Toronto’s dining scene has been a whirlwind of dynamic, diverse and eclectic this year, as evidenced by our curated list of the 12 best new restaurants. We believe in getting the real scoop from insiders, which is why we tapped into the city’s culinary elite, from Michelin stars to celebrity chefs, to bring you their top picks.
Next up on our list is restaurateur and TV personality, Craig Wong, owner of some of Toronto’s favourite restaurants — Patois and JunePlum. We asked him to share his thoughts on the best new addition to they city’s dining scene. Keep reading to discover his exciting selection.
Chef Wong’s Pick: The Fall Bright Tavern
“I first met [co-owner] Brett when he worked front of house at Edulis,” chef Wong recently told us “His warm welcomes always resonated with me, exuding true hospitality. The food and drinks at The Fall Bright Tavern look approachable but executed with precision.”
The Fall Bright Tavern
Brett Healey’s mini anchovy sandwiches — featuring Pujado Solano anchovies, mashed potatoes and just the right amount of garlic to fend off any more Robert Pattison films — are 2024’s Bite of the Year, or at least the bite you’ll likely devour before your next fast. For fans of the Oxley, this bistro nestled in the reflection of the delectable Paradise Grapevine, offers a blend of wit and warmth, serving up dishes both hot and cold, such as duck cake with turnip and brussels sprouts ($36) and pastrami onion with dill ($14). Nestled between exposed brick walls in cosy booths, Fall Bright is another neighbourhood watering hole where creativity shines through in both the cocktail menu and dessert offerings (fennel ice cream sundae, fennel marshmallow, $18). It’s warm and welcoming and boasts a menu that’s a treasure trove: simply, you want everything. Notably, the chicken sausage with pine nuts in lentil vinaigrette ($32) earns high praise, a dish that could wow any table in the world. 840 Bloor St. W.
TOP TIPPLE: Led by two sommeliers, the restaurant offers a diverse wine selection from classics to natural and orange wines.
To find out which restaurant Michelin-recongnized chef Anna Chen picked, click here. And for chef Michael Bonacini’s pick, click here.