Where Arbequina chef Moeen Abuzaid eats in Roncesvalles

With a culinary journey spanning four continents and counting, chef Moeen Abuzaid is now two years into helming the kitchen at Arbequina, his Arabic restaurant on Roncesvalles.

Related: Where Proper chef Julien Cawagas eats breakfast, lunch and dinner in Roncesvalles

“Moving to Canada wasn’t part of my original plan,” says Abuzaid. “My wife—who is also my business partner—is from Toronto. We happened to meet in New York while she was working for the UN. Life has a way of guiding you to exactly where you are meant to be.” He and his wife, Asma Syed-Abuzaid, opened the doors to Arbequina in February of 2024, and it quickly became a neighbourhood favourite. Late last year, it joined an exclusive list of recommended restaurants in the Michelin Guide.

Related: The city’s best sandwiches, according to Toronto chefs

Abuzaid is constantly working on his craft, pushing the boundaries of how people perceive and experience Arab cuisine. “The best compliment I received at one of my New York pop-ups was, ‘My eyes don’t recognize the dish, but my mouth does.’”

When he’s not busy in his own kitchen, he makes time to visit his favourite businesses on the bustling west-end strip. Here, his go-to spots for pizza, pastries and paneer.

Steven Tran Chocolates

476 Roncesvalles Ave., steventranchocolates.com

“I noticed that something new was opening down the street and was curious to see what was happening—that’s when I met Steven,” says Abuzaid. “I introduced myself and learned more about his philosophy, and we’ve been connected ever since.”

Go-to dish #1: Chausson aux pommes

“I love a chausson aux pommes. It’s simple, but it shows skill. It’s not trying too hard. It’s quiet, comforting and precise. When it’s done properly, it’s warm and nostalgic, and it reminds me that technique doesn’t need to be complicated to be impressive. But this is certainly impressive. I also love the balance of it. It feels familiar but elevated—the kind of pastry you can eat slowly and really enjoy without it being heavy.”

Go-to dish #2: Lemon-lime madeleine

“This really brought me back. The lemon-lime combination reminds me of childhood. My mom has a lemon tree in her front yard. Those bright, citrusy flavours feel light and happy. It’s one of those bites that instantly triggers memory, even if you can’t fully explain it. I love desserts that feel refreshing and clean. Clean flavours are how I create my dishes. This is not overly sweet, and it’s not rich for the sake of being rich, but it’s delicate and comforting.”

Go-to dish #3: Bonbons

“I love bonbons because they’re small, but they’re so indulgent. You can feel the precision behind them, the idea that someone cared about every detail—the texture, colour, silkiness and flavour. The black sesame stands out to me because it has depth. It’s nutty, roasted and not sweet. It feels a bit more mature and layered, and I’m always drawn to flavours that connect back to my roots—this one definitely did.”

Alimentari

319 Roncesvalles Ave., alimentarito.com

“My wife and I discovered Alimentari when we walked into what was their old space as potential lessees,” says Abuzaid. “We met with the owners, Sarah and Chris, and have been close friends ever since. Alimentari has incredible staff and fresh food. It was like a second home to us while Arbequina was under construction.”

Go-to dishes #1 and #2: Napa cabbage salad and mushroom pizza

“I love combining the napa cabbage salad with the mushroom pizza. Together, they just feel complete. The pizza is comforting, warm and satisfying. And the salad is like a caesar, so it brings some crunch and freshness. Even when I’m eating something casual like this, I’m always thinking about balance. I love when a meal has contrast: warm and cool, rich and bright, soft and crisp. This combination gives me all of that in an effortless way.”

Go-to dish #3: Espresso chocolate chip cookie

“This cookie feels like a chef snack to me. It’s intense, bold and not overly sweet—and it’s huge. The espresso gives it depth and a roasted flavour that makes it feel more serious than a typical dessert. I love chocolate when it’s balanced with something bitter, because it becomes more complex. It’s the kind of bite you have when you want something small but you still want it to feel satisfying.”

Dil Se Indian

355 Roncesvalles Ave., dilse.ca

“We found Dil Se during the days our restaurant was under construction and we were looking for a sit-down meal that felt like home,” says Abuzaid. “My wife is Indian, so we had high hopes, and Dil Se did not disappoint. Even at lunch, there’s an energy here—it’s the kind of place that feels alive, and you can tell it’s a restaurant people return to because it delivers consistently. Do you know how hard it is to impress an Indian person at an Indian restaurant? My wife likes it, so I know it’s good.”

Go-to dish #1: Achari paneer

“I order this because I love pickling spices and that flavour profile—that tang, that punch, that sharpness that wakes up your palate. It has personality. Paneer can sometimes be bland if it isn’t prepared properly, but when it’s done right, it’s really satisfying. This dish has that balance of comfort and boldness, which I’m always drawn to.”

Go-to dish #2: Chicken lababdar

“Chicken lababdar is pure comfort for me. It’s rich and warming, the kind of dish you order when you want something that feels complete and filling. I love dishes like this because they remind you why people fall in love with food. It’s not trying to be light or minimal; it’s meant to be comforting, full bodied, filling, warm and satisfying. It has the profile of butter chicken without that overpowering sweetness.”

Go-to dish #3: Aloo paratha

“Aloo paratha is simple, but it’s emotional food. It’s warm, grounding and familiar in a way that feels universal. This is like someone’s mom’s food in my wife’s culture—that staple dish that is reserved for your kids at home, not guests. For lunch especially, it’s perfect because it’s satisfying without needing anything complicated. You eat it and immediately feel taken care of.”