VVS Films has promoted Claire Peace-McConnell to the newly created role of Vice President, Theatrical Distribution. In this position, she will help lead the company’s theatrical distribution strategy across Sales, Public Relations, and Exhibitor Marketing. Claire will continue to spearhead VVS Films’ Canadian content acquisitions.

Joining VVS Films in 2015, Claire was previously head of the company’s Publicity department. Prior to joining VVS, Claire held positions at Alliance Films and Entertainment One.

“Claire has more than earned this new role, with her unwavering dedication to the company and razor-sharp competitive edge,” said management in a joint statement. “Her leadership, industry expertise, and love for film make her a natural addition to the company’s executive team.”

VVS Films also announced the promotion of Abigail Gregorio to Manager, Publicity and Exhibitor Marketing, for Canada, Australia, and New Zealand.

Claire and Abigail’s appointments underscore VVS Films’ long-term commitment to releasing commercial theatrical feature films across its footprint of Canada, Australia and New Zealand. 

VVS Films recently released the hit family film The Magic Faraway Tree in Australia and New Zealand, with the Canadian release dated for August 21^st 2026. It also released the breakout Kristoffer Borgli film The Drama, starring Zendaya and Robert Pattinson, in its full footprint of Canada, Australia and New Zealand. The company’s upcoming slate in the territories include the Sundance breakout The Invite, directed by Olivia Wilde, starring Wilde, Seth Rogen, Penelope Cruz, and Edward Norton, By Any Means, starring Yahya Abdul-Mateen II and Mark Wahlberg and the action-comedy Runner starring Owen Wilson and Alan Ritchson.

Last night, as she wrapped on her first ever SOLD OUT North American tour, Bella Kay announced her debut record from the stage. On July 12th, she will release her first-ever full length project, My Reckless Abandon on Atlantic Records. At just 20 years old, Bella has quickly established herself as an unmatched songwriter and one of the most emotionally resonant new voices in pop. The Texas-born singer-songwriter experienced a meteoric rise after her series of 3-Pack song releases and singles, but My Reckless Abandon lives as a complete 13-song journey to self-acceptance and introspection after a lot of messy and ‘reckless’ ups and downs. The album was executive produced by Idarose (Becky G, Suki Waterhouse, Joji) and was recorded between New York and Los Angeles throughout 2026. Fans can pre-order the album HERE and the physical CD and a special merch drop can be found HERE. 

Bella Kay’s ascent has been fueled by fearless honesty and an unshakable determination. Through songs that confront heartbreak, isolation, and resilience with unfiltered vulnerability, she blends a hauntingly timeless voice with hazy alternative pop production and deeply personal, bedroom-born songwriting. Her breakout moment came with “The Sick,” a viral ballad that has since surpassed 210 million streams and generated over 2.6 billion TikTok views. The momentum continued with her February 2026 project a couple minutes out, featuring the hit “iloveitiloveitiloveit,” which earned an American Music Awards nomination for “Song of the Summer,” landed her on the Billboard Hot 100, and has amassed over 445 million streams alongside 3.3 billion views across 1.3 million TikTok creates. The track is currently climbing at pop radio.

Bella’s momentum has translated just as powerfully to the stage. She recently wrapped her sold-out North American, European and UK headlining tours—further cementing her transition from viral breakout to global touring artist. Later this year, Bella will join indie-folk powerhouse Noah Kahan as support on his UK and Ireland arena tour, marking her largest performances to date and a major milestone in her ascent. This spring she made her festival debut at The Great Escape and All Things Go and will play Lollapalooza in the US this summer.

UPCOMING 2026 TOUR DATES

July 29 – Chicago, IL @ Garcias (Official Lollapalooza Aftershow)

July 30 — Chicago, IL @ Lollapalooza (Festival)

