What’s on the menu at Stefano’s, a vegan diner from the owner of Gia

Including plant-based brie, mozzarella sticks and steak frites

By Jessica Huras| Photography by Jelena Subotic

| November 12, 2024

What's on the menu at Stefano's, a vegan diner from the owner of Gia

Name: Stefano’s Diner Contact: 1265 Dundas St. W., stefanosdiner.com, @stefanosdiner
Neighbourhood: Trinity-Bellwoods Previously Extra Burger Owner: Jennifer Coburn Accessibility: Not fully accessible

Stefano’s began as a pandemic takeout pivot from Gia, Jennifer Coburn’s popular plant-forward Italian restaurant. The vegan sandwich concept quickly found a fan base, inspiring Coburn to keep it going as a pop-up even after in-person dining returned. “It took off,” she says. “I knew it needed a permanent home.”

Jen Coburn, the owner of Gia and Stefano's Diner, two plant-based restaurants in Toronto

Stefano’s Diner brings its popular plant-based sandwiches to a brick-and-mortar space while introducing Italian-inspired small plates, pasta and other comfort foods to the menu. Similar to its sister restaurant, Stefano’s take on plant-based cuisine is designed to attract a wide audience, appealing to vegans and meat-eaters alike. “I’d say our clientele is only 10 per cent vegan,” says Coburn. “We’re a restaurant with a nice atmosphere, nice cocktails and nice food—the food just happens to be plant-based.”

A person grates plant-based parmesan cheese over a plate of pasta

The Food

The new Stefano’s goes beyond sandwiches, expanding into a full menu of Italian-influenced diner fare. Like at Gia, much of Stefano’s pasta and bread is made in-house. Coburn has made sure to include plenty of veggie-driven dishes, like eggplant parm and portobello mushroom steak frites, to cater to diners who aren’t keen on imitation meats.

In addition to dinner, there’s a lunch menu and weekend brunch centered around mung-bean-based egg dishes (which are way better than they sound).

A plant-based fried chicken sandwich — This crispy maitake mushroom sandwich is a feature menu item created by former Gia chef Matthew Ravenscroft. It’s built on a sesame brioche from North Pole Bakery, stacked with lightly breaded maitake mushrooms, pickles, cabbage slaw and garlic mayo. Coburn plans to invite more local chefs to contribute future menu features. $18

Plant-based cheesy garlic bread at Stefano's Diner in Toronto — House-made pizza dough brushed with vegan butter forms the base of this garlic knot, which is topped with confit garlic, plant-based parmesan and fresh parsley. $12

Vegan arancini in a pool of tomato sauce — Stuffed with green peas and VegCheese’s soy-based mozzarella, these saffron-infused arborio rice balls arrive in a pool of spicy sugo. $14

Vegan mozzarella sticks at Stefano's Diner — The same plant-based cheese and sugo come together in these mozzarella sticks, which are breaded and fried. $13

A dish of plant-based brie — This cashew-based brie from BetterBrie is aged with a bacterial culture to give it a classic rind. It’s served on a bed of concord grape purée with a side of house-made red fife crostini. $19

Plant-based salmon — This plant-based salmon by New School Foods is as close to the real thing as you can get. It’s plated over creamy mashed potatoes, topped with vegan beurre blanc and finished with a touch of dill-parsley oil. $28

A dish of plant-based pasta with pesto sauce and sun-dried tomatoes — For this dish, house-made buckwheat gnocchetti are tossed in pesto made with toasted pine nuts, basil and spinach. They’re topped with crispy fried chickpeas, ribbons of sun-dried tomato and a sprinkling of vegan parm. $22

A plate of vegan mozzarella at Stefano's Diner — This lasagna layers house-made sheets of pasta with savoury walnut ragu and melted plant-based mozzarella. The whole stack swims in a rich tomato sauce. $23

The Drinks

The concise drink menu balances classic tipples with spritzy alcohol-free cocktails. Many of its offerings carry a hint of Italian flair thanks to ingredients like Campari, blood orange and Luxardo maraschino liqueur. The wine selection is vegan and sustainable, mainly highlighting familiar regions and varietals, and the beer (both alcoholic and zero-ABV) is sourced from Blood Brothers. A cold-pressed juice program is also in the works.

A rose-coloured cocktail garnished with a blackberry — The zero-proof Fugazi combines blackberry syrup with lemon juice, star anise and sparkling water. $10

The Space

With a mix of modern and retro decor, Stefano’s interior feels timeless and inviting. Green leather booths and tile accents on the bar enhance the vintage diner vibe. Coburn applied a micro-cement treatment to the floors and walls for a soft, textured finish.