WITH MICHELIN FEVER GRIPPING the Toronto dining scene, there has been no shortage of high-wattage restaurant openings this year, many betting on a formula that combines overseas investment and a Michelin-starred head chef with a local operations team.
Meanwhile, it seems diners in Toronto can’t get enough of plush steak joints, omakase sushi counters and anything Italian. Some places, it seems, are trying to combine all three concepts to maximize pull, or at least achieve two out of three. And so, here are some of the noteworthy openings from the past year or so.
DANICO
Astice, Zucca e Amaretto—P.E.I. lobster complemented by Hokkaido squash in scapece style, balsamic-accented taccole, and a silky amaretto bisque.
Though it opened in 2023, it scored its Michelin star summer 2024. Chef Daniel Corona brings Amalfi Coast vibes to this luxe Italian restaurant, where carefully composed dishes deliver just the right contemporary spin on the classics. And they sure are pretty. danicotoronto.com
MILOS
Sashimi quality Mediterranean octopus, charcoal broiled
Canada’s own high-end chain, Milos, added Toronto to an expanding list of cities that includes New York, Dubai, London and Singapore, and eight more. The accents are Greek, the seafood is Mediterranean and the vibe is seaside glam, which definitely takes the edge off a Canadian winter. estiatoriomilos.com
MSSM OSSINGTON
Yellowtail & Japanese fish broth with chili radish and green onion
Toronto’s only chef to achieve two Michelin stars, Masaki Saito opened this conservatively priced outpost of his self-named omakase flagship on the cool Ossington Avenue strip So hipsters can get a mind-blowing 14-course sushi experience for about one tenth of the main restaurant’s hefty price tag. And arrive by scooter. mssmossington.ca
BISTECCHERIA SAMMARCO
The team behind Osteria Giulia and Giulietta deliver an ultra-luxe steakhouse Italian-style, which means it’s decidedly un-America – no Caesar salad, steak fries and pickles – with Euro-style table-side carts serving martinis, ports and cheeses. Dry-aged beef – sourced from Cumbrae’s – is joined by pristine Canadian seafood, reverentially prepared by co-owner and chef Rob Rossi. sammarco.ca
MOTT 32
King Prawns, infused with Black Pepper, Garlic, and Soy Sauce
Toronto finally scored its outpost of the upscale Hong Kong chain – six years after Vancouver got theirs – in the spot formerly occupied by David Chang’s Momofuku. The menu is expansive – Cantonese with influences from Beijing and Szechuan – and the cocktails potent. The plush ambience is most canoodle-worthy. mott32.com
NOBU
Photo: Nobu Toronto
The hotel is yet to open but the restaurant did so with a star-studded bang, thanks to September’s Toronto International Film Festival. This marks the 54th location since co-owner Robert De Niro launched the original Tribeca location in 1994. The sushi is breathtakingly expensive, as expected, but there are nods to local tastes (something Nobu does at every location), exemplified by grilled lamb lollipops with hatcho miso sauce and charcoal-finished salmon. noburestaurants.com
ALOETTE BAY
Octopus Carpaccio, black garlic, jingle bell peppers, ginger. Photo: Aloette Bay
The second outpost of Patrick Kriss’s Aloette demonstrates his penchant for putting the right concept in the right location. Aloette Bay delivers upmarket “quick casual” fare in a sleek setting, aimed at the business and commuter set. His famous burger and wedge salad are here, of course, but also dishes with sophisticated twists, such as octopus carpaccio, foie gras parfait on toast and tuna tartare. There’s a happy hour, too, and a grab-and-go counter. aloetterestaurant.com
