Named after the neurotransmitter that floods your brain with pleasure, Dopamina, the new upscale Asian-influenced Mediterranean restaurant on Bay Street, aims to deliver exactly that — culinary euphoria.
Dopamina soft opened earlier this month in the 50-storey Burano Condos at 832 Bay Street. Owner Gary, who’s no stranger to the restaurant scene in Markham, had his eye on this corner spot for years. Now, he’s brought his vision to life in a space framed by floor-to-ceiling windows on three sides and soaring three-storey-high ceilings — no wonder it was hard to resist.
“It’s located right between the Financial District and Yorkville, very central to downtown Toronto, with lots of condos and businesses nearby, and beside Queen’s Park,” he says. “I just saw it had great potential and was architecturally relevant and beautiful and I just thought we could do something special with this space.”
One thing he couldn’t change? The massive fresco by Italian artist Sandro Martini, already part of the Burano Condos and protected by the City of Toronto. So, he worked with it, pulling vibrant hues from the artwork into Dopamina’s design — think bold orange chairs, royal blue booths and a mix of oakwood and white marble. The result? A bright, sun-soaked space that feels both artful and inviting.
As for the behind the scenes, Dopamina’s kitchen is run by head chef So Sakata, the former chef of the recently closed Michelin-awarded Frilu. The kitchen is stacked with talent, featuring chefs who’ve honed their skills at some of Toronto’s finest spots like Alo and Enigma.
On the menu are dishes which Gary describes as igniting the “dopamine effect,” with items you can’t find elsewhere in Toronto. Such is the case for the Spanish octopus paired with the Malaysian laksa sauce, the cabbage-wrapped halibut served with a dashi reduction poured tableside and the bulgogi bone marrow beef tartare.
“Every restaurant has beef tartare, but we’re thinking about how we can make it our own,” says the owner. “We’re really aiming to introduce things people can’t find in Toronto.”
Next month, Chef Sakata is rolling out a new blind tasting menu at Dopamina, giving him the chance to flex his culinary muscles with original, Asian-inspired dishes. Expect the grand reveal to happen mid- to late-September, coinciding with the restaurant’s official grand opening.
Dopamina’s drink menu boasts over 100 unique wines, many sourced from boutique agencies you won’t find at the LCBO. A sommelier will be on hand to guide you through the selection, ensuring the perfect pairing for the restaurant’s one-of-a-kind dishes.
Dopamina’s cocktails are just as inventive as its food, with a strong Asian influence. The standout? The Kimchini — a bold kimchi martini. Other highlights include the Five O’Clock in Tokyo, a Japanese whiskey twist on an Old Fashioned and an espresso martini topped with creamy Korean dalgona foam.
Following the grand opening next month, Dopamina will also be rolling out a High Tea on the weekends, which will also offer Asian influences on pastries and small bites.
“We have a very good in-house pastry team, so we’d like to leverage their skills and provide another opportunity to welcome people to Dopamina,” says the owner.
Despite the Michelin-level quality of the menu, chefs and stunning dining space, Gary insists that chasing a star isn’t the goal.
“Everyone from the kitchen to the front of house is committed to creating something Toronto hasn’t seen before,” he says. “We’re aiming for that moment when you take a bite, your eyes light up, and you start nodding — that’s the Dopamina experience we want with every dish.”
Dopamina is now open Wednesdays to Sundays from 5 p.m. to 11 p.m. at 832 Bay Street.
