The Top 100 Restaurants in Toronto
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Rank 1. Don Alfonso 1890
Elevated Italian
Forty stories above Toronto, floor-to-ceiling windows frame the city and waterfront while Davide Ciavattella's eight-course tasting menu commands the view. Wild-rose tagliatelle with eel gelato sits alongside seared duck and porchetta with honey glaze—a vision that layers Amalfi Coast tradition with local precision. This is a room built for occasions that demand a certain formality.
- 50 Top Italy 2025 · #10 · The Best Italian Restaurants In The World
- AAA Four Diamonds
- World Culinary Awards 2025 · Nominee · World's Best Fine Dining Experience
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Rank 2. DaNico
Fine Dining Italian
A historic bank vaults into fine dining: dark walls, linen, plush seats, and irreverent art strike an unlikely balance between formality and playfulness. Chef Daniele Corona's Italian cooking—anchored by Ontario produce and refined with almost kaiseki precision—reveals itself in details like spaghettoni boiled in mushroom extract and crab finished tableside with Sicilian olive oil.
- 50 Top Italy 2025 · #3 · The Best Italian Restaurants In The World
- AAA Four Diamonds
- Michelin Guide 1 Star
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Rank 3. TOCA
Traditional Italian
- AAA Four Diamonds
- Forbes Travel Guide Forbes Four Star
- Air Canada 2011 · Finalist · Best New Restaurants
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Rank 3. Reign
Canadian
- AAA Four Diamonds
- The Pinnacle Guide 2026 · 1 Pin
- VineRoutes 2025 · Vine Award Winners · Restaurant Awards
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Rank 3. Osteria Giulia
Ligurian Italian
Candlelight softens cream walls and blond oak at Chef Rob Rossi's assured dining room, where a poised staff moves with quiet confidence. The menu pivots on Liguria's seafood traditions—vitello tonnato arrives ethereal, snow crab tagliolini gleams with bottarga—while a deep Italian wine list and exceptional cocktails complete an experience of real refinement and warmth.
- 50 Top Italy 2025 · #50 · The Best Italian Restaurants In The World
- World Culinary Awards 2025 · Nominee · World's Best Italian Cuisine Restaurant
- Michelin Guide 1 Star
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Rank 6. 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.
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Rank 6. Canoe
Contemporary New American
A sleek tasting room suspended above the city, where the kitchen's ambition matches the view. Wild Pacific halibut arrives with Savoy cabbage and champagne cream; lamb saddle comes paired with its braised shoulder. Service operates with the precision of a practiced institution, and the tarte au sucre closes the evening with quiet confidence.
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Rank 6. Louix Louis
European
- AAA Four Diamonds
- Forbes Travel Guide Forbes Recommended
- World Culinary Awards 2025 · Nominee · Canada's Best Hotel Restaurant
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Rank 9. Alo
Contemporary
Patrick Kriss's renovated dining room pairs European technique with Asian flourishes across a surprise tasting menu, the marble chefs counter offering ringside views of an unhurried kitchen. The bar treats walk-ins like regulars, and the whole place hums with the confidence of a restaurant that has learned not to take itself seriously.
- Michelin Guide 1 Star
- World Culinary Awards 2025 · Nominee · North America's Best French Cuisine Restaurant
- Canada's 100 Best 2026 · #7 · Best Restaurants
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Rank 9. Edulis
Spanish Mediterranean
A modest house on Niagara Street where Michael Caballo and Tobey Nemeth cook the tasting menu with the discipline of classical European dining, phones off, table yours for the evening. Impeccable seafood and house-cured charcuterie speak to their debt to Spain and France, down to the crusty red fife bread and langoustine tartare that justifies the ritual.
- Air Canada 2012 · #1 · Best New Restaurants
- Michelin Guide 1 Star
- Canada's 100 Best 2026 · #5 · Best Restaurants
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Rank 9. Quetzal
Mexican
A 10-metre grill dominates this sleek dining room where chef Steven Molnar builds nearly every dish around open flame and ember, from daily-ground corn tortillas to grilled secreto and charred scallops with popcorn and Tajín. Eight years in, Quetzal's upscale Mexican cuisine rewards the discipline this primal cooking demands, its flavours crackling with smoke and sophistication.
- 50 Best 2025 · #11 · North America's 50 Best Restaurants
- Michelin Guide 1 Star
- Canada's 100 Best 2026 · #4 · Best Restaurants
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Rank 12. Yan Dining Room
Chinese
Chef Eva Chin serves an eight-course tasting menu three nights weekly, weaving seasonal Canadian ingredients through regional Chinese traditions with restless fusion sensibility. The private dining room demands advance planning but rewards with dishes that feel both rooted and inventive.
- Air Canada 2025 · Best Concept · Best New Restaurants
- Air Canada 2025 · Top 10 · Best New Restaurants
- Canada's 100 Best 2026 · Recommends
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Rank 12. Linny’s
Jewish American Steakhouse
A mid-century steakhouse wrapped in golden light, where David Schwartz channels Jewish-American nostalgia through impeccably seared beef brushed with pastrami tallow and whole roasted lamb. The menu's intelligence—from chicken liver mousse on dark rye to kasha varnishkes—cuts through richness with pickles and a bar that builds cocktails from deli ingredients.
