Wood, glass, and water create drama in a space anchored by a 5,000-bottle wine "cellar" inside a two-story glass column. Top Chef Canada judge Mark McEwan has created a refined modern menu showcasing sophisticated seafood dishes, like brioche-crusted halibut, and simply prepared meats, like the signature 8-ounce burger with molten Brie de Meaux and grilled Porcini mushrooms. The glass-encased bar upstairs oozes extreme comfort and has a good view of architect Ludwig Mies van der Rohe's Toronto Dominion Centre Plaza. Bar dishes are as luxurious as they are casual, as exhibited by the shrimp tacos with citrus-spiked aioli.
Dec 4, 2004
If you want to have a $40 hamburger go here - it's good, but really overpriced. Go to Lick's instead. This is a yuppy place, out of date, and ordinary but overpriced food. Won't be back. Lunch for two over $200.
Oct 20, 2004
Bymark is dark and modern and comfortable, and very corporate. Located in the concourse of a major office complex, it attracts lots of "suits" and has the atmosphere and food to match. Service is fast -- to let the corporate types dash to the next meeting -- but surprisingly uneven for such an expensive place.