Cabano's Comfort Food

Cabano's Comfort Food Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Cabano's Comfort Food, Burger Restaurant, 75 St. Nicholas Street, Toronto, ON.

This is the caption: Shotgun dibs all summer šŸ˜ŽšŸØThis summer’s lineup:šŸŖ Butterscotch BiscoffšŸ« Chocolate FudgešŸ„› OreoMade in...
06/11/2026

This is the caption: Shotgun dibs all summer šŸ˜ŽšŸØ

This summer’s lineup:
šŸŖ Butterscotch Biscoff
šŸ« Chocolate Fudge
šŸ„› Oreo

Made in-house, dangerously addictive, and lowkey the best thing to bring home after burgers.

āš ļø Fair warning though:
once the pints start riding shotgun, your friends are gonna expect one every drive.

05.19.26
06/06/2026

05.19.26

Something new is on the way.Major menu shifts are coming soon.Stay tuned.
06/03/2026

Something new is on the way.

Major menu shifts are coming soon.

Stay tuned.

05/27/2026

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 šŸØāœØ

05/26/2026

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.

05/22/2026

JalapeƱos 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 jalapeƱos 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 jalapeƱos 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 ā€œviral.ā€
Usually, it starts with how burgers are actually being built behind the scenes.

The Cabanos Burger.Two fresh 1/4 lb patties, American cheese, shredded lettuce, sliced onion, fried jalapeƱos, and our h...
05/21/2026

The Cabanos Burger.

Two fresh 1/4 lb patties, American cheese, shredded lettuce, sliced onion, fried jalapeƱos, and our house burger sauce.

Our burger sauce is a blend of classic condiments, not a spicy sauce. The fried jalapeƱos bring the crunch, the burger sauce brings the balance.

05/12/2026

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.

05/07/2026

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.

05/05/2026

READ CAPTION ā¬‡ļø

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? šŸ‘‡šŸ’¬

Address

75 St. Nicholas Street
Toronto, ON
M4Y0A5

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