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Written By
Posted Feb 12, 2025
Whether you’re looking for a sample of a restaurant’s most popular dishes, looking to try something off-menu, or simply can’t decide what you want to eat, a tasting menu feels like the ultimate solution. From fusion dishes to Canadian classics to globally-inspired offerings, Toronto’s diverse culinary scene has a tasting menu for everyone. Here are some of the best in the city.
Leslieville
819 Gerrard St E
Wynona
Italian
This spot, is owned by Jackie Lee and Chef Jeff Bovis, who also own the Comrade. Wynona has a "Trust Us" tasting menu, developed by Chef Jeba Sritharan, which highlights what's in season and uses specialty ingredients like trout roe, truffles, burrata and works with Wynona’s sommelier to showcase what the team is most excited about. It also allows guests a sneak peek at dishes before they hit the a la carte menu. Though the tasting menu changes weekly, it will always feature a Wynona staple: the branzino.
Wynona
Leslieville
819 Gerrard St E
This spot, is owned by Jackie Lee and Chef Jeff Bovis, who also own the Comrade. Wynona has a "Trust Us" tasting menu, developed by Chef Jeba Sritharan, which highlights what's in season and uses specialty ingredients like trout roe, truffles, burrata and works with Wynona’s sommelier to showcase what the team is most excited about. It also allows guests a sneak peek at dishes before they hit the a la carte menu. Though the tasting menu changes weekly, it will always feature a Wynona staple: the branzino.
Italian
Entertainment District
181 Wellington St W
TOCA
"Creating a menu is like crafting an immersive experience through food," says Chef Alessandro Panattoni. He’s an Italian chef with 15 years of experience in Japan, so the offerings on his seasonal tasting menu incorporate Asian influences in traditionally Italian dishes. His approach to fusion, he says, is one of elegance and restraint.
TOCA
Entertainment District
181 Wellington St W
"Creating a menu is like crafting an immersive experience through food," says Chef Alessandro Panattoni. He’s an Italian chef with 15 years of experience in Japan, so the offerings on his seasonal tasting menu incorporate Asian influences in traditionally Italian dishes. His approach to fusion, he says, is one of elegance and restraint.
Midtown
265 Davenport Rd
MIMI Chinese
Chinese
The tasting menu at MIMI Chinese is helmed by Executive Chef Braden Chong and Head Chef Yi Yang. Yang’s menu typically changes every two to three months with Cantonese inspiration, but she’s switching gears and doing a a multiregional version with off-menu dishes. It’s inspired by the duo’s favourite restaurants across the city and travels, and goes for a respectable $120.
MIMI Chinese
Midtown
265 Davenport Rd
The tasting menu at MIMI Chinese is helmed by Executive Chef Braden Chong and Head Chef Yi Yang. Yang’s menu typically changes every two to three months with Cantonese inspiration, but she’s switching gears and doing a a multiregional version with off-menu dishes. It’s inspired by the duo’s favourite restaurants across the city and travels, and goes for a respectable $120.
Chinese
Queen Street West
1040 Queen St W
And/Ore
Chef Missy Hui showcases her skills in this dreamy space with a tasting menu that’s available Wednesdays through Saturdays. And/Ore famously has two dining spaces in its whimsical restaurant, an upstairs exploding with rich colours and textures, as well as an underground cave in which guests can enjoy the six-course curated tasting menu infused with Canadian ingredients in a moody, one-of-a-kind setting.
And/Ore
Queen Street West
1040 Queen St W
Chef Missy Hui showcases her skills in this dreamy space with a tasting menu that’s available Wednesdays through Saturdays. And/Ore famously has two dining spaces in its whimsical restaurant, an upstairs exploding with rich colours and textures, as well as an underground cave in which guests can enjoy the six-course curated tasting menu infused with Canadian ingredients in a moody, one-of-a-kind setting.
Yorkville
55 Bloor St W 51st Floor
AP
Japanese
Chef Antonio Park is celebrated in Toronto and Montreal alike for his thoughtful, flavourful combination of Pan Asian and South American classics. The five-course tasting menu runs at a wallet-friendly $95 per person, and a sommelier’s wine and sake pairing can be added on for an additional fee. Each high-quality, one-of-a-kind dish also has a side of some of the best views in the city, both inside and on the rooftop patio.
AP
Yorkville
55 Bloor St W 51st Floor
Chef Antonio Park is celebrated in Toronto and Montreal alike for his thoughtful, flavourful combination of Pan Asian and South American classics. The five-course tasting menu runs at a wallet-friendly $95 per person, and a sommelier’s wine and sake pairing can be added on for an additional fee. Each high-quality, one-of-a-kind dish also has a side of some of the best views in the city, both inside and on the rooftop patio.
