Our Story
Sinbad started the way a lot of Iraqi cooking starts: at home, with recipes taught by parents and grandparents, and with the idea that food is how you show up for people. The restaurant is an extension of that, a place in London, Ontario where Iraqi regulars feel at home and newcomers get the real version of dishes they've only read about.
Everything that leaves our kitchen is treated the way Iraqi families treat food at home, generous portions, shared platters, bread fresh off the heat, and no corners cut. That philosophy shows up in the grill, the stews, and the way we welcome guests.
Kabab, tikka, lamb chops, and whole chicken all come off the same charcoal grill, not a gas line, not a flat-top. It's slower, but it's the flavour people grew up with, and it's the reason the family grill platter is the most-ordered plate on the menu.
Dolma, quzi, tashreeb, delimia, kubba al-Mosul, pacha on Sundays, we kept the menu the way an Iraqi kitchen actually cooks. If a dish needs time, we take it. If it needs to be a centrepiece (masgouf, pacha), we treat it that way.
All meat is halal. Portions are generous because that's how Iraqi meals work. Prices are on the menu, no surprises.
South (Jalna Blvd) is our original family dinner branch. North (Wonderland Rd) is our quicker-turn spot. Both serve the full menu, and both are run the same way.
Whether it's a quick sandwich run or a full family platter for a Sunday gathering, the table is set.