TORONTO — Miznon, the globally celebrated fast-casual concept by Michelin-starred chef Eyal Shani, opened its newest location today at Toronto’s Union Station Foodie Aisle. This location is launching on the second anniversary of its first-in-Canada spot in Yorkville.
To mark this milestone, Miznon Union is unveiling three exclusive, limited-edition pitas. Each pita will roll out sequentially over the first three weeks, beginning with the Adom Pita combining hanger steak, sliced and tossed with tomato, onion, scallions and chili pepper, served in a pita with tahini and Miznon’s spicy green sauce. The Adom Veggie is also available.
Additionally, Miznon Union offers a convenient grab-and-go counter featuring salads and daily prepped portions of hummus.
The restaurant offers 2,470 sq. ft. of space with family-style seating for up to 55 people and, in addition to tables, includes casual seating for individual dining and guests on the go. The space features electronic ordering stations for self-service and overhead racks above the bar to openly store vegetables such as sweet potatoes and whole cauliflowers alongside sage. Produce such as tomatoes and chilies are incorporated into the decor.
In every city, Miznon crafts a signature pita that reflects the spirit of the city and its culinary culture. Toronto’s signature creation, the Smoked Maple Steak Pita, nicknamed Toronto Smoke, is exclusive to Miznon Toronto. The pita features smoked brisket drizzled with Ontario maple syrup and topped with garlic aioli, mustard and pickles.
Other favourites include the unique Run Over Potato(a flattened baked potato festooned with sour cream, garlic, dill, and scallions); Bag of Green Beans (green beans with a perfume of lemon, salt, and olive oil); and the Original Whole Roasted Baby Cauliflower, named by Food & Wine magazine as one of their 40 Best. Exclusive to the Miznon North America menu is the Bag of Golden Meat (overnight brisket and onions seared on a hot skillet with aioli) and the Candy Steak pita (charred overnight brisket, aioli, mustard, pickles, tomato and red onion).
“We’re incredibly grateful for the opportunity to share the magic of Miznon and our very special food with so many people who pass through Union Station every day,” says Eli Benchetrit, president of Miznon Canada. “We know how passionate Torontonians are about Miznon, and we hope that by making it even more accessible, they’ll continue to embrace the vibrant flavours and energy we’re known for.”
