Toronto Restaurants

Far Niente Review

Classic fine dining gets a face-lift at this opulent, yet comfortable, New York-inspired restaurant. Since the late 1990s, this stalwart has stayed current with oversized hanging lamp shades, flattering lighting, banquettes, and a color scheme that's all black and camel. Chef Gordon Mackie takes simple ingredients and creates luxurious inventions like seafood bouillabaisse salad, lobster potpie, and stuffing crusted pork chop with bourbon barbeque sauce. Belgian chocolate s'mores are the perfect finale to the meal. The impressive wine selection is heavily California-focused, with more than 4,400 bottles total.

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
  • Closed Sun. No lunch Sat.

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