Tags
aged, BBQ, Beef, Belly, Black, black garlic, Black Truffle, blackened, Burnt, burnt lime, Carbonara, carrots, celery, Cheese, chow chow, cornsmut, crab, draught, Dumplings, English Bay, fat vinaigrette, Fresh, fresh cheese, frybread, Garlic, graham, Granville Island, Hanger, Hanger Steak, Keyline, likker, lime, meringue, mussels, Onion, onion likker, Pickled, pickled onion, pie, Pork, Pork Belly, spice, Steak, Stone, stone crab, Truffle, Turkey, vegetables, vinaigrette, Wagyu, wagyu beef, Walnut, winter, winter vegetables
mussels on frybread cornsmut and celery chow chow $14
OMAW Restaurant
Trinity Bellwoods 88 Ossington Avenue Toronto Ontario M6J 2Z4 +1-416-477-5450
Tuesday to Saturday 6 pm to close
Owners: Matt Blondin, Adrian Niman, Brent McClenahan
Chef: Matt Blondin (Acadia, Momofuku Daishō)
Bar Manager: Alex Harber (Mercatto, Nota Bene, Momofuku Nikai)
Twitter: OMAW Restaurant (@Omaw88)
OMAW Restaurant Reservations via Bookenda
Information e-mail: info@omaw.ca
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- Granville Island English Bay draught 20 oz. (Canadian pint in 2×10 oz. glasses) $7
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- A portion of the open kitchen
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- aged wagyu beef fat vinaigrette and pickled onion $17
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- aged wagyu beef fat vinaigrette and pickled onion $17
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- aged wagyu beef fat vinaigrette and pickled onion $17
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- mussels on frybread cornsmut and celery chow chow $14
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- mussels on frybread cornsmut and celery chow chow $14
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- mussels on frybread cornsmut and celery chow chow $14
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- pork belly burnt lime bbq and blackened spice $14
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- turkey + dumplings onion likker and black truffle $15
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- turkey + dumplings onion likker and black truffle $15
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- hanger steak farrotto and carrots $17
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- hanger steak farrotto and carrots $17
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- stone crab carbonara and pickled walnut $18
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- stone crab carbonara and pickled walnut $18
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- winter vegetables fresh cheese and black garlic $14
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- winter vegetables fresh cheese and black garlic $14
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- Keyline pie graham and meringue $11
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- Keyline pie graham and meringue $11
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- The Menu 2016 02 20
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- 2016 02 20
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- 2016 02 20
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- Dinner for two $131.87 (Gratuity $20.00) (Two of our dishes were complimentary by Chef Matt Blondin)
