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A converted Victorian house in the quietly charming town of Dundas, Quatrefoil is the kind of upscale dinner spot where someone's parents are always celebrating something at the next table. The menu is short and unfussy, built around seared scallops, duck breast, and grilled tenderloin, with a team that runs the room like they've been doing it forever. A Michelin selected restaurant.
The awards strongest first
- Air Canada 2010 · Top 10 · Best New Restaurants
- VineRoutes Award of Distinction · Restaurant Awards
- Michelin Guide Selected Restaurant
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Sea scallops
“Beautifully seared sea scallops arrive in a pool of corn puree with bacon butter sauce.”
Michelin Guide -
Duck breast
“There’s duck breast from Quebec, glazed in lavender and thoughtfully paired with kale, pear chutney, and scallion pancakes.”
Michelin Guide -
Lemon tarts
“There’s also grilled tenderloin, halibut with tarragon vin blanc, and lemon tarts lined with red currant jam.”
Michelin Guide -
Halibut with tarragon vin blanc
“There’s also grilled tenderloin, halibut with tarragon vin blanc, and lemon tarts lined with red currant jam.”
Michelin Guide
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The neighbors closest first
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