Situated atop a heritage building at Queen Street and Spadina Avenue, Alo is one of those names that makes foodies stop in their tracks. Helmed by chef Patrick Kriss, one of the hottest names in the city’s food scene. The classically prepared, contemporary French cuisine and the ambience, alongside the exclusive nature of the reservations,

Avelo is a plant-based restaurant born out of Awai, a pop-up vegan restaurant that garnered critical acclaim during its two-and-a-half-year run. The Awai team has made a permanent home for their concept with Avelo, a 22-seat restaurant set on the first floor of a historic home near Yonge and Wellesley. Avelo features fixed five- and

Drifter’s Solace is the kind of place you bring that first date who is way out of your league. This downtown dining experience offers a multi-course Chef’s Table menu prepared by chef David Salt. After spending his childhood travelling and living from place to place and spending years working in European kitchens, his menu offers

To visit Edulis is to feel immediately like a friend, ushered to a convivial dinner party that celebrates authentic cooking. The ever-changing, made-from-scratch menu highlights and celebrates seasonality, but does not veer from its cornerstones: seafood, vegetables, and wild mushrooms. The no-tipping eatery was deemed the best new restaurant in Canada when it opened in

People have been traveling north of Steeles in search of top-tier Chinese and Korean food for ages. But with Frilu, a tasting menu restaurant founded by Chef John-Vincent Troiano (formerly Acadia, Tutti Matti, Hashimoto), there's a new reason to go uptown.

Kaito Sushi is bringing omakase to Corso Italia one hour at a time. Omakase is a Japanese phrase meaning “I’ll leave it up to you.” At Kaito Sushi, an omakase menu includes a meal of several courses, with courses selected by the chef based on seasonal availability. Meals last one hour, starting on the hour,

Lake Inez has a rotating, all-Ontario craft beer list, that flows from their 24 draught lines that run through the mosaic’s façade. The pan-Asian flavours are reflective of both Chef Hojilla's Filipino background and influences from cuisines he loves like Thai, Vietnamese, Japanese and Korean, which are complemented by the use of seasonal North American ingredients to bring his personal touch to the table.

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

Massimo Bruno is Toronto’s original Italian supper club. Massimo Bruno, the person, was raised in the southern Italian region of Puglia and learned the art of Italian cooking from his mother and aunt. At Massimo Bruno, the supper club, guests eat together at a long harvest table and food is served family style, with the

Minami is the latest Japanese restaurant from Aburi Restaurants Canada, the hospitality group behind Miku, Aburi Hana and Tora. It’s the second time the group, which also has several Vancouver restaurants, is bringing one of its successful west coast concepts to Toronto (the first was Miku, which made its Toronto debut in 2015 after seven

Omai is a new Japanese temaki and sake bar on Baldwin Street from Edward Bang and Jason Ching.

Pastiche opened its doors on​ Ossington just before the new year, with a plan to delight and even mystify curious patrons with one-of-a-kind cocktails, expertly curated sharing plates and accessible, unique wines. The space, formerly the home of Boralia, has been redone to host a glitzy bar, statement chandeliers, and jewel-toned velvet booths surrounded by

If you’re looking to get out of the city for a romantic weekend getaway, look no further. Drive southwest to Jordan in the Niagara Region to dine from an ever-changing prix fixe menu inspired by seasonal French cooking. Before dinner, explore the vineyard and sample the wines that have been made by the classically trained

These days, Food Dudes Inc. is a booming business. The company caters around 1,000 events per year from its massive kitchen in Toronto’s east end, resulting in millions of dollars of revenue per year. So it may seem strange that the owners have spent the last eight months and nearly half a million dollars setting up a 50-seat restaurant near Harbord and Spadina.

Restaurant 20 Victoria marks the much-anticipated return of Chris White and Jonathan Nicolaou, who closed their critically acclaimed restaurant Brothers Food & Wine just over a year ago during the pandemic. Like their erstwhile Yorkville bistro set above Bay Street station, Restaurant 20 Victoria is intimate and deceptively humble, with just 20 seats. Expect the

Sara, a new globally-inspired fine dining concept by the Food Dudes, is the culmination of a decade-long career in Toronto’s food scene. In ten years, the Dudes have launched a food truck; their take-out counter and catering arm, Pantry; the southern eatery, Omaw; the subterranean, upscale-industrial gastro-shack, Rasa and their take-out pizza chain, Blondies. With

Corbin Tomaszeski, who has appeared on Restaurant Take-Over, Dinner Party Wars and currently stars on the Food Network’s The Incredible Food Race, partnered with Toronto’s Westin Harbour Castle two years ago to oversee their food program.

At Shoushin, Lawrence Park’s new omakase-only outpost, Chef Jackie Lin is fixated on the idea of improvement. The three tiers of his tasting menu reflect the deep experience he gained from working at Zen Japanese Restaurant for 12 years.

At this sushi restaurant, experience the one and only thing on the menu: Chef Kaji’s Omakase. The Omakase experience is where you let the chef take you on a culinary journey based on availability, quality and freshness. At Sushi Kaji, you begin with appetizers selected by Chef Kaji, and then sashimi. From there, he invites

Tens across the board for Ten Restaurant! Serving 10 people at a time from a 10- (or five-) course tasting menu, chef Julian Bentivegna is constantly changing and developing his recipes, accounting for the seasonality and availability of ingredients. No matter what time of the year it is, though, Ten Restaurant will always be vegetable-forward,