On Third Thought — Restaurant in Toronto

I wish I lived close enough to visit On Third Thought, but I'm afraid if I did, I'd be there daily! My friend introduced me to OTT in June after some buzz on Instagram and I fell in love with the place at first spoonful, as, for that matter, did she. The location is within an easy walk of Trinity-Bellwoods and it's hard to miss, with the outer wall painted in eye-catching red and pink against a white backdrop. The space itself is clean and bright (bathroom included!) with neat signage and a perfect summer soundtrack.

I feel as if there's evidence of a caring, personal touch in every aspect of the store: both the owner, Jade, and her staff, Morgan, made us feel so welcome! They took the time to share a little bit about the labour of love behind OTT's vegan, gluten- and nut-free gelato. I'm not vegan (or coeliac) myself and I have no allergies, but I can't say I missed dairy at all when I tried their classic strawberry gelato. In fact, I think it might be my favourite strawberry gelato in the city and I don't say that lightly!

Beyond the flavour, the vibes, and the phenomenal customer service, I appreciate that I can invite vegan/gluten-free friends to On Third Thought without worrying about cross-contamination. It's awesome to find a (black-owned!) spot with conscientious folks behind it and fabulous gelato; I feel as if my friend and I lucked into the trifecta. I already have plans for future hangouts when I can get back to the neighbourhood and in the meantime, I'd encourage anyone to try On...

Tried the lemon sorbet and raspberry vanilla ice cream — both were disgusting. They tasted overwhelmingly of RAW cornstarch, with a chalky texture that completely ruined any flavor. As they melted, they separated into watery puddles and weird, grainy clumps — a clear sign the cornstarch wasn’t properly cooked.

Consuming raw cornstarch isn’t just unpleasant — it can pose health concerns like digestive issues or even bacterial contamination if not handled correctly…

For a $6 scoop, this level of amateurish execution is unacceptable. If you’re going to charge premium prices, at least get the basics of ice cream-making right. We won’t be back.

Edit (response): As a chef with a strong background in pastry and frozen desserts, I just wanted to share some insight. A well-made rice milk gelato should still maintain a smooth, cohesive texture when it melts — separation or a gritty consistency usually points to an issue with emulsification or overall formulation. Even without dairy, it's possible to achieve a creamy and stable gelato using the right techniques. I trust your response that there was no starch in your ice cream but it doesn’t change the fact that it tastes super chalky and unpleasant(especially the lemon sorbet). Just offering this as constructive feedback from someone in the industry, and someone who loves food and hates giving bad reviews...

There is a reason this colourful, fun, cozy corner gelato shop has an almost perfect rating on here - It's Queen's newest no-longer-secret hidden gem. This vegan gelateria and bar serves up allergen conscious gelato in the form of childhood classics like mint chip and cookies and cream, but also juicy mango, watermelon and funky boozy-infused flavours like mojito and pina colada. Try everything and anything that catches your eye while you can because they are constantly switching out flavours seasonally to stay local and fresh. If you're not in the mood for gelato (a shame), definitely hit up their patio for some delicious cocktails or wine. The music they play is a VIBE and the service from their staff is refreshingly genuine. This is a labour of love for owners Jade and Joey...and it shows. If you're just passing on through or there is a line (which there often is in the evenings), drop in for an iced latte to go, a sangria for your pre-game walk, a pint to take home or even a waterbowl for your pup (after all, they are patrons here too). Regardless, you won't be...