The 38 Must-Visit Restaurants in Toronto

Maître fromager Afrim Pristine is a true artist in the realm of cheese. His family has been involved in the cheese trade since the 1970s, and since 2000, they have operated this gourmet grocery store and fromagerie on Ripley Avenue after moving from their original location on Bloor Street. In an ambitious bid to dominate the entire block, this cheese haven has blossomed into a 12,000-square-foot epicurean paradise filled with artisan charcuterie, premium olive oils, truffles, fresh produce, prepared meals, and over 500 varieties of cheese. Additionally, there's a bodega/bakery/homeware shop nearby. A newly established wine bar on the second floor, created in partnership with Charlie’s Burgers’ Franco Stalteri—a connoisseur of wine subscriptions and educator—adds to the allure. Highlighting it all is Pristine’s renowned tourable cheese vault, home to over $1.1 million USD worth of exquisite, age-ripened cheeses.

Since its inception in 2009, this fast-casual restaurant has served thousands of renowned Portuguese chickens weekly. Owned by Carlos Martins and run by his three sons, including Le Cordon Bleu graduate chef Steven Martins, this establishment embodies the essence of family-owned dining. The family diligently sources ingredients directly from Portugal, including fresh fish and seafood, while Papa Carlos engages with guests like a beloved local figure. The sit-down area exudes old-world charm, but don't miss the counter side, where 20 hot trays keep the food flowing. Alongside the butterflied Portuguese chicken drizzled with secret family piri piri sauce, you'll find creamy potato balls, whole grilled sea bass, creamed cod, veal cutlet, and the sought-after suckling pig, boasting crispy skin that envelops rich layers of fat and meat.

This quaint butcher shop, grocery store, and impromptu restaurant dishes up authentic Mexican street food with a simple, unpretentious flair. You can't go wrong with a few lengua (tongue) tacos or decadent chicken mole tamales. The gringa de pastor is another must-try: flour tortillas stuffed with juicy carnitas, chunks of pineapple, onions, and stretchy cheese. Keep an eye out for rotating specials that might feature pancita (tripe soup) or slow-roasted barbacoa, available in tacos or by the pound.

Dining here is like embarking on a sacred journey: it requires patience, skill, and a bit of faith. Once a hidden gem in the evolving industrial area of Geary Street, this spot has become a bustling hub where diners often wait over an hour before doors open. Owner and chef Leandro Baldassarre, previously with the three-Michelin-starred Dal Pescatore, maintains a calm, no-frills approach, serving what many deem the finest fresh pasta in the city alongside hearty Southern Italian fare. The pillowy gnocchi, enriched with freshly shaved black truffles, evokes the essence of the forest; ravioli burst with ricotta and spinach; and a rustic tomato-beef ragu mingles perfectly with tender tagliatelle. To enhance the divine pastas, Baldassarre meticulously selects top-quality grazing items like fior di latte, sweet-salty crudo di parma (aged 18 months), and zesty fagiolini (green beans drizzled with mint, olive oil, and vinegar).

When Chef Michael Lam and Eric Chow launched Good Behaviour, they completely reimagined ice cream, introducing an array of inventive flavors like cacio e pepe, mala chocolate orange, and mango mojito. Lam's experience in Michelin-starred kitchens across Australia and New York complements Chow's expertise in business and customer service. Since Toronto's weather isn't always conducive to ice cream, Good Behaviour also serves hearty Dagwood-style subs that can warm you up, such as smoked beef brisket topped with smoked Gouda, caramelized onions, and a horseradish-beef fat vinaigrette, as well as spicy meatballs featuring a blend of veal, pork, and beef with herbaceous basil pesto mayo and fiery chile oil.

Chef Marchelle McKenzie, a Culinary Institute of America graduate and former staff member at Michelin-starred establishments like Eleven Madison Park in New York and Story in London, brings an international flair to her delightful cakes and confections. Her brownies are rich, luscious creations available in an ever-expanding selection of unique flavors, including nostalgic malty Milky Milo, spiced cinnamon topped with sugary churros, and a sophisticated matcha. Her stunning three-tiered frosted cakes are equally impressive; the Pistachio and Olive Oil Birthday Cake reimagines a childhood favorite, while the Vanilla Sorrel and Raspberry Cake captures the essence of summer with its layers of tangy sorrel buttercream, vanilla pastry cream, and raspberry coulis.

