That’s what you can eat at Scotiabank Arena’s brand new food kiosks

Scotiabank Arena is preparing to open its doors to Raptors and Leafs fans alike, and with it a slew of new food vendors with food sure to make your mouth water.

This year, 11 new stands will open in the arena, some endorsed by renowned local chefs and restaurants (including a chef who recently received a Michelin star).

Here’s a rundown of the restaurants making their debut in the arena and some of the food you can eat here on your next visit to the stands.

ALOETTE

Patrick Kriss, the Executive Chef behind Aloette and the recently Michelin-starred Alo, will open a booth on the Events Level of Scotiabank Arena, adjacent to Section 106.

If you’re looking for an upscale pulled pork sandwich, Aloette has a slow-cooked baby back rib sandwich on the menu. Drenched in a tangy barbecue sauce and topped with dill pickles, pickled onions and some coleslaw, guests can’t go wrong.

CHERRY ST. grilling

Those at level 300 can look for hearty burgers in section 311. Pit Master Lawrence Pianta serves up a double-stack burger that comes with two ground-up burger patties, Canadian brisket, and a “secret sauce.”

CHUNGCHUN RICE DOG

Ditch the plain corn dogs and switch to one of these South Korean rice dogs opening in Section 307. Cheese lovers can opt for a crispy panko-crusted mozzarella stick, which they say is “perfect for that big cheese train”!

There’s also the Gamsung Potato Dog, a beef and chicken fried rice dog topped with crispy golden potatoes.

EDO SUSHI

Can’t decide between sushi or a burrito? EDO Sushi in sections 102 and 105 serves up a dish that’s a hybrid of both, with its Big Shrimp Sushi Burrito, a nori-wrapped sushi-rice burrito stuffed with sweet marinated tiger prawns and drizzled with spicy wasabi mayo.

GRAINS AND GREENS

An MLSE concept booth where guests can enjoy hearty bowls of food at this Section 101 concession booth. There’s the Korean Beef Bowl, served with soy-glazed beef, sprouts, seedlings and kimchi, or the G&G Grain Salad with cherry tomatoes. roasted pumpkin, cucumber and pumpkin seeds – both served on slow-cooked ancient grains.

MAC AND CHEESE BOUTIQUE

Those looking for some comfort food but with an upscale twist can try the New Classic Mac and Cheese at this concession stand in Section 103. This staple is packed with three types of cheese: Australian mozzarella, Canadian cheddar, and truffle gouda.

NOODLE & BAO

Those who want Bao can visit MLSE’s Noodle & Bay in Section 106. One of the baos on their menu comes with karaage-fried chicken thighs drizzled with spicy sesame dressing and topped with Korean pickles.

ST. pies

Grilled cheese lovers might want to make their way to St. Patties in Section 121. The grilled cheeseburger is fast-food decadence at its finest, as it’s a smashed burger served between two grilled cheese sandwiches as a bun.

TECOLOTE

Elia Herrera, the former Los Colibris chef, comes into the arena to serve some tacos. The Adobe Beef Taco is based on a slow-cooked family recipe created in Veracruz, Mexico.

THE POUTINERY

This new stand, conceived by the MLSE, opens its doors on both levels 100 and 300 in sections 120 and 320. There are also unique dishes on The Poutinerie’s menu, such as the Pierogi Poutine, which serves your classic poutine but instead, it’s topped with smoked bacon and mini cheddar pierogis.

BAD CARIBBEAN

Wicked Carib, formerly known as Leela’s Roti, serves Caribbean dishes in Section 110. Vegans can opt for some jerk fritters served in a signature creamy jerk sauce, while meat lovers can enjoy the jerk chicken sandwich.