Where the creators of Marved TV eat burgers, curry goat and Bahamian food in and around Weston Village

Paul McGhie, Tim Grant and Jaivon Hines are the names and faces behind Marved TV, a food series on TikTok, YouTube and Instagram exploring Toronto’s diverse culinary landscape. (The name? It’s local slang for “starving.”) McGhie and Grant are the hungry hosts, and Hines is their manager and producer. McGhie, a long-time foodie, kicked it all off back in 2019. “I always loved watching shows like Iron Chef, MasterChef and Hell’s Kitchen with my sister. Then I got into Action Bronson’s show Fuck, That’s Delicious, where he and his friends went around their communities trying different food.” It reminded McGhie of what he and his own friends got up to, and ultimately it inspired him to create similar content—but with specific goals in mind. “Marved TV was started to be a representation of Toronto and meant to bridge the gap between cultures. People from the Black community aren’t always encouraged to step out of their comfort zones—so we’re trying to push the narrative that it’s okay to do so,” says McGhie.

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McGhie says that a major moment for him and the brand was when they hit over 1.7 million views for a Caribbean cooking series they produced and posted on Instagram. “That allowed me to bring Marved TV—and what it stands for—to the mayor’s office after learning of a cultural initiative the city wants to push. Nothing is set in stone, but they mentioned that a grant could be possible if and when funding becomes available. My hope is to do a food tour of the city, highlighting food from every continent,” he says.

The trio took us on a food crawl along Weston Road—a nostalgic stomping ground for them—from Finch down to Lawrence. “Jaivon and Tim grew up around Weston, so they’re really familiar with the local shops and restaurants. And I played on a soccer team with kids from the neighbourhood, so I was always in the area for sleepovers at my teammates’ homes,” says McGhie.

Related: Where to find the best meals for $10 or less in Weston Village

Jamaica House

2541 Finch Ave. W., 416-744-2913, @jamaica_house

“This place has been around for nearly 40 years. The owner, Robert Stewart, passed away a few years back, but his son, Marlon, has continued the restaurant’s legacy. Eating here is like having a home-cooked meal—and you know it’s good because legit Jamaicans are customers, and they never go out to eat. The portion sizes and prices are incredible too. Our tip is to come right when they open, because they start selling out of things after an hour,” says McGhie.

Go-to dish #1: Fried chicken

“For $10—and this is the small order—you get a palm-size piece of fried chicken served with rice and peas and steamed vegetables. Everything is made with love and care. The chicken is crispy on the outside and tender on the inside. And you can taste the coconut milk, pimento and thyme in the rice,” says Grant.

Go-to dish #2: Curry goat

“This is one of their bestsellers. The bone-in goat is slow-cooked, the fat is rendered and the meat is so tender—never chewy. They massage all of the aromatics and spices for the curry sauce: burnt onions, garlic, thyme, pimento, potatoes and curry powder. The meat is given just the right amount of scotch bonnet, so you get a nice balance of the pepper’s heat and fruitiness on the tongue,” says McGhie.

Go to dish #3: Jerk chicken with festivals

“The chicken drumstick and thigh have been heavily dusted in spices that include pimento, cinnamon, brown sugar, onion, thyme and some lime. Traditionally, this is supposed to be smoked, but here they slow-cook it in the oven. This dish is a staple in Jamaica—you can find it on the side of the road from street vendors who serve it wrapped in foil. And you have to order a side of their oxtail gravy—the greatest sauce in the world—to dip the puffy and soft festivals in,” McGhie says.

Old Nassau Authentic Bahamian Cuisine

2047 Weston Rd., 416-242-242, @oldnassau.food

“We discovered this spot after working on a series that highlighted Caribbean cuisine. Since meeting the owner, Kay, we have tried to support her as much as possible. She’s from Nassau and originally started a catering company, which she maintains to this day, then opened her restaurant in 2022. We love places like this for the mom-and-pop vibes. Kay’s food is Bahamian, with a few contemporary Creole and American tweaks,” says Hines.

