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CAFÉ BOULUD Celebrity Chef Daniel Boulud’s new restaurant sits proudly in the grand Four Seasons Hotel. Combining high-quality ingredients with a classic technique, the kitchen turns out up-market bistro dishes guaranteed to please. The poulet au vinaigre— a classic French dish from Lyon— features a perfectly roasted Chantecler chicken breast and leg stuffed with foie gras, tomato confit and tarragon. Enjoy exploring the a la carte menu divided into four sections based on Boulud’s “muses”: “la Tradition” (French cuisine), “la Saison” (seasonal produce), “le Potager” (the vegetable garden), and “le Voyage” (international flavours). As expected, desserts shine— the luxe touch of gold leaf on a rich brownie elegantly finishes off the meal. |
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LE PARADIS This bustling bistro is the darling of designers, doyennes and tout cognoscenti; with vintage French posters and soft lighting setting the ambiance. Choose a seat at the zinc topped bar or directly across from an open kitchen, or perhaps upstairs to the quieter, more congenial bistro room. The kitchen delivers well-priced impeccable bistro cuisine such as plump Moules, garlicky Escargots, creamy Ris de Veau, as well as melt in your mouth fish dishes, well-seasoned grilled meats and some of the best crispy Frites found anywhere. Made in house desserts satisfy, with the seasonal Tarte Tatin as the top choice. The knowledgeable friendly staff are some of the best in the city. David Currie has a degree in wine and looks for French selections that are not first growths to add to the reasonably priced wine list. Wile away your time on the patios during the summertime. |
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BYMARK Down in the financial district, Young Turks and their well heeled superiors populate Bymark at lunch and after 5pm for cocktails and dinner; you’ll spot them in the smart, contemporary subterranean dining room or out on the patio. From the moment you enter, the well trained wait staff exudes charm and cossets the visitor, making one feel extra special. Your choices from the large menu will arrive perfectly cooked and beautifully presented. An extensive wine and beverage list compliments this popular, well established restaurant. |
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EDULIS Chef Michael Cabello and his wife Tobey Nemeth roamed Spain, Italy and Panama before returning to Toronto to open this comfortable 33-seat restaurant. The cuisine is built around French and Spanish provincial county food, much of it served family-style in earthenware cazuelas and enameled cast-iron pots. Their menu changes daily and features local ingredients whenever possible. Try the luscious Veal Belly, the perfect Sweetbreads, or order a day ahead for the whole Heritage-Breed Chicken roasted slowly and carved tableside. A well thought out and reasonably priced wine list. Edulis is for gourmets who are willing to be slightly adventurous, and not looking for the same old thing. |
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FRANK'S KITCHEN Frank’s Kitchen has returned the lustre to Toronto’s Little Italy. Owned and operated by Chef Frank Parhizgar and his wife, Shawn Cooper who tends to the front of the house, this busy space is well served by their professional staff. The adventurous menu focuses on local ingredients from Ontario producers, such as a salad dressing featuring honey from the restaurant’s rooftop hives. The mantra here is fresh, fresh, and all exquisitely cooked by Frank himself. You simply can’t go wrong with most any choice on the menu. That includes the desserts, for a perfect finish. A nice touch is the tiny house-made chocolate truffles served with the check. The large, international wine list will please any palate. |
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ORO After bursting onto Toronto's elite restaurant scene years ago, Oro continues to soar beyond the boundaries of the culinary imagination with its neo-Italian array of cuisine, accented by flavourful hints from around the world. Well-heeled literati, glitterati and heads of state flock here for sumptuous dining experiences. Crackling fireplaces set the warm and inviting ambience. Extensive wine list. |
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Minutes from Toronto's Financial and Theatre districts, Rosewater is the perfect venue to enjoy cocktails, an exquisite dinner, or a special event. The menu harmonizes with the beauty and elegance of the heritage building structure-- an eclectic palette of styles and tastes. Each member of the staff adheres to the highest standards of quality and meticulous attention to details. |
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THE CHASE There's informal seafood dining on the ground floor. But on the fifth floor, prepare to be seduced by the casual elegance and spectacular food – with prices to match. This is a big spenders paradise, and it delivers. With an emphasis on fine dining, highlights of the dashing menu include a whole roasted Chicken with fois gras, prunes and Armagnac, the melt in your mouth Arctic Char and Sea Bream. An abundant "Pearl Platter" dares you to eat all the oysters, crab salad, scallop ceviche, poached shrimp and big eye tuna placed before you. Veal tenderloin or Rack of Lamb are prepared to perfection. Be sure to leave room for their artisanal cheeses or mouthwatering desserts. Some of the most knowledgeable staff in the city are there to serve. Sommelier Anton Potvin focuses on Old World wines, and there are some amazing bargains to be had. |
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SCARAMOUCHE Soft, subtle and decidedly romantic. From a wonderful hillside setting overlooking the glitter of downtown, the premises is divided between the formal restaurant and a discreet pasta bar, with its wide array of light dishes and tender pastas. Complex tastes, skillfully understated, seem married by nature. Fish and seafood dishes are of particular note. Desserts are legendary. Presentation is showcase-perfect, and the service by thorough professionals is flawless. The carefully chosen wines represent many nations and include a number of Grand Crus. |
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LANGDON HALL By travelling an hour west of Toronto, Mary Beaton and William Bennette has brought refined English style dining to Ontario. This elegant country hotel with its exquisite surroundings, offers quiet, elegant service and glorious food. For dinner, Chef Jason Bangerter delivers a bountiful menu featuring the seared Foie Gras with pork belly appetizer with pears, raisins and hazelnuts, and the entree of milk poached Veal with crispy sweetbreads. Do not pass up the award winning desserts such as Peach and Lavender Panna Cotta with roasted peaches and lavender cream, or the decadent Chocolate Cake with Chanterelle ice. Dressing for dinner is a nice change of pace – there are no jeans or shorts permitted in the dining room. An experienced sommelier will recommend a perfect match from a selection of over 1000 international wines. To complete the experience, book for an overnight if possible. |
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