At Grape Witches, owners Nicole Campbell and Krysta Oben believe that wine should be friendly and accessible. Their bottle shop and bar, complete with a seasonal patio, is located in the city’s west end. They host parties and workshops aimed at sparking conversation and enhancing taste experiences, using their quirky 'Badge' guide to help patrons explore how adventurous they want to be with their wine choices, based on factors like acidity, minerality, savoriness, bitterness, and sweetness. While they don’t serve full meals, they offer a carefully selected array of crudités, cheese boards, and tinned seafood to accompany your wine tasting.

In the tranquil neighborhood of Dovercourt, locals might feel a twinge of annoyance at the long queues forming outside Pizzeria Badiali, but their irritation quickly fades when they savor the fresh pizzas crafted by chef Ryan Baddeley. These pizzas are nothing short of enchanting: the three-day slow-fermented dough perfectly balances Neapolitan tradition with the flaky texture of Yemeni malawah, producing a satisfying snap with each bite. Standout options include the burrata marinara (featuring tangy-sweet crushed tomatoes, shaved garlic, sharp pecorino, and gooey burrata), the mushroom bianco (loaded with umami-rich portobello mushrooms, caramelized onions, ricotta, and whole-milk mozzarella), and the ever-divisive capicola and pineapple, combining tropical sweetness with capicola, Calabrian chile, mozzarella, and crushed tomatoes.

In this vibrant tangerine-themed restaurant, chef and owner Dhamodharan Rengasamy has been celebrating the essentials of South Indian cuisine—rice, lentils, and stews—since 2008. Guests can enjoy delicious offerings such as dosas (crispy lentil and rice crepes), sambar (spicy vegetable stews), and idli (soft lentil rice cakes). Gather a group to sample various regional mutton curries, including the flavorful mutton xacutti from Goa, featuring poppy seeds, coconut, and dried chiles, or the rich and aromatic mutton Hyderabadi, enhanced with garam masala, chile, and coconut.

Chef Greg Bouralias and his wife, Katherine, launched Burger Drops as a fun venture among friends in the industry. What began as limited-time “fan” offerings has evolved into a permanent establishment in Liberty Village. With a background in fine dining (including a stint as a sous chef at Aloette), Greg has taken a scientific approach to crafting the perfect burger. The beef, sourced from Beverly Creek (an Ontario farm where cattle enjoy a diet of corn, hay, vegetables, and even beer malt), contains an impressive 30 percent fat. When the hand-formed patties hit the hot griddle, they cook 80 percent on one side, allowing the meat to confit in its own juices, resulting in beautifully caramelized edges and a tender interior. Martin’s soft potato rolls provide just the right support for the juicy meat, griddled sweet onions, American cheese, pickles, and their secret Drop sauce—a delicious blend of ketchup, mayo, garlic, Dijon, and spices.

Chef-owner Corinna Mozo’s nostalgic diner, adorned in soft pastel shades and nostalgic vinyl seating, pays homage to her grandfather’s original restaurant in Cuba from the 1950s. Everything here is made in-house, from the bread to the pastries and desserts. The flavorful barbecue beef short ribs are slow-cooked for hours and glazed with a sweet-savory guava sauce, accompanied by zesty slaw, speckled rice and beans, and hearty palm-sized tostones. Meanwhile, the classic Cubano is elevated with a house-made baguette stuffed with ham, tender slow-roasted pork shoulder, melting Gruyere, zesty red onions, and a hint of chipotle mayo for added warmth.

