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Wednesday, June 29, 2016

8 restaurants you can buy right now in Toronto

lolitas lust restaurantToronto restaurants open and close quite often so there are plenty of places for sale if you're looking to start up the next local hot-spot. From a wine bar in the Beaches to an Etobicoke-area pub, there are plenty of places available where you can make your culinary dreams come true.

Here are 8 restaurants you can buy right now in Toronto.

Atlantic
Toronto's pay what you want restaurant may have shut down, but you can own the Atlantic at 1597 Dundas St. W. if you want to keep the space's avant garde legacy intact. Or you can do what you want with it once it's yours.

Sheba Ethiopian Restaurant
If you want a restaurant in the pedestrian-friendly Little Italy neighbourhood, check out this 46-seat Ethiopian spot for just $199,000.

Claret
There's nothing like summers in the Beaches. And this wine bar on Queen East, with its massive front window, will let you take advantage of the season - if you have $49,000 to fork over.

The Thai
This Thai spot is just steps away from High Park and it can be yours for $99,000. It's 1,000 square feet and seats 36 with it liquor license.

Lolita's Lust
With 2,200 square feet spread over two stories, this restaurant on the Danforth, between Logan and Carlaw, seats 120 as well as seven on its patio. Grab it for $88,000.

Absolute Bakery Danforth
If Lolita's Lust is too big for your dream place, this small cafe and bakery nearby might be for you. It seats 30 and includes a patio and exposed brick details for $99,000.

The Roxton
This well-known spot on Harbord near Ossington is for sale. It seats 30 and features a street-side patio with lovely greenery, making it a summertime destination. It's going for $188,000.00.

Havana Style Cafe and Gallery
If you buy this Etobicoke spot for $89,000, you might want to keep its marquee sign intact, along with its wood and exposed brick bar. This 1,884 square foot pub is licensed for 35 people.

Would you buy any of these restaurants? Let us know in the comments.


by Amy Grief via blogTO

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