38 Must-Have Dining Spots in Toronto

Cheese master Afrim Pristine is a true artist of gourmet cheese, following in his family's footsteps since the 1970s. Their gourmet store, located at Ripley Avenue since 2000, expanded from its original Bloor Street location. The 12,000-square-foot emporium offers an impressive selection of artisan charcuterie, olive oils, truffles, fresh produce, prepared foods, and over 500 cheese varieties. A separate bodega/bakery/homewares store complements the main shop. The newly added wine bar on the second floor, created with Charlie’s Burgers’ Franco Stalteri, adds to the experience. The highlight remains Pristine’s renowned tourable cheese vault, housing $1.1 million USD worth of exceptional aged cheeses.

Since 2009, this fast-casual Mytoury has been serving up thousands of renowned Portuguese chickens weekly. Run by Carlos Martins and his three sons, including Le Cordon Bleu-trained chef Steven Martins, this family-owned gem is a true culinary delight. Ingredients, like fresh seafood, are sourced directly from Portugal, and Papa Carlos mingles with guests, adding a touch of local celebrity charm. While the sit-down area exudes old-world appeal, the counter side features 20 hot trays with a variety of dishes. Alongside the iconic butterflied Portuguese chicken with secret piri piri sauce, you'll find creamy potato spheres, whole grilled sea bass, creamed cod, veal cutlet, and the sought-after suckling pig with crispy, thin skin over tender layers of meat.

This quaint spot combines a butcher shop, grocery store, and impromptu Mytoury to offer authentic Mexican street food in a laid-back setting. You can’t miss the lengua (tongue) tacos or the indulgent chicken mole tamales. Another favorite is the gringa de pastor, featuring flour tortillas stuffed with flavorful carnitas, pineapple chunks, onions, and stretchy cheese. Keep an eye out for daily specials like pancita (tripe soup) or succulent slow-roasted barbacoa, served in tacos or by the pound.

Dining at this spot feels like embarking on a sacred journey: it demands patience, skill, and a touch of devotion. Once a hidden gem in the evolving industrial area of Geary Street, it now attracts crowds who queue for over an hour before doors open. Owner and chef Leandro Baldassarre, formerly of the renowned three-Michelin-starred Dal Pescatore, serves up what many claim to be the finest fresh pasta in the city, alongside hearty Southern Italian fare. The pillowy gnocchi, enhanced with freshly shaved black truffles, is like a taste of the forest; ravioli are stuffed with creamy ricotta and spinach; and the rich tomato-beef ragu pairs beautifully with tender tagliatelle. To accompany the divine pasta, Baldassarre also offers premium ingredients such as fior di latte, aged crudo di parma, and zesty fagiolini (green beans with mint, olive oil, and vinegar).

At Good Behaviour, Chef Michael Lam and Eric Chow reinvented ice cream with inventive flavors like cacio e pepe, mala chocolate orange, and mango mojito. Lam’s experience in Michelin-starred kitchens in Australia and New York blends with Chow’s business acumen and customer service expertise. For those chilly Toronto days, the shop also serves hearty Dagwood-style subs, including smoked beef brisket topped with smoked Gouda, caramelized onion, and horseradish-beef fat vinaigrette, as well as spicy meatballs made with veal, pork, and beef, complemented by basil pesto mayo and fiery chile oil.

With a prestigious background from the Culinary Institute of America and stints at Michelin-starred establishments like Eleven Madison Park and Story, chef Marchelle McKenzie brings a global flair to her delightful confections. Her brownies are rich and indulgent, available in inventive flavors such as malty Milky Milo, spiced cinnamon with crunchy churro bits, and refined matcha. Her impressive three-tier cakes include the Pistachio and Olive Oil Birthday Cake, a sophisticated twist on a childhood favorite, and the Vanilla Sorrel and Raspberry Cake, which captures summer in a slice with its vibrant sorrel buttercream and raspberry coulis.