For the exuberant and endearing celebrity chef Matty Matheson (you might know him from a little show called The Bear), who runs several Mytouries through his Our House Hospitality Company, Prime Seafood Palace is a surprising contrast. The steakhouse exudes a serene vibe, reminiscent of a Scandinavian retreat or a cozy lodge in Northern Canada. Yet, once inside this wooden temple dedicated to beef, Matheson’s vibrant spirit comes alive. Culinary director Coulson Armstrong crafts bold dishes with the flair expected from a high-end steakhouse: a luxurious “tea-time” sandwich features layers of sea urchin, tuna, and kaluga caviar; perfectly al dente spaghetti is paired with succulent lobster pieces; and extravagance is epitomized in a massive 20-ounce dry-aged prime rib, served with a rich sauce of bordelaise and rendered A5 wagyu drippings.

Can a fried chicken sandwich be both exceptional and scrumptious? Chef Jerome Robinson and his dedicated group of #friedchickenlovers certainly believe so. With an infectious energy, Robinson invites guests into his inviting Mytoury filled with ’90s hip-hop, retro NBA Jam arcade games, and vibrant local graffiti. Then, he presents colossal sandwiches that are nearly head-sized. The Big Ass Chicken Sandwich requires some serious jaw work, featuring two deep-fried thighs drenched in Carolina butter sauce, topped with spicy ranch, crunchy slaw, and tangy pickles. For a hearty option, try the Mac & Charlie, a wild grilled cheese loaded with macaroni and cheese. And if you feel the need for greens, don’t miss the deep-fried Brussels sprouts drizzled with a balsamic-honey glaze.

For nearly two decades, this Iranian gem has won the hearts of patrons on Queen Street West. Co-owned by executive chef Amir Mohyeddin alongside his sisters, Salome and Samira, Banu — a term of affection for their mother that translates to “lady” or “dame” — offers a thoughtful interpretation of Tehran's home cooking. The dishes exemplify the beauty of slow cooking. Roasted eggplant is transformed into a creamy, slightly pungent, and nutty delight through multiple stages of peeling, frying, and gentle cooking to draw out every bit of flavor. Koobideh skewers, made from ground beef mixed with pureed onions, salt, and pepper, hold their shape while cooking without any binders, melting in your mouth like soft butter. Be sure to try the grilled Ontario lamb rack, a succulent Persian masterpiece garnished with bitter crushed walnuts, roasted garlic, and pomegranate molasses.

Renowned for their crispy crusts and melt-in-your-mouth interiors, Philip Haddad’s croissants are a must-try. They can be quite messy, but that buttery residue on your fingers is a badge of honor. In addition to the classic variety, try the twice-baked Sicilian pistachio croissant, which oozes rich frangipane. While you’re visiting, grab a loaf or two of the 24-hour fermented sourdough, known for its chewy crumb and rustic crust. The cafe also serves breakfast, lunch, and early dinner. The tahini halloumi toast is a standout (albeit a messy one): thick-cut sourdough is generously spread with fragrant tahini, topped with grilled halloumi, and drizzled with maple syrup and sesame seeds.

At Beast, co-owners and chefs Scott Vivian and Nathan Middleton embrace a philosophy of fearless eating, complete with a touch of dark humor. The restaurant has evolved over time, now primarily serving as a pizza spot while also offering unique group experiences for whole-animal dinners (by reservation). Guests choose a protein and an “adventure level” from mild to wild, allowing the chefs to showcase the seasonal bounty of Canada and creatively utilize overlooked “ugly” cuts in a whimsical culinary presentation. Past offerings have featured sweetbread-stuffed ravioli with a parsley cream sauce, heart tartare brightened with fermented shrimp and whipped bone marrow, a bold smoked chicken leg (claws still attached) accompanied by breast mousse, and a gamy duck-hen-partridge tourtière, complete with a head and legs peeking out of the pie.

Chef Eddie Yeung, who also runs another Wonton Hut in suburban Markham, finds more creative freedom at his new downtown Toronto spot. This location features a street eats menu inspired by the legacy of dai pai dongs—once prevalent food stalls in Hong Kong's alleyways. Here, you can indulge in treats like shrimp paste toast, deep-fried cuttlefish skewers, and Hong Kong-style brick toast. Yeung’s classic offerings remain a hit too, including his delectable house-made cuttlefish balls served in a rich laksa noodle soup, and generous bowls of crystal-clear broth filled with glossy egg noodles and succulent tiger shrimp wontons.

