{"id":1623897,"date":"2026-09-27T23:40:59","date_gmt":"2026-09-28T03:40:59","guid":{"rendered":"https:\/\/divine.ca\/?p=1623897"},"modified":"2026-09-27T23:41:30","modified_gmt":"2026-09-28T03:41:30","slug":"waterworks-food-hall-everything-you-need-to-know","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/waterworks-food-hall-everything-you-need-to-know\/","title":{"rendered":"DIVINE Dines: Waterworks Food Hall – Everything You Need to Know to Plan Your Visit"},"content":{"rendered":"

What do you do when one person wants steak, another wants Middle Eastern food and someone else is already thinking about pizza? At Waterworks Food Hall, you don\u2019t have to agree. With more than 20 culinary concepts under one roof, you can build your own dining experience with no reservation required.<\/p>\n

\"Waterworks
Photo: Jill Schneiderman<\/figcaption><\/figure>\n

I was recently invited to dine<\/a> at Waterworks Food Hall*, and rather than sticking with my usual favourite, I set myself a challenge: bring a friend, spend no more than $100 and try only places I\u2019d never ordered from before. From falafel and steak to pizza and ice cream, we ate our way through Waterworks to find out what\u2019s worth ordering and spoke with Tyler Rutherford, Director of Operations, to learn more about the concept behind it all. Here\u2019s everything you need to know before you plan your visit.<\/p>\n

The Concept and Vendors<\/h2>\n

Waterworks Food Hall features different vendors and culinary concepts. To learn more about how they select their operators, we spoke with Tyler Rutherford, Director of Operations at Waterworks.<\/p>\n

What does Waterworks<\/span> look for when selecting a new culinary concept, and how do you balance emerging operators with established Toronto hospitality names when curating the mix?<\/span><\/h4>\n

Great food is the starting point, but it is not enough on its own. We look for a clear point of view, an operator who understands hospitality and a concept that adds something genuinely distinct to the Food Hall. We’re not interested in filling space just for the sake of it. Established names bring credibility and consistency, while emerging entrepreneurs bring energy, hunger, and fresh perspective. The best mix gives guests a sense of the familiar with something they didn’t expect to find.<\/p>\n

For an emerging restaurant entrepreneur, what does launching inside Waterworks<\/span> offer that opening a traditional standalone restaurant doesn\u2019t, particularly when it comes to building an audience, testing a concept and establishing a brand?<\/h4>\n

Waterworks<\/span> gives you real foot traffic from day one, in a destination people are already excited to visit, plus the benefit of large-scale programming and collective initiatives. They can test the menu, pricing and brand in front of a mix of guests without carrying every cost and operational burden of a standalone restaurant. We\u2019re not just a landlord, but a supporting collaborator in the space for our culinary partners. Even I personally, coming from a restaurant group background, can sometimes support our culinary partners with creative or strategic thinking both in their services and on their profit statement.<\/p>\n

Opening at Waterworks<\/span> is a very real business, not a test kitchen, so full guest feedback can happen immediately and honestly. If the food, story, and execution connect, they have the opportunity to build meaningful momentum and a loyal following much faster.<\/p>\n

What tends to happen to emerging concepts once they\u2019ve had time to operate at Waterworks<\/span>, and what have you learned about your own business from watching those businesses develop?<\/h4>\n

The strongest concepts become sharper with time, driving their bottom line up.<\/p>\n

Some operators begin with us as temporary pop-ups, prove there is real demand, and grow into permanent fixtures within the Food Hall. Others arrive with an established restaurant elsewhere in the city and use Waterworks<\/span> as a second location, which is an opportunity to introduce themselves and their story to a new audience.<\/p>\n

The opposite has also happened. Concepts have grown throughout the city after first proving themselves at Waterworks<\/span>. Operators learn why guests return, tighten what is not working, and build a clearer, more resilient brand. Watching that happen has reinforced that our role goes beyond being a landlord. We create the conditions for good businesses to grow through visibility, programming, collaboration, and honest operational conversations, while giving everyone the room to build something distinctly their own.<\/p>\n

Waterworks Food Hall Location and Information<\/span><\/span><\/h3>\n

Address:<\/strong> 50 Brant Street, Toronto, Ontario – if you are taking transit, it is a close walk from Richmond near the drop-off for the Spadina streetcar.<\/p>\n

Food Hall Hours:<\/strong>
\nSun to Thurs, 8 AM to 10 PM
\nFri & Sat, 8 AM to 12 AM<\/p>\n

Website:<\/strong> www.waterworksfoodhall.com<\/a><\/p>\n

The Food<\/h2>\n

To give you the best review possible, I brought a friend along for a second opinion and to try the beef dishes, since I don\u2019t eat beef. We gave ourselves a budget of $100 and were determined to stick to it.<\/p>\n

I\u2019ve been to Waterworks before and usually order from Soi Thaifoon. The Pad Thai is to die for, but this time, I had to spread my proverbial food wings. The rule was simple: we could only order from vendors I had never tried before. Luckily, my friend was game. One thing to keep in mind is that you\u2019re ordering from food hall counters, so presentation isn\u2019t necessarily going to be the star of the show. But ultimately, taste is what matters most.<\/p>\n

Here were our picks and reviews:<\/p>\n

Darna\u00a0<\/span><\/span><\/h4>\n

Darna is a Middle Eastern vendor with two successful bricks and mortar locations outside of Waterworks Food Hall. We shared an order of the falafel with tahini to start. They were absolutely delicious. We both rated them a 9.5 out of 10 (my friend gave them a 10 and I gave them a 9). If you are a falafel connoisseur, you won’t be disappointed. I really wanted to add hummus, but I knew it would be too filling. The tahini was perfect – just like you would get in the Middle East. I want to go back and try the rest of the menu.<\/p>\n