Japanese
Summerhill
1276 Yonge St
Taline
Armenian
Affordable and delicious. This Michelin-recognized Armenian eatery offers up a four-course experience called the “Yalla Per” menu, and offers a little something for everyone, from earthy notes, sweet treats, and a plethora of options for vegetarians and meat-lovers alike. The family behind Taline, named after its late matriarch, goes out of its way to make sure every guest feels at home.
Taline
Summerhill
1276 Yonge St
Affordable and delicious. This Michelin-recognized Armenian eatery offers up a four-course experience called the “Yalla Per” menu, and offers a little something for everyone, from earthy notes, sweet treats, and a plethora of options for vegetarians and meat-lovers alike. The family behind Taline, named after its late matriarch, goes out of its way to make sure every guest feels at home.
Armenian
Downtown
130 King St W
Black + Blue
Executive Chef Morgan Bellis has lived all over - in Singapore, the Caribbean, and parts of the UK and Ireland - and brings influence from each of his stops into the tasting menu at Black + Blue. The foundations of each dish are the ingredients themselves, and simplicity drives Chef Morgan’s approach. The menu changes roughly four times a year, with the seasons, offering a rotating selection of fresh produce combined with staple ingredients to ensure familiarity for returning guests.
Black + Blue
Downtown
130 King St W
Executive Chef Morgan Bellis has lived all over - in Singapore, the Caribbean, and parts of the UK and Ireland - and brings influence from each of his stops into the tasting menu at Black + Blue. The foundations of each dish are the ingredients themselves, and simplicity drives Chef Morgan’s approach. The menu changes roughly four times a year, with the seasons, offering a rotating selection of fresh produce combined with staple ingredients to ensure familiarity for returning guests.
Financial District
325 Bay St
Louix Louis
French
Located inside the St. Regis hotel, this sky-high restaurant has no shortage of luxury. The seasonal brunch prix-fixe tasting menu boasts rich, luxurious flavours, each of which pairs with the thorough drink offerings - and offers guests options. There are also luxurious tasting menus for special events, as well as an entire series of tasting events for wines and spirits called Top Shelf. No matter your experience, don’t miss the restaurant’s famous thirteen-layer cake.
Louix Louis
Financial District
325 Bay St
Located inside the St. Regis hotel, this sky-high restaurant has no shortage of luxury. The seasonal brunch prix-fixe tasting menu boasts rich, luxurious flavours, each of which pairs with the thorough drink offerings - and offers guests options. There are also luxurious tasting menus for special events, as well as an entire series of tasting events for wines and spirits called Top Shelf. No matter your experience, don’t miss the restaurant’s famous thirteen-layer cake.
French
Little Italy
419 College St
Quetzal
Mexican
Quetzal’s tasting menu is relatively new to the upscale Mexican eatery. Most impressively, it even features an “off menu” option, allowing guests to try dishes that aren’t available a la carte or have been adjusting to accommodate seasonal ingredients. Each dish is beautifully presented and allows guests to choose proteins - in typical Grant van Gameren fashion, there is no shortage of meat options - and it runs for $125 a person.
Quetzal
Little Italy
419 College St
Quetzal’s tasting menu is relatively new to the upscale Mexican eatery. Most impressively, it even features an “off menu” option, allowing guests to try dishes that aren’t available a la carte or have been adjusting to accommodate seasonal ingredients. Each dish is beautifully presented and allows guests to choose proteins - in typical Grant van Gameren fashion, there is no shortage of meat options - and it runs for $125 a person.
Mexican
Roncesvalles
325 Roncesvalles Ave
Arbequina
Chef Moeen Abuzaid’s tasting menu embraces seasonality, blending the essence of Levantine cuisine with modern culinary artistry and locally available ingredients. To put the menu together, Chef Moeen focuses on sustainable sourcing, collaborating with local farmers and using herbs from Arbequina’s garden. His approach also incorporates Levantine heritage and tradition.
Arbequina
Roncesvalles
325 Roncesvalles Ave
Chef Moeen Abuzaid’s tasting menu embraces seasonality, blending the essence of Levantine cuisine with modern culinary artistry and locally available ingredients. To put the menu together, Chef Moeen focuses on sustainable sourcing, collaborating with local farmers and using herbs from Arbequina’s garden. His approach also incorporates Levantine heritage and tradition.