In 2015, chef and owner Victor Barry left a void in the dining scene when he closed the nearly 30-year-old fine dining gem Splendido. However, he quickly filled that void the following year with the opening of Piano Piano, a sophisticated yet family-friendly trattoria. This new venture retained the spirit of Splendido while making Barry’s culinary creations more approachable for everyone. Across its three locations, Piano Piano delights guests with favorites such as fluffy ricotta served alongside rosemary-infused focaccia topped with sunflower seeds and a hint of chile; tender octopus with velvety tentacles drizzled with fermented garlic honey, accompanied by Japanese eggplant; and naturally leavened sourdough pizzas like the Sweet Hornet, a fiery mix of fior di latte, spicy soppressata, and black olives finished with a drizzle of hot honey.

Owned by chefs David Schwartz and Braden Chong, Sunnys is known as the younger sibling of Mimi, yet they are distinctly different. While Mimi boasts a robust and romantic ambiance, Sunnys is vibrant and energetic. Nestled in the bohemian charm of Kensington Market, you’ll find Sunnys hidden down a plain hallway, marked only by a cardboard sign. Inside, diners are transported to a retro-inspired Hong Kong cafe, buzzing with life from the dining area to the patio. Settle into a cozy banquette or choose a seat by the chef’s rail to explore playful dishes inspired by Sichuan, Shaanxi, and northern Chinese cuisines. Notable offerings by head chef Joseph Ysmael include the Husband + Wife Beef, a spicy mix of tripe and shank drizzled in chile oil and garnished with peanuts; chewy silver needle noodles with a robust soy sauce flavor enhanced by earthy black mushrooms; lamb ribs infused with cumin; and the highly recommended mapo tofu, featuring juicy cubes topped with savory dry-aged beef, Sichuan peppercorn, and garlic chives. Don’t forget to save room for dessert: a delightful soft-serve, soybean-based treat crowned with crushed cinder toffee and a drizzle of mature soy sauce caramel.

Vela boasts a modern aesthetic, enhanced by its flowing, sculptural lighting that sets a sultry mood for every dining experience. This restaurant is not just about looks; it has depth, thanks to the collaboration of co-owners Amanda Bradley (a hospitality expert) and Robin Goodfellow (a mastermind in beverages and business), along with co-head chefs Marvin Palomo and Kim Haugen, who bring culinary expertise from London, Australia, Hong Kong, and Italy. The menu defies categorization. Dishes like Moroccan octopus feature a captivating blend of sweet and savory tamari and togarashi, complemented by nutty ajo blanco; while Hokkaido scallops served in crudo are transformed into rich bites with nam jim (a Thai chile sauce), salty trout roe, and refreshing cucumber. Don't miss Goodfellow’s acclaimed cocktail menu, offering an array of playful and thoughtfully crafted drinks, such as the Moe’s Tavern: a refreshing blend of rye, port, and a hint of fire.

Rachel Adjei is a Ghanaian Canadian chef and advocate for food justice, shining a light on the often-overlooked African diaspora in Toronto. She established the Abibiman Project to promote Black food sovereignty through a variety of pantry items, pop-up dinners, and catering services, all aimed at reshaping perceptions of African cuisine and its narratives. At her regular pop-up venue, Grapefruit Moon in the Annex, her constantly changing dinner menus provide in-depth explorations of specific African regions, enriched by cultural insights. Recently highlighting Senegal and Gambia, Adjei's guests were eager for her chicken yassa—spicy, marinated chicken infused with a captivating blend of spices, mustard, lemon, chile, and onion—alongside fried cassava served with red nokoss (pepper paste), delivering a delightful crunch that transforms into a soft, airy center.

