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.

06/25/2026

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.

06/19/2026

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.

ONION RINGS OR WINGS?Which menu item would you want to see make a return if you could only pick one! 🤔👀
06/18/2026

ONION RINGS OR WINGS?

Which menu item would you want to see make a return if you could only pick one! 🤔👀

06/17/2026

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. 😉

This is the caption: Shotgun dibs all summer 😎🍨This summer’s lineup:🍪 Butterscotch Biscoff🍫 Chocolate Fudge🥛 OreoMade in...
06/11/2026

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.

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 🍨✨

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

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

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