Winterlicious Hours

Jan 27 to Feb 9
Mon - Sat 5pm to Late
Friday - 11:30-2:30 Lunch

Regular Hours

Tues, to Fri 5pm - late
Sat 5:30pm - late
Sun,Mon Closed

© 2014 - 2017 Thoroughbred Food & Drink


Tuesday to Saturday

5:30pm to 10:30pm

Bar Menu

Tuesday to Saturday

5:30pm to 12am

Winterlicious Menus

Effective Jan 27 to Feb 9


Fridays from 11:30 to 2:30

View Menu


Monday to Saturday 5pm to Late

View Menu

Our menu changes frequently, for a current copy please email





Winterlicious 2017

January 27 to February 9

Toronto's winter culinary celebration offers the perfect opportunity to discover delicious cuisine at more than 220 restaurants and experience unique culinary events.

Reserve a Table

Fried Chicken and Crazy Cheap Champagne Night

Tuesdays at Thoroughbred Food & Drink

Reserve a Table

After work special

Thursdays at Thoroughbred Food & Drink

Advertising Industry Night. Music by DJ Caff and special guests. Weekly drink specials.

Reserve a Table


To book your private event call 416-551-9221 or email

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Thoroughbred Food and Drink offers life's simple pleasures. As a contemporary Canadian restaurant, we celebrate the diversity of our country and honour the flavours of our youth. It's about reconnecting with old friends and meeting new ones.

We'll see you soon Toronto.


Is the Chef and partner of Thoroughbred Food & Drink

Ariel Coplan knew he wanted to be a chef from the time he was 16. He spent time working in restaurants in Toronto including George and Splendido as well as around the world at such acclaimed restaurants as New York City’s Café Grey and Sydney’'s Felix Bistro. Upon returning to Toronto he began working on Thoroughbred Food & Drink.

By taking all his high caliber international experience and building it into the DNA of the restaurant Ariel plans on creating an institution for like-minded individuals in the service industry and a destination for the global food community.

Thoroughbred Food & Drink is a promise to the customer of quality food and service. The goal in creating this restaurant is not to open a good restaurant for the Toronto scene, but a great restaurant on a global scale.