- Air Canada 2025 · Best Cocktail · Best New Restaurants
- Canada's 100 Best 2026 · #14 · Best Restaurants
- Air Canada 2025 · Finalist · Best New Restaurants
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Rank 12. One Restaurant
French/Italian
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Rank 12. Café Boulud
Luxe French
- AAA Four Diamonds
- Forbes Travel Guide Forbes Recommended
- Air Canada 2013 · Finalist · Best New Restaurants
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Massimo Zitti's fermentation-forward cocktails—kombucha, lacto-ferments, house distillates—anchor a bar where technique meets ingredient obsession. The minimal backbar and chiaroscuro lighting frame drinks like the Toasted Chai Piña Colada with a restrained elegance that feels earned rather than affected.
- 50 Best 2026 · #22 · North America's 50 Best Bars
- Spirited Awards 2026 · Regional Top 10 Honoree · Best International Cocktail Bar – Europe
- Canada's 100 Best 2026 · #48 · Best Bars
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Rank 16. Mhel
Japanese Fusion Korean
A modest storefront on a residential Toronto street conceals a kitchen where Korean-Japanese small plates rotate with the seasons, each one assembled with quiet precision from imported luxuries. The husband-and-wife team demonstrates particular mastery with fish—witness charcoal-grilled grouper finished with anchovy oil and karasumi—and a thoughtful sake list anchors the experience.
- 50 Best 2025 · #44 · North America's 50 Best Restaurants
- Air Canada 2024 · Top 10 · Best New Restaurants
- Canada's 100 Best 2026 · #30 · Best Restaurants
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Rank 18. Alder
Wood-Fired Mediterranean
Dark brick and tall windows frame Patrick Kriss's Mediterranean kitchen at ground level of the Ace hotel, where a serious brigade works a wood-fired program around roast chicken, lamb, and beef. The cucumber salad—shaved fennel, dukkah, hazelnuts—outshines its reputation, and the coconut cream pie arrives almost weightless.
- Spirited Awards 2026 · Regional Top 10 Honoree · Best International Hotel Bar – Canada
- Spirited Awards 2025 · Regional Top 10 Honoree · Best International Hotel Bar – Canada
- Michelin Guide Selected Restaurant
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- World Culinary Awards 2025 · Nominee · North America's Best Landmark Restaurant
- VineRoutes 2025 · Vine Award Winners · Restaurant Awards
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Rank 18. SAMMARCO
Steakhouse
Sammarco arrives as a steakhouse unafraid of elaboration: oxblood leather banquettes and gold leaf frame Ontario beef dry-aged sixty days alongside composed salads and theatrical seafood. The tableside Martini trolley and polished desserts suggest a restaurant that treats restraint as a suggestion, not a doctrine.
- Canada's 100 Best 2025 · #7 · Best New Restaurants
- Canada's 100 Best 2026 · #37 · Best Restaurants
- Michelin Guide Selected Restaurant
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Rank 21. Opus Restaurant
Global
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A narrow College Street trattoria where owners Kolomeir and Imola fold Italo-Jewish culinary history into house-made pastas and charcoal-grilled secondi built from local vegetables and proteins. The liver toast—bridging Tuscan and Jewish traditions—and the rugelach on dessert charts suggest a kitchen working in deliberate conversation with two deep roots.
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Rank 21. General Public
British Steakhouse
Jen Agg's two-storey space channels the swagger of an American steakhouse and the convivial ease of a British gastropub, serving rib-eyes and seafood towers alongside skate wing and curried lamb tartare with flawless precision. The wine list reads like a master class, and an off-menu happy-hour burger suggests depths beyond the printed menu.
- Air Canada 2025 · Finalist · Best New Restaurants
- Canada's 100 Best 2026 · Recommends
- Foodism 2025 · Legendary Icon · ICON Awards · Jen Agg
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Rank 21. Le Swan
French
- Spirited Awards 2026 · Regional Top 10 Honoree · Best International Restaurant Bar – Canada
- Air Canada 2019 · Finalist · Best New Restaurants
- Spirited Awards 2025 · Regional Top 10 Honoree · Best International Restaurant Bar – Canada
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Rank 21. Auberge du Pommier
Innovative French
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Rank 29. Enigma
Contemporary
Sam Corkum, an Alo alumnus, commands this Yorkville kitchen with restrained sophistication—a scallop arrives with potato chowder and spicy XO oil, nothing wasted. The eight-course tasting menu unfolds with Nordic and Japanese influences in careful balance, each plate a study in complementary flavors and deliberate texture.
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Rank 29. MIMI Chinese
Regional Chinese
Lipstick-red banquettes and dim light frame David Schwartz's polished take on regional Chinese cooking, where shrimp toast and four-foot belt noodles arrive with the precision of fine dining. The kitchen handles high-quality ingredients and refined technique without ceremony, leaving room for the chef's judgment and a wine list that knows what it's doing.