Mimi (美美), created by David Schwartz and Braden Chong, beautifully embodies its name, translating to 'beautiful, beautiful' in Chinese, with its rich crimson banquettes, elegant lotus-patterned wallpaper, and sleek black tables. Dining here is a heartfelt tribute to Guangdong's Cantonese cuisine, while also honoring flavors from regions like Shaanxi, Sichuan, Shanghai, Huangzhou, and Hunan. The exquisite char siu is a centerpiece, crafted through a meticulous three-day process involving brining, marinating in secret spices, and dual roasting. For seafood lovers, the whole sea bass is enveloped in house-fermented chiles, Fujian wine, and flowering chives, producing a fiery yet harmonious taste with the delicately floral fish. To finish, mai lai go—a simple dim sum sponge cake—ascends to a gourmet level with a custard moat and salted egg yolk filling. Mimi also boasts one of the city's most extensive selections of baijiu, offering a range from light and bubbly to rich and savory.

Nowadays, it's common for steak menus to showcase the lineage of their meats much like a wine list, but this practice was quite surprising when the steakhouse first made its debut in the early 2000s. By challenging the status quo, it has established itself as a top destination for lavish steaks and delightful side dishes. The attentive waitstaff are eager to discuss the heritage breeds, explaining factors such as geography, marbling, feed quality, and certification. However, if you'd rather skip the conversation, dive straight into the dishes crafted by executive chef Danny McCallum, such as the luxurious A5 Kobe black tajima from Hyogo prefecture, known for its rich texture, or the boldly Parmesan-flavored Canadian prime Angus PEI rib-eye aged for 50 days. Don't miss the classic tableside Caesar salad (anchovies are a must), duck-fat French fries (go big or go home), and maple heirloom carrots served with dill crème fraîche for a touch of greenery.

Since its establishment in 1977, this French bistro has been a beloved staple in the city — until news broke that everyone’s favorite spot would be shutting down permanently after the building was acquired by (shockingly) condo developer Allied Properties in 2021. Luckily, Allied chose to keep Le Sélect operating and found a new manager in restaurateur David Aisenstat and Scale Hospitality. When it reopened in 2022, it felt like the restaurant had never missed a beat, retaining its charming decor (mahogany details, vibrant red banquettes, a zinc bar, vintage posters) and familiar French menu (with some exciting new daily specials). At the helm, corporate executive chef Ted Corrado crafts Parisian dishes with subtle Canadian influences, including buttery escargot vol-au-vent served in a delicate, flaky house-made puff pastry nest; rich foie gras terrine adorned with ice wine gelée; and salt-kissed steak frites from Ontario's Woodward Farms, finished with red wine jus. Conclude your meal with the classic tarte tatin, featuring tender caramelized apples and a luscious butter-caramel sauce.

Chef-owner Patrick Kriss of Alo Food Group has built a culinary empire throughout the city, beginning with his flagship restaurant Alo in 2015 and expanding to include the sister diner Aloette, Alobar Yorkville, the delivery service 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. Kriss’s concept of an “upscale diner” showcases familiar favorites like chicken wings, fries, and burgers, all elevated with finesse. Confit chicken wings are paired with a drizzle of XO dashi jus; beet salad is enhanced with creamy fresh burrata; and crispy golden potatoes come alongside a bloody mary aioli.

When plant-based dining first emerged in Toronto during the late ’90s, it primarily appealed to a niche audience focused on health. However, Planta's founder, Steven Salm, transformed the perception of vegetarian and vegan cuisine, making it attractive even to die-hard meat lovers. Co-founder and executive chef David Lee, with experience from several Michelin-starred kitchens, brings his culinary expertise to a diverse menu, often receiving surprising accolades for the “meaty” flavors of his dishes. While there are two other locations in the city, the Yorkville branch stands out for its extensive global offerings, featuring leek bianca pizza with a luscious garlic cream base, cashew mozzarella, basil pesto, and a kick of chile; spaghetti carbonara loaded with crispy mushroom bacon, smoked tempeh, pepper, and almond Parmesan, all enveloped in a rich coconut-miso-achiote sauce; and whipped ricotta (tofu puree) paired with warm pita infused with truffle and agave.

