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A team of chefs prepare their culinary magic at this "highest restaurant on the planet", 1100 feet above downtown Toronto. 360's philosophy is to use first-choice fresh Ontario produce, with the best ingredients Canada has to offer, and incorporate their own contemporary flair. At the centre of it all, the world's highest award-winning wine cellar, and 500-label wine list. |
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Uniquely located on the 54th floor of the Toronto Dominion Bank Tower is one of Canada's finest restaurants. The design is clean, simple and unpretentious, yet absolutely stylish. It's big and bold, with a spectacular bar and absolutely breathtaking view that makes it one of T.O.'s hottest after-work destinations. Canoe brings a passion for food, wine and innovation to the heart of Toronto's business and theatre district. Definitive Canadian cuisine, using many indigenous and local products. |
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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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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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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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ALLEN'S A tribute to the Irish-American saloons of old New York, with a glow of comfortable tradition. The grand oak bar is noted for serving "every whiskey known to man", with Toronto's most extensive beer list. Changing monthly, the menu concentrates on the freshest ingredients in entirely homemade preparation. Traditional, but sophisticated Irish fare features Kerry lamb, fresh smoked Atlantic salmon, and the noble potato presented in eight different ways. Also famed for Angus steaks, chicken, massive salads, and Canadian hardwood charcoal barbeque. |
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DANIEL'S OF NOBLETON The perfect spot to settle into a simply tasteful meal fit for a king. Situated in a tiny, picturesque hamlet, Daniel's quaint restaurant is rustic, rural Ontario charm. The eclectic menu takes advantage of the seasonal locally-grown organic produce, as well as game. Every fall, delighted patrons can feast royally on a wild game dinner comprised of succulent pheasant, interestingly prepared caribou, or rare musk-ox with fresh greens. The owner/chef utilizes his inventive culinary skills in creating an ever-changing menu of savoury entrees and appetizers. Boasts an extensive wine menu. |
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EIGENSINN FARM The “farm” in Eigensinn Farm is not a term of endearment, but the real thing. One must travel out of the city to find this real working farm, with whimsical sculptures scattered throughout its open fields. Homemade preserves, vegetables pulled from the garden right outside served in several perfectly executed courses— this is Canadian dining in all its glory. The true definition of local, those ribs you’re eating came from an animal that was grazing outside just days ago. One of the top restaurants in North America, the once-in-a-lifetime experience of dinner at Eigensinn Farm is worth all its bragging rights. Be warned that the trek to chef Michael Stadtländer’s farm is about two hours from Toronto, and the cost is $300 per person. Reservations must be made well in advance, as they seat only twelve per night on the few nights that they are open each week. There’s no corkage fee, so bring your own wine. |
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