Guidebook for Toronto
Shopping
CF Toronto Eaton Centre
220 Yonge StMain Shopping Mall
Petro-Canada
117 Jarvis StNearest Convenience Store Open 24/7
Loblaws
585 Queen St WGrocery Superstore
Essentials
St. Lawrence Market
93 Front St EFamous Market
Metro
89 Gould StOpen 24 hrs for Groceries
Entertainment & Activities
24 Dundas St E
Cinema
Rogers Centre
1 Blue Jays WayBlue Jays
Bay St at Air Canada Centre
BMO Field
170 Princes' BlvdCanadas Vidunderland
1 Canada's Wonderland DriveFood Scene
Tim Hortons
1500 O'Connor DrCoffee/Breakfast
The George Street Diner
129 George StGreat for quick breakfast and brunch
Starbucks
132 Front Street EastStarbucks
Fusaro's East
294 Richmond St EGreat Pasta and Pizza
St. Lawrence Market
93 Front St EThe city’s flashiest seafood spot is The Chase, one of two restaurants in a refurbished 19th-century downtown office building. The ground floor is nice for a lunch of oysters (they typically have a dozen varieties on hand), garlicky snails on toast and an overflowing, buttery lobster roll with a side of house-made dill chips. The menu at the more formal upstairs restaurant, The Chase, includes sharing platters such as caviar and cured salmon, harissa-spiced grilled octopus and a whole halibut as big as the table, served with a brown butter sauce.
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The Chase
10 Temperance StThe city’s flashiest seafood spot is The Chase, one of two restaurants in a refurbished 19th-century downtown office building. The ground floor is nice for a lunch of oysters (they typically have a dozen varieties on hand), garlicky snails on toast and an overflowing, buttery lobster roll with a side of house-made dill chips. The menu at the more formal upstairs restaurant, The Chase, includes sharing platters such as caviar and cured salmon, harissa-spiced grilled octopus and a whole halibut as big as the table, served with a brown butter sauce.
From the moment it debuted, Miku’s 180-seat dining room has been overrun—an advantage of being in the heart of the new office district south of the Gardiner. The kitchen is overseen by chef Kazuya Matsuoka, who also runs the company’s three B.C. locations, known for using sustainable fish and for popularizing aburi sushi. Miku’s kaiseki menu is a clever combination of random exotica. One night, its star course was a tiered plate of sushi: ocean trout with jalapeño and pink grapefruit, toro with funky black truffle, golden-eye snapper with a kumquat compote, and shima-aji (mackerel) with okra and dashi jelly.
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Miku Toronto
10 Bay St.From the moment it debuted, Miku’s 180-seat dining room has been overrun—an advantage of being in the heart of the new office district south of the Gardiner. The kitchen is overseen by chef Kazuya Matsuoka, who also runs the company’s three B.C. locations, known for using sustainable fish and for popularizing aburi sushi. Miku’s kaiseki menu is a clever combination of random exotica. One night, its star course was a tiered plate of sushi: ocean trout with jalapeño and pink grapefruit, toro with funky black truffle, golden-eye snapper with a kumquat compote, and shima-aji (mackerel) with okra and dashi jelly.
On the 54th floor of the TD Centre, chef John Horne emphasizes Canoe’s Canadiana theme through provenance: creamy Thunder Oak gouda coats a wondrously rich soup of three-day-caramelized Holland Marsh onions and bone marrow; the gnocchi that accompany a buttery wedge of Great Lakes walleye are made of specially sourced potatoes from Alliston. Desserts can be overwrought, like a tribute to Niagara peaches in which the fruit is lost amid all the add-ons, including a pile of Pop Rocks. Servers are as polished as at any O&B restaurant, and are experts in the treasure-filled wine list.
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Canoe
66 Wellington St WOn the 54th floor of the TD Centre, chef John Horne emphasizes Canoe’s Canadiana theme through provenance: creamy Thunder Oak gouda coats a wondrously rich soup of three-day-caramelized Holland Marsh onions and bone marrow; the gnocchi that accompany a buttery wedge of Great Lakes walleye are made of specially sourced potatoes from Alliston. Desserts can be overwrought, like a tribute to Niagara peaches in which the fruit is lost amid all the add-ons, including a pile of Pop Rocks. Servers are as polished as at any O&B restaurant, and are experts in the treasure-filled wine list.
Mark McEwan’s plush downtown steak house is precisely calibrated to pamper the wolves of Bay Street. Highlights of the menu are the luscious Béarnaise-sauced lobster poutine and the selection of finely marbled beef, which includes a 32-ounce bone-in rib-eye, charred but pink within and oozing with buttery fat (suggested for two but easily shared by four, which makes the $138 price tag less of a shock).
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Bymark
66 Wellington St WMark McEwan’s plush downtown steak house is precisely calibrated to pamper the wolves of Bay Street. Highlights of the menu are the luscious Béarnaise-sauced lobster poutine and the selection of finely marbled beef, which includes a 32-ounce bone-in rib-eye, charred but pink within and oozing with buttery fat (suggested for two but easily shared by four, which makes the $138 price tag less of a shock).
