery stuff is crap.

                                                        2. What are the Christmas hours? I'm definitely going to try this place over the holidays. Do they have any vegetarian dishes on the menu - for my daughter.

                                                          5 Replies
                                                          1. re: hal2010

                                                            Bistrot92 is closing just before Xmas and reopening in early January.

                                                            His "veg dish" is the pasta, one with shrimp the other without.
                                                            Generally the soup is veg as is a starter, salad, then whatever sides he has and a dessert. No special and elaborate concoctions, just everything is good.
                                                            When I decide on a veg meal I do it because I like the stuff rather than because of ideological conviction.

                                                            What are your daughter's restrictions?

                                                            1. re: Vinnie Vidimangi

                                                              My daughter doesn't eat meat but she eats fish. Are they open on the weekend before Christmas or the 23rd?

                                                              1. re: hal2010

                                                                I am told that Bistro92 closes Sunday 22 DEC and will reopen about 3 o7 Jan, Call in advance.

                                                                If you go close to 22DEC call, reserve and specify that you want fish. Speak with someone about the fish.

                                                                1. re: Vinnie Vidimangi

                                                                  Thanks! Was hoping to go on the 22nd. Might have to wait for the New Year.