At Grape Witches, wine is all about being inviting and fun, as envisioned by owners Nicole Campbell and Krysta Oben. Their west-end bottle shop and bar, complete with a seasonal patio, aims to spark conversations and broaden palates through unique events and workshops. Their quirky 'Badge' guide helps you explore new flavors based on criteria like acidity and sweetness. While full meals aren't offered, you can savor high-quality crudités, cheese plates, and tinned seafood alongside your wine.

In the tranquil neighborhood of Dovercourt, the locals might grumble about the queues snaking around Pizzeria Badiali, yet the allure of fresh, artisanal pies is undeniable. Chef Ryan Baddeley, a true maestro of pizza, crafts his creations with a three-day fermented dough that merges Neapolitan tradition with the crispiness of Yemeni malawah. The menu features delights like the burrata marinara with a tangy-sweet tomato base, garlic, and creamy burrata, the mushroom bianco with portobello, caramelized onions, and ricotta, and the debated capicola and pineapple, which brings together tropical fruit, spicy Calabrian chili, and rich mozzarella.

At Madras Masala, adorned with tangerine hues, Chef Dhamodharan Rengasamy has been celebrating the essence of South Indian cuisine since 2008. His menu features beloved staples like dosas (crispy lentil-rice crepes), sambar (spiced vegetable stews), and idli (steamed lentil-rice cakes). For a memorable meal, gather friends and explore regional mutton curries, such as mutton xacutti from Goa with its poppy seeds, coconut, and dried chiles, or the mutton Hyderabadi, enriched with garam masala, chile, and coconut.

What began as a casual venture among culinary friends has evolved into Burger Drops, a staple in Liberty Village thanks to Chef Greg Bouralias and his wife, Katherine. With a background in fine dining, including a stint as sous chef at Aloette, Greg meticulously reimagined the burger. The result is an indulgent creation: beef from Beverly Creek farm, which grazes on a unique diet of corn, hay, vegetables, and beer malt, is packed with 30 percent fat. The patties are seared on a hot griddle, cooking 80 percent on one side to ensure juicy, caramelized edges and a tender, velvety center. Martin’s soft potato rolls hold up beautifully under the weight of dripping meat, sweet onions, American cheese, pickles, and the secret Drop sauce, a mix of ketchup, mayo, garlic, Dijon, and spices.

La Cubana, run by Chef Corinna Mozo, is a charming retro diner that pays homage to her grandfather’s 1950s Cuban Mytoury. The diner, featuring pastel colors and vintage vinyl seating, offers dishes made entirely from scratch. Their barbecue beef short ribs are braised until tender and glazed with a sweet-savory guava sauce, accompanied by zesty slaw, rice and beans, and substantial palm-sized tostones. The classic Cubano is elevated with a house-baked baguette, filled with ham, slow-roasted pork shoulder, melted Gruyere, tangy red onions, and a spicy kick from chipotle mayo.

At Prime Seafood Palace, celebrity chef Matty Matheson brings a surprising twist to his typically exuberant style. This steakhouse exudes a tranquil, almost Scandinavian lodge-like ambiance, a stark contrast to Matheson’s usual flamboyance. Inside this wooden temple to beef, culinary director Coulson Armstrong crafts dishes with a luxurious touch: An extravagant “tea-time” sandwich features layers of sea urchin, tuna, and Kaluga caviar; spaghetti is perfectly al dente with succulent lobster pieces; and the pièce de résistance is a 20-ounce dry-aged prime rib, generously accompanied by a rich bordelaise and A5 wagyu reduction.

Can a fried chicken sandwich truly stand out and excite? Chef Jerome Robinson and his devoted #friedchickenlovers certainly believe so. In his lively Mytoury, adorned with ’90s hip-hop beats, NBA Jam arcade games, and vibrant local graffiti, Robinson serves up sandwiches so grand they seem to have a life of their own. The Big Ass Chicken Sandwich demands an open mouth with its two crispy thighs drenched in Carolina butter sauce, topped with spicy ranch, crisp slaw, and tangy pickles. For a carb overload, the Mac & Charlie, a grilled cheese stuffed with creamy mac and cheese, is a must-try. And don’t miss the deep-fried Brussels sprouts drizzled with a balsamic-honey glaze for your veggie fix.