Veteran restaurateurs Jason Jiang and Seng Luong, previously behind the now-closed Sabai Sabai, which focused on Thai cuisine with hints of Laotian influence, have shifted their approach at Lao Lao. Here, they fully embrace their Laotian roots. Sticky rice, a cornerstone of Laotian dining, accompanies signature dishes such as fried papaya salad (som tum tod), a crunchy mix enhanced with palm sugar, fish sauce, chile, lime, mint, and shallots. It pairs perfectly with tapioca dumplings (sakoo yat sai) — chewy, gummy balls filled with minced shiitake mushrooms and peanuts — as well as tender Lao barbecue chicken (ping gai), bursting with the vibrant flavors of lemongrass, galangal, coriander seed, and chile.

Can pies really fix all of life’s challenges? Probably not, but the creations at Gertie’s come remarkably close. Led by chef Ryan Campbell and his wife, Sara Steep, Gertie’s—named after Campbell’s mother Gerda—combines simple ingredients into deliciously sophisticated results. The butter-rich crust, crafted from peanuts and graham crackers, is crowned with a generous dollop of soft-whipped mascarpone cream (with an extra kick of gourmet peanut butter for flavor), followed by your choice of filling—rich caramel, intense dark chocolate, or zesty strawberry jam—topped off with premium roasted Virginia peanuts. You can frequently find their pies at Castelli Mercato in Ancaster, and they’re also available at Fiesta Farms or Good Behaviour Ice Cream (also featured here).

Many of the city’s thriving restaurants today are led by chefs who began their careers here. Since its opening in 1995, Canoe has celebrated the rich diversity of Canadian ingredients from coast to coast. Located on the 54th floor of the Toronto-Dominion Centre, this upscale establishment offers breathtaking skyline views, complemented by a fine dining price tag. Under the direction of executive chef Ron McKinlay—who trained alongside Tom Kitchin and Gordon Ramsay—Canoe presents intricate tasting menus that change with the seasons. One standout dish is his elaborate Pig’s Trotter, a delightful pork cylinder filled with sweetbreads, lap cheong sausage, and North Atlantic wild shrimp, balanced by tangy pickled pears, savory spot prawn bisque, and vibrant tarragon emulsion. Make sure to save space for dessert; chef patissier Raffaele Stea’s tipsy tarte au sucre is a decadent fusion of silky creme brulee and wobbly flan, enhanced by a kick of Screech rum and served with a rich brown-butter milk sauce.

This welcoming neighborhood gem, located just steps from popular spots like the CF Toronto Eaton Centre, creatively combines Canadian ingredients with global influences. The dedicated team adheres to high standards and meticulous plating, crafting nearly everything in-house—from fermentation and butchery to aging, curing, and baking—to give classic dishes a fresh twist. For example, duck confit wraps are enhanced with a bold gochujang sauce balanced by pickled cucumbers, while halibut is indulgently prepared with butter and paired with tender English peas, smoked mussels, and a lively chardonnay cream.

Renowned chef Jinda Witthayarak, celebrated in Laos and northeastern Thailand, has brought her first North American restaurant to Toronto, much to the delight of her fans. Her daughter, Khun Jiab Nattanid, manages the daily operations, offering a menu that reflects their family’s Southeast Asian heritage. A special section is devoted to som tum (papaya salad) in various forms, including tum Thai puu, which sparkles with salted crab, garlic, chiles, peanuts, green beans, and dried shrimp—delivering a heat that can overwhelm the senses. The kor moo yang (grilled pork jowl with a generous layer of fat) also provides a lively kick, enhanced by red chiles. For those preferring a milder dish, the pad woon sen cha-om features springy glass noodles mixed with crumbled egg and garlic, topped with bitter acacia leaves for an earthy touch.

Perched on the 38th floor of the Westin Harbour Castle hotel, Don Alfonso 1890 is the perfect setting for a memorable meal with breathtaking views of the waterfront. Hospitality veterans Nick and Nadia Di Donato have brought the vibrant flavors of the Amalfi Coast to this art-filled venue, introducing the Michelin-starred restaurant from Campania, run by the talented father-son duo, Alfonso and Ernesto Iaccarino. At the Toronto location, acclaimed chefs Daniele Corona and Davide Ciavattella have crafted an exquisite eight-course tasting menu that harmonizes ingredients from both Canadian and Italian sources. Noteworthy dishes include L’Anguilla, a seafood masterpiece featuring eel gelato and sturgeon caviar with rose-scented tagliatelle, and Il Bisonte, a delicate bison tenderloin enveloped in bitter Swiss chard and thin bread crust, adorned with buffalo mozzarella, salsa verde, and San Marzano red chile reduction.