Yorkville
102 Yorkville Ave
Aburi Hana
Japanese
Guests can choose between and eight-course or a twelve-course tasting menu rooted in Kyoto’s Kyō-Kaiseki tradition. This Yorkville restaurant is one of Toronto’s most famous for a reason, and its sophisticated, multi-course dining experience combines seasonal, locally sourced ingredients with signature Aburi (flame-seared) techniques with no shortage of mouthwatering flavour.
Aburi Hana
Yorkville
102 Yorkville Ave
Guests can choose between and eight-course or a twelve-course tasting menu rooted in Kyoto’s Kyō-Kaiseki tradition. This Yorkville restaurant is one of Toronto’s most famous for a reason, and its sophisticated, multi-course dining experience combines seasonal, locally sourced ingredients with signature Aburi (flame-seared) techniques with no shortage of mouthwatering flavour.
Japanese
Downtown
585 College St
Ficoa
Chef Gerry Quintero loves feeding people, so he’s curated not one, but TWO tasting menus. The first is a fourteen-course masterpiece for $150 that reflects locally sourced, fresh ingredients and Chef Gerry’s nostalgia from growing up, incorporating distinct Latin influences apparent in the techniques and fresh flavours. The second is the “Let Us Cook For You” menu, which offers up the best from the a la carte menu and can be personalized to include whatever tickles a guest’s fancy. Chef will also specially craft a seasonal or personal dish for every foodie. The best part? Everything at Ficoa is completely sustainable with minimal food waste.
Ficoa
Downtown
585 College St
Chef Gerry Quintero loves feeding people, so he’s curated not one, but TWO tasting menus. The first is a fourteen-course masterpiece for $150 that reflects locally sourced, fresh ingredients and Chef Gerry’s nostalgia from growing up, incorporating distinct Latin influences apparent in the techniques and fresh flavours. The second is the “Let Us Cook For You” menu, which offers up the best from the a la carte menu and can be personalized to include whatever tickles a guest’s fancy. Chef will also specially craft a seasonal or personal dish for every foodie. The best part? Everything at Ficoa is completely sustainable with minimal food waste.
Downtown Yonge
195 Dundas St W
Yan Dining Room
Chef Eva Chin’s menu rotates monthly, but it always begins with broth and bao. Cold snacks and sweets are always a staple of the eight-course tasting menu, too, and the traditional Chinese fare can be paired with baijiu cocktails or wine for an additional fee. “Yan” means banquet feast in Chinese - and that’s exactly what guests experience.
Yan Dining Room
Downtown Yonge
195 Dundas St W
Chef Eva Chin’s menu rotates monthly, but it always begins with broth and bao. Cold snacks and sweets are always a staple of the eight-course tasting menu, too, and the traditional Chinese fare can be paired with baijiu cocktails or wine for an additional fee. “Yan” means banquet feast in Chinese - and that’s exactly what guests experience.
Little Italy
503 College St
DaiLo
Asian
Widely recognized as one of Toronto’s culinary gems, DaiLo is the setting for Chef Nick Liu’s brilliant creations, which combine traditional Asian techniques and flavours with French inspiration. The tasting menu, boasting many of the New Asian favourites, is a five-course journey through Liu’s craft, and there’s no shortage of food served - the restaurant’s mission, after all, is to make sure everyone leaves satisfied, and it’s tasting menu offers some of the best value in the city.
DaiLo
Little Italy
503 College St
Widely recognized as one of Toronto’s culinary gems, DaiLo is the setting for Chef Nick Liu’s brilliant creations, which combine traditional Asian techniques and flavours with French inspiration. The tasting menu, boasting many of the New Asian favourites, is a five-course journey through Liu’s craft, and there’s no shortage of food served - the restaurant’s mission, after all, is to make sure everyone leaves satisfied, and it’s tasting menu offers some of the best value in the city.
Asian
Brockton Village
1132 College St
Ten Restaurant
The seasonal tasting menus at this progressive Canadian eatery are inspired by produce specific to Ontario. The best part about working with plants, says head chef Julian Bentivegna, is their versatility and how fun it is to balance around their delicate and subtle flavors. He says he doesn’t try to replicate meat with vegetables, but instead lets the ingredients speak for themselves. His earth-inspired tasting menu runs at $140.
Ten Restaurant
Brockton Village
1132 College St
The seasonal tasting menus at this progressive Canadian eatery are inspired by produce specific to Ontario. The best part about working with plants, says head chef Julian Bentivegna, is their versatility and how fun it is to balance around their delicate and subtle flavors. He says he doesn’t try to replicate meat with vegetables, but instead lets the ingredients speak for themselves. His earth-inspired tasting menu runs at $140.