Nov 5 — Glasgow, UK @ OVO Hydro*

Nov 6 — Glasgow, UK @ OVO Hydro*

Nov 9 — Manchester, UK @ AO Arena*

Nov 10 — Manchester, UK @ AO Arena*

Nov 13 — London, UK @ The O2 Arena*

Nov 14 — London, UK @ The O2 Arena*

Nov 17 — London, UK @ The O2 Arena*

Nov 19 — Dublin, IE @ 3Arena*

Nov 21 — Dublin, IE @ 3Arena*

Nov 22 — Dublin, IE @ 3Arena*

• Supporting Noah Kahan

2027 TOUR DATES

March 4 –– Washington, DC @ Capitol One Arena^

March 5 –– Washington, DC @ Capitol One Arena^

March 8 ––Montreal, QC @ Centre Bell^

March 9 –– Montreal, QC @ Centre Bell^

^ Supporting Gracie Abrams

From July 3rd to 19th, 2026, ⁸Toronto can dive into this year’s much‑anticipated Summerlicious, and the lineup is stacked. From Naari Thai BBQ making its debut to returning favourites like Miku with their signature Aburi experience, this year is sure to be a highlight on the city’s dining calendar. Minami is joining the festivities with both a lunch and dinner menu, while Little Sister brings its bold Indo-Dutch cooking across two locations, giving diners even more chances to enjoy. Whether you’re after Thai barbecue, modern Japanese, Aburi sushi, or vibrant Indonesian plates, this year’s Summerlicious is shaping up to be a citywide celebration of flavour, craft, and some of Toronto’s most exciting kitchens.

Naari Thai BBQ
IG. @naarithai
📍501 College St.

Naari Thai BBQ Summerlicious Menu
$45 Dinner

Appetizer
Tom Yum Soup
Classic tom yum prawn soup with mushroom, lemongrass, roasted chilli paste,
flavoured with lime juice and fresh chilli. (Gluten-Free)
or
BBQ Coconut Chicken Satay
Turmeric-soy-tamarind dipping sauce with peanuts and chives. (Gluten-Free)
or
Avocado Som Tum
Chilled Thai avocado salad with fruits and toasted peanuts. (Vegetarian / Vegan / Gluten-Free)

Main Dish
Yellow Curry Prawn
Prawns in creamy Thai yellow curry with coconut milk.
or
Beef Masaman Curry
Slow-cooked beef in rich coconut curry with potatoes, onions, peanuts, and
warm Thai spices.
or
Pad Thai Chicken
Stir-fried rice noodles in sweet tamarind sauce.
or
Thai Veg Khow Soi
Crispy noodles and vegetables in creamy coconut curry broth. (Vegetarian / Vegan)

Dessert
Matcha Tiramisu
Layers of matcha-soaked sponge and mascarpone cream, delicately sweet with
an earthy finish. (Vegetarian)
or
Coconut Pudding
Silky coconut pudding with a light, creamy texture. (Vegetarian)
or
Mango Sticky Rice
Sweet ripe mango, coconut-infused sticky rice, and warm coconut milk. (Vegetarian)

Little Sister
IG. @littlesisterto
📍102 Portland St.
📍2031 Yonge St.

Little Sister is showing up big this Summerlicious, unveiling two new menus across both their Portland and Yonge locations. It’s a full‑on celebration of their bold Indo‑Dutch cooking, giving diners twice the opportunity to dig in. Known for their homemade spice blends, this year’s menus promise a multitude of flavours in every bite. Guests can expect bright, herb‑forward starters, richly spiced mains, and playful tropical desserts. Starters like the watermelon, cucumber and radish salad or the grilled beef bakso set the tone before entrées such as their Sambal Udang Belado, mushroom rendang, and Babi Panggang showcase the restaurant’s signature heat and depth. The meal ends on a colourful note with desserts like Java Noir or the Bali Api popsicle. It’s a bold, expressive Summerlicious menu that captures Little Sister’s modern approach to Indonesian cuisine.

Little Sister Yonge Summerlicious Menu
$45 Dinner

Appetizer
Watermelon, Cucumber & Radish Salad
Spicy red miso vinaigrette, green onion, fresh mint.
or
Grilled Beef Bakso
Glazed beef balls with spiced kecap manis & lime glaze, eggplant pickle. (Gluten-Free)
or
Indonesian Shrimp Salad
Little gem lettuce, crispy apple, cucumber, celery pickle, Indonesian-style cocktail sauce. (Gluten-Free)

Main Dish
Sambal Udang Belado
Seared black tiger shrimp with a tomato, onion & red pepper sambal, white rice with Balinese sofrito. (Gluten-Free)
or
Rendang Jamur
Northern Sumatra-style mushroom rendang, grilled king oyster mushroom, white rice with Balinese sofrito. (Vegetarian / Vegan / Gluten-Free)
or
Indonesian Steak Frites
Grilled flank steak, fresh galangal & lime leaf sauce. (Gluten-Free)
or
Babi Panggang
Grilled smoked pork belly, fresh chilli sauce, pickled red onion & pineapple slaw, nasi goreng, charred cabbage. (Gluten-Free)

