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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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Much like the Aga Khan Museum, Diwan is an architectural wonder that incorporates walls, ceilings, and hanging lamps salvaged from a 19th-century Damascus merchant's home. The menu reflects the museum's mission by incorporating Middle Eastern, Indian, and Persian cuisine, with seasonal meat, seafood, and vegetarian dishes. The use of top-notch (and local when possible) ingredients is paramount to executive chef Mark McEwan's mandate.
Open in one form or another since the 1980s, this neighborhood eatery strives to capture both contemporary and authentic Japanese washoku-style cooking. Think tempura, teriyaki, sushi, sashimi, poke bowls, and creative maki rolls. Hot pots and udon noodle bowls are a great way to warm up in the colder months.
Asian desserts are all the rage in Toronto, so find out what everyone's talking about at this Korean favorite that specializes in organic milk soft-serve ice cream layered with toppings like cotton candy, honeycomb, and jelly beans.
No matter what day or time, Pizza Banfi is usually busy for two reasons: it doesn't take reservations, and the classic Italian food is really good. While the decor is slightly cliché, with Renaissance-style wall paintings over light-color bricks, the pizzas are the real attraction. Thin-crust pies are tossed in full view of the appreciative crowd, then baked to perfection.
Experience the future of food service at this all-you-can-eat Japanese joint where most items are brought to your table by real robots with storage compartments for bellies.
865 York Mills Rd., Toronto, Ontario, M3B 1Y6, Canada
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