Tracking Toronto's newest, independent, registered restaurants

The signature item is Chicken Farooj Abu Al-Abed, a whole bird seasoned and slow-roasted, available by the half or whole, served with rice, grilled vegetables house sauces. The operation caters to both sit-down diners and late-night takeout traffic, staying open until 1 a.m. On weekdays and 2 a.m. On weekends, a rhythm that signals a neighbourhood anchor rather than a casual drop-in. Order the half chicken with Kaak, a Lebanese flatbread, or build a mixed grill plate combining Tawouk (marinated chicken skewers) and Beef Kebab, the kitchen's core strengths.