Go-to dish #1: Spicy garlic shrimp

“The shrimp are lightly breaded, deep-fried and then sautéed with garlic, onions and peppers. They’re screaming hot, but you can still taste the seasonings, the crunchy breading and the undertones of butter,” says McGhie.

Go-to dish #2: Barbecue pork chop

“This massive plate comes with plantains, rice and peas, and egg salad. I want to highlight the rice first, because it’s made so differently than at Jamaica House. Here, the rice is seasoned and shelly, which means that it’s soft but not mushy and therefore the perfect bite.

“Moving on to the plantains: you can see right away from the caramelization that they’re going to be so sweet. Pro tip: if you’re deep frying plantains at home, you always want to choose the ugliest ones you can find at the supermarket. Get ones that look like they’ve gone bad—they are always going to be the sweetest.

“Then we have the pork, which has been marinated, grilled, and finished simply with parsley. The meat is so juicy and has a great char, offering a counterbalance to the tangy and sweet sauce,” Grant says.

Go-to dish #3: Crack chicken

“These ultra-crunchy, tender-on-the-inside chicken strips are served with crispy fries topped with ketchup, mayo and shaved onions. It looks very rich, and while it’s definitely satisfying, it doesn’t land heavily in the stomach. It also comes with a Hawaiian roll and a cup of pico de gallo, which acts as a perfect palate cleanser after all the fried food,” says Grant.

Go-to dish #4: Seafood Monster Platter

“As the name suggests, this is a monster-sized portion of seafood. It includes a whole fried snapper, fried shrimp and conch, and some baked mac and cheese. The trick is to take the liquid from the escabeche—which is like a citrus vinaigrette infused with scotch bonnet peppers—and pour it over the snapper, because it really enhances the sweetness of the tender and flaky fish. The deep-fried shrimp are light and plump. And the conch—like, wow—is so tender and sweet. For those who have never had conch before, I’d say it tastes like a cross between scallops and crab. The mac and cheese is pungent, but in a good way. They use an old-style cheddar cheese. Ultimately, this platter takes you to Nassau’s Cable Beach, where you’d likely be enjoying the same thing,” says McGhie.

Bonus item: A homemade drink

Wash it all down with one of Old Nassau’s house-made non-alcoholic beverages, like the Sky Juice. It’s made with coconut milk, condensed milk, and warm spices including cinnamon and nutmeg.

Zeal Burger

1926 Weston Rd., 647-352-3933, zealburgers.com

“We stumbled upon this place because we’re always on the lookout for good, quality-made burgers. Zeal grinds AAA steak in-house for their patties, which is a major selling point,” says Hines.

Go-to dish #1: Oz Burger (extra patty, cheddar cheese, signature sauce, pickles, tomatoes, lettuce and crispy onion strings) with a side of onion rings

“So, right out the gate, I hate tomatoes, and I forgot to omit the tomato—but, aside from that, this burger is perfect. It’s not oily or greasy but very juicy. I think that’s because the patty is on the slightly thicker side, like it’s pressed on the grill rather than smashed. Then you have the tangy sauce, which reminds me of Big Mac sauce. My method is to take a bite first, then on the second go-round, jack it up by adding onion rings right on top of the patty. It takes the crunch of their crispy onion strings to the next level,” says McGhie.

Go-to dish #2: Royal Z Burger (single patty, cheddar cheese, bacon, pickles, jalapeños, MG sauce and crispy onion strings) with a side of fries

“This is just a perfect bite. You get texture from the delicious crispy onions, some tang from the tiny pickles and heat from the jalapeños. The lettuce is crunchy, and the bacon is smoky. But what ties it all together is their creamy MG sauce—it’s like a cross between jalapeño mayo and barbecue sauce. They make their fries in-house, and they’re medium cut, with a fluffy potato interior and golden brown on the outside. This is the best gourmet burger I’ve had in a minute,” says Grant.