Starters
6 items
An all-day kitchen in the heart of Toronto.
Maple & Thyme started on Market Street with one idea: a single room that could be your morning coffee, your working lunch, and a long, unhurried dinner — without ever feeling like three different restaurants.
The menu travels. A Tokyo-style breakfast sits a few lines above a blistered Roman pizza and a smoky Oaxacan bowl, because that's how people actually eat now. What holds it together is the kitchen behind it: stocks simmered overnight, pasta and bread made in-house, produce carried in each morning from the market two doors down.
We kept the room bright and the tables close on purpose. Come in alone with a book, or push two together for ten — either way, you're welcome to stay as long as you like.
Open sunrise to late
Coffee at eight, the kitchen running straight through, and a welcome at the last table of the night. No awkward gap between lunch and dinner.
A menu that travels
Italy, Mexico, Japan, the Levant — we cook the dishes we love wherever they come from, and never thin them out to fit a theme.
Made from scratch, daily
Pasta rolled in-house, stocks down overnight, vegetables from the market down the block. If we can make it ourselves, we do.
A good room and an honest kitchen. The rest takes care of itself.
The Maple & Thyme team