Founded by wine and culinary expert Marissa Goldstein, who honed her skills at the two-Michelin-starred Blue Hill at Stone Barns, The Daughter showcases an impressive selection of natural wines that support boutique producers and sustainable agriculture. Nestled just outside the affluent Leaside neighborhood, this minimalist haven features a tasting bar, a bottle shop, and space for private events. With over 100 organic, low-intervention, and sulfite-free options sourced globally, there's something for every palate. To complement the drinks, Goldstein offers seasonal, tapas-style shared plates inspired by her time in Barcelona, including local and imported charcuterie like chorizo and lonza, beef tartare, fresh ricotta drizzled with hot honey on house-made challah, bold cheeses (like Red Storm and Montana Intenso), and delightful sandwiches such as the mortadella slider topped with aged goat cheese.

Chef Taro Akiyama's establishment embodies the calmness of Osaka's fish markets rather than the hustle and bustle of Tokyo's. Providing a tranquil shopping experience, Taro’s offers a range of Japanese groceries perfect for creating your own sashimi, maki, uramaki, and nigiri at home. Alternatively, you can opt for any of the fresh takeaway platters for immediate enjoyment. The extensive selection of fresh fish and seafood is delivered daily, featuring unique items like shirako (cod fish sperm sacs), uni (sea urchin), and o-toro (tuna belly).

The vibrant essence and flavors of Cairo fill this bustling East End brunch spot. Those who wait are rewarded with Maha’s Cairo Classic breakfast platter, featuring intensely fragrant charred baladi bread, zesty ful (a stew of fava beans with tomatoes and onions) for spreading, and a refreshing tomato-feta salad. The menu also showcases Egyptian-inspired sandwiches like the Mind Blowing Chicken, which layers chicken enriched with parsley, onions, and tomatoes between soft buns, topped with a drizzle of tomeya (garlic sauce), house-made mayo, and tahini.

Dawn Chapman, the owner, embraces a farm-to-table philosophy inspired by her childhood on her grandparents’ farm in Midhurst, Ontario. This beloved brunch destination, now featuring a dinner menu, has become a community staple in Leslieville and beyond. Patrons flock to the legendary high-rise biscuit sandwiches, which bring country comfort to life. Fluffy biscuits cradle indulgent fillings like fried chicken with honey butter and jalapeno cheese, Mennonite smoked bacon with a runny egg and aged cheddar, or eggs with portobello mushrooms and vegan cheese. The lively venue also serves generous platters of comfort food such as cinnamon bun pancakes, hearty smash burgers, crispy bacon grilled cheese sandwiches, and spiced fried chicken on golden Belgian waffles. Plus, there’s a selection of grab-and-go treats (cookies, muffins, Nanaimo bars, brownies) and bake-at-home biscuits for when cravings hit.

Pitmaster Darien List has carved out his niche in Toronto’s barbecue scene, serving up Central Texas-style meats. Enjoy standout dishes like marbled brisket, which is slowly cooked over pecan wood, infused with just the right amount of smoky flavor. For a meal on the go, try the Big D, a Dallas-approved sandwich loaded with brisket, turkey, and sausage, topped with zesty coleslaw and flavorful poblano peppers. Pro tip: Keep an eye out for weekly specials, such as List’s impressive Flintstones-sized beef ribs, rich with fat and spices.

Since 1982, chef and owner Satee Beharry has been a cornerstone of Scarborough’s food scene, garnering a loyal following well before the rise of celebrity chefs and social media. She remains a beloved figure, known for generous servings of West Indian classics, including goat and oxtail curries wrapped in flaky paratha rotis, soft curry channa doubles, and flavorful jerk chicken.