- Air Canada 2022 · Top 10 · Best New Restaurants
- Chinese Restaurant Awards 2025 · #12 · Elite 30 Canada
- Canada's 100 Best 2026 · Recommends
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Rank 31. Lunch Lady
Street Food Vietnamese
A cavernous room on Ossington hums with the energy of a Vietnamese street kitchen transplanted through Vancouver and now run by Benedict Lim and chef Allan Lu. The late Nguyen Thi Thanh's recipes—crispy shrimp with nuoc cham, eggplant glazed in tamarind and soy—land somewhere between Saigon memory and Toronto appetite.
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- 50 Best 2026 · #90 · North America's 50 Best Bars
- Spirited Awards 2025 · Regional Top 10 Honoree · Best New International Cocktail Bar – Canada
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Rank 31. Prime Seafood Palace
Steakhouse
A pale wood cathedral softened by tan leather and civil-volume soundtrack, Matty Matheson's steakhouse has matured into a serious venue for special occasions and indulgent evenings alike. The Australian wagyu ribeye under black truffle and bordelaise, the Sicilian crudo, the inventive vegetables—each element settles into place with the confidence of a kitchen that knows exactly what it's doing.
- Air Canada 2022 · Finalist · Best New Restaurants
- Canada's 100 Best 2026 · #41 · Best Restaurants
- Michelin Guide Selected Restaurant
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Rank 31. Lai Wah Heen
Cantonese Chinese
- Forbes Travel Guide Forbes Recommended
- Chinese Restaurant Awards 2025 · Top 50 Honourees · Elite 30 Canada
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Rank 31. Famiglia Baldassarre
Italian
A pasta factory that opens its doors for lunch in a narrow window, Famiglia Baldassarre draws lines down the block for house-made cavatelli and mozzarella served from a few scattered seats. Chef Leandro Baldassarre's daily rotations—ricotta ravioli, chanterelle tagliolini—feel less like menu items than the byproduct of a serious wholesale operation willing to feed the curious.
- Canada's 100 Best 2026 · Recommends
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Toronto, Canada
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Rank 36. Linny’s
Steakhouse
A steakhouse with deli inflections and an old-school convivial hum, Linny's trades croutons for crispy chicken skin and serves challah with house-made sauerkraut and whipped cheese dotted with berry jam. The caramelized apple cake, finished tableside with chantilly cream, suggests a chef who understands that comfort, seasoned properly, never goes out of style.
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Rank 36. Jacobs & Co
Steakhouse
A sleek steakhouse in CIBC Square where bookmatched veneer and marble converge beneath a live pianist's touch. The kitchen moves deftly between raw bar seafood and an austere selection of aged beef—striploins sourced from Canada, Australia, Japan—while warm popovers studded with garlic and oregano arrive unbidden. This is a room built for the kind of meal that wants both ambition and grace.
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Rank 36. R&D
Fusion
In a Chinatown storefront born from a mentorship between two televised chefs, R&D serves dim sum and mains that blur continents without apology: sou pastries harboring foie gras, bao stuffed with kimchi and galbi, lobster poached in butter and finished with dashi. The cooking is playful rather than precious, more interested in what works than what's proper.
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Rank 39. Restaurant 20 Victoria
Contemporary Mexican
In a compact financial-district room with an open kitchen, chef Rafa Covarrubias delivers a tasting menu of vivid, finely executed Mexican cuisine—bluefin tuna with salsa macha, crisp-skinned Pekin duck with chilmole negro. The space is polished yet unstuffy, the service unhurried and warm, the experience calibrated to feel both sophisticated and genuinely at ease.
- Air Canada 2022 · #1 · Best New Restaurants
- Michelin Guide 1 Star
- Canada's 100 Best 2026 · #10 · Best Restaurants
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Rank 39. FK
Contemporary
At FK, a sun-filled room on St. Clair feels less restaurant than refuge, built around a kitchen that chases the season's best ingredients—garlic-scaped bread, soft-shell crabs, morels—without pretense. The Cornish hen glazed in smoky barbecue and braised oxtail tortellini, served small enough to start, prove that honest cooking and patient pacing are not flaws but features.
- Air Canada 2011 · Finalist · Best New Restaurants
- VineRoutes 2025 · Award of Distinction · Restaurant Awards
- Michelin Guide Selected Restaurant
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Rank 39. Maven
Polish-Jewish Eastern European
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Rank 39. Hexagon
Contemporary
A glass-walled room overlooking the lake, all clean lines and easy elegance. The kitchen works familiar ingredients—scallops, short rib, pasta—into composed, unfussy dishes: Hokkaido scallop arrives with potato foam and brown butter; corn agnolotti plays off Manchego; a cheesecake leans savory with strawberries and almond. Refinement without pretense.
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Rank 39. Actinolite
Contemporary New American
Chef Justin Cournoyer forages and ferments his way through a seven-course tasting menu that shifts with the season and his network of local suppliers, each plate marked by restraint and precision. On Ossington's residential stretch, the kitchen's homemade sourdough and self-garden herbs suggest a cook more interested in what the land offers than what the menu promises.
