There are places in the Streetsville area that have been there for so long they’ve become integral to the local landscape: the grain towers on Reid Drive, the spire at St. Andrew’s Presbyterian, or the Cenotaph. Aside from the multitude of other structural examples there are also businesses and dining establishments which have stood the test of time and deserve heralding trumpets. At the northern-most end of what I still consider Streetsville, there is a restaurant that (for 22 years!) is definitely part of our delicious and diverse flavour landscape.
Gabriel’s, located at 6501 Mississauga Road, just south of the lights where Erin Mills Parkway and Mississauga Road meet, is a destination for gastronomic bliss. Specialising in Prime Grade beef, fresh seafood, and sumptuous Italian creations, chef and owner, Bill Bountas, offers a wide variety of entrees featuring, wherever possible, organic ingredients.
The décor in the restaurant is sedate and well-lit, with large windows at the back opening onto green space. Throughout the week patrons tend to come from the surrounding businesses meeting for lunch or a game of pool after work at one of the six tables. Naturally, the weekend sees more families or special occasions coming through. Whether drawn by the extensive wine list and variety of draughts, the delicious meals, or the attentive and knowledgeable staff, there is a large and loyal clientele.
There are daily specials available and a savoury mix of appetisers, sandwiches, and salads ranging, in the main, from twelve to eighteen dollars. As part of my research for this piece, I ordered the Gabriel’s Crab Cakes ($14.95) for starters which proved to be creamy and sweet with just the right amount of crusty goodness. This was followed a real treat: a delectable Pollo Involtini ($22.95) consisting of two breasts of organic chicken rolled and stuffed with spinach and four cheeses. This was accompanied by a rose wild mushroom sauce and served with vegetables and garlic mashed potatoes. The substantial portion was wonderfully prepared and I look forward to revisiting it.
Another meal I’m looking forward to is the Shrimp Paella (as prepared by the chef, pictured). My taste buds are already clamouring for its three jumbo tiger shrimp, three bay scallops, calamari, mussels and fresh lobster tossed in a garlic saffron lemon-infused virgin olive oil with a touch of cream over oven-baked rice.
If you haven’t been in a while, or if it will be a new experience for you, it’s worth the toot up the road. Reservations (suggested for dinner and required for corporate events) can be made by calling 905 567-5218 or on the web at www.gabrielsrestaurant.ca