Gilead Café

Located in the King St. East district, Jamie Kennedy presents the best that Ontario has to offer in a casual café atmosphere. The open-concept café features a daily lunch menu, delicate pastries, freshly baked breads, exceptional prepared dishes and an array of brewed and espresso coffees.

Delux

French-Cuban resto Delux has opened in place of The Sparrow, with renovations changing its familiar look. Marble top tables and dark wood accents now frame the made-over space. Under the direction of chef Corinna Mozo, the menu is mainly bistro fare, including duck confit, garlic roasted chicken, and steak frites. Cuban influences are present, notably the Cuban sandwiches. Delux has an extensive wine list, and offers take out.

Grace Restaurant

The modern farmhouse cuisine at Grace consists of contemporary styled menus mixed with traditional flavours inspired by family gatherings and Sunday dinners.

Mildred’s Temple Kitchen

Mildred’s Temple Kitchen opened with a heart-felt philosophy for the love of food, people and the simple pleasures of life: Mildred's Temple Kitchen is the place where devotion is practiced. There you’ll find seasonal fare, prepared with reverence for its source, and served with pleasure. Dedicated to providing Toronto with a gathering place that offers warmth, great service, and unique culinary memories. It’s a place for the times.

The Harbord Room

Food style at The Harbord Room is Contemporary Canadian Cuisine served in a casual and playful setting. Cory Vitiello leads his team of chefs as they cook and entertain with youthful zeal and energy. The menu emphasizes the best local, organic, and seasonal products; prepared in a simple but skillful manner, with clarity being the underling factor. Diners can expect to find whimsical interpretations of classics, as well as modern dishes exclusive to The Harbord Room.

Loire

Toronto's newest restaurant - serving food with a focus on fresh, local and seasonal - is now open. Located at the corner of Harbord and Major Streets in downtown Toronto's University of Toronto neighbourhood, Loire is the creation of Chef Jean-Charles Dupoire and Sylvain Brissonnet.

FRANK

FRANK, the new AGO restaurant, is a distinct Frank Gehry-designed space. Its casual, chic décor includes modern Danish furnishings and a contemporary installation of Frank Stella's work. Executive chef Anne Yarymowich collaborates with chef de cuisine Martha Wright to create contemporary comfort cuisine: food that is warm and inviting, prepared with honesty and integrity. FRANK's menu showcases an exclusively Ontarian wine list and seasonal ingredients, striving to support local producers with a dedication to global concepts of sustainable farming and slow food. The restaurant welcomes up to 130 guests, includes a 40-seat semi-private area for parties and corporate functions, and stays open even after the Gallery closes. FRANK’s art, food and talk are sure to make it Toronto’s newest dining hot spot.

Black Hoof

Named after pata negra, Spain’s legendary hams, this new Dundas West destination effortlessly combines the camaraderie of an Iberian tapas bar with the buzz of a hip watering hole. Chef Grant van Gameren, the restaurant's head chef man's the tiny open kitchen himself. His charcuterie platter is among the city’s best. On weekends, the kitchen is open until 2 a.m. and the co-owner Jen Agg mixes up tasty cocktails.

Atelier Thuet

Atelier" means workshop in French -- and with the long list of items available at Atelier Thuet, Alsatian Chef Thuet and his wife, Biana, are keeping a quick pace of preparation at this workshop which offers fine quality meats, sausages, Euro-style charcuterie, traditionally prepared jams, preserves and more. Biodegradable and recyclable packaging and containers will be used to create an environmentally friendly atmosphere.