Where Jerome Robinson, the Heartbreak Chef, eats in Parkdale

Jerome Robinson, otherwise known as the Heartbreak Chef (which also happens to be the name of his restaurant), is excited for summer. “We’re about to build out our lunchtime specials with meal deals—think $15 combos with our signature Half-Ass Chicken Sandwich, wedges, a side of mac and cheese, plus a drink.” And for dessert: house-made brownie ice cream sandwiches.

Robinson says it’s perfect for long summer days and park picnicking. Those who don’t plan on getting their combos to go will be able to enjoy bingo nights and live DJ sets on weekends at the Baldwin Street spot. And, playing off his nickname, Robinson will be offering some cheeky in-person speed-dating events very soon. (So if you’re looking for a fried chicken sandwich and love, stay tuned to the restaurant’s Instagram account for further details.)

Related: Where Pearl Morissette chef Eric Robertson eats in Hamilton

When he isn’t building gargantuan sandwiches or playing matchmaker, there’s a chance you’ll find Robinson eating his way through Parkdale. “My restaurant was here for six months before we moved to our new home in Kensington Market,” he says. “Even though I live closer to the downtown core, I’ll often find myself back in Parkdale. There’s so much charm here. It’s definitely changed over the years, but there are still plenty of spots that only the locals know about.”

Here are a few of Robinson’s favourite restaurants in the west-end neighbourhood and what he orders at each one.

Related: This sort-of-secret Parkdale sandwich shop hosts an affordable family-style supper club once a month

Ali’s Roti

1446 Queen St. W., alisroti.ca

“This is definitely a staple spot. It’s owned and operated by Shiraz Aligour, who’s been running the business for nearly 50 years now. They make nearly everything from scratch here using his family recipes. It’s what you actually get a taste of in Trinidad and Tobago.”

Go-to dish #1: Doubles

“This is a popular and portable flatbread called bara, stuffed with a curried chickpea mixture—channa—tossed with tamarind and hot sauce. Since I’m Jamaican and we’re sitting down to eat right now, I’ll eat it using the pull-and-peel method. But, if we were doing grab-and-go, I’d eat it as the islanders do: like a sandwich.”

Go-to dish #2: Stewed chicken with rice and peas

“This is Trini comfort food at its finest. It’s a massive portion with stewed chicken—even better, they use boneless chicken, so it’s easier and less messy to eat. There’s some pleasant acidity and balance from the tomatoes, so it’s both rich and tangy. And of course, you have to have it with rice and peas—that’s a rule. It also comes with a refreshing salad. This can feed two people easily, but it’s so good that you can eat any leftovers straight from the fridge the next day.”

Simpl Things

269 Dunn Ave., simplthings.ca

“This is a great spot for drinks, and the patio is perfect for people-watching in the summer. The owner, Evelyn Chick, is super talented, and the success of this place is a testament to that. We met a while back when we were filming segments on The Marilyn Denis Show.”

Go-to drink: Espresso martini

“This is happy-hour perfection. It’s not too sweet, and it’s well-balanced.”

Go-to dish: Potato chips

“They’re super fresh and crunchy. You can taste the furikake seasoning with that hit of nori, salt, sesame seeds and bonito flakes.”

The Originals Dining Lounge

160 Springhurst Ave., theoriginalsdiner.wixsite.com/website

“This was once Harry’s Charbroiled, which was owned by Grant van Gameren, but new owners took it over and reopened it as the Originals Dining Lounge. Now it’s bringing back those friendly neighbourhood greasy-spoon vibes with classic diner fare done proper. This is one of those if-you-know-you-know kind of spots—especially since it’s tucked away down an unassuming walkway.”

Go-to dish: The banquet burger with a side of onion rings

“Disclaimer: I’m in a bit of a food coma right now, and I ordered my burger with the works but forgot to ask for no tomatoes or onions—so I’ll take those off. Aside from that, it’s perfect. Not many places in the city use thicker patties in their burgers because smash burgers are still so trendy. But every component is done well: the bacon is crispy, the cheese is American cheese—they aren’t trying to reinvent the wheel here because it works—along with a healthy dose of ketchup, mustard, mayo and relish. It’s a beast of a burger, and I like to hack it by adding a couple of the ultra-crispy onion rings. It just takes the experience to another level.”

Go-to drink: Chocolate milkshake

“These are homemade, dense and creamy. It’s rich but not too sweet.”