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Sort-of Secret: Super Empanada, the new pastry pocket project of a west-end steakhouse

Sort-of Secret: Super Empanada, the new pastry pocket project of a west-end steakhouse Sort-of Secret: Super Empanada, the new pastry pocket project of a west-end steakhouse By Liza Agrba | Photography By Daniel Neuhaus |   May 11, 2021 05/11/2021 The sort-of secret: Super Empanada, an offshoot of Tanto, an Argentinian steakhouse on Queen West You may have heard of it if: You’ve walked by the storefront on the way to a picnic at Trinity Bellwoods But you probably haven’t tried it because: It’s barely a month old Since it opened just over three years ago, Tanto’s spicy beef empanada—a mix of beef, raisins and a paprika-heavy spice mix in a flaky, buttery shell—has been a popular snack on the menu. In a pandemic pivot towards more casual fare, the Argentinian steakhouse has expanded its empanada repertoire with Super Empanada, an offshoot business with a tight menu and lower price points, running out of Tanto’s foyer. The house-made pastry pockets and selection of sweet treats make for an ideal grab-and-go meal (which is mighty convenient, given its proximity to Trinity Bellwoods park).

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Award-winning Toronto restaurant gets into the empanada business

Stay in the loop Sign up for our free email newsletter. Unsubscribe anytime or contact us for details. A Toronto restaurant is getting into the empanada game with new project they're calling Super Empanada. It's run by the same people behind Tanto, and it's located in the same space, but it's taken over the storefront. Tanto, once located on Ossington, relocated to 922 Queen St. W., and has now been relegated to the back. Tanto is known as one of Toronto's top Latin American restaurants, serving house-cured items and house-baked bread along with small plates involving peanuts and olives. Tanto chef Julian Iliopoulos tells blogTO the spot across from Trinity Bellwoods park will also offer "simple desserts and crushable bevvies" in addition to a variety of empanadas. Everything will be made from scratch, with empanadas rolled and folded by hand every day.

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