Recent social media posts
2026-06-25
Most people think a great burger comes down to the beef.
The reality is, it’s the order of everything else.
Every topping has a job. Mayo and lettuce help keep freshness in every bite. Ketchup and cheese sit where your taste buds hit first. Then come the pickles, onions, and mustard to balance everything out.
A burger isn’t just a stack of ingredients.
It’s a sequence.
And when every layer is placed with intention, you can taste the difference.
2026-06-19
Most chicken sandwiches were never designed to be this big.
Our chicken breast starts at 5 ounces and finishes closer to 9 ounces once it’s hand-dredged. That’s why we can’t just throw it on a standard burger bun and call it a day. It would literally dwarf it.
Every piece is cut, dredged, and prepared fresh by us daily. No preservatives. No frozen shortcuts. Just massive, all-white meat chicken fried to order.
Sometimes bigger isn’t better.
This just happens to be both.
2026-06-18
ONION RINGS OR WINGS?
Which menu item would you want to see make a return if you could only pick one! 🤔👀
2026-06-17
Can you make the Cabano Burger at home? 🍔
We get this question all the time.
The short answer: not really.
A lot of people focus on the smash. The bigger difference is everything that happens before it even hits the grill.
The beef has to be ground a certain way, with a much higher fat content than most people are used to working with. Then it needs an extremely hot cooking surface and, most importantly, a completely dry sear.
One of the biggest mistakes we see online is people oiling the grill before smashing the burger. Sounds right, but it actually works against the crust you’re trying to create.
The burger’s own fat should be doing the work.
That rendered fat is what creates the sear, the texture, and the flavour people associate with a great smash burger.
You can get close at home.
But some things are easier to leave to the professionals. 😉
2026-06-11
This is the caption: Shotgun dibs all summer 😎🍨
This summer’s lineup:
🍪 Butterscotch Biscoff
🍫 Chocolate Fudge
🥛 Oreo
Made in-house, dangerously addictive, and lowkey the best thing to bring home after burgers.
⚠️ Fair warning though:
once the pints start riding shotgun, your friends are gonna expect one every drive.
2026-06-03
Something new is on the way.
Major menu shifts are coming soon.
Stay tuned.
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.
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.
