Best Restaurants in Toronto

Guu Izakaya | Parkdale

It's SO MUCH FUN here! You really get the authentic izakaya experience at Guu on Queen West in Parkdale, which is all about eating, drinking and loving the vibe in your community. Expect a hearty welcome from the entire staff when you come in and a warm boisterous farewell when you leave. It's awesome. Also awesome is the menu, which features a delicious selection of Japanese faves from ramen to tataki, all perfect to soak up all the sake and Sapporo you are gonna drink.

Guu Izakaya_japanese fried chicken.JPG

Guu Izakaya-sake.JPG

Guu -Izakaya-parkdale.JPG

Richmond Station | Downtown Toronto

Carl Heinrich, winner of Season 2 of Top Chef Canada, opened Richmond Station in 2012. It's downtown in Toronto's financial district at 1 Richmond Street West. He has turned his restaurant into a winner exactly like he won Top Chef- by focusing on the ingredients and keeping it simple and delicious. Every year during Nuit Blanche we make Richmond Station our stop for edible art. Some highlights from 2016 include the lamb crochette:

lamb-crochette-richmond-station.jpg

Merlot

This restaurant is an escape to southwestern France right in the Kingsway. The ambience feels like you've truly left the country. Merlot has been an Etobicoke dining destination for decades- the food is fantastic.

The fragrance of the white wine, garlic, shallots and butter in the escargots Bourguignonne was a perfect way to start the meal. The snails were so tasty:

The Beech Tree | The Beaches

There is a real warmth to this Kingston Road restaurant in Toronto's Upper Beaches. The atmosphere makes you feel like you're inside a Manhattan bistro in Greenwich Village. It's one of those spots that feels so good to walk into.

beechtree2.jpg

The menu features the best local ingredients with plates putting a modern spin on traditional English country cooking. This approach is expertly displayed by the whey-fed Ontario pork chop with rye dumplings, brussel spouts, celeriac, apple and sage:

porktenderloin_2_beechtree.jpg

This dinner special of quail and sweetbreads prepared sous-vide was flavourful and perfectly cooked.

quail_sweetbreads.jpg

The Ontario fruit crumble with buffalo milk semifreddo and apple fritter was the perfect combination of tart and sweet:

applecrumble_beechtree.jpg

The flourless Equadorian chocolate cake is sprinkled with Maldon salt and topped with a dollop of unsweetened crème fraiche. It was the best chocolate cake I have ever tasted. This cake, along with the burger, are the only two items that have been on the menu since day one.

flourlesschocolatecake_beechtree.jpg

A bonus of visiting The Beech Tree during the holiday season is the homemade eggnog, which is prepared with twelve eggs yolks, Maker's Mark bourbon and Remy XO cognac. The cocktail menu features classics with a twist such as the White Old Fashioned and are prepared with bitters and grenadines that are made in house.

eggnog_beechtree.jpg

Owner Robert Maxwell has created a wonderful dining experience at The Beech Tree. The ambience is a perfect combination of casual and elegant without a hint of pretension. The menu is complex but not overly complicated. Details like the glasses of water with fresh mint and sliced cucumber are simple, lovely and luxurious. An amazing experience. Rosie :)

The Beech Tree Menu, Reviews, Photos, Location and Info - Zomato

Buca (King Street West)

Finally! Buca. Sensational. The salumi is cured onsite and the cheese and preserve selection is outstanding. Highlights include the wild boar and the ricotta di bufala.

rsz_buca_meat_cheese (2).jpg

Lamb's brains alla saltimbocca and fried pig ears to start.

buca_lamb_brain.jpg

buca_pigears.jpg

The signature pastas are handmade. While the menu changes regularly, the bigoli is a staple and always available. The torchio-cranked duck egg pasta is tossed with duck offal ragu, venetian spices, mascarpone and basil.

buca_bigoli.jpg

The hand-cut pork blood pasta is tossed right at the table with smoked burrata cheese.

buca_pasta_porkblood.jpg

This double-stuffed ravioli is one of the most beautifully presented dishes I have ever seen. Each one is filled with braised goose, roasted squash, hazelnut crackle and fonduta di parmigiano.

buca_quailpasta.jpg

Milk-poached veal tenderloin.

rsz_buca_veal (2).jpg

This was hands down the best dessert I have ever eaten- parmigiano reggiano ice cream. It was perfect. And I don't even really like ice cream.

buca_parmigianno_cheese_icecream.jpg

Executive Chef Rob Gentile does not disappoint. What an experience.

buca_us.jpg

Buca Osteria & Enoteca on Urbanspoon