The story
Located on Queen Street West, Shadow Benny brings a vibrant, modern twist to traditional Trini cuisine. The restaurant has quickly established itself as a go-to spot in Toronto for those seeking authentic flavors paired with a fun, energetic atmosphere. Whether you are stopping by for a creative cocktail or a full meal, the venue balances cultural heritage with a contemporary dining experience.
Creator Luke Martin highlights the restaurant’s inventive menu, specifically calling out the bacon shark and mac pie bites as absolute standouts. The drink program is equally well-regarded, featuring refreshing options like the Pineapple Chow Margarita, Rum Punch, and Pineapple Chow. With additional menu highlights such as the curry crab dumpling, Shadow Benny offers a well-rounded taste of Trinidadian culinary traditions in the heart of the city.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Shadow Benny’s rum punch is the undisputed star, earning lavish praise for its bold, boozy depth. The overall vibe is one of unpretentious, flavorful satisfaction that diners can’t stop raving about.
“This rum punch is dangerous because you can't really taste the alcohol in it. It has 2 ounces of rum and is topped with club soda, making it refreshing. You could definitely get wasted on that.”
What creators say
1 creator has covered Shadow Benny. Most active: Luke Martin
Shadow Benny on Queen Street West offers authentic Trini food with a modern twist, creative cocktails, and a fun atmosphere — the bacon shark and mac pie bites are standouts.
Dishes mentioned
Pineapple Chow Margarita
This pineapple chow margarita is made with the juice from the pineapple chow, 2 oz of tequila, and garnished with pineapple chow. It's very nice, refreshing. You could definitely get wasted on that.
Rum Punch
This rum punch is dangerous because you can't really taste the alcohol in it. It has 2 ounces of rum and is topped with club soda, making it refreshing. You could definitely get wasted on that.
Pineapple Chow
This pineapple chow is even though it's kind of pickled, it's not sour pickle — it's still a little bit sweet. Crunchy, sweet, very refreshing. Perfect little bar food.
Curry Crab Dumpling
This is the national dish of Tobago — a dumpling stuffed with crab, with a beautiful curry sauce on top. It's packed with tons of stringy crab meat inside, not just a little stuffing. It's almost like an Asian-style dumpling. Really good sauce all over it, little curry flavor. Very nice.
Mac Pie Bites with Callaloo
These mac pie bites are like arancini — crunchy on the outside, soft macaroni on the inside. They're baked as a whole pie, formed into balls, egg-washed, panko-breaded, and deep-fried, served with a cheese sauce and a bowl of callaloo. The callaloo is made from dasheen bush (taro root leaf) stewed with coconut milk, pumpkin, okro, and seasoning. So much flavor in the callaloo — coconuty, cheesy. Dipping the mac pie bites in there is so good. Phenomenal.
