According to John, the wine list is also truly something special. “We have built a cellar and are able to offer vintages that even the wineries are not able to offer," John explains. "I also write a guide to the vintages on our wine list so the consumer is aware of the great ones.”
When the weather warms up, Allen’s is also known for its 90-seat backyard patio, overlooked by some rare century-old willow trees and home to an outdoor grill.
Asked for any final advice on what makes his restaurant a success, John has the following to say: “Keep it real and don’t follow the trends. Find those things that separate you from the masses, not what makes you competitive with the masses. And never stop working!”
The glow of comfortable tradition warms Allen's. Opened in 1987, the restaurant has achieved near-institutional status, as its bar, featuring 340 whiskies, over 100 VQA wines and 140 beers, and dining room are considered the very best of type. Customers travel from all over Canada, the U. S. and Europe to sample the unique offerings, but a solid core of local regulars maintains a consistent atmosphere of good cheer, conversation and welcome. The menu focuses on Ontario farmed and grown produce, with an urivalled presentation of naturally-raised or organic meats from area farmers. Breed, feed and age of every animal served is included on the menu. The wine cellar, with VQA selections from all regions of Ontario and British Columbia, serves as testament to Allen's commitment to Local Fare. In fine weather, there is no better spot in which to dine al fresco than Allen's backyard, where a dedicated chef cooks to order over charcoal a daily-changing menu of local specialties.more...
Named after owner John Maxwell’s mentor (Joseph C. Allen), Allen's is a restaurant, informal in style, but utterly civilized, specializing in local food and drink. The Danforth Avenue haunt has been serving local residents and visitors since 1987. “It occupies the status of an institution,” says John. “It’s institutional because of its legendary hospitality, warmth of welcome and a VQA wine list, which is one of the largest — if not the largest — in the world.” Allen’s is also renowned for its beer selection (140 strong, many microbrews) and a whisky list that numbers 300.
John has been in the restaurant business for more than 50 years. He opened his first Toronto dining establishment Joe Allen in 1980 and later opened Italian hotspot Orso in 1985. Both are now closed, but today John owns one other bar in addition to Allen’s, Dora Keogh’s on the Danforth.
Many members of John’s staff at Allen's have been with him for more than 20 years. This guarantees, he explains, that customers are not just welcomed, but recognized and feel like they are part of a family. “We know a large proportion of our customers,” John says proudly. “As with other restaurants that succeed by making guests feel welcome, we don’t 'wow’ them, but instead comfort them.”
SHRIMP - SLIGHTLY HOT, with RED PEPPER, SHALLOTS, GARLIC, GRATED COCONUT and CHILI PEPPER. Turmeric-scented Rice.
$18.95
ALLENS SPECIAL LAGER-BATTERED WILD HALIBUT with OUR FAMOUS
YUKONGOLD FRENCH FRIES and HOUSE-MADE LEMON-DILL TARTAR SAUCE
$18.95
OPEN-FACED OAK-SMOKED IRISH SALMON SANDWICH
on HOUSE-MADE SODA BREAD with RED ONION and LEMON
$18.95
PAN-SEARED WILD HALIBUT with TOMATO VINAIGRETTE
$21.95
BUTCHERS OF DISTINCTION SLICED GINGER-GRILLED STRIPLOIN STEAK
Roasted Sweet Potato Salad, Spicy Dressing
$21.95
GRILLED FREE-RANGE CHICKEN THIGHS with SPICY MISO MAYONNAISE
Matchstick French Fries
$16.95
DUBLIN LAMB SHANK BRAISED in GUINNESS with CHAMP
$19.95
TAMWORTH PORK RIB CHOP au POIVRE
Toasted Orzo with Chives
$22.95
THINLY-SLICED ANGUS PROVIMI CALFS LIVER SAUTEED with MUSHROOMS,
CHARRED ONIONS and BALSAMIC VINEGAR
$0.00
Tonight's Special Menu
MEATS OF DESIGNATED ORIGIN, WITH SPECIFIED FARM, BREED, FEED AND AGEING. CONSIDER THESE AS "APPELLATION CONTROLÉE" OR "ESTATE" PRODUCTS, VERIFIED FROM FARM TO FORK.
STRIPLOIN STEAK 10 OUNCES
RICHARD BROOKS, LYNDEN, ONTARIO. ANGUS; HORMONE-FREE AND ANTIOBIC-FREE; FEED GRASS, HAY, CORN; DRY-AGED 42 DAYS. Thyme Marsala Sauce
SIRLOIN STEAK 12 OUNCES
HENRY TRAYNOR, BLACKSTOCK, ONTARIO. ANGUS; HORMONE AND ANTIBIOTIC-FREE; FEED GRASS, HAY, BARLEY, ALFALFA, CORN; DRY-AGED 35 DAYS. Horseradish Cream
WILD BOAR RIB CHOP 10 OUNCES
LE FÉRME BLACK RIVER, PEFFERLAW, ONTARIO. HORMONE AND ANTIBIOTIC-FREE; FEED GRASS, HAY, BARLEY; DRY-AGED 21 DAYS. Mustard Cream Sauce
All Above are Served with a Fresh Vegetable and Choice of Potato:
Baked, Skin-on Yukon Gold French Fries, Matchstick French Fries, Chipotle or Regular Mashed, Champ, Steamed or Rosemary-Garlic Roasted. We Honour the Noble Potato.
AND OUR OTHER SPECIALITIES
GRILLED SWORDFISH
Turmeric Rice; Green Apple, Sun-dried Tomato, Red Onion, Jalepeño Slaw
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How would you rate this business?
Atmosphere:5/5
Food:5/5
Service:5/5
Language:
The following reviews may be bilingual
1 rating & 1 review
By BigJosh
November 23, 2013
Easily My Favourite Toronto Restaurant!
I first visited Allen's back in the 80's, not long after it opened, and I was instantly smitten. So much so, in fact that I moved into the neighbourhood! First I was a regular, then a nuisance, and finally a piece of furniture. I finally moved back to Markham in 1998, and cannot justify going anywhere south of Steeles Avenue without stopping into Allen's for lunch. The food is imaginative, superbly prepared, and so delicious, that even when I'm full, I often look at the menu again, just to see what I'll be ordering on my next visit!
And the patio? Don't get me started......
You’d never know it from the front of Allen’s, but out back, a magical wonderland awaits you.
A large tree offers not only the feeling of being in a lost garden, but a bit of shade from the sun’s powerful rays.
Slim wood tables and chairs suggest a Muskoka setting or perhaps somewhere in Europe. What matters most is that you’ll seem elsewhere, outside of the city, for at least a little while.
And sometimes, that all the respite you need.
Often touted as “The Best Wings in the World,” Allen’s has been living up to that title with its Manhattan Capon Wings. Unlike its Buffalo-style counterpart, Manhattan Capon Wings are not breaded and have a spicy, sweet and sour sauce. Allen’s serves its wings with a side of blue cheese dressing. Take out is available.
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