SURREY, British Columbia, May 28, 2026 (GLOBE NEWSWIRE) -- Chop Steakhouse & Bar is officially open in South Surrey. Welcoming guests as of today, the brand-new location marks an exciting milestone for the Canadian steakhouse brand, opening its 20th restaurant during Chop’s 20th year in operation. Conveniently located adjacent to the Shops at Morgan Crossing and Grandview Corners Shopping Mall, the new restaurant brings Chop’s signature modern steakhouse experience to the South Surrey and White Rock communities.

Located at 16051 24th Ave, Surrey, the restaurant is just minutes from popular local destinations including Softball City and the South Surrey Recreation & Arts Centre, Chop South Surrey is perfectly positioned to become a go-to gathering place for celebrations, casual lunches, after-work drinks, and weekend dinners.

Designed with Chop’s modern aesthetic and warm hospitality in mind, the South Surrey location features an enclosed four-season patio, along with a private dining room ideal for corporate events, birthdays, and group gatherings of all sizes.

“With the opening of Chop South Surrey, we’re celebrating a meaningful milestone for our team - our 20th restaurant in our 20th year,” says Christina Kuypers, President & COO, Chop Steakhouse & Bar. “Chop has grown because of the communities that have welcomed us in, and we’re excited to now be part of South Surrey. There’s a strong sense of energy and community here, and we’re looking forward to creating a space where people can come together over great food, celebrate life’s moments, big and small, and feel genuinely cared for every time they walk through our doors.”

Chop South Surrey is now open for lunch, Happy Hour, dinner, and late night, offering guests more opportunities than ever to enjoy Chop’s elevated menu and welcoming atmosphere. Chop’s daily Happy Hour continues to be a standout feature, offering great value and a lively setting for everything from spontaneous meetups to celebrations.

“We’re incredibly excited to officially open our doors in South Surrey,” says Andy Ahluwalia, Franchisee and Owner, “Opening this restaurant in the community where I grew up makes this moment especially meaningful for me. South Surrey has such a strong sense of community, and from the very beginning, we wanted to create a space where people can come together to celebrate, connect, and make lasting memories.”

The opening of Chop South Surrey continues the brand’s commitment to delivering premium steaks, standout cocktails, and memorable guest experiences in a stylish and modern setting.

Chop Steakhouse & Bar South Surrey is now open and welcoming guests starting May 28, 2026. For updates, opening announcements, and sneak peeks, visit www.chop.ca

Winnipeg, May 27, 2026 – Restaurants Canada is deeply disappointed that Premier Wab Kinew has refused requests to meet regarding the Manitoba government’s plan to exempt prepared meals sold in grocery and convenience stores from PST while continuing to apply the tax to the same products sold by restaurants.

Following Manitoba’s 2026 Budget, Restaurants Canada met with Finance Minister Adrien Sala and wrote to Premier Kinew requesting a meeting before legislation is passed to discuss amendments that would ensure restaurants are treated fairly and included in the PST relief. After multiple follow-ups requesting even a brief phone call, Restaurants Canada was informed on May 26 that the Premier was “unable to meet at this time due to heavy scheduling demands” and had asked another minister to meet in his place.

“The PST exemption was the centrepiece of the Manitoba Budget, so it is both disappointing and concerning that the Premier cannot find time to meet with the industry that will be most harmed by his government’s approach,” said Kelly Higginson, President & CEO of Restaurants Canada. “This policy creates a government-directed tax advantage for large grocery chains at the direct expense of local restaurants, their workers, and the communities they support.”

The Manitoba foodservice industry generates nearly $3.5 billion in annual sales and directly employs approximately 42,000 Manitobans, more than 40% of them youth. Restaurants are among the most labour-intensive sectors in the economy, supporting approximately 12 jobs per $1 million in sales compared to roughly four in grocery and retail.

“This policy risks harming not only restaurants, but also Manitoba youth looking for work and the many local businesses that depend on restaurants as customers,” said Higginson.

“This is not a neutral affordability measure and it is not a tax cut on food,” said Higginson. “It is a tax shift between competitors. Consumers only receive relief if they change where they purchase their meals, which actively shifts demand away from restaurants and toward large grocery chains, even when the food product is identical. At its core, this policy uses the tax system to pick winners and losers.”

Lower-income households spend a higher share of their income at restaurants than higher-income households, meaning equitable tax treatment would provide proportionally greater benefit to those most in need.

“For many Manitobans – workers, families managing busy schedules, seniors, and individuals with limited mobility – restaurants are often the most accessible and practical source of prepared meals,” said Higginson. “Taxing those meals while exempting grocery alternatives does not expand affordability; it distorts consumer choice and limits it.”

Historical evidence shows that differential tax treatment changes consumer behaviour and costs jobs. Following the introduction of the GST in 1991, foodservice sales dropped sharply as consumers shifted purchases toward tax-exempt grocery options.

