Directory of the hottest Toronto restaurants - Streets Of Toronto
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  • Liberty Entertainment Group’s answer is Blue Blood, a steakhouse which includes a stunning bar and lounge (in Casa Loma's Oak Room & Smoking Lounge) and lavish dining room (in the Billiard Room).

  • It’s a royal affair at the elite and oh-so luxurious Blueblood Steakhouse. Located inside Toronto’s lone castle on a hill, this restaurant is serving up only the most noble fare in a restaurant fit for a king. The exterior of Castle Loma is enough to get you excited for a night of wining and dining

  • The menu at the new Buster Sea Cove location ranges from classics like their lobster roll to a variety of taco options.

  • Meet Mark McEwan’s fine dining restaurant, Bymark, in the heart of the financial district in the atrium of the TD Towers. The space’s main dining room boasts a floor-to-ceiling wine cellar but there are also private dining rooms, a spacious patio and a modern bar. The kitchen is headed up by executive chef Brooke McDougall

  • Cactus Club Café is all set to open its second location in the GTA at Etobicoke’s Sherway Gardens shopping centre this week. The new outpost will be unveiled on Oct. 24, after an intimate first-look tasting event held for local food media. On hand to mingle with the crowd at the event was Richard Jaffray,

  • Cactus Club Cafe Toronto opened its doors just over a week ago at First Canadian Place on Adelaide. Helmed by Vancouver Chef Rob Feenie of Iron Chef fame, this is the 28th location for the upscale chain, but the first east of Saskatoon.

  • If you judge a book by its cover, then this place is dead. It looks like a cheesy, overdecorated ethnic caricature, with more Spanish tchotchkes than any sane person should have to look at. The menu too is off-putting, in its excessive length, which suggests that you can have anything you want — from the

  • Since the dim sum downtown has sunk in a slough of grease, dumpling-seeking Sinophiles have few alternatives. At first glance, Casa Imperial is an unlikely candidate: a baroque mansion loaded with gargantuan crystal chandeliers, ersatz British hunting scenes and musty brocaded draperies. It’s about as Chinese-looking as Casa Loma, but the dim sum is quite

  • Chef Robert Rubino is taking his skills from Italy to Etobicoke at Cellar Door Restaurant. Classically trained at Il San Domenico restaurant in Italy, Rubino learned to make handmade pasta and pizza dough like a true pizzaiolo. Cellar Door is a Canadian-Italian restaurant that is making some of the best and freshest Italian fare in

  • Congee Queen is a multi-location Chinese food restaurant with six restaurants across the GTA. Its flagship store is located in Thornhill, although its most popular is in Mississauga at Dundas Street and Highway 427. Congee is a type of rice porridge which tends to be served alongside protein and other side dishes. At Congee Queen,

  • For some of the freshest oysters in the city, it’s worth making the trek out to Lawrence and Warden to visit Diana’s Seafood Delight. Though it may seem unlikely that some of the best oysters and seafood in the city can be found in Scarborough (spoken like a true downtowner), Diana’s Seafood has been supplying some of the city’s top restaurants for years.

  • If there ever were a seafood heaven, Fishman Lobster Club House is where you’ll find those Pearly Gates. The moment you walk in, you’re surrounded by mouthwatering crustaceans — tanks full of mostly crab and lobster but also a rotating cast of seasonal fish, such as Green Bass and Flounder. The Scarborough hotspot has long

  • A halal family restaurant, Gourmet Malaysia serves up (yep, you guessed it) Malaysian, Singaporean and Indonesian cuisine with a menu that’s varied and deliciously affordable. Sitting in a 6,000-square-foot dining hall, this restaurant and banquet space is made to fit the entire extended family. The menu is colourful and lively with tastes of Southeast Asia

  • Koji Tashiro, the head chef of JaBistro, the new modern Japanese restaurant at Richmond and Simcoe, does more than make food. Watching him cook is like watching a performance.

  • Kaiseki is an authentic culinary art form in which a series of very small, intricate dishes are prepared and thoughtfully plated. Under the careful watch of master chef Masaki Hashimoto, Kaiseki Yu-Zen Hashimoto delivers a multicourse, Japanese fine dining experience to guests in an intimate environment with only three tables and a maximum capacity of

  • Translating loosely to “I stay at the sake house”, Kintaro Izakaya is a Japanese restaurant on College Street that specializes in the culture’s version of tapas. The design is very intimate as the floor is filled with booths, allowing you to directly enjoy your company and the time you spend together. They specialize in a

  • In French, avoir la banane means you’ve got a big grin on your face. So it’s fitting that every single dish at La Banane is known to put smiles on faces. Inside the contemporary bistro on Ossington, the interior makes you feel like you’re part of the artsy crowd thanks to the countless works of art that dot the space.

  • It’s always on with some Dom Perignon! One level beneath Marbl lies Mademoiselle, a champagne lounge open Wednesday through Sunday nights. Bottle services are not limited to champagne, as Belvedere vodka joins the party on Wednesday and Saturday nights. This spot has been known to attract the hottest DJs and partiers from Toronto and beyond,

  • Catalan flavours are flamenco dancing onto peoples palates at the Distillery District’s Madrina Bar Y Taperia. Celebrated gastronome and native Catalan Ramon Simarro has curated a tapas menu that features your favourite memories from the Mediterranean with some international influences. The interior is beaming and whimsical and, in typical Spanish fashion, is fitted with native

  • Never has a steakhouse, let alone a fine dining restaurant, been as sleek, modern, and cool as Marbl. Executive Chef Ryan Morrison is at the helm of the ship, guiding diners through an exceptional repertoire of cocktails, refined modern American food, and the gill à la carte options, all of which are made with sustainably