93 Harbord
93 Harbord Street, Toronto, ON, M5S 1G4
416-922-5914
Serving Middle Eastern and Moroccan cuisine, 93 Harbord has made a name for itself…despite not really having one.
Category:
Restaurants
What:
| Cuisine Type | | Mediterranean, Middle Eastern |
| Ambiance | | Patio Dining |
| Meals Served | | Brunch, Dinner |
| Amenities | | Wheelchair Accessible, Catering |
| Pricing | | $31 - $40 |
| Payment | | Interac, MasterCard, American Express, Visa |
Where:
| Neighbourhood | | Downtown |
| Getting There | | Spadina Subway Station |
When:
| Tues-Thurs: 5:30PM-10PM Fri-Sat: 5:30-11PM Sun: 5PM-10PM |
Profile Last Updated: February 06, 2008
What’s in a Name?
From the minimal exterior, one may think that 93 Harbord is just another classy joint in the Annex. Its black awning slightly dwarfs the fine white lettering, downplaying the name as purely descriptive. But upon closer inspection, this upscale locale offers a surprising treat – an interesting blend of Middle Eastern and Moroccan cuisine. Pairing familiar plates with unusual herbs and spices has made it a hit with fusion lovers, providing something a little different from other North African restaurants. And as far as ambiance goes, the soft lighting, cream colouring and exposed brick walls make the vibe intimate, regardless of its 60-seat capacity.
Aromatic Flavouring
The dinner menu offers choice selections for appetizers and entrées, minimal yet diverse enough to span all appetites. Salads include the warmed halloumi cheese with raspberry dressing, as well as the tomato avocado finished with citrus mint juice. The grilled calamari is complimented by a sweet Turkish fig salsa, and the stewed duck and red pepper ragout is served with portobello mushrooms and pomegranate juice.
From Chicken to Seafood
Main courses provide tasty choices for the vegetarian, like the wild herbs maftoul risotto, a variation on couscous coupled with pan-seared vegetables. The slow-cooked vegetable and fruit tagine is accompanied with steamed couscous, spicy harissa tomato and mint coulis purée. Seared organic chicken breast with lemon sauce provides the carnivore with some contentment, and the Arab-style seafood is prepared with spice-laden biryani and saffron aioli.
From the minimal exterior, one may think that 93 Harbord is just another classy joint in the Annex. Its black awning slightly dwarfs the fine white lettering, downplaying the name as purely descriptive. But upon closer inspection, this upscale locale offers a surprising treat – an interesting blend of Middle Eastern and Moroccan cuisine. Pairing familiar plates with unusual herbs and spices has made it a hit with fusion lovers, providing something a little different from other North African restaurants. And as far as ambiance goes, the soft lighting, cream colouring and exposed brick walls make the vibe intimate, regardless of its 60-seat capacity.
Aromatic Flavouring
The dinner menu offers choice selections for appetizers and entrées, minimal yet diverse enough to span all appetites. Salads include the warmed halloumi cheese with raspberry dressing, as well as the tomato avocado finished with citrus mint juice. The grilled calamari is complimented by a sweet Turkish fig salsa, and the stewed duck and red pepper ragout is served with portobello mushrooms and pomegranate juice.
From Chicken to Seafood
Main courses provide tasty choices for the vegetarian, like the wild herbs maftoul risotto, a variation on couscous coupled with pan-seared vegetables. The slow-cooked vegetable and fruit tagine is accompanied with steamed couscous, spicy harissa tomato and mint coulis purée. Seared organic chicken breast with lemon sauce provides the carnivore with some contentment, and the Arab-style seafood is prepared with spice-laden biryani and saffron aioli.
