Let’s say you finished dinner a few hours ago. You had one too many rounds at the bar and now you’re hankering for some good, cheap eats before heading home. At one time, there was little choice: a trip to Chinatown for some barbecue pork at Goldstone or a hearty bowl of soup at Pho
Holed up on an off-the-radar strip of Ossington, this contemporary Canadian restaurant turns out eye-opening fare. The level of respect chef-owner Justin Cournoyer has for the land, for the seasons and for the climate is palpable in every dish. All is local and seasonal, and the ethos permeates every aspect of the business. Asparagus is
“We are different from other joints in Toronto,” Adam Skelly says with a touch of Lone Star-style bravado, “because we’re the only authentic one.” He and his girlfriend, Alison Hunt, are the co-owners of Adamson Barbecue in Leaside. They serve a menu based on the classic traditions of central Texas: mainly beef, some pork, a
Since 1987, this East Toronto bar and restaurant, steps from Broadview station, has served up whiskey, beer, wine and food to both locals and those in the neighbourhood for a show at the adjacent Danforth Music Hall. The menu focuses on naturally-raised organic meats and Ontario produce, and is more ambitious than your regular pub
For TTC users, making it to Allwyn’s may seem like quite the jaunt. The North York bakery-meets-jerk shop is squirrelled away in a northern strip mall, barely visible due to condensation on the windows. Inside, three shelves showcase hard dough bread while Grace sodas peer out from the fridge. Regulars pop by at lunch for
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 — chef
With Alo, Patrick Kriss brought the tasting menu back into the Toronto dining vernacular. When the chef opened his French restaurant back in 2015, diners had become weary of stuffy parades of plates. Kriss decided to revive the tradition but do so in his own dignified manner. A flood of accolades came pouring in, applauding
Alobar Yorkville, the restaurant by chef and famed restaurateur Patrick Kriss, is an oasis of elegance tucked into an alley off of Cumberland Street in Toronto. The small 75-seat restaurant is a setting that is part lounge, part dining room, part bar — and all class.
Baby sis to Alo, this downstairs diner is the cool sibling — the more approachable one you want to be friends with (and actually stand a chance with). Walls are clad in sleek wood panelling, servers look jaunty in bow ties, and the food is comforting but never sloppy. The menu isn’t so much greasy
Have you ever sat at Union Station waiting for your GO train just wishing that you could sip a glass of wine or have a cold beer? Thanks to Amano Pasta, that dream is almost a reality. You still can’t consume alcohol in Union Station itself but you can walk a few steps to the
Best known for being the subject of a vegan protest in the summer of 2018, Antler is actually a restaurant rooted in friendship, family, and above all, the forest. Chef Michael Hunter — aptly named, given the thematic congruence in his personal and professional pastimes — draws on a Canadian focus and a “forest to
Must-have dish: Adjarian khachapuri, fresh baked cheese bread with a runny egg in the centre
Arthur’s Restaurant brings some mid-century Manhattan flair to Yonge and St. Clair. It offers updated takes on classic American dishes for lunch and dinner, plus a weekend brunch stacked with classic Jewish brunch items and a cosy bar and lounge area in the back. Arthur’s is the latest venture from the Chase Hospitality Group, well-known for downtown spots like The Chase, Planta and Kasa Moto.
For a corporate, fast-casual food counter that has aggressively expanded (five locations in the GTA opened in just two years), b.good is not afraid to show their patrons how the proverbial sausage is made. Portraits of smiling farmers in lush fields hang on the wall in their Yonge and Eglinton outpost.