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Rank 39. Ricky + Olivia
Creative
The dining room sprawls in cheerful compartments, its walls collecting art and whimsy like a cabinet of curios. Chefs Ricky Casipe and Olivia Simpson assemble plates that prioritize pleasure over logic—roasted carrots crowned with bay leaf ice cream, kofta dressed in rhubarb yogurt—and the effect is a restaurant that refuses solemnity.
- Michelin Guide Bib Gourmand
- Foodism 2025 · Local Icons · ICON Awards · Ricky Casipe, Olivia Simpson and Adrian Proszowski
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Rank 50. Takja BBQ House
Korean Barbecue
On College Street, two chefs have rebuilt Korean barbecue around sourced proteins—Kansas hanger steak, Guelph rib-eye, Australian wagyu aged in-house—grilled tableside with practiced restraint. The sides matter as much as the meat: house-fermented ssämjang and kimchi, seafood pancakes crowned with uni, cocktails and natural wines that honor the cuisine rather than distract from it.
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The counter at Lonely Diner stretches beneath wood panelling and vintage paper, a refuge for regulars nursing cold beers and cocktails that drift toward the savory and strange—Szechuan peppercorn in a White Negroni, black garlic brine in the Martini. Greasy spoon classics get lifted: Atlantic cod arrives beneath yuzu-tartar and caviar. It's comfort food in conversation with itself.
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By day, a café for lingerers nursing matcha and espresso; by night, a listening room where DJs spin vinyl through a custom sound system. The cocktails follow Japanese kissaten principles—sessionable, seasonal, built from yuzu, oolong, sake—while mid-century furniture and rice paper lamps suggest a space designed for unhurried contemplation.
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Rank 53. Maha's
Egyptian Middle Eastern
Maha Barsoom's Leslieville cafe smells of cardamom and butter, a small homesick shrine to Cairo where you climb to the counter and wait without a reservation. The lentil soup arrives in a warm bowl, vinegar onions and charred pita conspiring to prove why she opened the place at all.
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Rank 53. Amal
Lebanese Middle Eastern
Amal's sleek dining room fills with weekend energy from belly dancers and DJs, drawing crowds for modern Lebanese mezze and grilled skewers executed with uncommon refinement. The halal menu balances authenticity with polish, from seared halloumi to a delightful kanafeh finale.
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Rank 57. Mott 32
Elevated Chinese
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Rank 57. DaiLo
New Asian/French
At DaiLo, chef Nick Liu treats the sharing table as theater: whole fried trout arrives glossy with nam jim and soy, while Hainanese chicken harbors black truffle beneath its skin, paired with foie fat rice. Hand-folded dumplings shift with the seasons, and the cocktail list matches the kitchen's generosity of spirit.
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In a slender room with a storied past, Chef Rebekah Bruce composes small plates where Filipino flavors—coconut, chili, the bite of kinilaw—surface alongside her own sensibility. The scallop arrives silken and sharp; the breads from the wood-fired oven are impossible to resist. Work is precise, portions modest, satisfaction complete.
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Rank 57. Conejo Negro
Caribbean
A narrow College Street corner where Creole, Caribbean, and Latin flavors converge in shareable plates of firecracker shrimp and fried chicken with smoked hot honey. The wood-benched backyard patio, strung with warm light and ringed in greenery, feels designed for crews who plan to linger.
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Rank 57. Flavourful House
Cantonese Chinese
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Two veteran chefs run a fish counter on Dundas West that doubles as a sixteen-seat restaurant, offering seasonal preparations of undervalued Canadian lake fish—whitefish katsu arriving as sandwich, rice bowl, or noodle dish depending on the day. The operation feels less like a restaurant than a fishmonger's love letter, minimal menu and all.
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A narrow room on Ossington where Tom Thai has spent two decades threading pan-Asian and Latin flavors into ceviches with startling clarity and beef preparations—grilled steak tataki meets chimichurri, beef cheek swims in red curry—that feel less like fusion than conversation between two kitchens. Order small plates and share.
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An izakaya on Dundas West where the open kitchen turns out precise renderings of Tokyo home cooking—yuzu fried chicken with an exact crackle, tebasaki wings dusted with pepper, sashimi that speaks for itself. The room carries a deliberate shabbiness; the beer and sake list rewards curiosity. Finish with taro ice cream melting into Tokyo Toast.
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A narrow room with a long bar pulses with the energy of a true neighborhood bistro. Chef Diego Reyes executes the canon—duck confit, onion soup, steak frites—with meticulous care, and the wine and cocktail programs match that precision. French bistro cooking without pretense or apology.
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Basilio Pesce's narrow room seats barely two dozen, each table angled toward the kitchen where lasagne sheets are layered by hand. Truffle and maitake crown the ricotta ravioli; black cod arrives Livornese-style with Saltspring mussels. The wine list moves unhurried through price and temperament, a nod to the fact that Italian comfort food, when executed here, asks for patience and respect.
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By day a butcher shop, by night a narrow wine bar where the knife work on steak tartare matters as much as the meat itself. The namesake 48-ounce côte de bœuf and steak frites anchor a Parisian-leaning menu; the butcher's table, scrubbed clean, opens for private bookings. French wines by the glass at the zinc counter.