Dessert
Java Noir
Gluten-free chocolate brownie topped with coconut cream & a vibrant mango passion fruit sauce. (Vegetarian / Gluten-Free)
or
Bali Api
A tropical pineapple popsicle, infused with fragrant lime leaf, spicy tamarind sauce and Tajin rim. (Vegetarian / Vegan / Gluten-Free)
or
Vla Vanilla
Silky vanilla custard with a tangy passionfruit coulis, coconut cookies. (Vegetarian)

Little Sister Portland Summerlicious Menu
$45 Dinner

Appetizer
Watermelon, Cucumber & Radish Salad
Spicy red miso vinaigrette, green onion, fresh mint. (Vegetarian / Vegan / Gluten-Free)
or
Grilled Beef Bakso
Glazed beef balls with spiced kecap manis & lime glaze, eggplant pickle. (Gluten-Free)
or
Indonesian Shrimp Salad
Little gem lettuce, crispy apple, cucumber, celery pickle, Indonesian-style cocktail sauce. (Gluten-Free)
or
Crispy Balinese Pork Slaw
Napa cabbage, kecap manis, sambal oelek, crispy shallots, pickles, peanuts. (Gluten-Free)

Main Dish
Sambal Udang Belado
Seared black tiger shrimp in a tomato, onion & red pepper sambal, white rice with Balinese sofrito. (Gluten-Free)
or
Rendang Jamur
Northern Sumatra-style mushroom rendang, crispy seafood mushrooms, white rice with Balinese sofrito. (Vegetarian / Vegan / Gluten-Free)
or
Indonesian Steak Frites
Grilled flank steak, fresh galangal & lime leaf sauce. (Gluten-Free)
or
Babi Panggang
Grilled smoked pork belly, fresh chilli sauce, pickled red onion & pineapple slaw, nasi goreng, crispy Brussels sprouts. (Gluten-Free)
or
Ayam Pelalah
Balinese-style roasted 1/2 chicken, nasi goreng, crispy Brussels sprouts. (Gluten-Free)

Dessert
Java Noir
Gluten-free chocolate brownie topped with coconut cream & a vibrant mango passion fruit sauce. (Vegetarian / Gluten-Free)
or
Bali Api
A tropical pineapple popsicle, infused with fragrant lime leaf, spicy tamarind sauce and Tajin rim. (Vegetarian / Vegan / Gluten-Free)
or
Klepon Custard
Pandan custard layered over a buttery cookie crust, toasted shredded coconut and cane sugar. (Vegetarian)

Miku Toronto
IG. @mikutoronto
📍10 Bay St.

Miku Toronto’s Miku Toronto’s signature Aburi sushi, made-in-house desserts, and iconic upscale design are all set to be part of this year’s Summerlicious with a fresh new lunch menu. Priced at $55, Miku is offering a three-course lunch experience featuring classic favourites and a diverse range of flavours, from the smoky richness of Aburi sashimi to the deep, savoury profile of wagyu roast brisket.

Starters range from chef-selected sashimi to the popular Miku Zen, served alongside a comforting miso soup. Main courses include beautifully plated Aburi sushi, a kaisen don layered with fresh seafood, or chilled hiyashi udon for a more seasonal option. The meal concludes with house-crafted desserts such as the Green Tea Opera or mango pudding, creating a refined and well-rounded dining experience. Whether diners prefer seafood, meat, or vegetarian, the menu brings together a diverse selection of dishes worth savouring from beginning to end.

Miku Summerlicious Menu
$55 Lunch

Appetizer
Sashimi Selection
Chef’s selection of Aburi sashimi (2pc), traditional sashimi (6pc).
or
Miku Zen
A selection of four items from our kitchen, served with miso soup. Tuna tataki, chicken karaage, tomato salad, wagyu roast brisket.
or
Garden Zen
A selection of four vegetarian items, served with miso soup. Tofu & veg ankake, assorted pickles, tomato salad, tempeh katsu. (Vegetarian)

Main Dish
Aburi Sushi Plate
Red Wave roll (2pc), Aburi oshi (4pc), Aburi nigiri (2pc).
or
Kaisen Don
Aburi sashimi, Hawaiian poke, spicy salmon, tamago, shiitake mushroom, tsukemono.
or
Hiyashi Udon (V)
Silken tofu, tentsuyu, shoga, tempura flakes, wakame.