For almost two decades, Banu has been a cherished gem on Queen Street West. This Iranian Mytoury, co-owned by executive chef Amir Mohyeddin and his sisters, Salome and Samira, is named after their mother, Banu — a term affectionately meaning 'lady' or 'dame'. The restaurant excels in offering an authentic taste of Tehran’s home cooking. Slow-cooked dishes highlight the depth of flavor achieved through meticulous preparation. Roasted eggplant, rich and nutty, results from a labor-intensive process of peeling, frying, and cooking. Koobideh skewers, made from seasoned ground beef, are tender without any binding agents. Don't miss the grilled Ontario lamb rack, a succulent Persian delicacy topped with crushed walnuts, roasted garlic, and pomegranate molasses.

Philip Haddad’s croissants are renowned for their flaky, golden crust and soft, buttery interior. These pastries are delightfully messy, with crumbs that cling to your fingers and lips. Beyond the classic offering, try the twice-baked Sicilian pistachio croissant, which bursts with a creamy frangipane filling. While visiting, don’t miss the sourdough bread, which undergoes a 24-hour fermentation process for a dense, chewy texture and a rustic crust. For a standout café experience, try the tahini halloumi toast: thick-cut sourdough is smeared with aromatic tahini, topped with grilled halloumi, and drizzled with maple syrup and sesame seeds.

Beast, helmed by the daring duo Scott Vivian and Nathan Middleton, embraces a philosophy of bold flavors and dark humor. The restaurant, which has evolved over time, now primarily serves as a pizzeria but also offers adventurous whole-animal dinners by reservation. Guests choose a meat and an “adventure level” from mild to extreme, and the chefs craft imaginative dishes from Canada’s seasonal produce and often overlooked cuts. Past creations include sweetbread ravioli with parsley cream, heart tartare with fermented shrimp and bone marrow, a dramatic smoked chicken leg with claws, and a robust duck-hen-partridge tourtière with its head and legs on display.

Chef Eddie Yeung, who also runs a Wonton Hut in Markham, showcases his culinary flair at his new downtown Toronto location. This spot offers a street food-inspired menu featuring shrimp paste toast, deep-fried cuttlefish skewers, and Hong Kong-style brick toast, paying homage to the historic dai pai dongs of Hong Kong. Fans can enjoy Yeung’s classic dishes, including house-made cuttlefish balls in rich laksa noodle soup and clear, reflective broth bowls brimming with glossy egg noodles and succulent tiger shrimp wontons.

In 2015, chef Victor Barry closed his renowned fine dining venue Splendido after almost 30 years, leaving a void that he filled the following year with Piano Piano, a chic yet approachable trattoria. Retaining the essence of Splendido, Piano Piano offers a more casual dining experience. At its three city locations, you'll find indulgent dishes such as airy ricotta with rosemary focaccia, tender octopus in fermented garlic honey with Japanese eggplant, and artisanal sourdough pizzas like the Sweet Hornet, topped with fior di latte, spicy soppressata, and hot honey.

Run by chefs David Schwartz and Braden Chong, Sunnys emerges as a lively contrast to its elder sibling, Mimi. Situated in the vibrant Kensington Market behind an unassuming entrance with a modest sign, Sunnys transports diners to a retro Hong Kong café. With a dynamic atmosphere that extends from the main dining area to the inviting patio, it offers an array of playful dishes inspired by Sichuan, Shaanxi, and northern China. Notable offerings from head chef Joseph Ysmael include the spicy Husband + Wife Beef, featuring tripe and shank in chile oil with peanuts; silver needle noodles infused with soy sauce and black mushrooms; cumin-scented lamb ribs; and the beloved mapo tofu with dry-aged beef, Sichuan peppercorn, and garlic chives. Don’t miss the soft-serve dessert, a soybean-based delight topped with crushed cinder toffee and a drizzle of aged soy sauce caramel.

