There are few names in Toronto as synonymous with mixology as Evelyn Chick. The cocktail maven has quickly skyrocketed to the top of the city's bar scene, opening the dual-concept Simpl Things in Parkdale, in 2022. It's been a huge hit and has already scored several accolades, including North America's 50 Best Bars' "One To Watch" award.
The day-to-night bar serves mouthwatering Italian brunch and lunch, and Asian street food in the evening. The menus are helmed by executive chef Cody Wilkes, who draws inspiration from his team and visiting chefs. "Simpl Things has always been about embracing change and pushing the boundaries of what a bar can be," Chick tells me.
When she's not whipping up some of the best tipples in the city, running one of the best bars in Toronto or appearing on TV as a beverage expert, Chick dines and drinks out at some of the best restaurants in the city. I asked her to share her favourite spots, and what she mixing up next at Simpl Things.
What would you say are the best bars in Toronto?
"Bar Pompette, Bar Mordecai, Cocktail Bar and Suite 115."
What are your picks for the top restaurants in Toronto?
"There are SO many. But, off the top of my head: Quetzal, Favourites Thai BBQ, DaiLo, Bernhardt's and aKin.
Also, Yan Dining Room and Hong Shing. Chef Eva Chin’s new dining experience within Hong Shing is an ode to traditional Chinese cuisine, but with an ultra-creative, seasonal and modern approach. Each dish draws on memories of her childhood and the entire experience is curated to celebrate culture, food and heritage. Hong Shing is also an incredible restaurant with a huge baijiu list. Their crispy beef is exceptional, and so are all their homestyle Chinese bites.
Also, I have to shout out HaiDiLao Hotpot. The service there is impeccable — and for a high-volume hot pot spot? You really can’t go wrong."
Best meal you had recently?
"DaiLo. We had their chef’s tasting menu — chef Dennis Tay's Lunar New Year menu completely blew us away. There’s a reason why they’re a Toronto institution, but they continuously surprise, from reinventing and revisiting nostalgic flavours to carefully curated wine and sake pairings."
Favourite cocktail in Toronto?
"The Cornichon at Bar Pompette — it’s the perfect martini variation."
Bar Pompette is a neighbourhood spot slinging farm-fresh cocktails
At Bar Pompette, a French-inspired drinking den in Little Italy, the cocktail menu is about way more than just booze. Fresh herbs and produce shine in their drams.
Read moreWhat's your go-to brunch spot?
"I’m biased to say that Simpl Things has one of the best, most underrated brunches in the city. Everything is house-made, down to the milk bread. Otherwise, a close second is Union — even for brunch, I go for the steak tartare. Or, the classic flat top breakfast — the potato rosti is to die for."
Favourite neighbourhood in Toronto?
"Kensington and Chinatown — there are some fantastic hidden gems there. I also love Roncesvalles plus the Junction as an up-and-coming neighbourhood. My heart will always be with Parkdale, though — the grittiness has its charm, and there's amazing Tibetan food."
Where do you go for late-night eats?
"416 SnackBar-slash-Short Turn. It's always a vibe, and serves food until 2 a.m. If you’re finishing an event or looking to grab a good cocktail, it’s the perfect cozy spot."
Favourite special occasion restaurant?
"Barbarian’s Steakhouse. It’s just so incredibly classic, old-school, and the private dining rooms are perfect for larger groups. Got a birthday person who loves steak? You’re in for a treat."
Bar Raval
Best date spot?
"Bar Raval is always a go-to as they’re open all day and we can casually pop in for a cocktail, great wine and tapas. It’s intimate and cozy, the service is casual but intentional, and there's GREAT people-watching. You feel like you’re not in Toronto anymore for the duration of your visit, with its beautiful, Spanish architecture-inspired interior."
What dessert would you eat right now?
"I’m not really a dessert person as I can’t have dairy, but when I could (and I still think about it!), I'd have the Tokyo toast from Imanishi Japanese Kitchen, with two scoops of ice cream and crunchy buckwheat on top."
Where do you go for coffee?
"Usually Rooms Coffee on Ossington to grab a coffee — it's also a super cute space to sit in. Or, Loveless Cafe."
What are your favourite menu items at Simpl Things?
"My new favourite drink is the Plum & Circumstance, a twist on a winter, salty-sweet Paloma with smoked-plum-infused tequila and umeshu plum wine.
I have a few favourite dishes, like the Beef and Shrimp Roll (sliced beef tenderloin stuffed with shrimp farce, finished on the hibachi grill with house Tare sauce). It's an unexpected surf and turf combination — the perfect bar snack."
What's new and exciting at Simpl Things?
"So many things! Our new cocktail menu will experience a spring flip mid-March, focused on celebrating locality with Canada-made products and local produce. But of course, always with global influences and unique flavour combinations inspired by my childhood and my past.
We're introducing "Mini cocktails" as a half-serve for folks who want to test out a smaller serve of our regular cocktails. We'll also have more non-alcoholic and low-ABV offerings, and we've got fun, natural wines from our "Very Good Wines To Drink" list featuring more local producers.
On Wednesdays from 5 p.m. onwards, guests can enjoy a steamed traditional bao and a Left Field beer for $12. Thursdays are 'Tini Thursdays: $12 classic martinis, $14 Grey Goose martinis, and we recently introduced full caviar service, with 3 grams for $15. Cocktail Hour is from 3–5 p.m. daily, with $12 house cocktails and $7.50 glasses of mystery wine.
Industry Sundays are 50 per cent off natural wines, 50 per cent off charcoal-grilled goodies. We are now also serving brunch all week! Grab a panino and vino for $20.
Finally, there's also SIMPL Exchange. It's a monthly pop-up dining experience on the second-to-last Monday of each month. We invite a rising star chef in the city to collaborate with chef Wilkes on a one-night-only, exclusive menu, and the standout dish is featured on our menu throughout the following month."
