Where chef Romain Avril eats in St. Clair West Village

It’s only February, but the year is already shaping up to be a busy one for Romain Avril. The Paris-born, Toronto-based chef and entrepreneur is currently consulting on menus for three new restaurants: Iris in Bloor West Village, Watr in Pickering and 0260 in Miami.

Related: Where Gateau Ghost chef Jayden Park eats Japanese and Korean food in the west end

Avril, whose croissant reviews went viral in 2023, says he’s on a brief hiatus from rating pastries (mostly because he’s already been to every bakery in Toronto) but that he’s going to pick it up again soon, once he gets around to visiting the city’s newest croissant-makers. In the meantime, he’s received a lot of positive feedback on his videos, in which he teaches the basics of cooking. “I also provide budget-based tips for meal planning and, more recently, offer support in navigating mental health issues in the hospitality industry,” he says. Avril is hoping to start a podcast to engage in more talks with the community about how to improve kitchen life. “There are a lot of moving parts, but overall I’m excited.”

Related: Where Black and Blue Steakhouse chef Morgan Bellis eats in Dovercourt Village

In his free time, Avril likes to seek out places to eat in St. Clair West Village, where he’s lived since 2015. “I’ve been in this area for over a decade and I couldn’t be happier,” he says. “I really identify with the neighbourhood. I’m proud to be here and cannot envision myself living anywhere else. I found most of the places featured in this crawl by walking my dog and venturing into mom and pop spots I passed along the way.”

Two Brothers Shawarma

2631 Eglinton Ave. W., twobrothersshawarma.ca

“I first became familiar with this place because I used to visit the Etobicoke location with my ex. So when I found out they have a second location—well, let’s just say I’m here at least once a week. The food is a blend of great flavours, and it’s nutritious—as far as fast-casual fare is concerned.”

Go-to dish: Chicken shawarma plate

“It’s a mountain of food, but it never feels heavy—just satisfying. I always get half beef and half chicken, with rice, garlic potatoes, salad, hummus, hot and garlic sauces, and tzatziki. They load it up with tomatoes, pickles, chickpeas, turnips and cucumber. It’s all so fresh tasting, and it’s hard to stop once you start. The marinade they use for the meat has these warming, comforting spices. Then you get a nice reset from the acidity of the pickles, the freshness of the salad and the slight kick from the hot sauce.”

Pho2gether

2416 St. Clair Ave. W., pho2gether.ca

“This is one of those strip-plaza gems. I just stumbled upon it one day, and now I’m a regular.”

Go-to dish #1: Rare beef and tendon noodle soup (P6)

“The broth is so light yet beefy, and it also offers this floral, herbaceous profile. It’s the perfect balance of salt and sweet. I like to add Thai basil, lime juice, bean sprouts, and a few drizzles of chili and oyster sauces to the broth, which is loaded with perfectly cooked noodles, rare beef and gelatinous tendon. It’s a comforting dish, perfect for this time of year. This is the kind of dish I always gravitate to when I don’t feel like cooking but I still want those home-cooked-meal vibes. I never get sick of this. I could eat it all the time.”

Go-to dish #2: Frilled beef vermicelli with spring rolls (V2)

“This is something I typically get for lunch. The colour profile of this dish is striking—it kind of reminds me of something you’d get from a side-of-the-road stall in Vietnam. The beef is caramelized and slightly bitter thanks to the char. I love how it’s so chewy and fatty. But the fresh noodles balance out the beef, acting as a palate reset with their more neutral taste. And the crispy veggie spring rolls are house-made. Overall, it’s such a well-balanced plate: no element exhausts another. You get something grilled, something deep-fried and something fresh.”

Tacos Casa Sonora

1688 Dufferin St., tacoscasasonoraon.com

“This spot specializes in both Mexican and South American dishes. It actually used to be a Filipino restaurant, which I went to all the time before it closed. Then Tacos Casa Sonora opened, and the smell lured me one day when I was out walking my dog. It’s conveniently 10 minutes away from my house, which is great because I cannot get enough. I crave it.”

Go-to dish #1: Quesabirria tacos (corn tortilla, melted cheese, beef, cilantro and onion, served with consommé)

These are so beefy, cheesy and spicy. And I really enjoy the herbaceousness of the cilantro. The filling is so juicy, and the shells are nice and crispy, so there’s this amazing textural contrast. Every meal here comes with a nice selection of condiments, like house-pickled shallots, chili paste and guacamole.

Go-to dish #2: Alambre (bell peppers, onion, cilantro, mozzarella cheese, flank steak and flour tortillas)

“This is like a build-your-own-taco situation. I like to add some of their house chili paste, which not only provides some spice and heat but brings this hearty depth of flavour that’s so comforting. Meanwhile, the sweetness shines through from the peppers, and that balances out the umami of the flank steak. The pops of salty melted cheese throughout this mixture makes it fun and delicious.”