F'Amelia Restaurant
Ouvert à 17:00
, Voir toutes les heures
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Venez déguster un excellent repas chez F'Amelia Restaurant. Ce restaurant vous accueille sur sa terrasse en été. F'Amelia Restaurant est ouvert tard tous les jours de la semaine. L'accès est aisé par vélo et transport en commun. Ils sont établis dans un secteur ou l'on retrouve de nombreux restaurants, parcs, cafés et marchands. plus... Plus de texte

Type de cuisine

  • Italienne,

Plats

  • Pizza,

Atmosphère

  • Familial,
  • Décontractée,

Langues parlées

  • Anglais,
Localisation
12 Amelia St, Toronto ON M4X 1E1
Information utile

Heures d'ouverture *Horaire des Fêtes

Lundi
Mardi
Mercredi
Jeudi
Vendredi
Samedi
Dimanche
Appelez pour plus d'information: Dimanche, Lundi, Mardi, Mercredi, Jeudi, Vendredi, Samedi.
Appelez pour plus d'information: Dimanche, Lundi, Mardi, Mercredi, Jeudi, Vendredi, Samedi.
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Prix:

  • 11 $ à 25 $,
  • 26 $ à 60 $,

Modes de paiement:

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Ce contenu est uniquement en anglais

F’Amelia restaurant owner, John Dawson, discovered Cabbagetown by accident in the 1990s. A long-time resident of the Annex, he was detoured by construction one day. “For many Torontonians, this was an undiscovered pocket of the city,” he recalls. He fell in love with Cabbagetown, bought a house there, and was married at his favourite local restaurant, Provence. “I tried to buy the restaurant but the owner wouldn’t sell,” John recalls. Several years later, Provence’s owner re-considered and in 2011, John opened the doors to F’Amelia.

F’Amelia is a family-friendly Italian restaurant on Amelia Street. John, his wife and teenage daughter eat there as a family when he’s not working. “One of my favourite nights is Sunday when the kids are running around and the parents are having dinner. It’s a great family vibe,” he says. Sofia, his daughter, brings her girlfriends there for their birthdays and helps out from time to time. “Her goal is to work here when she’s older,” John says proudly.

The family vibe extends to the employees. The waiters, servers, bartenders and cooks gather to share a meal together every afternoon before the restaurant opens, and to listen to the chef talk about specials. “The toughest part of this business is to find and keep talented people,” John says.  Many of the restaurant's staff have worked there for years and are hired for their ability to interact with customers, as well as their talent. “We run a fun business,” says John. “It’s exciting to be here.”

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