Asian

Chaopaya Thai
This warm and inviting dining room serves up authentic, traditional Thai dishes. The Emerald chicken curry, redolent of lime leaf, Thai basil and coconut cream, is a classic. Have it with steamed Jasmine rice and Chaopaya’s fabulous green mango salad.

Ling’s Cuisine
It’s hard to decide which dish to order from Ling’s extensive menu of Chinese, Japanese and Korean classics. The noodles in soup menu is a must try. Snow of the Green is a large bowl of Ling’s amazing homemade broth, perfectly al dente ramen noodles, shards of grilled chicken, bok choy and a variety of toppings such as mushrooms, crunchy corn and delectable marinated bamboo shoots. Save room for some dim sum – the steamed shrimp dumplings and barbecue pork buns are the best in Barrie.

Pho 108
As the name suggests, this bright, cheery family-run restaurant specializes in Pho (pronounced fa), the Vietnamese classic rice noodle soup dish. The rich, flavourful beef broth is simmered eight hours with aromatic spices such as star anise, orange peel and coriander. Number 8 (Pho Tai Chin Nam) is a bowl of thin rice noodles topped with braised brisket, flank and paper thin slices of rare steak, which are quickly cooked by the hot broth. The traditional accompaniments of lime wedges, bean sprouts, basil, hoisin sauce and hot sauce are added to the soup. Start with a Vietnamese spring roll made with pork, shrimp and bean thread noodles and end with a unique Vietnamese iced coffee.

Royal Thai
The most famous noodle dish in Thailand, Pad Thai, is made fresh to order at this popular spot. Royal Thai’s chicken Pad Thai is made with authentic ingredients such as tamarind and palm sugar (no ketchup) and has a delicious balance of sweet and sour, moist chicken, soft noodles, crunchy peanut and bean sprouts. There is also a vegetarian tofu version.\

Bistro

Crazy Fox Bistro
While Crazy Fox offers lots of tempting contemporary dishes such as Boston pear salad and cedar plank salmon, diners are flocking here for the home-style meatloaf dinner (or sandwich at lunch). But this isn’t your grandmother’s meatloaf, unless Grandma included Portobello mushrooms and a hint of five-spice powder like chef Coos Uylenbroek. Served with creamy Yukon gold mash and superlative brown sauce, it’s comfort food heaven.

Painter’s Hall Bistro
Short ribs of beef, long simmered in a lot of red wine and aromatic vegetables, have diners practically licking the plate at this charming bistro. The ribs are served with Gorgonzola gnocchi, a reduction of the pan juices and a pile of crisp-fried leeks. The apple cinnamon spring roll, with a 40 Creek rye whisky sauce, is a great finish.Casual dining
 

Downtowner Bar & Grill
Sporting one of the nicest patios in Barrie, the Downtowner is the spot to have a classic burger and fries, a stone’s throw from the waterfront. The Classic with peameal bacon, or The Truckstop with strip bacon, are favourites, topped with real cheddar, processed or Swiss cheese, and grilled over charcoal for that irreplaceable smoky essence.

Mom’s
As the name would suggest, people come to Mom’s for a taste of home away from home. Liver and onions is one of the most popular dishes here; lightly breaded and seared on the grill, patrons rave about how tender it is. Homemade gravy and choice of side (the mashed potatoes are great) round out the plate. Do not miss the famous house-made pies with Paul Corson’s original pastry recipe (the coconut cream is to die for).


Catering

Cravings Catering & Fine Food
Foodies flock to Cravings for a delightful array of high-end edibles. The roasted red pepper and feta or the white bean olive dips make the perfect partner for a glass of wine on the deck. They also carry Fred’s Bread – one of Toronto’s finest bakeries. Try the potato focaccia or cheese boule. Cravings also offers a beautiful assortment of artisanal cheeses such as Thunder Oak smoked gouda and an unctuous caramelized onion cheddar from Quebec, delicious with Raincoast Crisp crackers from B.C.

Oscar’s Catering
Whether you are planning a romantic dinner for two or a wedding for 100, Oscar’s serves up outstanding dishes featuring locally sourced ingredients. Recent offerings include Dingo Farms organic beef, dry aged for 35 days to melt-in-your-mouth perfection. Do not miss Oscar’s Barrielicious events at the Robert Simpson Brewery, where up to 60 diners eat communally from a set five-course menu, while chef Randy Feltis holds forth in his inimitable style.

