Toronto Restaurants

Toronto Restaurant Reviews

Toronto's calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city's chefs are now pushing into new territory. A key example could be Guu Izakaya, bringing forward not just a cuisine, but an entire cultural experience of Japanese small plates. And just as crucial, the farm-to-table movement has connected diners directly with local farms and vineyards in the Niagara region. Many chefs even grow their own spring greens and make their own bread, condiments, or preserves.

A slew of restaurants are also flexing their butchery skills with nose-to-tail cooking, the best of which is The Black Hoof, presenting dishes that use all parts of an animal. It points to a larger sense of individuality from restaurants, some unabashedly luxurious and classic, in the case of Chiado and Canoe, and some who let ingredients shine in the simplest way possible, like Origin and Queen Margherita Pizza. Gastro-pubs like The Gabardine are also popular as a happy medium between formulaic dingy pubs and stuffy upscale spots.

The diners themselves are also evolving. With the click of a few buttons, photos and narratives are uploaded onto the Internet, sharing and relaying dining experiences with a global community. Chefs recognize they must compete on an international level, and keep up with new tastes and demands. Toronto's cuisine is reflective of these changes and continues to lead.

With locally grown talent and ingredients, traditional techniques, and modern bravado, the dining scene is more exciting than it's ever been.