[Toronto] Parcae

A little background:  Tucked inside the Templar Hotel, Parcae brings together artistic design, impeccable service and unparalleled cuisine through a split-level experience. The dining room on the lower level is a destination for globally-influenced dishes utilizing seasonal and quality products brought in daily. The evolving menu offers something for everyone and is guided by a…

[Toronto] Zen Japanese Restaurant

A little background:  Zen Japanese Restaurant is aiming for the preservation of the traditional culture of Japanese cuisine, which gives the best impression of the cuisine to the guests while being loved by them. Owner and Chef, Kashiwabara San, proudly being Japanese, believes strongly that running a Japanese business requires having an understanding of the fundamentals of…

[Toronto] Buca Osteria & Bar

A little background:  Buca Osteria & Bar is much more than an Italian restaurant. In the spirit of the widely celebrated first location of Buca on King Street, the outpost in the heart of Yorkville is a place to be delighted by the restaurant’s trademark inventive, artisanal fare, rooted in Italian tradition. The coastal cousin…

[Toronto] Actinolite

A little background:  The intention behind Actinolite is straightforward; their focus is food. They explore their landscape and search for ingredients that are at their peak of freshness. They source and promote Canadian products and producers, prioritizing how and where they are grown and raised. Actinolite evolve the menu according to what’s in season, fresh and available. My visit:…

[Toronto] Bar Raval

My visit: Bar Raval has been the talk of town and being a huge fan of its famed sister restaurant, Bar Isabel, I knew I couldn’t miss out on a stop here before leaving Toronto. It was a gorgeous day out so we decided to sit on the patio. Our meal kick started with the sobrassada…

[Toronto] Scaramouche

A little background:  Scaramouche has long been celebrated by customers and critics for its unwavering commitment to making each dining experience a memorable one. Chef/owner Keith Froggett’s sophisticated cuisine is presented simply with care and attention to detail. The service underscores that philosophy: unobtrusive and respectful. These are the components that make Scaramouche the singular…

[Toronto] Chabrol

A little background:  Chef Doug Penfold has more than 25 years’ experience in the restaurant industry. Comfortable in a range of environments, from the small bistro to corporate establishments, Chef Penfold has worked and excelled in some of Canada’s top restaurants – Canoe, Avalon, Pastis, to name a few. Over the last nine years he has owned…

[Toronto] Omaw

My visit:  After Alo, Omaw, was my next most anticipated visit as owner chef Matt Blondin was also a former chef from Acadia and he claims that Omaw is what Acadia should’ve been in the first place. The creative chef Blondon changes to menu of the a Carolina-inspired eatery periodically as he constantly wants to try…

[Toronto] Alo Restaurant

A little background: Alo’s intention is to get back to the roots of hospitality. They want each and every guest to feel welcome in their home, and that home is Alo. A destination for classically prepared, meticulously thought out French food and service. Their no-nonsense approach to fine dining with their combined experience working behind-the-scenes at some of…