Contemporary

Michael & Marion’s
Whenever chef Kent Smith tries to tinker with the calamari or its spicy marinara sauce, diners let him have it. You can’t fool around with their favourite dish. Ditto the rack of lamb that Smith pan sears and finishes in the oven with a flavourful Pommery mustard panko crust and a plate-licking good cabernet shallot reduction.

The North
Diners at the North have the choice of ordering from among small plates and large plates that riff off contemporary twists on classic flavours. Pan seared sea bass gets a crust of pumpkin seed and is served with panko-crusted croquettes of crab risotto in a pool of cumin scented celery root sauce.

Oscar’s
Long before the term “locavore” was on everyone’s lips, chef Randy Feltis had a passion for locally sourced ingredients. His desire to support local farmers reaps delicious results for Barrie palates. A must-try offering is his Nicholyn Farms duo of pork: pan seared tenderloin and braised pork belly with a creamy goat cheese scallop potato and a gossamer demi-glace of maple and cider.

 Shutter’s
A beautifully restored Victorian house in Old Allandale is home to Shutter’s contemporary cuisine. Start with a bowl of the best seafood chowder this side of New England. Among the mains, proscuitto-wrapped black cod with house-made sun-dried tomato aioli is a standout.

Greek

Casa Mia
This family friendly spot offers not only Greek but also Italian dishes. Rack of lamb conjures up memories of the Aegean with its house-made sauce of olive oil, oregano and “secret spices.” The lasagna is a long-time favourite and gets its deep flavour from the long-simmered meat sauce, a family recipe that’s been closely guarded for 35 years.

Indian

Nawab
Nawab means duke or demi-king and you will find food fit for royalty at this lofty, chic restaurant. The regional cuisines of India are well represented with creamy chicken korma and Kashmiri lamb rogan josh, jazzed with fresh coriander and tomatoes, from the north and Goan fish curry and hot/sour beef Madras from the south. Be sure to order a crispy nan bread from the tandoor oven to sop up the fabulous sauces.

Tara
Long simmered butter chicken has tempted Barrie taste buds for years at this cozy restaurant. Fresh chicken breast meat is first marinated in aromatic spices, roasted in the charcoal tandoor oven, then simmered in a sauce of clarified butter, coconut and tomato. Chicken tikka masala is similarly prepared but with the addition of a small amount of yogurt along with fresh coriander. Start with an onion bhaji – sweet onion fritters deep-fried in chickpea flour batter and served with house-made tomato sauce.

Italian

Gio’s
Fresh, Sicilian-style fare is what diners come to Gio’s for. Spinach gnocchi are bathed in a rich Carduta Gorgonzola sauce and finished with more spinach and a pinch of chili flakes. The fish of the day can be prepared a la Palermitana, baked with a topping of anchovy, capers, sliced green olives and Roma tomatoes.

Il Buco
A great start to your meal at this downtown resto is the roasted garlic. A whole head is baked and topped with a goat cheese, pine nut and sun-dried tomato cream. It’s served with grilled bread for mopping up every drop. On the weekends, ask for the long braised traditional osso bucco – it’s not on the menu – but go early; it sells out fast.

Nio’s
Patrons rave about the rosella at this family-run, Sicilian restaurant. A large sheet of pasta is rolled around a savory meat filling, jelly-roll style, and cut into slices. The swirls are blanketed with béchamel and homemade red sauce and baked to bubbly perfection. It’s what your Nona would make if you had one.

Pizzeria Italia
Early in the morning they start making pizza dough and baking fresh bread at this cozy pizzeria. The Mediterranean with black olives, onion, sun-dried tomatoes, mozzarella and feta is a best seller. For a taste of the traditional red sauce – a family recipe used for over 43 years – try the man-can, a combination of manicotti, stuffed with ricotta, mozzarella and Parmesan, and meat and cheese filled cannelloni.