Dessert
Green Tea Opera
Green tea génoise, matcha buttercream, dark chocolate ganache, adzuki bean cream, hazelnut wafer, matcha ice cream.
or
Mango Pudding
Coconut tapioca, coconut espuma, mango compote, candied miso pecans.
or
Blood Orange – Sake Sorbet
Fresh citrus fruit, dried French meringue, yuzu curd, yogurt cream. (Vegetarian / Vegan / Nut-Free)

Minami
IG. @minamitoronto
📍225 King St. W

Minami Toronto is bringing everything guests love about the restaurant to Summerlicious with exclusive lunch and dinner menus that highlight their modern, meticulously crafted approach to Japanese cuisine. From their attentive service to their sleek presentation and contemporary Japanese flair, each course captures the Minami experience in a fresh, seasonal way. Their $41 lunch menu opens with choices like soy‑marinated zuke salmon, crispy ebi fry hand wraps, or a bright yuzu burrata caprese, followed by main dishes curated for the summer season such as chilled udon with miso pork and onsen tamago or a vegetarian tempura don.

Guests can continue the experience into the evening with their $55 dinner menu, featuring options like an indulgent 3oz beef steak with maitake, tender Saikyo miso salmon, or a crispy, satisfying bite with their tempura don. Finally, Minami showcases their dessert craft with choices like a layered carrot cake with miso caramel, a silky hojicha crème brûlée topped with caramel popcorn, or a premium matcha ice cream sundae finished with mochi and kuromitsu. It’s a beautifully balanced Summerlicious offering that reflects Minami’s commitment to technique, presentation, and modern Japanese dining.

Minami Summerlicious Menu
Lunch $41

Appetizer
Hand wraps
Ebi fry, poke fish, and miso soup.
or
Zuke Salmon
Soy-marinated Atlantic salmon, ume katsuo sauce, blood orange, and quinoa.
or
Yuzu Burrata Caprese
Yuzu dressing, tomato, and shiso. (Vegetarian)

Main Dish
Udon Noodle (cold)
Miso pork, Onsen tamago, shiitake, tempura bits.
or
Tempura Don
Assorted veggie tempura, rice, tsukemono, miso soup. (Vegetarian)
or
Aburi Sushi
Oshi Sushi (4pc), rolls (2pc), nigiri (2pc).

Dessert
Layered Carrot Cake
Cream cheese espuma, miso caramel sauce, sake-infused pineapple compote. (Vegetarian / Nut-Free)
or
Hojicha Crème Brûlée
Fresh berries, hojicha caramel popcorn, mascarpone whipped cream (Gluten-Free / Nut-Free)
or
Premium Matcha Ice Cream Sundae
Dried French meringue, mochi ball, kuromitsu syrup, sweet adzuki beans, sesame tuile. (Vegetarian / Nut-Free)

Minami Summerlicious Menu
Dinner $55

Appetizer
Zuke Salmon
Soy-marinated Atlantic salmon, ume katsuo sauce, blood orange, quinoa.
or
Aburi Sushi
Oshi Sushi (2pc), rolls (2pc), nigiri (4pc).
or
Yuzu Burrata Caprese
Yuzu dressing, tomato, shiso. (Vegetarian)

Main Dish
Beef Tenderloin Steak 3oz
Umami sauce, maitake.
or
Saikyo Miso Salmon
Saikyo miso marinated salmon, seasonal veggies.
or
Tempura Don
Assorted veggie tempura, rice, tsukemono, miso soup. (Vegetarian)

Dessert
Layered Carrot Cake
Cream cheese espuma, miso caramel sauce, sake-infused pineapple compote. (Vegetarian / Nut-Free)
or
Hojicha Crème Brûlée
Fresh berries, hojicha caramel popcorn, mascarpone whipped cream. (Gluten-Free / Nut-Free)
or
Premium Matcha Ice Cream Sundae
Dried French meringue, mochi ball, kuromitsu syrup, sweet adzuki beans, sesame tuile. (Vegetarian / Nut-Free)

Additional info and for reservations:

Naari Thai BBQ
W. naarithai.com/
IG. @naarithai

Little Sister
W. littlesisterto.com/
IG. @littlesisterto

Miku Toronto
W. mikutoronto.com/
IG. @mikutoronto

Minami Toronto
W. minamitoronto.com/
IG. @minamitoronto

We get a new Trailer for the final season of Netflix‘s SURVIVAL OF THE THICKEST! Afriving July 2, 2026.