Tantxo Steak Bar<\/span><\/h4>\n
\"Waterworks
Photo: Jill Schneiderman<\/figcaption><\/figure>\n

My friend held our table and I went to get a steak and chicken platter but sadly, I went to the wrong restaurant. I ended up picking up the Steak + Fries (sirloin) for my friend. It was by far the most expensive thing that we ordered. Sadly, sirloin isn’t my friend’s favourite, but she judged it based on taste and how it was cooked. She gave it a 9 out of 10 (another high number). She said the cook and sear were great, but she prefers a leaner cut of meat. We both tried the fries, and they got two thumbs up.<\/p>\n

The Arepa Republic<\/h4>\n
\"Waterworks
Photo: Jill Schneiderman<\/figcaption><\/figure>\n

We tried the Yuca Frita from The Arepa Republic, which is best known, as the name suggests, for Venezuelan arepas (cornmeal flatbreads that are split to hold savoury fillings). Yuca Frita comes with two dipping sauces – a garlic mayo and a salsa verde that had a bit of a kick that I loved. The dish is made with cassava root – a starchy tuber. It was similar to potato wedges. They were tasty, but a little bit too salty for both of us. I’d definitely order them again, but ask them to go lighter on the salt or simply try the arepas that they are famous for.<\/p>\n

Bello Pizza<\/span><\/h4>\n
\"Waterworks
Photo: Jill Schneiderman<\/figcaption><\/figure>\n

We had enough money on the card, so I ordered a slice of heaven – I mean a slice of pizza – from Bello Pizza. I ordered the Vodka: vodka sauce, mozzarella, fior di latte, pecorino, confit garlic, chili flakes. It was literally one of the best slices I’ve had in Toronto. The crust was chewy, the sauce was delicious and had that kick that I love thanks to the chili flakes, and the cheese was gooey perfection. Their pizzas are simple when it comes to the ingredients, but sometimes, less is more.<\/p>\n

Scooped by Demetres<\/h4>\n

The last stop of the day was for dessert at Scooped by Demetres. I’ve had Demetres’ ice cream before and I knew it would be good. Rather than order my old standby honey vanilla, I had a scoop of Nostalgia, which they describe on their menu as “a warm amber malt and cocoa base with soft vanilla undertones, loaded with crisp honeycomb sponge toffee pieces enrobed in malted milk chocolate.” It tasted like Whoppers – a popular malt candy from my childhood – and was perfection.<\/p>\n

I also tasted the \u00dcber Ube – a purple yam-based ice cream. It was really good, but it is like eating a mind trick. You are expecting grape, and it is definitely more of a mild, sweet, nutty flavour. It’s definitely worth a try.<\/p>\n

The Atmosphere and Service<\/span><\/h2>\n
\"Waterworks
Photo: Jill Schneiderman<\/figcaption><\/figure>\n

Waterworks is cool, but not pretentious. It attracts everyone. Singles, families, young, old, and everyone in between. What’s unique about it is that you can stay for hours or pick up your food and go. What you won’t find here is table service. Plenty of the operators will have you scan a QR code and text you that you can pick up your food, but if you are expecting to be waited on, this isn’t the place for it.<\/p>\n

I loved the art installations at Waterworks. The illuminated orbs are meant to reflect the vibrancy of Toronto and of the Waterworks Food Hall. They add to the atmosphere and the scale is ideal for a 55,000-square-foot space. My suggestion – don’t forget to look up or you are missing out.<\/p>\n

\"Waterworks
Photo Courtesy of Waterworks Food Hall<\/figcaption><\/figure>\n

The seating areas aren’t meant for long-term comfort, but there are plenty of places to enjoy your meal. The patio is great in the summer. If you want to make an evening out of it, head upstairs to Civil Works for an after-dinner drink or try the water tasting menu – yes, they really have one. It’s a beautiful Art Deco space that gives an old-fashioned (not the drink) vibe. It also recently ranked #29 on the Best Bars in North America<\/a>, and was named Best Menu in North America.<\/p>\n

Since there are so many different vendors, service is going to vary from place to place, but I found it reasonably good everywhere that we ordered. Remember, this isn’t fast food; it’s a casual dining experience. Some menu items will take longer to prepare.<\/p>\n

Final Thoughts<\/h2>\n
\"Waterworks
Photo Courtesy of Waterworks Food Hall<\/figcaption><\/figure>\n

Food halls are growing in popularity across North America for good reason. People like having choices. Some want great food without the fuss of reservations, while others like the opportunity to discover an up-and-coming chef or try something they may not have ordered otherwise.<\/p>\n

I\u2019ve visited a number of food halls, and Waterworks is definitely my favourite, and not just because it has the hometown advantage. Some of the food I\u2019ve tried here isn’t just good for a food hall; it\u2019s some of the best I\u2019ve had in Toronto. The atmosphere is lively and fun without feeling like it\u2019s trying too hard. If you\u2019re looking for something a little different and want to choose your own culinary adventure, put Waterworks Food Hall on your must-try list.<\/p>\n

Oh, and if you\u2019re wondering about our $100 budget, our final total was $108. Close enough.<\/p>\n

*Dinner was hosted via a $100 gift card, but opinions are my own.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

What do you do when one person wants steak, another wants Middle Eastern food and someone else is already thinking about pizza? At Waterworks Food Hall, you don\u2019t have to…<\/div>\n
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