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What’s on the menu at Aisle3, a Vietnamese snack and cocktail bar

Including deep-fried shrimp toast and a pho-infused old fashioned

By Jessica Huras| Photography by Nicole and Bagol

| November 7, 2024

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A spread of dishes at Aisle3, a Vietnamese bar in Toronto

Name: Aisle3 Contact: 2535 Dundas St. W., @aisle3bar
Neighbourhood: High Park
Owners: Johnny Le, Jason Xue and Nicole Tzipelovan Chef: Dave Le (Côte de Boeuf, Milou, Old York Tavern) Accessibility: Not fully accessible

“Aisle 3 Bar is something I’ve wanted to create for a long time—a place that feels like home but with the energy of a great night out,” says co-owner Johnny Le. “The name is a reference to a couple of things: the aisles of bustling markets, where fresh ingredients and bold flavours come alive; and the three of us, partners who share a passion for good food, good drinks and good company.”

The Food

Aisle3 is a departure from traditional Vietnamese fare, with the French-trained Le taking classic dishes and reinterpreting them with international twists. Take the bun bo Huế birria, for example: Huế-style braised oxtail served in birria tacos, or the shrimp toast with jalapeño relish.Alongside a small à la carte selection, the restaurant offers an omakase-style experience for guests seated at the chef’s counter.

For the shrimp toast, Japanese milk bread is topped with lemongrass shrimp mousse, then fried until crispy and finished with a scallion aïoli, jalapeño relish and fresh dill. $19 Photo courtesy of Aisle 3

A bowl of deep-fried chicken wings — These chicken wings are all about the interplay of sweet and savoury. After being brined and fried, they’re tossed in a caramel sauce infused with ginger, scallion, Thai chili, garlic and fish sauce. The dish is finished with a scattering of sesame seeds and scallions. $15

Pan-seared butterflied sea bass with gai lan and watermelon radish. Accompanied with muối ớt xanh,’ a traditional Vietnamese green chili-lime dipping sauce made using green chili peppers, lime juice and a touch of sweetness. $38 Photo courtesy of Aisle 3

Duck confit and noodles in a house-made curry of lemongrass, star anise and coconut milk — The Duck Duck Noodles is duck confit with a Vietnamese twist. It lounges in a house-made curry of lemongrass, star anise and coconut milk. $36 Photo courtesy of Aisle 3

An ice cream cake that tops a caramel pretzel crust with espresso crumble, mocha whipped cream and salted caramel — The Five-Layer Ice Cream Cake is a decadent dessert that tops a caramel pretzel crust with espresso crumble, mocha whipped cream and salted caramel. A bit of Maldon salt balances out the sweetness. $14 Photo courtesy of Aisle 3

The Drinks

The tight cocktail menu playfully infuses classic tipples with Vietnamese ingredients like condensed milk, dragon fruit and pho.

East Meets West is a Southeast Asian twist on the old fashioned that mixes tequila and mezcal with the flavours of pandan, cacao and oolong. $20 Photo courtesy of Aisle 3

Highballing is a bold and fragrant drink that blends a mesquite-infused rye with cinnamon, star anise and chai. $21 Photo courtesy of Aisle 3

Violet Evergarden is a floral, gin-based sour featuring lavender, jasmine and blackberry flavours. $21 Photo courtesy of Aisle 3

The Space

Colourful paper lanterns, knick-knacks like maneki-neko figurines and lacquer paintings donated by friends and family add warmth and character. The space seats approximately 60 people, with a 30-seat patio set to open when the weather allows.

Colourful paper lanterns hang from the ceiling of Aisle3, a Vietnamese snack bar in Toronto

The bar at Aisle3, a Vietnamese restaurant in Toronto's west end

Chefs work behind the bar at Aisle3, a Vietnamese restaurant and cocktail lounge

A mural of Halong Bay decorates one wall at Aisle3, a Vietnamese bar in Toronto

A closeup of colouful paper lanterns hanging from the ceiling of a bar in Toronto

The exterior of Aisle3, a Vietnamese snack and cocktail bar in Toronto

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Jessica Huras

Jessica Huras is a freelance writer and editor with over a decade of experience creating food, travel and lifestyle content. She’s a content editor for the LCBO’s Food & Drink magazine, and her work has appeared in the Globe and Mail, the Toronto Star, Chatelaine, Toronto Life and Elle Canada, among other publications.

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