Directory of the hottest Toronto restaurants | TRNTO.com

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  • bacchanal

    Luke Donato, executive chef and co-owner of Bacchanal, is no stranger to fine dining. He graduated from the French Culinary Institute in New York City and worked in some of Toronto’s finest restaurants such as North 44, Ortolan and later as sous chef at Campagnolo.

  • The menu of fresh Italian-inspired eats from executive chef Rob Gentile features some of Buca’s most-loved dishes from the Portland Street and Yorkville location, with a few brand new items for good measure. Inside is a modern interior that's filled with light thanks to the building’s floor-to-ceiling windows.

  • barcelona tavern

    Barcelona Tavern invites us to dine in typical Spanish style. The two-storey glass building in Liberty Village is putting out a menu of tapas, or small sharing plates, for breakfast, lunch and dinner. The restaurant is designed in a laid-back style to encourage its guests to relax and unwind when they walk in the door.

  • Birch Bistro

    Laurie Hillesheim, long-time industry veteran, and first-time restaurateur has opened Birch Bistro in the old Céléstin spot on Mount Pleasant at the corner of Manor Road. She has enlisted chef Philippe Coeurdassier (formerly of Mogette Bistro) to run the kitchen.

  • “You’re going to eat food, that’s all I can promise,” Chris White says of the restaurant he and his good friend, Jonathan Nicolau, opened above Bay Station.The two have been working on developing the idea for a restaurant — in the end, it needed to be "casual and graceful and nice and in the centre of the city”

  • Meet a vegetarian’s hell and a carnivore’s heaven: Burgatory. At times you can catch Burgatory’s food truck, but you can always mosey on over to the Little Italy storefront and enjoy what the mother and son team are cooking up. Well, it’s the son who’s cooking up and the mother who’s making sure everything runs

  • Butter Avenue

    Butter Avenue offers an evolving selection of pastries and desserts created with French confectionary techniques. Products are made with natural ingredients without artificial flavours or preservatives. Butter Avenue also offers afternoon tea on the weekends, where you can taste eight kinds of delicate mini desserts and pastries presented on a custom designed two-tier tea stand,

  • It’s four courses for $65, and for each of the four courses there are three choices. So the choice thing is taken care of. Dinner starts with impeccable sourdough bread and two impeccable spreads: sharp goat butter sharp with chives, and ricotta with complex chimichurri.

  • Tapas are the new normal and Spanish food is all over town, but few do it as well as Carmen. Fried artichokes with aïoli are ungreasy, cute ‘n’ sweet. Shishito peppers (small chiles with small heat) are slightly blistered and sit pretty on chile-kissed tomato sauce. Pintxo de pulpo is #1: Crusty toast painted with

  • Claudio Aprile wears many hats — that of restaurateur and celebrity chef, to name two. But perhaps a phoenix rising from the ashes is another apt description for the chef who closed both Colborne Lane and Origin and now returns with Copetín at King East and Church.

  • This financial district restaurant is the first North American location of Michelin star chefs Alfonso and Ernesto Iaccarino’s Don Alfonso 1890. Brought to Toronto by Nick Di Donato of the Liberty Entertainment Group, the Don Alfonso brand is recognized worldwide with locations throughout Italy as well as New Zealand, China, and now Toronto. It showcases

  • Gandhi Indian Cuisine

    Gandhi Indian Cuisine has made a name for itself as Toronto’s original northern Indian roti shop. Operating for 25 years and counting, its flavours and freshness have been getting people to come back time and time again. Each roti is made to order with the various north Indian curries (the filling) being made from scratch

  • Golden Thai

    As passionate and as divided as food lovers can be about Thai food in Toronto, many will agree that the 20-year-old Golden Thai restaurant has been a staple in this city, offering a versatile and consistent menu. Not only is this restaurant known for its comfortable ambience and friendly service, but also for the aromatic

  • Labothéry

    Doctor your own bubble tea at Labothéry, where playing mad scientist is just half the fun. This lab-style tea room is the city’s hottest destination for make your own bubble tea. At Labothéry, they are offering hundreds of flavours, mixtures and colourful pearls so you can have a totally personalized bubble tea. Your whole drink

  • Live Organic

    Live Organic is proving that even a plant-based, organic, gluten- and refined-sugar-free dining experiences can be supremely delicious. Opening in 2002, this raw bar became one of the first of Toronto’s vegan hot spots to gain a huge following. Live Organic is an environmentally conscious restaurant that is looking to make sure that Torontonians are

  • Mezu

    Mezu is Toronto’s very own Korean-Canadian tapas bar. From chef Donguk Sul, of Momofuku, Mercatto and Mamakas, comes a stylish and airy interior with benches he made from repurposed wood. The menu is collection of small plates and two daily features, which are usually fish and pork dishes with seasonal sides and accoutrements. The menu

  • Montecito

    Ivan Reitman is launching Montecito, a 12,000-square-foot, 280-seat restaurant, a stone’s throw from the home base of the Toronto International Film Festival.

  • Odin Cafe + Bar

    Corktown’s Nordic café and bar, Odin Hus is always looking to push the envelope. The edgy and modern industrial design makes this place look super chic. The airy and light atmosphere allows for students and young professionals to feel über-cool while typing away and sipping on lattes and other caffeinated bevvies. Always on the cutting

  • Poutini's

    It’s a classic, recurring problem. A dilemma, even. One that’s as enduring as Coke versus Pepsi or Mac versus PC. A predicament that we’ve all faced around midnight, as the hunger pangs or munchies increase while wandering down West Queen West, desperation beginning to set in: Poutini’s or Smokes?

  • Prairie Girl Bakery

    With Valentine’s Day coming up, we’re going with cupcakes. Because everyone loves cupcakes, even if they don’t want to admit it.