ABOUT SURVIVAL OF THE THICKEST:

Logline: Survival of the Thickest centers on Mavis Beaumont (Michelle Buteau). Black, plus-size, and falling in love while loving herself, Mavis works hard to grow her brand as a stylist and designer. She’s determined to not only survive but thrive with the support of her chosen family, a body-positive attitude, and a cute v-neck with some lip gloss. The scripted comedy is inspired by Buteau’s acclaimed book of essays.

Creator/Executive Producer/Writer: Michelle ButeauCreator/Executive Producer: Danielle Sanchez-WitzelSeason 3 Showrunner/Executive Producer: Amy AniobiExecutive Producers: A24 and Anne Hong from MosaicSeries Regulars: Michelle Buteau, Tone Bell, Marouane ZottiGuest Stars: Peppermint, Liza Treyger, Garcelle Beauvais, Wanda Sykes, D.L. Hughley, Ashley Graham, Ronny Chieng, Ice-T, Wyatt Cenac, Jenna Lyons, LaQuan Smith, Charles Harbison, Ashley Romans, Anthony Michael Lopez, Alecsys Proctor-Turner, Jonathan Higginbotham, Dan Amboyer, RonReaco Lee

Creator/Executive Producer/Writer: Michelle Buteau

Creator/Executive Producer: Danielle Sanchez-Witzel

Season 3 Showrunner/Executive Producer: Amy Aniobi

Executive Producers: A24 and Anne Hong from Mosaic

Series Regulars: Michelle Buteau, Tone Bell, Marouane Zotti

Guest Stars: Peppermint, Liza Treyger, Garcelle Beauvais, Wanda Sykes, D.L. Hughley, Ashley Graham, Ronny Chieng, Ice-T, Wyatt Cenac, Jenna Lyons, LaQuan Smith, Charles Harbison, Ashley Romans, Anthony Michael Lopez, Alecsys Proctor-Turner, Jonathan Higginbotham, Dan Amboyer, RonReaco Lee

Canada’s largest botanical garden will celebrate its 85th anniversary this summer with a major new art exhibition at a special discount. The immersive outdoor experience, ANCHORBALL: A Curious Art Journey at the Royal Botanical Gardens (RBG), was created by renowned artist and sculptor Ken Kelleher, commonly known as Anchorball, and runs from June 20 to September 20, 2026.

Internationally acclaimed, Kelleher has crafted landmark monuments for luxury hotels, botanical gardens, and cultural institutions across four continents, drawing comparisons to artists like KAWS for his unique blend of fine art, pop culture, and large-scale public installations. His latest exhibition not only helps RBG in Burlington, Ontario, celebrate its 85th anniversary, but also stands as his most ambitious statement to date. The show brings 18 monumental pop art statues—each with its imaginative narrative—into the garden’s natural landscape, creating an immersive experience for visitors. In addition to the physical sculptures, guests can discover hidden digital elements using their smartphones.

This expansive outdoor exhibition transforms the gardens into a vivid sculptural landscape where bold characters, inventive stories, and contemporary forms blend with nature. Now with the Canada Strong Pass, children 17 and under receive free daytime Garden Admission, and young adults ages 18–24 get 50 percent off until September 7, 2026.

Chotto Matte’s launched a new game day menu. This summer, there’s only one place in Toronto to watch the World Cup – and it’s not your average sports bar.

Perfect for sharing, snacking, and staying for extra time, Chotto’s new game day menu celebrates the World Cup with a Nikkei cuisine selection inspired by the journey from Tokyo to Lima. Perched with sweeping views of the CN Tower and steps from Union Station, Chotto’s, Patio, Bar & Lounge transforms into Toronto’s most electric match-day venue for every single game.

Chotto Matte will be playing the tournament all day, every day it’s on!