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Rank 63. Nian Yi Kuai Zi
Chinese
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Rank 72. Chica's Chicken
American
A Junction corner devoted to Nashville hot chicken, where two-day dry-brined birds are fried to order and coated in a dark, complex spice blend that builds from medium heat to ghost-pepper tiers. Boneless sandwiches move fast; the bone-in birds demand a half-hour wait in a spare, bass-heavy room where deep-fried pickles bridge the anticipation.
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A narrow storefront on Bayview houses a neighborhood kitchen that moves between Indian street snacks and regional curries with equal ease, its dining room glowing under reclaimed wood and murals. Order the thali to feel the range—cauliflower fried bright in chili glaze, savory chaats dressed in chutneys, dhal swimming in cream—or trust the servers to steer you right.
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A Scarborough strip mall houses Sumith Fernando's smoked meat operation, where halal brisket marinates in secret spices for days, then smokes for hours before a steam finish. Thin-sliced, peppery meat stacks high on soft rye with yellow mustard; the poutine arrives swimming in gravy, requiring a stack of napkins. Fernando's Montreal apprenticeship shows in every sandwich.
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Rank 72. The Ace
Gastropub
A slim 1950s diner where Rafael Badell and Maggie Stackpole have revived the daylight kitchen. House-made sourdough hits the griddle with purpose; duck confit and mushroom toast arrives crowned with a poached egg, while their brioche French toast—caramelized pears, vanilla whipped ricotta, pistachios—justifies the early wake-up call.
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Rank 72. Sang-Ji Fried Bao
Chinese
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Rank 72. Loon Fong
Hong Kong-Style Chinese
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Rank 72. Yu Seafood
Seafood
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Rank 72. Cherry Street Bar-B-Que
Barbecue
A 1920 bank marooned in construction now radiates warmth through its red neon, where pitmaster Lawrence La Pianta's Southern barbecue traditions—brisket, ribs, charred wings—emerge from a shipping-container smoker on the patio. The snappy sausage and judicious smoke speak to years spent on the Kansas City circuit, though weekend visitors should arrive early before the meat sells out.
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Rank 72. RASA
Contemporary
A gastropub where the kitchen moves with infectious energy, unburdened by a single cuisine. Chickpea fritters with lemon mascarpone sit alongside truffle gnodi and lamb vindaloo dumplings; a beef cheek burger on house-made brioche arrives slathered in gochujang mayo. The portions are generous, the flavors assertive, the whole enterprise designed for repeat visits.
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Rank 72. Alma
Asian
Anna Chen works in a tight shoebox on Bloordale, where scallion bao meets stracciatella and radish cakes arrive with aggressive garlic-chive paste—Chinese enough, fusion enough, labels unnecessary. Wontons swim in chewy noodles, miso cheesecake closes things sweetly, and natural wine pours with a server's casual confidence.
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Rank 72. Restaurant Tiflisi
Central Asian
In the Beaches, the Pkhakadze family cooks Georgian food with uncommon care—cold leek salad yields to khachapuri, a bread cradle of melted cheese and egg yolk that announces itself as pure comfort. Lamb khinkali and kebabs follow in portions built for sharing, each plate seasoned with the kind of confidence that suggests a kitchen cooking from memory.
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Rank 72. Gol’s Lanzhou Noodle
Lanzhou Noodles
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Rank 72. 苍蝇馆子 Cheng Du Street Food
Sichuan Chinese
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Rank 72. White Lily Diner
Creative
A bright yellow corner diner where the kitchen smokes its own bacon, bakes biscuits and donuts from scratch, and grows vegetables out back—a working reminder of what diners can be when they commit to doing things right. The hash browns arrive impossibly light, sandwiches built on house bread justify their own meal, and breakfast anchors a menu that treats every hour with equal care.
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Rank 72. The Cottage Cheese
Indian
Sunlight floods the windows of this Kensington Market dining room, where an Indian kitchen takes familiar classics—chaats, curries, claypots—and renders them with uncommon care. The butter chicken arrives vivid and silken; a coastal fish curry tastes of depth and salt. Naan comes crisp and garlicked, though rice proves essential for the generous, well-seasoned sauces that demand mopping up.
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Rank 72. Campechano Adelaide
Mexican
A narrow taco counter where heirloom corn becomes fresh tortillas daily, and the kitchen's smoke and clatter fill a austere room of tile and weathered wood. The barbacoa arrives smoky and urgent, the haddock beer-battered and brisk—a place built for speed and appetite, not lingering.
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Rank 72. Guru Lukshmi
Indian
A sprawling South Indian canteen in a Mississauga strip mall where dosas arrive in bewildering variety—the Mysore Bhaji, stuffed with spiced potatoes, alone justifies the pilgrimage. Idlis, vadas, and uttapam emerge hot and fresh, accompanied by proper sambar and bright chutneys, the whole meal dispatched with such velocity you're already planning your next visit before the check arrives.
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Rank 72. Sundays
Creative
A husband-and-wife team tends their organic farm and their intimate bistro in equal measure, drawing tomatoes and greens into bright salads and tender omelets, then pivoting at dinner toward smoked duck and ricotta agnolotti. Red brick walls and a neighborhood warmth suggest the kind of place worth visiting often.
