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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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GOLDEN THAI Golden Thai has received more acclaim than over 30 other Thai restaurants. And deservingly so with its exotic cuisine known for its sensuality and searing spiciness. More than 60 different catagories are on the menu. Try the prix fixe, with lemon shrimp soup, perked up with coriander and chile, followed by basil beef and curry chicken, with a red curry sauce thick with coconut milk and basil leaves. The Pad Thai will lead you into the great lexicon of flavours of Thai subtlety and drama. |
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Situated in the 1917 landmark, Toronto Harbour Commission building, this splendidly designed restaurant, with its three distinctively-different dining areas, has already gained a reputation for substance and style. The open-kitchen concept conveys subtle, yet rich aromas of USDA Prime steaks, rib roasts, succulent fresh seafood and lobster dishes. Bold yet simple appetizers and salads. Exquisite desserts include Apple Tarte Tatin and Grand Marnier Souffle. |
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HIRO SUSHI In this subdued restaurant, owner Hiro Yoshida welcomes you as his personal guest. Join chefs and gourmands who come here for the freshest raw delicacies exquisitely executed. Trained in Japan over 30 years ago, Hiro’s Sushi and Negiri presentations and his Omakase, where he applies all the latest techniques, have made him a legend in the industry. Pair anything on the extraordinary menu with one or more of the thirty high-end sakes to drink cold for the perfect accompaniment. |
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Momofuku Daishō, Shōtō New York star chef David Chang arrived in Toronto with a bang, opening three eateries plus a cocktail lounge in one 6,600 square foot extravaganza. Each an instant success, the jewel of the collection is Daishō, wowing flannel shirts and bespoke suits alike with Momofuku favourites deftly touched with Canadian flavours. The wildly inventive specialties include large-format feasts for groups as well as exquisite a la carte dishes, which are also available at the equally popular Shōtō. You’ll simply have to try their ice cream flavoured with cedar leaves for the perfect Canadian finish. And for a nice change of pace, drop into the well-priced Noodle Bar on the ground floor. |
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NOTA BENE A new breed of Toronto restaurant, Nota Bene continues to expose this city to unstuffy fine dining, one dish at a time. Set daily specials and a pre-theatre prix fixe menu allows for the option of a casual dining experience; but if you have the time, bookend a meal with housemade charcuterie and a cheese plate. Request a corner table to oversee the entire room with its modern art and dark wood furniture, and behold expertly executed service. Chef David Lee of Splendido fame has created a menu that highlights local Canadian products and dishes, such as Nova Scotia Lobster Salad and BC Black Cod. If a superior midweek drink in the downtown core is what you seek, then Nota Bene’s bar area and classic cocktail list will satisfy. |
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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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PATRIA Charles Khabouth scores once again with this popular energetic venue, gastronomically on track and attracting the fashionable set. New age lighting cris-cross the ceiling of this two story open space with its three 7-foot stylized portraits and cast iron candle holders. Best described as modern-rustic; it's as if you dropped into an upscale tapas bar in Barcelona. Sherry is the perfect sip with the salted almonds or spicy olives. Tapas includes imported fresh-sliced Spanish hams and cheeses with quince jam and fresh sourdough bread, Polpo a la Gallega dusted with smoked paprika served in traditional earthenware cazeulas, crunchy Ham Croquettes, and non-traditional Clams & Chorizo Pasta. Move onto the Cuttlefish Pasta, wood fire roasted Rib-eye, tasty Lamb Chops in Romanesco sauce, and of course Paella– which is big enough for sharing. Don't forget to sample the sugar-dusted Churros (crispy fried dough), perfect with coffee. An attractive well trained staff can assist you with your wine choices from the amazing wine list. |
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RODNEY’S OYSTER HOUSE Shucking oysters for over 20 years, “The Oysterman” Rodney Clark still packs them into his casual oyster house – a Mecca for seafood lovers. The knowledgeable oyster-barman, a walking encyclopedia on bi-valves, happily leads you through the bounty of over 26 seasonal varieties of oysters – with some drawn from their own oyster beds in Prince Edward Island, and others flown in just hours after harvesting. But there’s much more than oysters, such as the freshly caught Scallops and Shrimp. Or live Lobsters and Crabs from the in-house tanks. The White Plate Specials are a nice choice and can include Dungeness Crab or Alaskan Chinook Spring Salmon. A good way to begin your feast is with the rich Manhattan Clam Chowder, a special recipe loaded with clams. An interesting wine and beer list offers affordable choices. It’s no wonder Rodney sold over a million and a half oysters last year. Tried and true still seems to be the best. |
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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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