Vela dazzles with its sleek, modern design featuring dramatic, sculptural lighting that sets a sultry tone for dining. This establishment not only flaunts a striking appearance but also boasts culinary depth, thanks to the collaboration between co-owners Amanda Bradley, a hospitality powerhouse, and Robin Goodfellow, a master of beverages and business, alongside co-head chefs Marvin Palomo and Kim Haugen. The menu defies easy classification, offering dishes like Moroccan octopus with a sweet-savory mix of tamari and togarashi, paired with creamy ajo blanco, and Hokkaido scallops in crudo with nam jim (Thai chili sauce), trout roe, and refreshing cucumber. Don’t miss Goodfellow’s acclaimed cocktail list, which features inventive and playful options, including the Moe’s Tavern—a zesty concoction with rye, port, and a touch of fire.

Rachel Adjei, a Ghanaian Canadian chef and food justice advocate, shines a spotlight on the often-overlooked African diaspora in Toronto. She established the Abibiman Project to bolster Black food sovereignty through an array of pantry staples, pop-up events, and catering services. Her goal is to reshape perceptions of African cuisine and its stories. At her frequent pop-up venue, Grapefruit Moon in the Annex, her dynamic menus delve into different African regions, enriched with cultural context. Her recent focus on Senegal and Gambia featured chicken yassa — a spicy, marinated chicken with a complex blend of spices, mustard, lemon, chile, and onion — and crispy fried cassava with red nokoss (pepper paste), offering a delightful crunch and tender interior.

Mimi (美美), the creation of David Schwartz and Braden Chong, lives up to its name, which translates from Chinese to “beautiful, beautiful,” with its vibrant red banquettes, elegant lotus wallpaper, and sleek black tables. The restaurant is a tribute to the diverse flavors of Guangdong and Cantonese cuisine, while also incorporating elements from regions like Shaanxi, Sichuan, Shanghai, Huangzhou, and Hunan. The char siu is a standout, requiring three days of meticulous preparation involving brining, marinating with secret spices, and roasting twice. For fish lovers, the whole sea bass is drenched in house-fermented chiles, Fujian wine, and chives, offering a fiery yet floral contrast. Dessert elevates the humble mai lai go, a sponge cake from dim sum, with a rich custard and salted egg yolk filling. Mimi also boasts one of the city’s largest selections of baijiu, ranging from fruity and sparkling to rich and savory.

Today, it's common for steak menus to showcase meat pedigrees like fine wines, but this practice was quite novel when the steakhouse first debuted in the early 2000s. The restaurant has since established itself as a top destination for luxurious steaks and lavish sides. The knowledgeable staff will walk you through the various heritage breeds, discussing aspects such as their origin, marbling, feed, and certifications. If you'd rather skip the details, dive into dishes crafted by executive chef Danny McCallum, such as the rich A5 Kobe black tajima from Hyogo prefecture or the boldly Parmesan-infused Canadian prime Angus PEI rib-eye aged for 50 days. Don't miss classic table-side Caesar salad (anchovies are a must), duck-fat fries (indulge without restraint), and maple heirloom carrots with dill crème fraîche (a perfect vegetable side).

Since its debut in 1977, this French bistro has been a beloved city staple. However, news of its potential closure in 2021 due to the building’s sale to condo developer Allied Properties caused quite a stir. Thankfully, Allied chose to keep Le Sélect open and find a new operator. Restaurateur David Aisenstat and Scale Hospitality took the helm, reopening the bistro in 2022 without missing a beat. The restaurant retained its classic charm with mahogany accents, red banquettes, a zinc bar, and vintage posters, while continuing to serve its traditional French fare, along with some daily specials. Executive Chef Ted Corrado crafts Parisian dishes with a Canadian twist, such as escargot vol-au-vent in flaky house-made puff pastry, foie gras terrine with ice wine gelée, and steak frites from Ontario’s Woodward Farms with red wine jus. Finish with the signature tarte tatin, featuring caramelized apples and butter-caramel sauce.

Patrick Kriss, the visionary behind Alo Food Group, has cultivated a diverse restaurant empire in the city, beginning with his flagship Alo in 2015 and expanding to include Aloette, Alobar Yorkville, Aloette Go, and Alobar Downtown. While securing a reservation at Alo can be nearly impossible these days, Aloette offers a more accessible and budget-friendly alternative. This 'upscale diner' presents classic fare like chicken wings, fries, and burgers with a gourmet twist. Enjoy confit chicken wings enhanced with XO dashi jus, beet salad topped with fresh burrata, and golden fries accompanied by a zesty Bloody Mary aioli.

