L'Unita

Old-world ambiance is mixing it up with new money in Yorkville, with the arrival of this Italian restaurant to the ‘hood. L’unita (which translates as ‘unity’ in Italian) was home to French restaurant Arlequin, an Avenue Road staple since the '80s. The menu is based on dishes made with local ingredients, part of the slow food movement taking flight across the city. Chef Doug Neigel (Park Hyatt) heads up the kitchen.

Terroni Adelaide

Terroni brings its mod sensibility into the carved and coffered neo-classical chambers of the 1851 York County Courthouse.

C5

C5 is located at the pinnacle of the new Michael Lee-Chin Crystal in the ROM. It is a unique dining destination that provides a superlative gastronomic experience and a sophisticated lounge environment.

Cowbell

Inspired by turn of the century French bistros, Cowbell owners Mark Cutrara and Karin Culliton have created an atmosphere of comfort, originality and fun in their very own neighbourhood of Parkdale.

Greg Couillard's Spice Room & Chutney Bar

Lucien

Simon Bower and Scot Woods are pleased to announce the opening of their exciting new venture, Lucien Restaurant. Lucien is located on the edge of the financial district and steps from the St. Lawrence Market and Air Canada Center. Scot's cuisine features modern takes on classic dishes.

Colborne Lane

Chef Claudio Aprile (formerly of Senses) has the confidence to create elaborate dishes that approach but never quite go over the top. Venison crudo with pickled oyster mushrooms, palm sugar dressing, golden beets and watercress resembles a still life and tastes like a surprise party. His prawn ceviche partners with two aiolis – squid ink and saffron – that bring a soft creaminess to balance out the bright acidity. Manicured women in expensive dresses dine with men sporting flashy watches, and even the staff resemble hedge fund managers in their crisp, striped shirts. Still, there is an egalitarian air to the restaurant, and a communal table anchors the room. The post-apocalyptic-chic esthetic leaves the brick raw and the beams rough. The expensive wine list is mollified by a good selection of wines by the glass, and a range of sake options points to that libation’s ability to pair well with complex dishes. Cheesecake comes as a surprise for this ambitious kitchen, but the passion fruit gelée and sweet curry anglaise reinterpret this suburban standard for an urbane audience.

One Restaurant

The finest hotels have legendary restaurants, and The Hazelton meets that requirement with Mark McEwan’s ‘ONE’ at The Hazelton Hotel. Mark McEwan is already the chef/proprietor of two of Toronto’s most esteemed restaurants, North 44 and Bymark.