Where Queens Harbour chef Robert Balint eats in Mississauga

Queens Harbour chef Robert Balint has kept pretty busy since the Harbourfront hotspot opened seven months ago—which is unsurprising considering that the 23,000-square-foot restaurant seats 800 guests.

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There have been some tweaks to the menu since opening day, but one of their bestselling items is still the F*ck You Platter, a $160 surf-and-turf smorgasbord that feeds three to four hungry people. “We pride ourselves on offering something that’s playful, good value for money and great quality,” says Balint. Overall, the restaurant’s fish dishes are its most popular. “Our diners love the chimichurri seabass and the miso black cod—which, I’ve been told, is better than Nobu’s version.” Perhaps a miso-cod battle is in order.

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When he isn’t cooking up a storm in the Queens Harbour kitchen, Balint can be found in Mississauga, where he grew up and now lives with his wife and son. “I commute into Toronto almost every day, but whenever I have cravings, my go-to spots are in Mississauga.”

Contigo Taco Bar

6465 Millcreek Dr., Mississauga, contigos.ca

“This is a strip-mall gem. When it opened two years ago, there were lineups out the door. It’s as popular as ever because of the big portions, the quality and the flavour of the food—it’s like someone’s tita made it with love. It’s homey.”

Go-to dish #1: Burrito bowl with a pineapple Jarrito

“This is a bit deconstructed, so it’s fun to mix it all together. It’s a big portion of chicken, rice, tomatoes, cotija cheese, black beans, lettuce and sour cream. I like to drizzle this with their house green chili sauce for some heat and the slight acidic profile it offers. Then I wash it down with a refreshing pineapple-flavoured Jarrito.”

Go-to dish #2: Fries supreme

“They never skimp on the toppings here. The fries are extra crispy and retain their crunch even when they’re covered with sour cream, cheese sauce, green onions, diced tomatoes and lettuce. They give you such a massive portion; it’s great value.”

Kamen Ramen

720 Burnhamthorpe Rd. W., Mississauga, ramenkamen.com

“I first came here during the pandemic for takeout, but I’ve been a regular since indoor dining was allowed. It’s always busy, which is a great sign. The only issue is that parking in this plaza can be a nightmare, so I’d suggest finding a spot in the lot across the street or arriving early, when they first open.”

Go-to dish #1: Chicken karaage

“This dish is executed perfectly. The chicken thighs are marinated in soy, ginger and sake and breaded in a light tempura before they’re deep-fried—so you have this crisp exterior and tender interior. I like to take a bite, then go back for a second round and dip the chicken in the togarashi mayonnaise.”

Go-to dish #2: Shio Kamen ramen

“This is one of their signature items, and for good reason. The broth is light, balanced in seasoning, inviting and full of flavour. They load it up with fresh bean sprouts, cabbage, scallions and slices of chicken. I like the springiness of the egg noodles and the heat level of the broth. I’m not going to lie, the spice does build, and it makes me sweat. But the umami notes just make it so addictive.”

Taps Public House

6570 Meadowvale Town Centre Circle, Mississauga, tapspublichouse.ca

“This is a casual fine-dining spot where there’s something for everyone, whether they’re adventurous or picky. I actually spearheaded the menu development here before I went on to Queens Harbour, but the new chef has done a fantastic job of making the food their own. The menu is mostly globally influenced, but everything is always made fresh, and the ingredients are sourced as locally as possible. There are also 25 beers on tap, and they spotlight a lot of the GTA’s microbreweries.”

Go-to dish #1: Dracula pizza with hot honey and garlic dips

“The pizza here is cooked with a gas oven at a super-high heat, which makes the crust bubbly and airy. You can taste the fresh tomatoes used for the sauce, and I love the balance between the hot soppressata and the sweet honey. It’s sweet, salty and spicy all at the same time, with a palate-cleansing herbaceousness thanks to the fresh basil you get in every bite.”

Go-to dish #2: Spicy rigatoni alla vodka

“The ultra-silky rosé sauce perfectly coats the al dente noodles. It’s just so delicious—and I love the slivers of red chili they toss in for a nice kick.”

Go-to dessert: Tiramisu

“This is made fresh daily. They soak ladyfingers in brandy, Kahlúa and espresso, then layer them with mascarpone and a dusting of cocoa powder on top. It’s rich and bold in flavour but not heavy in the stomach. It’s just creamy and perfectly balanced, with the right amount of sweetness.”