Friday Restaurant Recap rounds up the week’s Toronto restaurant news. In this edition: a Brazilian steakhouse for Richmond Hill, an Iberian-Asian restaurant opens on Avenue Road and a classic U.S. diner prepares to open its first downtown Toronto location.
Opening soon
- A new Brazilian steakhouse known as Touro Churrascaria is set to open this spring in the space formerly occupied by Nava in Richmond Hill. [Touro Churrascaria]
- According to Twitter, Buonanotte, an Italian restaurant from Montreal, is taking reservations at its new Toronto location for this Friday and Saturday. [Twitter]
- Melt Grilled Cheese is opening its first downtown location next month near John and Richmond. [Read our post here]
- America’s favourite diner, Denny’s, is apparently opening a downtown location soon at Bay and Dundas. We can imagine the eye rolls, but hey, you can’t knock the trademark Grand Slam breakfast until you’ve tried it… right? [Denny’s]
- Dyne, a new restaurant on Avenue Road, debuts today, offering a mix of Iberian and Asian foodstuffs, including a $325 feast featuring rib eye steak, foie gras and butter-poached lobster. [Dyne]
Newly opened
- Husband and wife Leif Kravis and Donna Ashley have opened Karelia Kitchen, a new Scandinavian smokehouse and café, in Bloordale. [Read our post here]
- The Pantry, a uniquely Irish shop and deli, has opened in the east end. [Toronto Star]
- Another popular Asian restaurant from the West Coast has invaded Toronto. Zakkushi is now open for business on Carlton Street, specializing in yakitori and other tapas-style foods. [Zakkushi]
- The team behind Great Burger Kitchen and McGugan’s have opened a third spot along Gerrard Street in the form of rustic Italian restaurant Aprilé Bambina Cucina. [Toronto Life]
Change-ups
- One of College Street’s newest additions, Hapa Izakaya, is undergoing renovations and will be closed until Jan. 9.
- Nuit and Jeff Regular have abruptly left Khao San Road. They will be focusing their efforts on the second location of Sukhohai and the new Sabai Sabai Kitchen. [Now Magazine]