Restaurant review: Superfly

Superfly brings Parkdale a new snackbar concept with retro vibes and easy-drinking cocktails.


What’s the vibe

Owners Alex Pearce and Zach Pettiford, both alum of the Drake Hotel, bring Parkdale a chill, funky new spot with Superfly. The pair have redone the former Electric Mud BBQ space with a design that pays homage to 1970s New York.

The space has been brightened up with a pastel-patterned bar, geometric ceiling tiles reminiscent of a dance floor and lots of greenery – a handful of features from Electric Mud remain, however, including the neon cross illuminating the restaurant’s location on a small side street off Queen and the covered, all-season patio.

The focus here is on spritz cocktails and playful shareable plates, plus a soundtrack of funk and soul music to groove out to while you enjoy them.

What to drink

Led by Alex Pearce, former bar manager of Track & Field and Bangarang, Superfly’s lean but wide-ranging beverage menu has something for drinkers of all stripes. There are a handful of wines by the glass and beers from local brewers like Blood Brothers and Henderson.

The restaurant also offers two simple cocktails on tap (currently a “wisky smash” with Jack Daniels, mint, lime and brown sugar; and a margarita). They’re yummy and the reasonable $10 price tag makes them even more appealing. The selection of light spritzes are sure to be popular patio sippers as the weather warms up.

What to eat

Superfly’s food menu is as brief and sharply curated as its drinks selection. Chef John Kopilmae spent eight years at the Drake and also interned at Copenhagen heavyweights Noma and Kadeau before taking the helm at Superfly’s compact open kitchen.

Everything here is small and meant to be shared and there’s a good mix of accessible options like an unfussy sausage bun with housemade mustard; and more elevated eats like steak tartare dotted with sous-vide egg yolk and served on a toasted brioche.

The super crispy brussels sprouts and the scallion-dusted deep fried chicken with deep fried pineapple are great go-tos to pair with a few cocktails; but there are also lighter options like a grilled avocado salad with nori ranch and a fluffy crab quiche. Little round donuts made with cinnamon sugar, condensed milk and brown butter – served as a pair – make a light, sweet finish to any snack or meal.

Dinner and drinks for two: about $60

5 Brock Ave, Toronto, ON,