Recent social media posts
2026-05-27
Layers of house-made ice cream, ribbons of butterscotch, crushed Biscoff throughout, and not just sprinkled on top for the photo.
This one keeps getting better the deeper you get into the pint 🍨✨
2026-05-26
This is the price of quality.
A lot of people compare our prices to fast food chains, but the reality is, we’re not serving the same product.
Our fries are a full 10 ounces.
Our chicken portions are bigger.
Our beef is grass-fed, never frozen, and sourced from a local farmer.
Cheaper food usually comes from cutting somewhere:
smaller portions, lower quality ingredients, frozen products, cheaper oils, or shortcuts in preparation.
2026-05-22
Jalapeños on burgers aren’t just a trend, there’s actually a reason you’re seeing them everywhere now.
A lot of modern smash burger spots are using leaner beef blends. The problem is, leaner meat loses a lot of richness and fat during the cook, so many places compensate by loading the burger with heavy mayo-based sauces.
That’s where pickled jalapeños come in.
The acidity helps cut through all that richness, while the spice adds another layer of flavour and texture. It creates that messy, saucy burger style people associate with smash burgers today.
We’ve had jalapeños on the Cabano for years, but for a different reason.
We like the balance they bring. The acidity acts almost like a spicy pickle, helping brighten the burger without drowning it in sauce. That’s also why our Cabano sauce is more mustard-forward instead of being ultra mayo-heavy like a lot of spots.
There’s a reason certain ingredients become “viral.”
Usually, it starts with how burgers are actually being built behind the scenes.
2026-05-21
The Cabanos Burger.
Two fresh 1/4 lb patties, American cheese, shredded lettuce, sliced onion, fried jalapeños, and our house burger sauce.
Our burger sauce is a blend of classic condiments, not a spicy sauce. The fried jalapeños bring the crunch, the burger sauce brings the balance.
2026-05-12
A lot of people round up... we don’t.
There’s a lot of rounding up in this industry. Smaller portions, same price, and most people wouldn’t even notice.
We just don’t operate like that.
4.2oz means 4.2oz.
Every time.
2026-05-07
We’re a burger spot first, but just like the rest of our menu, our ice cream is made in house. We use a machine imported from Italy to produce one of the most premium ice cream products in the city.
So we built around what actually works, not what melts.
Milkshakes are great… until they hit your front door.
That’s the problem.
By the time they travel, the texture’s off, the temperature’s off, and it’s not what it was meant to be. Pints hold up. They stay cold, consistent, and actually let you enjoy them properly.
2026-05-05
READ CAPTION ⬇️
When you press a patty extremely thin and cook it open on high heat, too much fat can cause it to break apart or render out too aggressively. So a lot of modern smash spots use leaner meat to help the patty hold its structure.
Here’s the tradeoff:
Leaner meat gives you stability and crust.
Fattier cuts give you richness and depth.
When you keep a burger thicker, you can work with a richer blend because you’re not forcing all that fat to render instantly. The result is a completely different bite — more substantial, more beef-forward, less reliant on sauce.
Same grill. Different fat ratios. Different technique. Different outcome.
Which one are you choosing? 👇💬
2026-04-30
You can only choose one.
What’s it going to be?
2026-04-27
Most smash burgers today are chasing crust over quality.
When you go ultra-thin, you lose a lot of what makes beef taste like beef. So what happens? More sauce. More coverage. More distraction.
Thickness changes everything. Texture changes everything. When the meat is substantial, you don’t need to hide it.
Sometimes more smash just means less substance.
2026-04-21
Our chili is made with the same beef as our burgers, layered with spices, bone broth, coffee, and chocolate. It’s rich because it’s built from real ingredients.
When something is naturally high in protein, you don’t need to advertise it. It just is.
High impact. Real food.
2026-04-17
Bigger doesn’t always mean better. But thicker, fresher, and less processed usually does.
We use one size because the portion is real. A thicker cut holds moisture. Moisture means potato. And potato behaves differently than ultra-processed shoestring fries.
If your fries shrink, it’s because they’re actual vegetables.
There’s a difference.
2026-04-15
Fully prepared for the damage ahead… 🍔🔥
Keep swiping. đź‘€
2026-04-13
When a burger is cooked with a traditional spatula, consistency depends on timing, pressure, and individual technique. Every press, flip, and build step can vary slightly. That works, but it takes longer and leaves more room for inconsistency.
When you introduce calibrated equipment, heat and pressure become controlled variables. The result? The same quality beef, cooked evenly and built in about 1 minute and 20 seconds from start to finish.