The reboot of O&B’s iconic bistro is every bit as polished as its former self, luring back loyal clientele for power lunches and prix fixes. The vibe is a little less fusty, as new British touches blend with the place’s Parisian traditions: burgundy leather banquettes, black-and-white photos, and London-born bar snacks (rarebit, fish and chips) that offer casual alternatives to duck confit and steak frites. Chef Amanda Ray turns each dish into an artful assemblage of bright veggies, Canadian-raised proteins and surprising hits of flavour. A tiny pitcher of green gazpacho arrives with a plate of delicate smoked sturgeon, asparagus, cucumber ribbons and lemony buttermilk curd for what may be
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Biff's Bistro
4 Front St EThe reboot of O&B’s iconic bistro is every bit as polished as its former self, luring back loyal clientele for power lunches and prix fixes. The vibe is a little less fusty, as new British touches blend with the place’s Parisian traditions: burgundy leather banquettes, black-and-white photos, and London-born bar snacks (rarebit, fish and chips) that offer casual alternatives to duck confit and steak frites. Chef Amanda Ray turns each dish into an artful assemblage of bright veggies, Canadian-raised proteins and surprising hits of flavour. A tiny pitcher of green gazpacho arrives with a plate of delicate smoked sturgeon, asparagus, cucumber ribbons and lemony buttermilk curd for what may be
After a slow start that saw the Shangri-La’s flagship restaurant change chefs and directions, the current incarnation under Damon Campbell is one of the city’s best hotel restaurants. And with tasting menus starting at just $70, it’s also a relative bargain. Glistening pearls of Northern Divine caviar bejewel a savoury doughnut, and a duo of bison (seared loin, braised rib) unexpectedly and deliciously invokes Southeast Asia with peanut, chili and tamarind. A dish of Spanish mackerel with grilled octopus, fermented chili and tiny gnocchi is the perfect balance of refined and relaxed—much like the restaurant’s sharp servers. Desserts, like the warm bread pudding with huckleberry, are overwork
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Bosk
188 University AveAfter a slow start that saw the Shangri-La’s flagship restaurant change chefs and directions, the current incarnation under Damon Campbell is one of the city’s best hotel restaurants. And with tasting menus starting at just $70, it’s also a relative bargain. Glistening pearls of Northern Divine caviar bejewel a savoury doughnut, and a duo of bison (seared loin, braised rib) unexpectedly and deliciously invokes Southeast Asia with peanut, chili and tamarind. A dish of Spanish mackerel with grilled octopus, fermented chili and tiny gnocchi is the perfect balance of refined and relaxed—much like the restaurant’s sharp servers. Desserts, like the warm bread pudding with huckleberry, are overwork
This Queen West go-to for pre-ballet dinners and Wagyu steak lunches has gotten a subtle but vital refresh. A new light installation casts a cool, blue glow on couples in suits and statement jewellery (plus the odd group of high-rolling millennials in designer sneakers). David Lee’s retooled menu is still crowd-pleasing, but more 2016: a gin list rivals the wine offerings, sashimi plates have joined charcuterie boards, and vegetables share equal billing with foie gras. A round of eight-hour-roasted celeriac, for example, tinged with Thai basil and ringed with crema and stewed rhubarb, is just as satisfying as the crispy duck salad with its tangles of fish sauce–soaked green papaya, cucumber
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Planta Queen
180 Queen St WThis Queen West go-to for pre-ballet dinners and Wagyu steak lunches has gotten a subtle but vital refresh. A new light installation casts a cool, blue glow on couples in suits and statement jewellery (plus the odd group of high-rolling millennials in designer sneakers). David Lee’s retooled menu is still crowd-pleasing, but more 2016: a gin list rivals the wine offerings, sashimi plates have joined charcuterie boards, and vegetables share equal billing with foie gras. A round of eight-hour-roasted celeriac, for example, tinged with Thai basil and ringed with crema and stewed rhubarb, is just as satisfying as the crispy duck salad with its tangles of fish sauce–soaked green papaya, cucumber
Chef Carl Heinrich has created the perfect Financial District antidote: a snug room with chummy service, fancified farm-to-table food and not a crantini in sight. His smoked rainbow trout salad tastes like the world’s best Jewish brunch food. Grilled veal sirloin rests on buttery puréed celery root, accompanied by bright salsa verde and creamy roasted potatoes; accoutrements are magic, but the veal is overcooked.
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Richmond Station
1 Richmond St WChef Carl Heinrich has created the perfect Financial District antidote: a snug room with chummy service, fancified farm-to-table food and not a crantini in sight. His smoked rainbow trout salad tastes like the world’s best Jewish brunch food. Grilled veal sirloin rests on buttery puréed celery root, accompanied by bright salsa verde and creamy roasted potatoes; accoutrements are magic, but the veal is overcooked.
The downtown extension of the Drake Hotel is an updated Parisian brasserie, with leather banquettes, an elaborate pergola and an oval bar. The menu lists showy dishes plainly targeted at meat-loving financiers, like an extravagant 34-ounce côte de boeuf, intensely mineral from the long aging process, and a plate of deliciously oily B.C. sardines. The house wine, fittingly named Fat Banker, is pretty damn good.
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Drake One Fifty
150 York StThe downtown extension of the Drake Hotel is an updated Parisian brasserie, with leather banquettes, an elaborate pergola and an oval bar. The menu lists showy dishes plainly targeted at meat-loving financiers, like an extravagant 34-ounce côte de boeuf, intensely mineral from the long aging process, and a plate of deliciously oily B.C. sardines. The house wine, fittingly named Fat Banker, is pretty damn good.
Bent
777 Dundas St WOrigin
107 King Street EastONE Restaurant
116 Yorkville AveSightseeing
CN Tower
290 Bremner BlvdMust See Landmark
Scotiabank Arena
40 Bay St.Watch live Toronto sports teams (Raptors / Maple Leafs)
Sugar Beach Park
11 Dockside DrGreat for walks and lake view
Everything Else
GoodLife Fitness Toronto 137 Yonge Street
137 Yonge StStaple Goodlife Gym
Metro Toronto Convention Centre
255 Front St WUsed for local conventions or trade shows
Drinks & Nightlife
GEORGE Restaurant
111C Queen St EFor fine dinning
Distillery Historic District
55 Mill StHistorical
BarChef
472 Queen St WBest Drinks in Town