Geary Station, a new brunch-focused restaurant, is getting ready to open in Toronto at 222 Geary Avenue.
The new restaurant is set to move into the former site of an auto body shop, according to Streets of Toronto. Co-owner Jess Potter tells What Now Toronto in an exclusive interview that the restaurant is expected to open in January 2026, following delays from its originally planned launch in March 2025.
In the meantime, Potter and co-owner Maria Degiorgio have been operating Bodega Geary, a refurbished 1971 Corsair trailer, to connect with the neighborhood. Guests can expect a menu featuring breakfast dishes, burritos, sandwiches, salads, chicken wings, house-made beignets, and a special ham recipe with a secret mustard sauce.
The 140-seat restaurant will feature a main-floor bar open all day, as part of the restaurant, and a bar on the upper mezzanine that will open after the restaurant closes and remain open until 2 a.m. Potter says the design retains the building’s industrial character while creating a welcoming environment. Construction is ongoing, with staff hiring and menu finalization in progress.
Geary Avenue is known for its dynamic, creative, and industrial character. TimeOut Magazine named the Davenport area one of the 39 coolest neighborhoods in the world in 2025. Potter and Degiorgio say the energy of local makers, musicians, and tradespeople inspired their choice of location, providing both creative inspiration and a strong sense of community.
The restaurant will operate diner-style hours during the day with late-night bar service until 2 a.m. The takeout window allows guests to access the kitchen directly, continuing the Bodega Geary tradition of casual, approachable service. The menu is designed to complement all hours of operation and provide options for families, pets, and community members alike.
“Our favourite part of the trailer has been being on-site, getting to know everyone around us, and feeling the rhythms of the neighbourhood,” Potter tells What Now Toronto. “Now that it’s getting chillier, we have shortened The Bodega hours to Friday, Saturday, and Sunday…although we will miss it, we have so much work to do during the week. As November approaches, it feels like we’re hopefully sliding into third base, pushing the construction forward, finalizing the menu, prepping to start staff hiring and training, building our website, and so on. These are the things that wake us up when it’s still dark outside and keep us hustling all day long, seven days a week.”
