Never has a steakhouse, let alone a fine dining restaurant, been as sleek, modern, and cool as Marbl. Executive Chef Ryan Morrison is at the helm of the ship, guiding diners through an exceptional repertoire of cocktails, refined modern American food, and the gill à la carte options, all of which are made with sustainably

In a location that opened as the York Mills Hotel in 1857, the Miller Tavern was originally designed as a roadhouse for travellers looking for a beer and a place to rest their horses. Now, it offers casual fine dining, featuring an oyster lounge and one of the city’s largest outdoor patios, as well as

Mother Tongue, a modern Asian restaurant and cocktail bar by the Turner Stevens Group, is new to Toronto’s dining scene and can be found inside the Templar Hotel on Adelaide Street West. From the outside, the former home of Monk Kitchen and Parcae doesn’t look like much has changed except for one thing — there’s

Myth restaurant is a dazzling Greek restaurant, from UNIQ Hospitality Group. It takes over the Citizen, a now-closed nightclub that previously occupied the space. The restaurant is a personal project for the family-owned group, according to co-owner Matty Tsoumaris. Myth is a reincarnation of the hospitality group’s erstwhile first restaurant, also dubbed Myth, which opened

In Yorkville’s swanky Hazelton Hotel sits celebrity chef Mark McEwan’s ONE Restaurant. Serving contemporary Canadian cuisine, executive chef Darby Piquette is making himself known amongst Torontonians after attending the George Brown chef school and spending years working under his mentor chef Mark McEwan. With his love of travel and affinity for cooking, Piquette is proving

“Mollusks for the masses” is the motto at this Queen West seafood restaurant. Oysters arrive regularly from both the east and west coasts, and are served raw or cooked as part of a menu that changes daily. Besides oysters, Oyster Boy also offers other shellfish as well as a selection of salads, steak frites, desserts

Seafood lovers look no further. Oyster Mine is the spot for all things oysters, lobsters and shrimp. This upscale restaurant creates an elegant dining experience with a live seafood bar surrounded by private booths. You may as well bring your friends and enjoy the petite or grand seafood platter, consisting of oysters, shrimp, mussels, seared

Jonathan Poon, Jesse Fader and Gani Schqueir know what the people want. Since sashaying onto the food scene in hipsterville, Paris Paris has been welcomed with open arms. The room — light filled and unpretentious — acts as a fitting backdrop for a culinary team that is pulling weight in all corners. Chef de cuisine

Pink Sky is an inviting seafood restaurant from Scale Hospitality, the group behind well-heeled spots like Lapinou, Toronto Beach Club and Shook. The restaurant takes over the King West home of Weslodge, another Scale Hospitality venture that’s set to reopen in a new location. Co-founder Hanif Harji says Pink Sky draws inspiration from the sea-to-fork

For six years while it was in development, Matty Matheson kept Prime Seafood Palace under wraps. But once opened, there was no keeping this gem a secret. As with all of the other eateries in Matheson’s ever-growing culinary empire, Prime Seafood Palace makes a big statement. Though seafood is in its name, the restaurant also

Another outstanding restaurant for the Oliver & Bonacini group, R&D is a perfect representation of high end modern Canadian Chinese cuisine. Esteemed chef and Masterchef Canada judge Alvin Leung, who made a name for himself in Hong Kong at his 3 Michelin star restaurant Bo Innovation, founded this restaurant with mentee Eric Chong at this

For every flavour, texture or drink you’re craving, Reds Wine Tavern has you covered. Offering a chic but relaxed atmosphere, a meal at Reds consists of shareable dishes (with a seafood bent) plus a vast wine collection that touches nearly every corner of the earth. Important to note is that Reds is a scratch kitchen,

The Fairmont Royal York’s new signature restaurant Reign is serving artful plates of French fare in a sophisticated setting. Reign was introduced as the more food-focused half of a two-part redesign meant to mark the historic landmark’s 90th anniversary this year. Its sister restaurant, Clockwork — which got its name from the massive 90th anniversary

Rodney’s Oyster House is the place to slurp down some shellfish and throw back a couple cold ones and has been since 1987. As Canada’s first oyster house, Rodney’s made an impression on the city of Toronto for its fresh seafood and Maritime hospitality. Rodney Clark, the owner of the Rodney’s Oyster House, was the

This contemporary Richmond Hill eatery serves a mix of Thai and Vietnamese cuisine with a French influence. After opening in Toronto in 1987, Saigon Star moved north to the suburbs in 1993 and has been bringing the flavours of Southeast Asia to Richmond Hill (and those making the trek there) ever since. The menu features

Sash Restaurant and Wine Bar, now open at Yonge and Summerhill, is the new home base of chef Sash Simpson, formerly of Mark McEwan’s North 44 and Bymark.

Just off Yorkville Avenue, the gorgeous new Sofia restaurant occupies the the former home of chocolate purveyor Morroco and the legendary Coffee Mill restaurant. When we visited, owner (and T.O. club king Charles Khabouth was just outside talking with two staff members. He entered the restaurant with us, and discussed the new space as if

STK Toronto is the first Canadian outpost of the swanky NYC-based micro chain operated by The ONE Group.

At this sushi restaurant, experience the one and only thing on the menu: Chef Kaji’s Omakase. The Omakase experience is where you let the chef take you on a culinary journey based on availability, quality and freshness. At Sushi Kaji, you begin with appetizers selected by Chef Kaji, and then sashimi. From there, he invites

For a restaurant that’s been around forever, Taste of China still surprises its enthusiastic clientele of late night diners. The seafood is a focal point (apparent by the live lobsters hanging out in the tanks in the back), but ardent regulars come back for the mix of unapologetic Cantonese flavours in dishes ranging from chop