ABOUT THE MENU:
🏆 Start with the snacks: Shareable favourites like the Maíz Tostada Chips with guacamole and yellow tomato salsa, Yuca Fritas served with a smoky aji panca dip, or Shishito Peppers tossed with den miso are the perfect way to kick off the match.

🍣 For the mains: Go bigger with Pulled Asado Beef Tacos topped with jalapeño huacatay and pickled vegetables, the signature Dragon Roll packed with prawn tempura, salmon and avocado, or the indulgent Wagyu Sliders finished with truffle cheese and pickled salsa.

🍋‍🟩 Don’t miss the cocktails: Inspired by the rich heritage of Nikkei cuisine, Chotto Matte’s cocktail collection celebrates the journey from Tokyo to Lima, blending Japanese and Peruvian ingredients, flavours and techniques. Sip on The Story of Jade (gin-based), the Kakigori (vodka based) or the El Camino (tequila based). Each cocktail is thoughtfully crafted to honour the roots of Nikkei culture while delivering the innovative flavours Chotto Matte is known for.

More here.

Paramount Pictures Canada x Mr. Will are thrilled to give Readers a chance to win Cineplex Run-of-Engagement Passes to see JACKASS: BEST AND LAST.

Synopsis: Johnny Knoxville and the gang return for one final fling at the big screen. Featuring all-new stunts and stupidity along with the greatest hits and biggest laughs from the past, jackass: best and last is a joyously raucous celebration of all the mischievous camaraderie that you’ve come to love and expect from these idiots over the past 25 years. So, grab your dumb little buddies, raise your glasses, and come experience the cinematic event that promises to be the last time you’ll ever laugh this hard in a theatre.

To enter for a chance to win, click “like” on this Post at MR. WILL ON FACEBOOK. X and IG. Comment your City and tag a friend you’re bringing with you. Multiple entries allowed. You must be following in the event we need to reach you.

Rules and regulations here.

JACKASS BEST AND LAST IS ONLY IN THEATRES ON June 26, 2026.

(Photo/video credit: Paramount Pictures Canada)

After a defining year that established No Vacancy as one of the country’s most exciting hospitality destinations—including being named Best New Bar and ranked No. 14 on Canada’s 100 Best 2026 list, as well as making its debut at No. 82 on the extended North America’s 50 Best Bars list—the Toronto venue is entering a new chapter with the launch of an entirely refreshed food and beverage program and the addition of a powerhouse culinary and bar team helping shape its future.

Building on the creativity and standards that earned national and international recognition, No Vacancy has completely reimagined its food and beverage program. The venue introduces a new cocktail collection alongside a refined Korean-Italian culinary direction led by Head Chef Brian Kang, drawing on experience from some of the world’s most acclaimed restaurants and bars. Centred around a set-menu format, the revised concept reflects a closer integration of the venue’s culinary and beverage offerings, alongside its music and hospitality programming, while retaining the late-night character that has become a defining feature of No Vacancy.

A Newly Expanded Hospitality Team
The next phase of No Vacancy will be led by an expanded leadership team whose collective experience spans some of the hospitality industry’s most respected restaurants, cocktail bars, and luxury hospitality concepts.

About the Culinary Program
Leading the kitchen is Head Chef Brian Kang, whose background includes acclaimed restaurants such as Banu, DaNico, and Don Alfonso 1890. Drawing on experience across MICHELIN-recognized kitchens, Kang brings a refined Korean-Italian perspective to a culinary program guided by seasonality, technique, and collaboration between kitchen and bar. At the centre of the offering is a seasonal set-menu experience served from 6 p.m. to 10 p.m., complemented by an à la carte menu available throughout the evening in the bar and lounge. The result is a dining experience that balances precision and creativity while preserving the vibrant late-night energy that defines No Vacancy.

