Mythology Diner is part of what’s being coined as “Vegandale,” a strip of businesses that entirely exclude animal products, recognizable by marquees eschewing their vegan values.
Chef Doug McNish (Doug’s Public Kitchen) is responsible for the menu of plant-based versions of diner classics like deli sandwiches and platters in contrast to the Big Macs and Animal Fries of Doomie’s. The name is meant to evoke the myths that surround veganism.
The interior is a little more elevated than your average diner, with a bar, exposed brick and “veganized” versions of iconic masterpieces. Even their design is vegan, down to the leather on the stools.
Gluten-free White Widow Mac and Cheese ($13) tosses brown rice elbow pasta in a creamy play on a Mornay made with deodorized coconut oil for the same mouth feel as butter and a scratch-made “Swiss” created from cashew, almond, chickpea, tahini and off dry wine. It’s topped with bread crumbs, and served with a daily soup or side salad.
The Reubenator ($18) creates a mind-blowing trick of the eye with thinly shaved house-made seitan, and tricks your taste buds too by curing it the same way as corned beef. They even use beet juice for colour, and the texture of the thin slices is appropriately satisfying.
The Meatiest Veggie Loaf Platter Ever ($18) is also gluten-free, a loaf of lentils and millet topped with a ketchup crust for that authentic retro taste. It’s served with an almond-milk-based mushroom gravy that lends moisture and flavour, green peas, carrots, creamed corn, sauteed greens and choice of creamy garlic mash or baked potato.
The Lavender Crush ($12) is a delicate drink of vodka, light rose, fresh squeezed lemon and lime juice, and house lavender syrup.
It’s topped off with soda and garnished with flower petals and a lemon wheel. All drinks are served without straws unless requested.
The Spicy Basil Mezcal Marg ($14) is delightfully smokey and slushy, even served with a spoon.
House-made spicy basil syrup and a smoked paprika rim complete this flavour bomb of a vegan cocktail.
Hard n’ Hot Mulled Cider ($12) combines aromatic house-mulled Ontario apple cider, St. George’s organic spiced pear liqueur, and handmade Stalk and Barrel red Canadian whiskey made in Vaughan, served with a poached pear and cinnamon stick.
Everything on the back bar except for the mezcal is actually sourced from within an hour of Toronto, bottles of water for tables are filtered with Japanese charcoal, throwbacks provide a soundtrack and Penfold has been known to pull off vegan eggs benny for brunch.
Vegandale can only get bigger from here.