📍Taline – 1276 Yonge St, Toronto, ON M4T 1W5
🌍Country: Armenia    
🔥Must-try dish: Kaghamp
🎭Dinner guest: Baroness Hayabashi
🪑Seating: Indoor seating only 
👍The high: The Yalla Per Menu is worth every penny, and an excellent way to taste Armenian cuisine.  
👎The low: Managing your hunger is key here, so make sure to go hungry. 

What exactly is Armenian food? It’s a cuisine that feels both familiar and distinct, rooted in its own rich traditions while sharing flavours and techniques from the regions around it. Armenia is a landlocked country in West Asia, bordered by Turkey, Georgia, Iran, and Azerbaijan, so it’s no surprise that its food has common ground with the Middle East, the Mediterranean, and Central Asia. Think slow-cooked meats, vibrant vegetables, and spices like sumac layered into dishes with care and depth. In other words, we knew we were in very good hands.

The restaurant itself is owned and operated by three brothers, each playing a different role in bringing the operation to life. The name pays tribute to their late mother, Taline, whose recipes inspired much of the menu, a detail that adds a real sense of warmth and intention to the experience. Inside, the space is elegant and polished, and it fills up quickly most nights, rain or shine.

We were lucky enough to have one of the brothers guiding the room that evening, walking us through the menu (much of which is in Armenian) with thoughtful recommendations by pointing out his personal favourites, the most traditional dishes, and the crowd-pleasers. You can order à la carte, but the set menu (the Yalla Per) is the way to go. It’s designed for sharing, offers better value, and gives you a broader taste of the menu. Just make sure you arrive hungry, it’s a generous, steady stream of dishes, and everything is worth trying.

The Yalla Per is structured so that each course includes one dish per person, scaled for the table, making it easy to share and sample everything.

The Dip Course
Three distinct dips, all served with warm, addictive flatbread.

Hummus: Beautifully presented and incredibly smooth, this chickpea dip hit all the right notes. Balanced in flavour with a velvety texture that made it dangerously easy to scoop up with every piece of bread. It disappeared quickly.

Babaghanoush: A reminder of just how good eggplant can be. Slightly chunky, smoky, and deeply satisfying, this was the standout of the three dips. Eggplant might be underrated in North America, but dishes like this make a strong case for changing that.

Banru: Rich, dense, and full of flavour, this cheese-based dip made a strong first impression. While it was probably our least favourite overall, that says more about the strength of the lineup than anything else. A few bites go a long way, but those bites are memorable.

The Heartier Course
These small plates act as a bridge into the main dishes with eclectic flavours and ingredients.

Mante: Armenia’s take on dumplings: small, one-bite pieces filled with seasoned minced beef and topped with sumac and mint. The portion is generous, and thankfully so.

Kibbeh Nayeh: Think Armenian-style tartare. The raw beef is fresh and expertly seasoned with garlic, pickled turnip, and spices. Despite the portion size, it feels light and refreshing. For tartare fans, this is a standout.

Fattoush Salad: Bright, fresh, and full of texture. With squash, persimmon, cucumber, shallot, crunchy matnakash flatbread, and herbs, every bite delivers. It also works perfectly as a palate cleanser before the heavier dishes to come, and it was one of our favourites of the night.

The Big Guns Course
A mix of vegetarian, fish, and meat dishes to round out the meal.

Kaghamp: A must-order. Braised cabbage and fennel coated in tahini, topped with pine nuts and pumpkin seeds for crunch. It’s the kind of dish that could convert anyone into eating more vegetables, deeply comforting and surprisingly indulgent.

Vochkhar: The lamb was a very close second for best dish of the night. Slow-cooked until meltingly tender, it’s paired with fresh parsley, cucumber, and a lentil-bulgur patty that keeps everything balanced.

Tsoug: The sea bass was light and delicate, cooked well, but slightly overshadowed by the boldness of the other two dishes. Still a solid option, especially if you’re looking for something on the lighter side.

The Sweet Course
Even though we were completely full, skipping dessert didn’t feel like an option.

Ashta Tart: A traditional Levantine dessert with a creamy, milky base and delicate notes of rose. If you already love rose flavours, this will be right up your alley, but even if you’re unsure, it’s a gentle, well-balanced introduction that never feels overpowering. Light, fragrant, and a perfect way to end the meal.

The Liquid Course
The cocktail menu leans into familiar classics with an Armenian twist. The standout was the sumac margarita: bright, slightly tart, and a great way to ease into the meal while echoing the flavours on the table.

There’s also an extensive wine list, with a strong focus on Armenian bottles. Often considered one of the birthplaces of winemaking, Armenia brings a lot of depth and character to the glass. If you’re curious, there’s an option to pair regional wines, both Armenian and Lebanese, with the set menu, which adds another layer to the experience. And if you’re looking to explore further, you can even find Armenian wines at a handful of liquor stores in Toronto’s east end.

Overall, this is the kind of meal that lingers, in the best way. It’s generous, thoughtful, and deeply rooted in tradition, while still feeling polished and elevated. Come hungry, bring people you want to share it with, and don’t skip the set menu.

Eat with you soon, 

Mandrea Bike
(Mat & Andrea)