SET MENU | $110 PER PERSON

FIRST COURSE (Trio)
YUKHUI TARTARE
Australian Wagyu, Pear, Spicy Egg Yolk, Gim
CRUDO DI HAMACHI
Yellowtail, Green Apple, Kohlrabi, Ramp, Kombu
KAKENNIP FRITTO
Perilla Leaf Tempura, Shrimp, Citrus Aioli
SECOND COURSE
SPAGHETTI ALLE VONGOLE
Clam, Maitake, Dashi, Perilla Seed
THIRD COURSE
MERLUZZO AL CARBONE
Doenjang-Marinated Cod, Bagna Cauda, Cauliflower, Romanesco, Kombu
FOURTH COURSE
ANSIMGUI SSAM
Beef Tenderloin, Demi-Glace, Burdock Root, Kohlrabi Kimchi, Ssamjang
FIFTH COURSE
CHEF’S DAILY DESSERT
HIGHLIGHTED À LA CARTE (BAR MENU)
BULGOGI ARANCINI | 23
Crispy Rice, Marinated Beef, Parmigiano Reggiano, Kimchi Aioli
KIMCHI JEON | 16
Kimchi Pancake, Guanciale, Soy Gel, Scallion Salad
KAKENNIP FRITTO | 26
Perilla Leaf Tempura, Shrimp, Citrus Aioli

About the beverage program
Behind No Vacancy’s new cocktail collection is Liam McKinnon, whose background includes acclaimed cocktail destinations such as Bar Pompette, Bar Banane, and Goodnight Cocktail Club. Drawing on contemporary techniques and the same Korean and Italian influences that shape the culinary program, McKinnon developed an entirely original menu that reflects the venue’s evolving culinary vision while maintaining a distinct identity of its own.

The refreshed offering is complemented by a significantly expanded wine list, a curated beer selection, and a dedicated Japanese whisky and highball program featuring premium spirits from Suntory Global Spirits. Together, the beverage program reflects No Vacancy’s broader approach to hospitality, with food and drink developed in tandem and with equal attention to detail.

COCKTAILS
PURE IVRESSE (Milk Punch) | 21
Soju, Roku Gin, Citrus, Citrus Oleo, Cream, Pernod
BUONASERA SEOUL (Carbonated) | 20
Soju, Dry Curaçao, St-Germain, Clarified Citrus, Sencha, Tonic
YUZU-BALDI | 19
Etna Bitter, Orange, Yuzu
TRUST THE PROCESS | 24
Vodka, Vida Mezcal, Tomato, Salt, Dashi, Soy, Mirin, Sake
3AM IN MILAN | 23
El Dorado 12-Year Rum, Averna, Mascarpone, Espresso, Licor 43
BAE | 23
Plantation 3 Stars Rum, Boulard Calvados, Pear Cordial
VERDE VITA | 22
Tanqueray Gin, Limoncello, Oregano-Basil-Perilla Cordial, Lime, Egg White
MIDNIGHT OIL | 23
Bearface Whisky, Cachaça, Honey, Balsamic, Tobacco Bitters, Chili Tincture
BELLA, CIAO | 24
Tanqueray Gin, Omija Tea, House Gentian-Burdock Liqueur, Fonseca White Port
BLACKPINK | 25
Vodka, Olive Oil Wash, Activated Charcoal, Plymouth Gin, Vermouths, Yuzu Bitters

Hospitality & Strategy
Supporting the venue’s continued growth is hospitality consultant Ernest Hung Do, whose experience spans luxury hospitality and MICHELIN-starred restaurants across North America and Europe. His background includes Auberge La Fenière in Provence, Les Lodges Sainte-Victoire, Sushi Aoki in Tokyo, and some of France’s most acclaimed MICHELIN-starred dining destinations. Drawing on expertise in operations, service culture, and concept development, Hung Do helps guide the long-term evolution of the No Vacancy brand.

Together, the team brings experience from MICHELIN-recognized restaurants, award-winning cocktail programs, and luxury hospitality concepts. Representing venues recognized by organizations including the MICHELIN Guide, Canada’s 100 Best, and North America’s 50 Best Bars, the team’s collective expertise reflects No Vacancy’s commitment to building a venue where culinary ambition, beverage innovation, and hospitality excellence are developed as part of the same creative vision.

No Vacancy Interior
Designed to blur the line between restaurant, cocktail bar, and cultural gathering place, No Vacancy combines thoughtful design, contemporary art, and hospitality in a distinctly immersive setting. Architectural lighting, rich auburn and deep red tones, luxurious leather and velvet furnishings, and the venue’s signature brass-clad bar create an atmosphere that feels intimate, vibrant, and unmistakably No Vacancy. Art is woven throughout the space through works by local artists Amelia Valentine, Bobby Dunn, and Idea Ave. Together, the collection reinforces the venue’s creative identity, bringing design, culture, food, and beverage into a single conversation.