Restaurants Canada continues to urge the Manitoba government to reconsider the design of the measure and adopt a consistent approach that treats all prepared food equally regardless of where it is purchased.

“The principle is simple: food is food,” said Higginson. “If the government intends to reduce the cost of prepared meals, that relief should apply consistently. Anything less uses the tax system to advantage grocery giants while disadvantaging local restaurants, their workers, and the communities they serve.”

May 26, 2026 – Toronto, ON – Lactalis Canada Foodservice, a division of Canadian dairy leader Lactalis Canada, is pleased to announce a new partnership as the Official Dairy Partner of DINR, Canada’s most curated culinary platform. The DINR app is known for providing exclusive and same-day reservations at the country’s top restaurants, along with coveted culinary experiences and dining events.

Guided by a mutual commitment to local ingredients, community, and the joy of exceptional food, this partnership reflects the shared values of Lactalis Canada Foodservice and DINR. Together, we will champion Canada’s beloved and emerging restaurants, celebrating the people and stories that bring the nation’s culinary culture to life.

“DINR is redefining access to Canada’s top restaurants through curated, same-day reservations and exclusive culinary experiences,” said Iven Zanardo, General Manager, Foodservice & Ingredients at Lactalis Canada. “We’re proud to support a platform that celebrates Canada’s vibrant restaurant community as passionately as we do at Lactalis Canada.”

“Partnering with Lactalis Canada strengthens our ability to elevate Canada’s incredible restaurant scene, with upcoming initiatives that will further spotlight the nation’s food culture and the depth of its culinary talent,” said DINR CEO, Jennifer Tremblay. "This partnership reflects strong alignment in both values and vision, supporting Canada’s restaurant ecosystem while creating greater visibility for the chefs and producers shaping its future,” said Paul Stasiewich, CFO of DINR.

This partnership marks the beginning of a series of collaborations that will spotlight Canada’s culinary talent and storytelling, giving greater voice to the people and places shaping the country’s evolving food culture.

Toronto, ON (May 25, 2026) – Toronto favourite Parquet, on a coveted corner of Harbord Village, has launched a new bouchées menu and fresh summer cocktail offerings, along with an elevated update to its beloved terrace, perfect for spontaneous sipping or lingering over dinner into long, leisurely summer nights. The reimagined French bistro, recognized by the MICHELIN Guide for three consecutive years since opening in late 2022, has carefully curated a menu of small bites, bringing an aperitif-style spirit to the restaurant, designed for sharing, cocktail pairing, and relaxed summer dining al fresco.

Updates to Parquet’s cedar-lined terrace include Ginkgo trees set in concrete urns that create a green canopy overhead, retractable charcoal screens that filter late-afternoon light while adding a greater sense of enclosure, and custom mahogany tables that bring additional warmth and texture to the space.

Executive Chef Nicky Dao’s bouchées section moves between French bistro tradition and a more apéritif-driven style of dining. These new dishes include Baked Camembert in puff pastry with fig jam, Ontario honey gastrique, walnuts, and fried rosemary; Corn Croquettes with scallion béchamel, seasonal pickles, and Comté; Assiette de Jambon with shaved Ontario ham, dijonnaise, Comté, and celery; Chicken Liver Mousse Éclair finished with cherry preserve and chervil; and Shrimp Toast on housemade Pullman loaf with lemon tarragon aioli.

The summer cocktail additions place greater emphasis on apéritif-style drinking. New offerings include the Bergamot Spritz with gin, citrilized orange, bergamot, apricot, lavender bitters, Prosecco, and soda; the Negroni Vert-Blanc, Parquet’s white Negroni variation, with gin, Strega, dry vermouth, lemon oil, and rosemary; and the Parquet Spritz made with local aperitivo, Prosecco, lemon, and soda.

Additional seasonal dishes include Hiramasa Crudo with coconut leche de tigre, pickled celery, cilantro oil, and sunflower seeds; Whole Sea Bream, butterflied and served with charred scallion chimichurri, fingerlings, and corn; and Duck Breast paired with cherry tarragon sauce, cumin, garlic broccolini, and fresh herbs. Returning classics include Steak Frites finished with demi-glace and café de Paris butter, and Earl Grey Panna Cotta with candied orange.

Located in the heart of Harbord Village, Parquet blends French technique with a contemporary Toronto perspective, balancing a relaxed neighbourhood energy with the allure of a destination restaurant.

Parquet is located at 97 Harbord Street in Toronto, with seating for 50 guests inside and 46 on the terrace. The restaurant is open Tuesday through Thursday from 5:30 PM to 10:00 PM and Friday through Saturday from 5:00 PM to 11:00 PM.

Visit restaurantparquet.com for reservations and additional information.