In the late ’90s, plant-based dining in Toronto was a niche market, primarily targeting a health-conscious crowd. Steven Salm, the founder of Planta, transformed vegetarian and vegan cuisine, making it irresistible even to dedicated meat lovers. With David Lee, a Michelin-starred chef, leading the kitchen, the restaurant offers an unexpectedly meaty taste experience. The Yorkville location is especially popular for its extensive global menu, featuring creations like leek bianca pizza with garlic cream, cashew mozzarella, basil pesto, and chile; spaghetti carbonara with crispy mushroom bacon, smoked tempeh, and almond Parmesan in a rich coconut-miso-achiote sauce; and whipped ricotta (pureed tofu) served with truffle-and-agave-infused pita.

Jason Jiang and Seng Luong, who once operated the now-closed Sabai Sabai with its mix of Thai and Laotian dishes, now bring their full Laotian heritage to Lao Lao. The restaurant features essential Laotian staples like sticky rice paired with vibrant fried papaya salad (som tum tod), a crunchy blend with palm sugar, fish sauce, chili, lime, mint, and shallots. Also on offer are chewy tapioca dumplings (sakoo yat sai) filled with minced shiitake mushrooms and peanuts, and savory Lao barbecue chicken (ping gai), marinated with lemongrass, galangal, coriander seeds, and chili.

Can pies truly solve life's challenges? Maybe not entirely, but the creations at Gertie’s come pretty close. Founded by chef Ryan Campbell and his wife Sara Steep, Gertie’s—named in honor of Campbell’s mother Gerda—masterfully combines simple ingredients for outstanding results. Each pie features a rich, buttery crust made from peanuts and graham crackers, topped with a lavish layer of whipped mascarpone cream, blended with gourmet peanut butter for added depth. Choose from fillings like velvety caramel, rich dark chocolate, or zesty strawberry jam, and enjoy a final touch of premium roasted Virginia peanuts. You can frequently find these pies at Castelli Mercato in Ancaster, or at Fiesta Farms and Good Behaviour Ice Cream (also listed here).

Canoe has been a landmark of Canadian dining excellence since 1995, and many of the city's renowned chefs got their start here. Located on the 54th floor of the Toronto-Dominion Centre, this upscale restaurant offers panoramic skyline views and a premium price tag to match. Executive chef Ron McKinlay, known for his experience with Tom Kitchin and Gordon Ramsay, crafts intricate tasting menus that celebrate Canada's diverse ingredients. A standout dish is the Pig’s Trotter, featuring a savory pork cylinder filled with sweetbreads, lap cheong sausage, and North Atlantic shrimp, complemented by tangy pickled pears, spot prawn bisque, and tarragon emulsion. Don't miss the dessert: a tipsy tarte au sucre that blends crème brûlée with flan, spiked with Screech rum and accompanied by a decadent brown-butter milk sauce.

This upscale, inviting neighborhood spot, just a stone's throw from attractions like CF Toronto Eaton Centre, blends Canadian ingredients with global influences. The restaurant takes pride in its meticulous in-house processes, from fermentation and butchery to aging and baking, to elevate classic dishes. Enjoy duck confit wraps with a zesty gochujang sauce and pickled cucumber, or savor halibut swimming in butter, complemented by tender English peas, smoky mussels, and a lively chardonnay cream.

Chef Jinda Witthayarak, renowned in Laos and northeastern Thailand, brings her culinary expertise to Toronto with her first North American restaurant. Her daughter, Khun Jiab Nattanid, manages daily operations, serving a menu rich with Southeast Asian flavors. The extensive som tum (papaya salad) selection features tum Thai puu, a fiery mix of salted crab, garlic, chile, peanuts, green beans, and dried shrimp, delivering a powerful heat. The kor moo yang, grilled pork jowl with a satisfying fat layer, is also spicy, while the pad woon sen cha-om offers a milder option with springy glass noodles, crumbled egg, garlic, and a touch of bitter acacia leaf.