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Rank 72. Gol’s Lanzhou Noodle
Lanzhou Noodles
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Rank 72. Miss Qu Bbq
Barbecue
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Rank 72. Sang-Ji Fried Bao
Chinese
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Rank 72. Yu Seafood
Seafood
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Rank 72. Gol's Lanzhou Noodle
Lanzhou Noodles
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Rank 72. Puerto Bravo
Mexican
A cramped Mexican seafood counter on Gerrard turns out crisp tostadas and tacos built around octopus and shrimp with minimal fuss and maximum spice. The wera tostada's macha mayo and the charbroiled octopus with poblanos arrive bold and exact, finishing with a creamy carlota.
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Rank 72. BB's
Filipino
A sea foam and pink Filipino diner where breakfast pancakes yield to dinner's pancit and calamansi pie, the cocktail bar humming with a come-as-you-are crowd. BB's trades earnestness for color and appetite—adobo fried chicken with pineapple habanero heat is the kind of detail that matters here.
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You thread through a coffee shop into a narrow dining room where binchotan grills anchor an airy kitchen, and Thai cooking snaps with fresh herbs and chilis across a menu built for sharing. The fried calamari salad and beef tartare with fish sauce show a kitchen that thinks beyond rote execution.
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Rank 72. May Yan Seafood Restaurant
Cantonese Seafood
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Rank 99. Sunnys Chinese
Chinese
Down a narrow Kensington Market hallway, Sunnys occupies a retro diner space where David Schwartz and Braden Chong chart a fiery course through Chinese regions, each dish animated by chili oil and regional heat. The kitchen refuses restraint—tripe glazed in Sichuan peppers, cumin-coated chicken thigh, charred noodles—and servers navigate the spice taxonomy with ease.
- Air Canada 2021 · Finalist · Best New Restaurants
- Canada's 100 Best 2026 · #94 · Best Restaurants
- Michelin Guide Bib Gourmand
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Rank 104. Sushi Okeya Kyujiro
Japanese
At the counter, drums thunder overhead while chefs break down whole fish and slice them in real time, each course arriving in rapid succession—kelp-cured botan ebi, grilled unagi with sancho pepper, pressed mackerel. The room moves at the rhythm of the kitchen's energy, a theatrical display of grilling and frying that justifies the premium price by sheer force of spectacle and skill.
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Rank 104. Pho Tien Thanh
Vietnamese
A narrow storefront on Ossington draws lines of diners content to wait for Vietnamese pho that arrives steaming and prompt from the kitchen. The rare beef variations are worth the queue; quality ingredients and restrained execution suggest this kitchen knows exactly what it's doing.
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Rank 104. Taline
Armenian
Seb Yacoubian runs this Armenian kitchen with his brothers, the window onto Yonge Street framing him at work with the calm of someone at home. Octopus meets green harissa, Ontario lamb finds eetch—classical technique applied to dishes of perky freshness that taste like they were made to be shared. The olive-toned room, both floors equally inviting, feels like gathering around a family table.
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Rank 104. Zen Japanese Restaurant
Japanese
In a strip mall wedged between an auto shop and mundane commerce, Zen executes omakase with restraint and care—fish flown in multiple times weekly, rice pitched at the precise temperature, nori that recalls the sea itself. The room matches its philosophy: spare wood, good light, a counter where chefs move without flourish. Sushi this honest costs less than you'd expect.
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Rank 104. Aanch
Indian
A modest room on Wellington Street houses a kitchen that moves with quiet confidence through the landscape of Indian regional cooking. Chicken 65 arrives deep-fried and urgent; vindaloos burn with Goan spice; butter-rich dal bukhari and garlic naan anchor the menu. The plating gestures toward refinement, but what matters here is the cooking itself.
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Rank 104. ARDO
Italian
In a King Street corner that catches the afternoon light, ARDO trades fussiness for a Southern Italian ease—chickpea fritters and arancini emerge golden and unselfconscious, while a dry-aged beef ragu and grilled octopus with marinated artichoke suggest a kitchen that knows when to restrain itself. The cannoli arrive as a small statement of competence, ricotta creamy and unfussy.
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Rank 104. Henry's Restaurant
Contemporary
The mid-century modern dining room—globe lights, forest green banquettes, a backyard patio—signals Henry's ambitions as a wine bar willing to play loose with cuisine. A menu of beef tartare, shrimp toast, and skate wing in fiery curry proves the kitchen serves the wine list, not the other way around.
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A two-floor Chinatown spot with a terrace where young staff and lively crowds make eating feel like an event. Southern Thai curries deliver serious heat alongside gentler noodle dishes, each plate arriving with the kind of speed that keeps the inevitable line moving.
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Rank 104. Musoshin Ramen
Japanese
Off a quiet Roncesvalles street, Musoshin distinguishes itself through Chef Aoi Yoshida's house-made noodles and vegetable broths that achieve savory depth without the heaviness of tradition. Her Japanese milk bread arrives warm from the oven—a small gesture that signals how seriously she treats every component of the meal.
