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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. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big
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. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie
Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs ar
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. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big enough to open up brick-and-mortar locations.
And it’s not enough to have consistently good food: kitchens are pushed to be creative and embrace food trends. Spanish tapas and Korean fusion have replaced French and Thai as the newest crazes in the city and izakayas are out while ramen is in. Farm-to-table shows no sign of slowing down, with many menus citing the source of their meats and produce. While Toronto is still young as a foodie travel destination, it’s drawing in the crowds, or at a minimum world-famous chefs such as Daniel Boulud and David Chang, who have landed in Toronto with Café Boulud and Momofuku. And as locals will tell you, first come the chefs, then come the savvy foodie travelers, always posting a tweet or photo to Instagram at the city’s newest hot spots.
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When you're having a late-night craving for Vietnamese food, this is the place for authentic bowls of pho or hearty curries with a crusty baguette to sop up the sauces. To drink, savor a slow-drip coffee with sweetened condensed milk or an exotic fruit milkshake in flavors like soursop or avocado.
525 Dundas St. W, Toronto, Ontario, M5T 1H3, Canada
Chef Shawn Adler prepares dinner-plate-covering native "tacos" at his rustic 12-seater café and similarly sized front patio. Mains include piles of toppings for fusion brunch--focused dishes that incorporate everything from Indian curries, poached duck eggs, and edible flowers. If your main dish does not include fry bread, it can always be ordered on the side for the traditional experience.
213 Augusta Ave., Toronto, Ontario, M5T 2L4, Canada
416-551--7717
Known For
Smoked salmon croquettes are the perfect appetizer
A laid-back neighborhood institution, the Queen Mother has been popular with art students and broadcast-media types since the 1980s. The food is international, leaning toward Southeast Asian with European accents.
208 Queen St. W, Toronto, Ontario, M5V 1Z2, Canada
Queen Street West is lined with cafés and restaurants, and one solid choice is the Queen Mother Café, a neighborhood institution popular with art students and broadcast-media types. Serving Lao-Thai and Italian cuisine, the "Queen Mum" is open until 1 am (Sunday until midnight) for wholesome meals and rich desserts at reasonable prices.
208 Queen St. W, at St. Patrick St., Toronto, Ontario, M5V 1Z2, Canada
The idea here is that traditional Asian street food can exist side by side with modern haute cuisine, against a backdrop of fiery open kitchens and cavernous dining rooms. Experimental entrées borrow European ingredients like cauliflower couscous, maple syrup, and pan-seared foie gras on brioche. The cocktails make use of unconventional ingredients like spiced chamomile mist, bee pollen, and curry-infused gin.
Dishes at this zero-waste, locally foraged, alchemical eatery are on the smaller side but pack the complexity of lead freshly turned to gold. Mainstays on the often-changing menu include a risotto accented with wild Ontario ramps, al dente sweet peas, and pureed asparagus stems (that would otherwise end up in the bin), adding an extra dimension of vegetalia. Or consider an aged garum-loaded venison tartare with house-made miso focaccia. Dessert might be a deconstructed bowl of vegan rhubarb cake soaked with oat-based crème anglaise, hiding a foamy meringue treasure nested inside.
335 Queen St. W., Toronto, Ontario, M5V 2A4, Canada
If there is an equivalent to a fast-paced, casual Hong Kong–style diner in Chinatown, this would be it: the food is inexpensive and honest, and the setting is bright and spare. Diners enjoy heaping bowls of congee and customized noodle soups, including the best fish ball and shrimp dumpling bowls in town.
One of a jumble of Asian eateries clustered on a tiny street opposite Kensington Market, this spacious restaurant is beloved for its two-for-one lobster deals. The crustaceans are delicious and tender, served either with black-bean sauce or a ginger-and-green-onion sauce. You can also choose giant shrimp Szechuan-style or one of the lively queen crabs from the tank.
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