Perched on the 38th floor of the Westin Harbour Castle hotel, Don Alfonso 1890 offers a memorable dining experience with sweeping views of the waterfront. Owners Nick and Nadia Di Donato have brought the renowned flavors of the Amalfi Coast to Toronto, featuring the Michelin-starred cuisine of Campania’s Alfonso and Ernesto Iaccarino. In Toronto, award-winning chefs Daniele Corona and Davide Ciavattella present a signature eight-course tasting menu blending Canadian and Italian ingredients. Highlights include L’Anguilla, a seafood dish featuring eel gelato, sturgeon caviar, and rose-scented tagliatelle, and Il Bisonte, a tender bison loin with Swiss chard, buffalo mozzarella, salsa verde, and San Marzano chile reduction.

Founded by wine and culinary connoisseur Marissa Goldstein, who trained at the acclaimed Blue Hill at Stone Barns, The Daughter is a haven for natural wine enthusiasts. Located just outside Leaside, this minimalist venue features a tasting bar, bottle shop, and private event space. The extensive selection includes over 100 organic, low-intervention, and sulfite-free wines from around the world. To complement the wines, Goldstein serves a variety of seasonal, tapas-style dishes inspired by her time in Barcelona, including local and imported charcuterie, beef tartare, fresh ricotta with hot honey on challah, bold cheeses like Red Storm and Montana Intenso, and sandwiches such as a mortadella slider topped with aged goat cheese.

Chef Taro Akiyama's store evokes the tranquil fish markets of Osaka rather than the bustling Tokyo scene. Here, you can find Japanese groceries to craft your own sashimi, maki, uramaki, and nigiri at home. Alternatively, you can grab one of the fresh takeaway platters for immediate enjoyment. The store's extensive selection of fresh fish and seafood is replenished daily, featuring unique items like shirako (cod sperm sacs), uni (sea urchin), and o-toro (tuna belly).

This lively East End brunch spot captures the essence of Cairo with its vibrant atmosphere. Patience is rewarded with the Maha’s Cairo Classic breakfast platter, featuring aromatic charred baladi bread, zesty ful (a blend of stewed fava beans, tomatoes, and onions), and a refreshing tomato-feta salad. The Egyptian influence extends to the sandwiches, such as the Mind Blowing Chicken, which includes parsley, onions, and tomatoes, all layered in soft buns with tomeya (garlic sauce), house-made mayo, and tahini.

Dawn Chapman’s farm-to-table philosophy is inspired by her childhood on her grandparents’ farm in Midhurst, Ontario. Her cherished brunch spot, now also serving dinner, has become a local favorite in Leslieville and beyond. Patrons flock for the iconic high-rise biscuit sandwiches, which feature indulgent fillings like fried chicken with honey butter and jalapeno cheese, Mennonite bacon with a runny egg and aged cheddar, or eggs with portobello mushrooms and vegan cheddar. The menu also boasts hearty comfort foods such as cinnamon bun pancakes, juicy smash burgers, savory bacon grilled cheese, and spiced fried chicken on Belgian waffles. For those on the go, there are delicious cookies, muffins, Nanaimo bars, and bake-at-home biscuits available.

Pitmaster Darien List has established a barbecue haven in Toronto with his Central Texas-style offerings. Enjoy the signature marbled brisket, cooked slowly over pecan wood and infused with a perfect smoky flavor. For a robust meal, try the Big D, a Texas-inspired sandwich filled with brisket, turkey, and sausage, topped with tangy coleslaw and roasted poblano peppers. Don’t miss the weekly specials, including the impressive Flintstones-style beef ribs loaded with flavorful fat and spice.

Since 1982, chef Satee Beharry has been a cornerstone of Scarborough’s dining scene, establishing her reputation well before the rise of celebrity chefs and online influencers. Her renowned establishment continues to serve generous portions of West Indian classics, such as goat and oxtail curries enveloped in crispy paratha rotis, fluffy curry channa doubles, and zesty jerk chicken.