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Rank 104. The Wood Owl
Contemporary
A narrow room lined with wine bottles glows in sepia tones at this unpretentious Danforth wine bar. The small menu skews vegetable-forward—roasted carrots with green goddess, fried polenta with romesco—but weekly beef specials arrive with shoestring fries that justify their own pilgrimage. Nothing here strains; everything lands.
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Rank 104. Union
French
On a worn stretch of Ossington lined with butchers and antique dealers, Union anchors itself with a horseshoe bar and a brick dining room where the chef works the counter as readily as the kitchen. Teo Paul's rustic, seasonally driven cooking—from omelettes to steak frites—carries the same meticulous attention, each plate arriving with its own narrative.
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Rank 104. The Heartbreak Chef
Comfort Food
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Rank 104. GEORGE Restaurant
Contemporary
A red brick room with industrial bones and bistro polish draws a steady crowd to Queen Street East. The kitchen executes a disciplined hand—seared halibut arrives over potato puree with crispy lardons and peas—while the chef's spontaneous tasting menus reward repeat visits. Half pours and modest wine glasses suggest a place that respects restraint as much as appetite.
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A basement room painted in bold hues serves som tam with the fermented fish funk of Isan tradition, the salted-crab version a textbook example of the form. Grilled pork jowl arrives succulent and charred; the heat scale climbs to eleven for those who want it. No liquor, but drinks flow from the adjacent café—a straightforward operation that trades comfort for conviction.
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Rank 104. Bar Isabel
Spanish
On College Street, Bar Isabel serves unfussy Spanish tapas with real conviction—the pork secreto, glazed in honey and apple cider, exemplifies Grant van Gameren's restrained approach. Half portions invite exploration, while the drinks list pivots smartly between craft beer and Sherry cocktails.
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Rank 104. Adrak Yorkville
Indian
Gilt archways and turmeric velvet booths frame a dining room of theatrical ambition where hand-carved details catch light like jewelry. The kitchen matches that grandeur with precisely seasoned dishes that range from fiery paneer tikka to a fragrant biryani finished under pastry, each plate deliberate rather than rushed.
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Rank 104. Northern Smokes
Barbecue
The smoky perfume hits before you do—a lure into this Scarborough strip mall outpost where Imran Ali tends a custom reverse-flow smoker burning seasoned hardwood. Montreal brisket, Korean-style short ribs glazed sweet, and halal chicken emerge tender and deeply flavored, served by the plate, sandwich, or pound alongside maple-smoked beans that ground you firmly in Toronto.
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Rank 104. Dil Se
Indian
Along Roncesvalles, Mani Panwar's dining room glows with draped linens and colorful fabrics, a warm setting for northern Indian cooking that arrives carefully composed. The paneer lababdar—soft cheese in a cashew-enriched Mughlai sauce—and lamb seek kebab with its tart chutney show the kitchen's command of both cream and spice. What emerges is cooking that respects tradition without strain.
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Rank 104. Mother's Dumplings
Chinese
Zhen Feng's Chinatown institution rolls and folds dumplings at all hours, from boiled pork and dill to pan-fried varieties worth their soy-tinged dip. You can eat them here or take frozen bags home, and either way you're tasting two decades of the same deliberate hand.
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Rank 104. Kiss My Pans
Singaporean
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Rank 104. La Cubana
Comfort Food Cuban
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Rank 104. TORA
Sushi
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Rank 104. Black + Blue
Canadian
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Rank 104. Glass Kitchen
Asian Fusion
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Rank 104. Wilson's Haus of Lechon
Charcoal-Fired Filipino
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Rank 104. Planta
Vegetarian
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Rank 104. Que Ling Restaurant
Vietnamese
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Rank 104. Beast Pizza
Canadian
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Rank 104. Itacate
Mexican
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Rank 104. Abruzzo Pizza
Italian Pizza
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Rank 104. Azura
Mediterranean Cuisine
Warm honeyed light and a central bar frame Chef Adam Ryan's seasonal tasting menu of Mediterranean dishes—striking canapés, a short rib tagine arranged with care—where locally foraged ingredients meet considered wine and cocktail pairings in a neighborhood space that feels both ambitious and unhurried.
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Rank 104. Viaggio
Italian
A neighborhood Italian kitchen that swaps convention for invention: smoked pastrami crowns pizza, tagliolini tangles with charred octopus in smoked dashi butter. The tiramisu—part soufflé, part pancake, finished with espresso maple syrup—alone justifies the trip. Housed in a historic building with a handsome room and garden-lit deck.
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Rank 104. Arbequina
Middle Eastern
Chef Moeen Abuzaid's restaurant on Roncesvalles honors Palestinian and Jordanian cooking through manti with jameed yogurt, sea bass in grape leaves, and lamb chops that taste of careful sourcing and technique. The Angus short rib arrives as an edible assembly kit—meat, condiments, flatbread—inviting you to build each bite; dessert is sticky date cake with cinnamon ice cream and coffee cream.
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Rank 104. PAI
Northern Thai
A former nurse named Nuit Regular cooks family recipes and street food in a mod bohemian room that fills nightly with people studying the sprawling menu. The North Thai dishes—khao soi, kanom jin nham ngeaw, gaeng panang—arrive fresh and portioned for sharing, each one calibrated with care.
