TORONTO — Queen’s Cross Food Hall, a chef-driven culinary concept by Oliver & Bonacini (O&B) opens today at CF Toronto Eaton Centre. Located at the south end of the mall’s lower level, the 19,000-sq.-ft. space will feature 13 food stalls, two rotating pop-up stalls, a stylish bar and café and seating for 300 guests.
Designed by Solid Design Creative, each food stall is designed to represent the individual brand, from bistro-style wood panelling at the Maison Selby-inspired Le Petit Cornichon to the colourful mosaic tiles at Lala’s Cantina, an offshoot of Leña Restaurante. Evoking the ambiance of a street-side café, guests dining in can enjoy the comfort of wood-carved banquettes and rich green leather seats — all nestled among custom metal arches and column lighting. Small details such as the space’s classic terrazzo flooring with a custom brass inlaid logo also ensure a dynamic view from multiple vantage points.
“As a landmark destination in the city, we’re constantly evolving our retail and dining mix to suit the needs of our visitors, and we’re thrilled to collaborate with the visionaries at O&B to bring a global selection of cuisine to the south end of the shopping centre,” says Sheila Jennings, general manager, CF Toronto Eaton Centre.
Food stalls will include:
- Swanky Burger
- Beauty’s Fried Chicken
- Gil’s Fish & Chipperie
- Happy Tangle
- Garden Variety
- Lala’s Cantina
- Babel Hummus Bar
- Underground Sandwich
- Curryosity
- Captain Neon Sushi & Bowls
- Le Petit Cornichon
- Red Sauce
- Libretto Slice Shop
- Lil Rebel (limited-time pop-up by chef Eric Chong of R&D)
- Craig’s Cookies (limited-time pop-up)
- Crossbar (café and bar offering coffee and breakfast service in the mornings, and full bar service in the afternoon and evenings)
“Our team of chefs continue to work hard developing a diverse array of cuisines while ensuring each menu is thoughtfully curated with quality and taste a top priority,” says chef Michael Robertson, O&B’s corporate events chef. “We’re excited for guests to explore the wide variety of options we have available and choose their own culinary adventure.”
