Belle Isle, located at 1455 Gerrard Street East, is one of those under-the-radar spots that feels like a true neighbourhood find. A sister restaurant to Lake Inez, it’s owned by Zack Schwartz, who grew up in Detroit near the island park on the Detroit River that inspired the name. It’s meant to evoke a sense of escapism, and while that idea doesn’t directly translate to the food, it certainly shapes the overall vibe.
The space leans into a cool, casual, slightly grungy aesthetic that feels lived-in and authentic to the area. It fits seamlessly into Gerrard East. Think eclectic and a little irreverent, with stuffed fish on the walls, knick knacks scattered throughout, dusty bottles lining shelves, and even a dart board tucked in. There’s a relaxed energy, helped along by a great playlist that adds atmosphere without overpowering conversation. The layout is intimate, with a tiny open kitchen as you walk in and a bar that anchors the middle of the room.
Belle Isle opened in October 2024, and the arrival of Chef Keith Siu in December 2025 has clearly shaped the current direction of the menu. With experience at Mimi’s, you can see some familiar threads, but here the focus leans more distinctly Cantonese with a modern, playful edge.
The starters set the tone. The shrimp toast, a standout, is crisp, rich and deeply satisfying. The HK hamachi curry crudo is bright and layered, while the cumin beef tartare brings bold, unexpected flavour. From there, the “to follow” section offers dishes like lemon pepper hidden chicken wings and a very good Dan Dan noodles with chili, peanut, pork and a touch of peanut brittle for texture. It delivers just the right level of heat and complexity.
The mains, listed under “to share,” continue that momentum. The soy sauce chicken is comforting and well executed, while the char siu pork chop has great depth. A highlight is the clay pot à l’orange, featuring 13 spice confit duck, dried tangerine soy and duck fat shallots, rich and aromatic with excellent balance. Sides like scallion ginger, rice or snow pea tips round things out nicely.
The bar program is thoughtful and a bit cheeky, with categories ranging from zero-proof to shaken, stirred and bottled cocktails. A shaken drink riffing on a pisco sour with Lillet, lemon, matcha, passionfruit and strawberry foam was fresh and well balanced. Another option, served in bottle, mixed Aperol, lemon and Miller High Life in a playful, easy-drinking format. Even the cocktail names add to the personality, with titles like “essential crisis” and “I was citizen arrested at my high school reunion.” There’s also a concise selection of beer, bubbles and wines, including a few orange options.
Dessert is limited but worth exploring. The much talked-about “fuck it” Jell-O shot is fun visually but doesn’t quite deliver on flavour, leaning into milk tea taro boba with rhubarb, dry curaçao and white rum. The brûléed fried milk, however, is excellent and a much stronger finish to the meal.
This is the kind of place to visit with friends, order broadly across the menu and share. They suggest five to six dishes, which feels about right. Prices are moderate, the service is warm and approachable, and the food is full of flavour and personality.
It’s casual, a little rough around the edges, and not trying to be anything it’s not. If you go in with an open mind, it’s a fun, satisfying experience that’s easy to recommend.
Happy dining,
Shanea
04/23/2026