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Rank 104. SARA
Contemporary
Sara's austere dining room—phones stowed in table compartments—enforces a kind of secular monasticism around globally inflected shared plates. Butternut squash latkes arrive crowned with smoked ikura and maple kombu; Alaskan king crab swims in nuoc cham and crispy rice. The kitchen moves with evident precision, and half-portions let you chart its range alone.
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Rank 104. Gia
Italian
The narrow dining room—high ceilings, exposed brick, herringbone floors—hums with the quiet confidence of a chef who happens to cook without meat. Jenny Coburn's house-made pasta, especially the mushroom agnolotti in brown butter, tastes like it needs no justification at all.
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Rank 104. Mama Fatma
Turkish
A colorful room where kebabs char over live coals and dome-shaped pita emerges from a wood-fired oven, feeding large families who sprawl across tables laden with abundance. The garlicky yogurt-dressed dumplings and warming tea suggest this local favorite has earned its reputation through years of generous, unhurried hospitality.
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Rank 104. Restoran Malaysia
Malaysian
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Rank 104. Zet's Restaurant
American Greek
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Rank 104. Chubby's Jamaican Kitchen
Jamaican
Island cooking arrives on Portland Street with homey curry goat and jerk chicken that justifies the line out the door. Wood smoke and spice marry in dishes humble in appearance but surprisingly deep in flavor.
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Rank 104. Tamarind
Indian
Tamarind layers familiar curries with inventive flourishes—lamb Roganjosh and paneer shine alongside Chettinad chicken tacos. The Mississauga spot channels exuberance through live music and dancing, though its kitchen proves substance matches the spectacle.
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Rank 104. Parquet
French
A French bistro on Harbord that abandons cliché through graceful design—marble bar, forest-green ceiling, patterned floors—and assured cooking that makes mushroom beignets feel essential. The cassoulet and steak frites arrive as they should: rich, satisfying, unironically French.
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Rank 104. Yukashi
Japanese
Chef Daisuke Izutsu composes kaiseki dishes of austere beauty—hay-smoked hamachi on marble, wagyu blowtorched with foie gras—in a modest, cluttered room. The ornate presentations justify their cost for those seeking intimacy and restraint over spectacle.
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Rank 104. Patty Time
Jamaican Caribbean
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A narrow Junction diner where the chalkboard menu reads like comfort stripped to its essence—cheeseburger, steak, mushrooms on toast—yet each plate arrives with the precision of chefs who've forgotten more than most will ever know. Walk-ins only, affordable wines, no reservations to soften the transactional thrill of what amounts to a small, exacting argument against unnecessary ornament.
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Rank 155. Bar Prima
Italian
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Rank 158. Dreyfus
French
A narrow townhouse on Harbord conceals a French bistro where dim light and Italo-disco underscore cooking that moves between exuberant and refined—sweetbreads with paloise, lobster with bone marrow, always pommes dauphines. Chef Zach Kolomeir's wine program rewards curiosity, and the kitchen pivots with the seasons, making each visit feel conspiratorial.
- Air Canada 2019 · Top 10 · Best New Restaurants
- Canada's 100 Best 2026 · #19 · Best Restaurants
- Michelin Guide Selected Restaurant
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Rank 161. Giulietta
Italian
Rob Rossi's Dufferin Grove corner treats Italian cooking as both comfort and craft, moving from charred octopus to faultless pizza with unhurried confidence. The room itself—stylish but lived-in—mirrors what the kitchen does: it settles you in like an old friend, then makes you forget you came for anything but this.
- Air Canada 2018 · Top 10 · Best New Restaurants
- Canada's 100 Best 2026 · #89 · Best Restaurants
- Michelin Guide Selected Restaurant
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Rank 162. Aloette
New American
A narrow dining room on Spadina hums with the ease of a place that knows exactly what it's doing. Chef Patrick Kriss's diner serves iceberg wedges crowned with puffed wild rice and a burger that needs no introduction, each plate arriving with the care of fine dining stripped of pretense. Lemon meringue pie—tall, browned, unapologetic—sends you out satisfied.
- Air Canada 2018 · Top 10 · Best New Restaurants
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Toronto, Canada
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Rank 163. Beach Hill Smokehouse
Barbecue
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Rank 164. Kiin
Thai
Chef Nuit Regular reimagines royal Thai cuisine with ornate plating—tender Boombai short ribs in dark curry, larb, and khao soi arrive in petite, flower-shaped forms. The elegant Adelaide Street dining room makes the chef's tasting menu an ideal entry point into her precise, unfamiliar vision.
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Rank 165. Antler
Contemporary
A brick-walled room in Little Portugal where Michael Hunter pursues game with the focus of a hunter—venison bathed in green peppercorn sauce, carrots ribboned raw and roasted over smoked ricotta, a pear tart Tatin that justifies the modest space. The restaurant announces its commitment through taxidermy and sourcing both; what matters is that the cooking follows through.
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Rank 165. PIANO PIANO
Elevated Italian
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