An “open mic night” for culinary talent
Every Thursday guest cooks, amateur or professional, make their favourite food.
Drop-In Dinners are prepared by a rotating cast of cooks, and priced around $10-$14. Dinners start at 6pm, and are served first-come, first-served until we sell out, or until around 9pm. No reservations are needed (or taken) – just “drop in”. Seating is at one of the two big tables or at the window counters. Dinners can also be ordered to-go, and you’re welcome to bring your own containers if you like.
Wherever possible, we provide vegetarian, vegan and/or gluten-free options. Check event listings for menu details.
The Dep is not licensed and these events are not BYOB.
We’re always looking for enterprising foodies who’d like to cook for a crowd and make a bit of extra cash. If you’d like to do a Drop-In Dinner at The Depanneur, click here to learn more.
DROP-IN DINNER: West African Yassa au Poulet by Chef Momo
/0 Comments/in Drop-In Dinner /by lensenaterChef Momo is back at The Dep with more traditional African favourites! Not to be missed! Accra $5 A popular street food, these are tasty savoury fritters of cod fish, shallot, tomatoes, and peppers, served with “Mom’s Sauce”, a spicy homemade hot sauce made with peppers, lemon, ginger, garlic & tomatoes. Yassa au Poulet $14 Yassa […]
DROP-IN DINNER: From the Streets of Kathmandu by Manish Paudel
/0 Comments/in Drop-In Dinner /by lensenaterToronto a multicultural city need no introduction to foods from South Asia but authentic Nepali cuisine can be harder to find city. Manish Paudel is keen to introduce the city to the diverse dishes made by the many different ethnic groups found in Nepal, starting with some of the most popular street food from the […]
DROP-IN DINNER: The Ultimate Beef Sandwich by Adam Bendavid
/0 Comments/in Drop-In Dinner /by lensenaterAdam Bendavid is a devoted sandwich enthusiast who has spent countless hours in pursuit of the ultimate beef sandwich. This passion project has led Adam to a lean sirloin tri-tip roast seasoned in a homemade rub, slow-cooked Sous Vide to perfect tenderness, then seared on a cast iron skillet for colour and crust. The flavour […]