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AMAYA, INDIAN ROOM The exquisite cuisine of North India is showcased by a kitchen producing refined yet authentic aromatic dishes, modified to please North American palates. Popular standards and traditional curry dishes ensue, served with dal and cardamom brown rice, which is a must, along with some of the best freshly baked Naan bread this city has to offer. The international wine list offers wine by the glass or bottle and is a good match with their menu. Dress is casual, the well appointed room plus excellent service will guarantee a return visit. |
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BODEGA Two Victorian houses is the perfect airy, romantic setting. Glowing with its high ceiling, woodwork, bright windows, cozy fireplace and tree-lined summer patio. Intimate and elegant – so French in decor and with its famous regional dishes – with the inimitable casual elegance and ambience that can evoke Paris in a plate of cassoulet. The classically hearty dishes, matched by a great wine list with a Bordeaux emphasis, are there, but driven by a light health conscious cooking style that stresses fresh-market cuisine. Begin the meal with tapas or appetizers such as grilled Quail with figs, Gravlax, Sweet Potato Blinis with tarragon cream, or their house specialty Foie Gras terrine. Be sure to leave room for the homemade desserts, especially the warm Banana Cake topped with toffee sauce and cinnamon ice cream. |
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EDO Edo, the old name for Tokyo during the days of the Shogun. In Toronto, Edo is Japanese fine dining at its best. Here is where you will find the freshest fish used in their sushi and sashimi, melt in your mouth black cod, and delicious Kobe beef prepared by the only French trained Japanese Chef in Canada. Their classic sauces of teriyaki, saikyo and sesame are matchless, as is the tempura. Chef Ryo Ozawa, winner of the 2012 Gold Medal at the World Culinary Olympics will arrange an absolutely outstanding Omakase (give your trust to the chef) with 48 hours notice. The extensive selection of well-priced sakes and wines perfectly match their extraordinary food. Owner Barry Chiam is the first non-Japanese to win the 2012 Asian Restaurateur of the Year. |
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FOXLEY Having built his reputation at a range of establishments throughout the city, chef Tom Thai decided to open one of the first great restaurants on the stretch of Ossington between Queen and Dundas. A casual environment with an educated staff, refined dining but without the tablecloths, Foxley’s success seems to be built on blending contradictions. Furthering this trend is the tapas-style menu comprised of Asian influenced dishes. There are really only two courses on the menu-- savory dishes and dessert-- select a few plates per person and expect to share everything as it arrives. Be sure not to miss out on the best ceviche in the city, and pair it with any number of reasonably priced wines by the glass or bottle. |
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NORTH 44° Within the ultra-stylish multi-tiered space, combinations of lights and shadows, food and wine, play in a magical decor of mirrors, mosaics and flowers. Dinner is an event to be celebrated and remembered. Exotic ingredients combine with flavourful herbs and spices, rather than relying on heavy sauces. Pappardelle with sage-braised rabbit in its natural juices and baby spinach with a just a whisper of cream, grilled boneless quail with sesame marmalade, crisp noodle cake, or chili-fried vegetables. Desserts are irresistable. Great wine list. |
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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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SPLENDIDO Splendido is sophisticated fun. So fashionable and so pretty, with its painted flowers and sculptured lights, chefs in painter's hats behind a glass wall splashed with electric colours. This award winner attracts an upbeat, star-studded crowd. The French/Ital cooking reaches high aesthetics using seasonal local ingredients. There's wood-burning grilled delicacies, juicy yorkshire suckling pig, melt-in-your-mouth pastas and risottos. Sensuous food menu and sumptuous portions--All complemented with sexy, sweet pastry creations and a wide-ranging wine list. |
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ZUCCA Personal touches soften the elegant space and add to the relaxed atmosphere where uptown and downtown meet, welcoming an ever-expanding group of devout followers. Remarked for fresh, simple, authentic Italian cooking. Here, every dish is given thoughtful, loving attention. Of note is the vegetable carpaccio, the Cornish hen and, of course, the creme caramel. The well-priced wine list favors Italians, with a few North American and European additions. |
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