Middle Eastern

Sammy’s
Don’t let the sleek interior fool you. Falafels like these are hard to come by unless you are in the Middle East. Chicken shawarma, sliced from the spit, and kebabs are the sought after items here along with other favourites such as humus (creamy with tahini) and baba ghanouj. A side of the house Mediterranean salad and the home-style potatoes anointed with lemon and garlic round out the plate.

19th hole

Settlers’ Ghost Golf Club
The Southern Pecan Chicken salad scores a par three with diners at Settlers’ Ghost Golf Club. The pecans are toasted in a mixture of salt, sugar and Tabasco. Set atop a bed of California greens, fresh mango and grilled chicken, the salad is dressed with slightly sweet balsamic vinaigrette.

Resto/Lounge

At The Five Resto-Lounge
Chef Anton Volek takes great care sourcing local ingredients for his contemporary menu. The halibut is impeccably cooked. First pan seared then finished in the oven, it is served atop a trio of peas – fresh green peas, snow and sugar snap – and garnished with a tendril of pea shoot. Edencrest chicken (from Minesing) is served with a toothsome lemon herb risotto, a delightful new take on chicken and rice.

Manhattan’s
Looking for something to wash down with the dizzying selection of martinis on offer here, start with the pistachio-crusted goat cheese fritters which are served with a savory Mediterranean tartar salad of finely chopped black olive, peppers, tomato and cucumber. Carnivores adore the grilled prime filet mignon with horseradish mash and Gorgonzola cheese sauce.

Monsoon Lounge & Sushi
The hipster vibe here is as cool as the creative way chef Meaghan Kemper approaches sushi. Pad Thai roll takes the flavours of the popular Thai noodle dish and puts them in a roll, served with a spicy peanut sauce for dipping. The Margarita roll is equally fun: chicken and avocado rolled in crushed tortilla chips and accompanied by fresh salsa for dipping.

Urban Dish Grill & Wine Bar
Great care has gone into composing a menu that marries well with wine. Start with the signature Lobster bisque spiked with fresh basil. Ontario lamb “lollipops” are frenched chops served with Frangelico demi-glace. Bigger appetites favour the bold flavours of the beef tenderloin in cognac sauce with roasted garlic mashed potato.

Seafood

Fishbowl
While the crispy fried mushroom caps may be the most popular appetizer here, seafood is the way to go. A grilled filet of salmon gets the simple treatment it deserves with a seasoning of lemon pepper but the warm bruschetta topping gives added pizzazz.

Fitzy’s Crab Shack
A taste of the bayou awaits you at this downtown eatery. Jambalaya should not be missed. It’s a snappy mélange of shrimp, scallops, mussels, peppers and onion bound together with rice and spicy marinara sauce. The coconut shrimp – six crustaceans rolled in sweet coconut, deep fried and served with a velvety coconut plum sauce – makes a great starter.

Small Plates/Tapas

Dine-esty
Tapas style dining meets contemporary Asian fusion at this sleek downtown restaurant. The unique sample and share menu allows diners to try as many items as they like for $30. Do not miss the Peking duck on mandarin pancakes or miso marinated beef tenderloin. The lotus salad is a myriad-ingredient marvel of texture and taste. The crispy banana split is a delicious Asian twist on a classic sundae.

Kenzington Deli & Bar
Popular with the late night crowd, this cool spot also offers a great dinner experience as diners choose a delightful array of tasty antipasti and tapas-style small plates. Most popular are the citrus-spiced chicken skewers and rosemary garlic lamb chops. Crostini gets the star treatment with a topping of beef carpaccio, peppery arugula and garlic aioli.

Steakhouse

Town & Country Steakhouse
Town & Country marinates its meat in a secret blend of seasonings for three days. Triple-A and higher cuts such as New York Strip and rib eye comes with the traditional steakhouse trimmings: pickle tray, garlic bread and salad. Warning: the delectable house dressing, which you can also buy to take home, is a garlicky, patented treat best enjoyed with company.

The Village Inn
While contemporary fare – pan seared scallops with mango salsa, baked Brie with rhubarb relish – abounds at this quaint Thornton restaurant, the prime rib is extremely popular here.  On Friday, Saturday and Sunday, triple-A certified Angus is slow roasted to perfection. Don’s cut, named for the original owner, is an 8-ounce serving but diners are welcome to add extra ounces.