For us, it’s not about replacing craft. It’s about protecting it. Using the right tools allows us to serve a high volume of burgers at the same standard, every single time.
Same beef. Same build philosophy.
Just optimized for consistency and speed.
2026-04-07
To some, it’s just a burger.
To us, it’s the full Cabano’s experience. 🔥
2026-04-02
Did you know? 🍔 Around 90% of burger restaurants still cook their patties using a traditional spatula, while only a small percentage use calibrated burger machines.
That makes machine cooked burgers rare, and strategically valuable in high volume kitchens:
🧠Pressure and heat are controlled instead of guessed, which means less variability from cook to cook.
🎯 Consistency improves dramatically, especially during rushes when timing and repetition matter most.
Here’s the twist:
Spatulas aren’t “wrong.” They’re just manual. And manual systems rely heavily on individual rhythm, pressure, and experience. When volume increases, small inconsistencies compound.
Calibrated equipment doesn’t replace skill. It standardizes it. The beef is the same. The build is the same. The difference is controlled heat, controlled pressure, and a finished burger in about 1 minute and 20 seconds.
Do you prefer traditional technique or engineered consistency? 👇💬
2026-04-01
A smash burger is as much about fat ratio as it is about technique.
Lean meat can handle a hard smash. Fattier cuts can’t. They render too quickly. That’s why equipment and meat selection matter.
Some places use lean beef for crust and then compensate with heavier sauces.
We build around balance instead of correction.
2026-03-27
It’s rarely the beef.
Look at the ingredient list on the bun. Preservatives, conditioners, stabilizers. Twenty-plus ingredients in something that should be flour, water, yeast, and salt.
When bread doesn’t stale, you should ask why.
The difference between five ingredients and twenty doesn’t just affect taste. It affects how you feel after.
2026-03-24
People are chasing protein everywhere.
When you start with quality beef, the numbers take care of themselves. Over 26 grams per patty. Stack it, and you’re looking at 80+ grams before toppings.
No powders. No additives. No gimmicks.
Just beef, cooked properly.
2026-03-20
You only get half.
Which one are you taking?
2026-03-18
Smash burgers had their moment. This is about what came before.
Thicker patties. Real bite. Burgers you could actually taste without having to stack two just to feel satisfied. That’s what a lot of us grew up on, and it’s the style that put this city on the map decades ago.
There’s nothing wrong with smash burgers. But when everything turns into a trend, corners get cut, portions get thinner, and the meat becomes an afterthought. This is our way of bringing back a burger that feels familiar, nostalgic, and built around quality first.
Not a fad. Just a really good burger, done the way we remember it.
2026-03-13
You don’t need discipline. You need a better burger.
The Prime Burger. Try It Today.
2026-03-11
I didn’t magically become more disciplined.
I just stopped eating bad burgers.
When the beef is better and the build is clean,
you don’t have to overthink it.
Same cravings. Smarter burger.
You don’t need discipline.
You need a better burger.
2026-03-10
Every detail matters.
That’s why we get this close.
2026-03-05
Fast food isn’t always as cheap as it looks.
When you actually break it down by weight, portion size, and what you’re getting for your money, the math changes. Bigger portions, better ingredients, cooked to order, and a lower cost per ounce than places that are supposed to be “cheap.”
Price tags don’t tell the full story. Value does.
Address
75 St. Nicholas Street
Toronto, ON
M4Y0A5
To get to the location on St. Nicholas Street in Toronto, you can take the subway to Bloor-Yonge station and then transfer to the Yonge-University line going southbound. Get off at Wellesley station and walk east towards St. Nicholas Street.
If you prefer to drive, there are several paid parking lots in the area. One option is the Green P Parking lot located on 37 Grosvenor Street, which is a short walk from St. Nicholas Street. Another option is the underground parking garage at 2 St. Clair Avenue East.
Please note that these directions are not specific to any particular restaurant or establishment on St. Nicholas Street.
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What people say
Cabano's Comfort Food on Street Nicholas Street in Toronto is a must-visit for anyone looking for delicious comfort food. Their XL Poutine is a game day special that will leave you feeling satisfied with its generous portion of fries, Quebec cheese curds, and bacon gravy. The chili cheese fries are also a must-try, made with hormone and antibiotic-free premium beef and seasoned with their signature 15 spice chili blend. Cabano's Comfort Food even offers seasonal specials like their Good Friday Fish Special featuring panko crusted haddock, Cabano's tartar sauce, and thick cut pub fries. And if you're lucky enough to visit during their Spring Campaign, you might even get a free burger! With easy ordering options through their website or delivery apps, Cabano's Comfort Food is the perfect spot for a quick and satisfying meal.
