Barberians Steak House

1330 Queen St. West 416.627.3459 Grand Electric has Torontonians flocking to Parkdale to sample the powerful Mexican flavours, absorb the pulsating rhythms and imbibe in brown-hued liquor. The brainchild of former Black Hoof‘ians, Chef de Cuisine, Colin Tooke and front-of-house Manager, Ian McGrenaghan, scores of committed customers will wait for 1-3 hours to pack the

163 SPADINA AVENUE, THIRD FLOOR, TORONTO, ONTARIO ALORESTAURANT.COM 416-260-2222 THE ALO EXPERIENCE BEGINS WITH A DISCREET DOORWAY ON A GRITTY STRETCH OF DOWNTOWN TORONTO. Then, a slow and suspenseful elevator ride. The doors open on the upper-floor oasis of a chic bar and lounge, home to a commendable selection of cutting-edge cocktails. After that, make

We are committed to sourcing sustainable seafood — and crafting innovative and memorable West Coast dishes. Our Raw Bar exudes a true Japanese culinary aesthetic, consistently delivering pure, clean flavours and unique presentations. The striking dining room provides active views of the “East meets West” kitchen and Raw Bar. The sweeping main bar leads out

Welcome to our green kitchen, there is no planet B CORE VALUE Clean Ingredients – Sustainability PROUDLY GOING GREEN At Green Gazoline Burger, we take a simple, conscious, and natural approach to food. “Going green” is not just a buzz word for us, it’s a lifestyle. Because we believe that tasty food served in a

11 Duncan Street, Toronto, Ontario m5v3m2, Canada 647-660-0909 Byblos represents a marriage of Eastern Mediterranean cuisine with strong influences from both traditional and local ingredients. Using time-honored classic cooking techniques and modern methods, Executive Chef Stuart Cameron has created dishes that showcase the regionally-specific spices and flavours of the Eastern Mediterranean seaboard. The menu is a

classification: 4 Stars 100 Adelaide street, OLD TOWN DISTRICT, Toronto Seafood (Oyster & more…)

108 Chestnut street, 2nd floor, DOWNTOWN DISTRICT, (Double tree by Hotel Hilton) Lunch & Dinner Menu/Take-Out Menu Business Hour: Monday to Sunday  

Now in its third regime, this quartercentury- old institution is for the first time being run by a locally bred chef-patron: Victor Barry, from Niagara-on-the-Lake. As expressed in his exuberantly rambling tasting menus, Barry’s idea of Canadian cooking is as multicultural as can be. A recent 24-course extravaganza featured Northern Divine caviar from BC served

Grill moderne et cuisine végétarienne Les vraies saveurs d’ici Nous offrons différentes coupes de bœuf AAA du Canada, dont les plus populaires: contre-filet sur os, T-bone, Porterhouse ou Tomahawk. Les pièces sont toutes vieillies à sec maison pour un minimum de 35 jours dans la chambre de vieillissement vitrée de notre restaurant. Notre mur végétal