Introducing: The Combine Eatery, the new place for fish tacos on the Danforth
The Combine Eatery, a new southwestern comfort food spot started by siblings Albert and Amy Chan, stands out from the slew of Greek eateries along the Danforth strip. Amy’s background in fashion frequently led her to San Diego, where she quickly took to gobbling up fish tacos during her downtime, which was the starting point for the restaurant.
Outfitted with tables and bar stools, the friendly dining room encourages chit-chat amongst its patrons. Black and white artwork hangs on the exposed-brick walls, while the bare metal light fixtures give off an almost medieval feel. The bar itself sits in the middle of the dining room and boasts a selection of local craft beers, including Big Wheel and Mill Street Cobblestone Stout. The owners are also working on a bourbon list, including some brands that are pretty hard to come by, like Old Rip Van Winkle, Buffalo Trace and Elijah Craig.
The fish tacos come either grilled or fried and are topped with pico de gallo and lime crema and served with a summery coleslaw that includes cilantro and shredded beets ($14.95). Albert recommends the “highly addictive” lobster fritters ($13.95) (he professes to eat at least 20 a week) and the Danforth Burger ($10.45)—chef Matt Barber, formerly of Terroni, has “a great way with meat,” Albert tells us. A former owner of Wild Indigo, Albert is particularly enthused by the cocktails, like the bourbon margarita with fresh lime juice and a double-smoked bacon-bit rim.
The Combine Eatery, 162 Danforth Ave., 416-792-8088.