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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 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.
Making the most of its proximity to Sugar Beach, Against the Grain is a sunbathing destination minutes from downtown, with a stellar patio in full sunny view of the lake. Shareable apps like nachos and wings, plus a great craft beer selection, capitalize on the laid-back vibe. Sink your teeth into comfort food mains like the jerk chicken, house-made veggie burger, or the steak frites and Caesar.
By day, e11even presents steak-house fare for the downtown business crowd; by night, concertgoers and sports fans slide into wooden booths for a refined meal or nightcap. The menu of North American classics includes savory-sweet maple-glazed bacon, salads flanked with seared tuna, filet mignon, and casual fare like burgers and kosher beef dogs. The wine list is also impressive.
Bucking the trend toward relaxed fine dining, Harbour Sixty goes for sheer opulence, the drama of which is apparent from the get-go as you walk up stone steps to the grand entrance of the restored Harbour Commission building. The kitchen rises to the occasion with starters like blinis with beluga caviar and mains like bone-in rib steak and a shareable seafood tower. The fluffy coconut cream pie is a must-eat dessert.
Ride the Queens Quay Terminal escalator to one of the city's hidden fine dim sum experiences. The view overlooking Lake Ontario is nearly as delicious as the restaurant's menu of traditional Cantonese classics like har gao shrimp dumplings, broad snow pea leaves decorated with chunks of king mushroom, and various fresh seafoods from the tank prepared with homemade sauces.
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