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Scaramouche
Traditional French
Descend into what feels like a basement and emerge into a dining room suspended above the Toronto skyline, where Keith Froggett's classical French kitchen has held steady since 1983. Foie gras terrine with sour cherry, rabbit loin wrapped in bacon—the menu trades novelty for rigor, each plate an argument for why some things need not change.
- AAA
- Four Diamonds
- Forbes Travel Guide
- Forbes Four Star
- Michelin Guide
- Selected Restaurant