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  • Named after Italian racecar legend Alberto Ascari, Ascari Enoteca 26 is a bit of a throwback to the ’50s. Aiming to provide an experience similar to a classic Italian enoteca, the restaurant creates a space and ambiance that speaks to the enthusiasm that Ascari had for food and wine. Opened by the team that brought

  • Since its Chinatown location opened its doors in 1988, Asian Legend has spread across Toronto to give all diners a taste of northern Chinese dim sum and stir-fry. Asian Legend’s cooking motto is “northern flavours with a traditional style,” which has allowed for its chefs, all from reputable dining locales in Taiwan and mainland China,

  • Auberge du Pommier has been at the top of the game in Toronto’s French fine dining scene since it opened in 1987. From restaurant group Oliver & Bonacini, this modest yet sophisticated pair of French-style cottages sits along Yonge Street. Although if you’ve never been there, you might not notice it. Covered in summer foliage

  • Avenue Open Kitchen is one of those classic greasy spoons and somewhat of a Toronto institution.  They’ve been doling out classic breakfast staples like bacon and eggs and a variety of omelets and sandwiches like Canadian peameal bacon, Reubens, roast beef, Montreal smoked meat and pastrami since the 1950s.  Not much has changed by way

  • 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

  • Avoca Chocolates is East York’s premier spot for specialty chocolates. Avoca, with its name coming from the Irish Gaelic word for “sweet” or “sweet valley,” is hoping to give back to the community by making everyone’s day a little more special. Avoca’s handmade treats transcend the quality of a store-bought chocolate and it doesn’t stop

  • Azkadenya

    Azkadenya has officially landed in Toronto. The popular Middle Eastern spot is serving up an array of dishes, from century-old favourites to modern eats, inside its bright Queen West outpost.  The name Azkadenya translates to “delicious world,” and after opening in Jordan in 2011 and expanding with great success in Dubai, the powerhouse couple behind

  • 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.

  • 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.

  • Save yourself the five-hour drive and stop in to one of Bagel House’s various locations for an authentic, wood oven, Montreal-style bagel. As opposed to the large and fluffy bagels that dominate the Toronto scene, these bagels are somewhat smaller and denser and sweeter, care of the honey water they are initially boiled in. Like

  • Since 1979, Bagel Plus has been serving all Torontonians classic Jewish comfort food from its location at Bathurst and Sheppard. Bagel Plus will always have you covered for when that bagel and schmear craving hits, but the menu also includes options such as eggplant Parmesan and fish and chips, branching outside the shtetl world of

  • Bagel World has been baking bagels (obviously), pastries and breads for over 50 years in the heart of the Bathurst and Wilson and Thornhill areas. Expect New York‒style bagels, with their tender interiors covered by a nice skin as the go-to bagel here, but Bagel World is famous for its flat bagels and its giant

  • The three men, Kenton Chan, Vincent Lau, and Thomas Wong, who brought Chatime to Toronto have now also given us our first taste of Bake Code, the popular Taiwanese bakery that fuses Asian and European influences.

  • At Bake Shoppe, they’re serving up some sweet nostalgia in the form of a Pop-Tart. Pop-Tarts were the ultimate sugary treat, but as adults they don’t always taste as good as we remember. Well, Bake Shoppe wants to change that. Imitating the shape and style of everyone’s favourite breakfast treat, Bake Shoppe is putting a

  • Can you guess which pastry is treated like it own art form here? Baker and Scone is wholly dedicated to the numerous ways in which the scone can become a beacon of sweet, tender goodness or savoury, rich nourishment. The scone menu boasts nearly 50 flavours, including exciting options like orange, cardamon and date and

  • You know them, you love them, so you’re not surprised to know that Balzac’s has a 14th location with Balzac’s Powerhouse. Posting up shop in the Canada Foundry Company Powerhouse Building, this Balzac’s spot boasts remarkably high ceilings and charming exposed brick that work together, along with the friendly staff, to create a warm and

  • What’s better than fresh made ice cream sandwiched between two freshly baked cookies? Can’t think of anything? That’s what we thought. Well at Ossington’s own Bang Bang Ice Cream & Bakery, they’re whipping up some of the city’s most bangin’ ice cream sandwiches. At Bang Bang, it’s all about the simple pleasures, like homemade baked

  • Khao San Road is back and this time, there’s a 50-seat bar on the second floor. Bang Sue, the bar’s moniker, is a nod to Bangkok’s main train station.

  • Inspired by the street food scene of its namesake city, Bangkok Buri (Union Station food court) is making a name for itself right in the core of downtown Toronto. The menu was carefully crafted with the memory of Bangkok’s piping hot noodles, green curry and grilled meats in mind, but the founders wanted it to

  • Banh Mi Boys is Toronto’s leading Vietnamese sandwich shop. “Bahn mi” is the Vietnamese term for bread and also refers to a baguette that originated in Saigon during French colonization. Since then, a banh mi sandwich has come to be known as a French baguette filled to the brim with savoury ingredients including liver pâté,