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  • 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.

  • Akira Back

    Named for its Michelin star–winning chef, Akira Back is a lavish Asian fusion restaurant that primarily pulls from Japanese and Korean cuisine.

  • Arthur's

    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.

  • Auberge du Pommier

    Auberge du Pommier has been at the top of the game in Toronto's French fine dining scene since it opened in 1987. The cuisine incorporates traditional French techniques with North American seasonal influences and ingredients. Not to be mistaken for modern cooking, this is a French fine dining restaurant all the way down to the immaculate white tablecloths and perfectly choreographed service.

  • 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

  • An elegant Italian dining experience in the heart of the downtown core, Carisma is one of the city’s best Italian restaurants. After eight years in their quaint and cosy King Street East location, owners Michael and Margi Pagliaro moved into a larger space on Toronto Street that fits the whole extended family. Known for their

  • Named for one of the liveliest downtown neighbourhoods of Lisbon, Chiado is bringing a taste of Portugal to Toronto. Albino Silva, one of North America’s most critically acclaimed chefs and restaurateurs, is serving, what he calls, bold “progressive Portuguese” flavours with creative presentation. Fish from the Azores islands are flown in every day to ensure

  • A dazzling display of sparkling bubbly, oysters, caviar and café au lait await at the aptly named Coffee Oysters Champagne (COC), but there’s more than meets the eye.

  • Yorkville’s own D|Bar was revamped in 2018 making it one of the hot spots for Toronto’s elite. Located in the swanky Four Seasons Hotel, chef Daniel Boulud reimagined the menu and transformed the space to become an intimate but elegant lounge. Here celebrities and mere mortals can exchange niceties over cutely named cocktails like the

  • 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

  • Drake One Fifty — The Drake Hotel’s first standalone restaurant expansion — offers Bay Street broker types and opera-bound art patrons a reprieve from the stuffy eateries that plague the Financial District.

  • Aiming to stimulate all the senses, Flor de Sal takes Mediterranean fine dining to the next level. With the classic French interior, including white Frette linens, fresh flowers and an elegant mise en scène, Flor de Sal is aiming to bring old-world charm up to modern expectations. The menu boasts a global philosophy using only

  • Looking to indulge in your 1920s fantasy? Well the Windsor Arms Hotel Gatsby and Piano Bar is the place to do it. Sit back and relax while sipping on a  glass of champagne or one of the signature cocktails, as the house pianist plays Prohibition era tunes. With a prix fix menu, elevated bar snacks

  • Award-winning chef Lorenzo Losetto is cooking up Canadian fine dining fare at his Moss Park restaurant, George. Expect to eat from an inventive tasting menu that highlights locally sourced ingredients and other innovative dishes that celebrate flavours of the world, such as the avocado brûlée served with saffron couscous and curry yogurt. The refined space

  • Library Bar

    Library Bar is the upscale casual high-tea spot and bar located right on the first floor of the iconic Royal York hotel. Since its opening 90 years ago, the Royal York has been serving afternoon high tea, and Library Bar has deliciously carried on this tradition with eats like a mini key lime tart, smoked

  • Louix Louis

    Sometimes all one wants to do is toss on a vintage fur and embrace a snazzy eve out. Louix Louis is here for those needs, high in the clouds on the 31st floor of the luxe new St. Regis hotel. A swirling mural resembling the bottom of a whiskey-filled rocks glass oversees the gilded space. Below, folks dabble in

  • Marbl

    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

  • Nestled in the Riverside neighbourhood is one of Toronto’s favourite fine dining restaurants, Ruby Watchco. The executive chef is none other than the wildly creative, world-renowned Lynn Crawford who produces a four-course prix fixe menu that changes daily, including the wine list, depending on the availability of quality ingredients, and accommodates dietary restrictions, be they

  • Sash Restaurant

    Sash Restaurant and Wine Bar, now open at Yonge and Summerhill, is the new home base of chef Sash Simpson, formerly of Mark McEwan’s North 44 and Bymark.

  • Sassafraz, the quintessential Yorkville hangout and celeb magnet, has been seriously revamped. The 20-year-old Victorian house has gone from a sunny yellow to a sophisticated sage green, and that’s just the beginning of the transformation. This new redesign is a culmination of two years of research. After all, it’s hard to revamp such a beloved neighbourhood staple without considering