Directory of the hottest Toronto restaurants - Streets Of Toronto
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  • Restaurant 3030 Dundas West is a hotbed of culture in the ever-more-happening Junction. The cavernous space is a bit of everything: a bar, restaurant, art gallery and concert hall rolled into one. Paintings from local artists — like cool cat Nick Sweetman — oversee patrons downing local brews and tucking into eats before heading to

  • AGO bistro

    Be it for brunch, lunch, dinner or drinks, AGO Bistro will delight museum visitors with its quality fresh ingredients all sourced locally. Prix fixe menus are available for lunch and dinner, and a good time is guaranteed no matter the time or how big the dining party is.

  • For chef Anna Chen’s first stand-alone restaurant, she opted to open a 32-seater in the west end. Blonde wood accents the minimalist room, and soulful tunes play overhead, foreshadowing Chen’s highly elegant take on comfort food. Buoyed by her knowledge from stints at Figo and Scaramouche — plus an upbringing in India — Chen has

  • aviator

    Nothing says weekend-ready like a fruity drink paired with a morning brunch. Aviator Danforth is just the place with specialized weekend brunch menus and afternoon tea. The bistro’s brunch menu offers a variety of large dish meals from smoked salmon to macaroni and cheese to lasagna. Small dishes include nachos and charcuterie. Located on Danforth’s

  • aviv

    Imagine if Canada got the same sun as the Mediterranean all year round. At least we’re privy to Mediterranean food all year round in Toronto. And Aviv Restaurant is a great place to help with that. Located along the St. Clair West strip of the Wychwood area, Aviv Restaurant pulls from Spanish, Italian, Israeli and

  • Avling, the east end’s pastel-hued brewery on Queen Street is more than just a pretty face. The sustainable brewpub’s top tier-talent, assembled by founder Max Meighen, includes head chef Suzanne Barr (previously the chef and owner of Toronto’s beloved Saturday Dinette), head brewer Brandon Judd, who comes by way of Godspeed Brewery, and head butcher

  • Chef Craig Wong invites guests into an oceanic oasis at Bar Mignonette. The Chinese-Jamaican chef applies his experience working at Michelin-starred restaurants with his heritage to work wonders at his newest venture. He first opened Patois Toronto in 2014, which paired traditional Chinese family-style dining with bold Caribbean flavours. Now at Bar Mignonette, the chef

  • The newest sibling in the growing Oliver & Bonacini family opened yesterday. Beaumont Kitchen matches restaurant with retail at its location inside the brand new Saks Fifth Avenue in Sherway Gardens.

  • boehmer

    Four restaurants capitalizing on latest culinary trend - exotic meats from venison to rabbit

  • “Borrel” is a Dutch term for a casual meeting ground for friends to come together over food and drink, and Borrel on the Danforth is just that. Following in the footsteps of its namesake, this Dutch snack bar is the perfect place to meet over some bitterballen and a couple of steins. Reminiscent of a

  • 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.

  • With over 20 years of experience, Chef Kareema is not new to Toronto’s restaurant scene. She uses Caribbean and North American flavours to put a unique taste on all her culinary creations. Alongside barbecue chicken, sautéed portobello mushrooms, and beef ribs, the menu at this Dundas Street restaurant include Caribbean classics like the oxtail and

  • Toronto’s newest Korean fusion restaurant and bar, offers a diverse menu blending traditional Korean favourites with contemporary vegan dishes. Standout items include vegan rosé rice niblets, grilled pork collar ssam and ivory jampong udon. Located at Queen West & Portland, it provides a modern take on Korean cuisine with carefully crafted cocktails.

  • Duo patisserie is a chic Markham bakery that specializes in viennoiseries, cakes and chocolates. It is a French-inspired cafe with a Japanese flare. The must-try item here is the croissant which comes in the traditional form, as well as pain au chocolat, almond, chocolate almond, roast beef, ham and cheese, salami and cheese, and a

  • Ever miss the days of strolling through the night markets of Vietnam, collecting snacks as you peruse all the different vendors? Well DZO Viet Eatery has brought the night markets of Hội An to Toronto. This Dundas West eatery is an ode to Vietnam with an influence of vibrant Mexican cuisine. It is the ultimate

  • The JOEY franchise has become somewhat of a Toronto staple over the last couple years. The slew of restaurants boasts a comfortable lounge atmosphere where high-end burgers and fries and overpriced edamame seem to reign supreme. The Shops at Don Mills location is the perfect spot for an afternoon drink on the massive upstairs patio

  • This adorable gelato shop’s story begins with a rise to fame while operating out of a food truck. Nani’s Gelato was born through a goal of finding good quality artisan gelato that infuses Indian and Asian flavours. In Punjabi, “Nani” means grandmother–a suitable name for sweet desserts that will bring back a nostalgic taste of

  • If you head down to Kensington Market and walk by Rasta Pasta, there’s a good chance you’ll see co-owner Magnus Patterson making jerk chicken outside — using a black oil drum barbecue that reminds you of street-side vendors in the Caribbean.

  • Saints Island Pies specializes in pizzas with toppings influenced by Filipino cuisine. With a square shape and thick crust, the pies are best compared to Detroit-style pizzas but feature a rice flour dough and a distinctive tomato sauce made with chilli, garlic, lemongrass and roasted onions. Toppings range from longanisa sausage to coconut braised greens.