From Our Editors
Pizza and Lebanese food may seem like an odd combination, but if you know the story behind Parkallen Restaurant, the pairing makes perfect sense. According to the Toronto Sun, the Lebanese owners first opened the restaurant as a pizza parlour in 1984, and, at first, would only whip up Lebanese dishes upon special request. As time went on, those request grew until the family finally decided it made sense to simply add them to the menu. And thus, a delicious, albeit eclectic, blending of cuisines was born.
Of course, pizza is still just as central a part of the business as it was in the beginning. Customers can build-their-own pies by choosing from meat and veggie toppings that include everything from pepperoni and fresh garlic to shrimp, crab, and hot peppers. And Mediterranean-influence crosses over onto the pizza menu as well: specialty pies include a pizza topped with donair meat, onion, and tomato, as well as a Greek-style pie topped with feta, green pepper, and olives.