United Bakers Dairy Restaurant

Cold Beet Borscht

Deep magenta chilled beet soup with a generous spoonful of sour cream — tart, earthy, and refreshing in a way that only a century of practice can produce

Cheese Blintzes

Thin crepes filled with sweetened farmer's cheese, pan-fried until lightly golden and crisp at the edges, served with sour cream and fruit preserves

Potato Latkes

Hand-grated potato pancakes fried to a lacy, crispy edge with a soft interior, served with sour cream and applesauce — the benchmark version in Toronto

Matzo Ball Soup

Clear vegetable broth with a large, tender matzo ball — floaty rather than dense — a test of any Jewish kitchen's soul, and this one passes convincingly

Smoked Salmon Plate

Nova-style smoked salmon served with cream cheese, sliced onion, tomato, and your choice of bagel or rye — a classic Jewish deli spread executed faithfully

Gefilte Fish

Traditional ground fish patties served chilled alongside beet horseradish — an acquired taste for newcomers but a beloved ritual for those raised on it

Noodle Kugel

Baked egg noodle casserole with a custard-set interior and lightly browned top — sweet and homey, the kind of side dish that disappears before the main arrives

Cheesecake

Dense, New York-style cheesecake with a firm crumb crust — straightforward and deeply satisfying, consistent with the restaurant's honest, no-frills approach

Perogies

Boiled then pan-fried dough pockets filled with potato and cheese, served with sour cream — Eastern European roots showing through the Jewish dairy tradition