The Current Size matters. Meet the owners of some of Canada's micro restaurants and bars
Jan 9, 2026
Doug Todd, owner of Standing Room Only, shares insights from Canada's smallest bar, highlighting its social vibe and forced interactions that bring patrons closer. Joel Gray talks about his farmhouse micro-restaurant, Down Home, where local sourcing and storytelling create intimate dining experiences. Eva Chin discusses Yann Dining Room's unique concept inspired by Hong Kong supper clubs, emphasizing personal connections with diners. All three guests advocate for the joy and viability of small-scale hospitality, encouraging aspiring entrepreneurs to embrace intimacy over size.
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Tiny Bar Born From A Joke
- Doug Todd turned an empty barber space into Standing Room Only, a 138.88 sq ft speakeasy-style bar that seats 22 people.
- The bar became a destination where patrons are forced to socialize and watch cocktails being made, creating a performance-driven atmosphere.
Sifon Choy Revived In Toronto
- Eva Chin recreated Hong Kong's sifon choy concept as Yann Dining Room inside an existing Chinatown restaurant's private room.
- The micro format freed her creativity and let her offer a fully enclosed, curated two-and-a-half-hour dining experience.
Farmhouse Restaurant With 16 Seats
- Joel Gray runs Down Home Restaurant from his farmhouse, seating about 16 guests three nights a week while also operating a farm.
- He uses the small setting to tell farmers' stories and connect diners directly to local producers.