Looking Forward
With a renewed culinary direction, an expanded leadership team, and a continued commitment to world class hospitality, No Vacancy enters its next chapter with a clear focus on thoughtful growth and long term evolution. As new menus, programming, and seasonal offerings roll out in the months ahead, the venue remains committed to the qualities that have defined it from the start: creativity, collaboration, and a genuinely memorable night out.

About No Vacancy
No Vacancy is a Toronto-based hospitality concept recognized for its boundary-pushing cocktail program, energetic atmosphere, and contemporary approach to food and beverage culture. Since opening, the venue has earned recognition from major international awards platforms. Through an evolving collaboration between kitchen, bar, music, and design, No Vacancy continues to shape a distinctly modern hospitality experience rooted in creativity, culture, and community.

W. novacancybar.ca 

tiff50 selection STEAL AWAY arrives in theatres July 17, 2026 via Elevation Pictutes. See the new Trailer!

Directed by: Clement Virgo
Starring: Angourie Rice, Mallori Johnson, Lauren Lee Smith, Idrissa Sanogo Bamba

Lust and jealousy blossom as Cécile, a young African traveller, arrives at the home of Fanny, an awkward girl sequestered in a bubble of wealth. In a lush, ruthless environment that evokes a troubled historical landscape, Cécile falls in love with Rufus, the gardener’s son, igniting Fanny’s own turbulent sexual awakening. A psychological thriller about two teenage girls who learn that their world is not as it appears and must band together to fight the powers that be.

It’s happening… it’s really happening!

Experience #Shrek5 only in theatres summer 2027.

SHREK 5 – IN THEATRES JUNE 30, 2027

Next summer, DreamWorks Animation invites audiences on a thrilling, magical new comedy adventure from one of the most beloved global animated franchises of all time: Shrek 5.

Comedy legends Mike Myers, Oscar® nominee Eddie Murphy and Cameron Diaz return to their signature roles as Shrek, Donkey and Fiona. Emmy winning superstar Zendaya (The Odyssey, Dune franchise) joins the cast as Shrek and Fiona’s daughter Felicia, along with Marcello Hernandez (Saturday Night Live, Happy Gilmore 2) and Skyler Gisondo (Superman, Booksmart) as Felicia’s brothers, Fergus and Farkle.

Shrek 5 is directed by acclaimed filmmakers and Shrek franchise veterans Conrad Vernon and Walt Dohrn. Vernon was a member of the directing team on the Academy Award® nominated Shrek 2 as well as on DreamWorks Animation’s Madagascar 3: Europe’s Most Wanted and Monsters vs. Aliens. Vernon has also provided the voice of Shrek fan-favorite Gingerbread Man, aka “Gingy,” across all titles in the Shrek Universe. Dohrn worked on the second and third Shrek films as a writer and artist and as Head of Story on the fourth film. Dohrn also voiced the character of Rumpelstiltskin in Shrek Forever After. Dohrn served as co-director on the first Trolls film and directed Trolls World Tour and Trolls Band Together.

The film is produced by returning producer Gina Shay (Trolls franchise), who produced Shrek Forever After and by Illumination CEO and Academy Award® nominee Chris Meledandri (the Super Mario, Despicable Me and Minions franchises). The film is co-directed by Brad Ableson (Minions: The Rise of Gru, The Simpsons).

For the past two decades, audiences have been enchanted by the delightful, irreverent adventures of a misunderstood ogre and his ragtag group of roguish fairytale folk, based on the book by acclaimed author William Steig. Beginning in 2001 with Shrek, the winner of the first ever Academy Award® for Best Animated Feature, Shrek, Donkey and Fiona (along with their friends, family and tormentors), have grown into an indelible part of pop culture, reminding audiences around the globe that beauty is in the eye of the beholder.

The four Shrek films have earned more than $2.9 billion worldwide, spawning a global live-touring show, an award-winning Broadway musical that earned eight Tony nominations and 12 Drama Desk nominations, plus an immersive, top-tourist destination in London and popular events and attractions across Universal Destinations & Experiences’ theme parks.

Genre: Animated Comedy

Starring: Mike Myers, Eddie Murphy, Cameron Diaz, Zendaya, Marcello Hernandez, Skyler Gisondo

Directed by: Conrad Vernon, Walt Dohrn

Producers: Chris Meledandri, Gina Shay