"Anyone lookingto check "fine dining," "skyscraper," and "Canadiana" off their to-do list in one fell swoop need only seek out Canoe. Perched among the clouds on the 54th floor of a Financial District building, this restaurant is a major destination for contemporary Canadian cuisine. The kitchen is headed by noted chef Anthony Walsh, and the menus highlight the country’s offerings, dipping into classics and then reinventing them. Think tartare madeof venison instead of beef, s’mores that get a lick of foie gras, and a butter tart—a pastry cupping golden syrup—that’s been deconstructed. Oh, and that view…"

"Restaurateur Jen Agg first made her mark on the Toronto food scenewitha little joint calledthe Black Hoof, visited by Anthony Bourdain and an endless parade of chefs. The latest addition to her empire is Grey Gardens, located in the midst of the city’s hippie enclave. The fruits of herpartnership with chef Mitch Bates, under whose watch New York City's Momofuku Ko earned two Michelin stars, have kept the customers streamingin the door. Expect a beautiful room awash in grays and pastels and extraordinarily pretty dishes, too, like a sea bass entrée taken to the next level with a smattering of perfect green-apple stars."

"Best Ribs in Toronto: Big Crow Tucked behind the popular Rose and Sons is the large yet clandestine wooden back patio of Big Crow. The CN Rail Train and lots of chatter provide the background noise for groups of friends gathering around over some incredible baby back ribs. Smoked over a wooden fire and smothered with pesto and cherry tomatoes, these ribs are the real deal! Big Crow serves more than ribs: you can munch over rabbit, steak and lobster. The side dishes and appetizers are not to be ignored, either. The steel head trout poke is a fishy yet texturized version of nachos (and incredibly declicious); we absolutely loved the grilled corn salad, the potato salad and the pork and beans. If you have room for dessert, Big Crow dishes up junky ice cream sandwiches like s’mores and pb&j on brioche. It is absolutely worth smelling like a campfire the next day (truly, the Canadian way). It’s a glutton’s delight and it’s a carnivore’s paradise!"

"Best Fish Tacos in Toronto: Grand Electric Brace the line ups because this is one of the most popular restaurants in Toronto . It's getting the accolades too: En Route named it one of their ten best restaurants in the country. The premise is simple: tacos, bourbon and loud hip hop and rap music. That said, there's an eclectic Mexican menu from Colin Tooke (ex Black Hoof; Big Star in Chicago ) and Front of House Manager/co-owner Ian McGrenaghan (ex-Black Hoof) that changes regularly. I'm a huge fan of their fish tacos and their key lime vaso. And the best part? The tacos are $3.50 each. It's good quality food that's affordable. The wait has become a bit more manageable due to a back patio (in the summer months). The boys are opening up an extension upstairs as well. It's worth the wait! Photo by Gizelle Lau for Postcity.com"

"Kimchi Fries. Say WHAT?! Former Toronto food truck superstar, Banh Mi Boys, opened up a shop at the buzzy intersection of Queen and Spadina (ironically, it's beside a McDonald's). In addition to their popular banh mi sandwiches and steam bao is one unusual dish: Kimchi Fries. It's not quite a poutine but could very well be a multicultural version of the Quebecois dish. Pickled, spicy kimchi is topped on hot, crispy fries. Add some mayo and green onions and voila! Kimchi Fries. I'm pretty sure there is no other dish quite like this in the world. It is delicious and addictive!"

"Seven Lives Tacos Seven Lives is a relatively new addition to the city's taco scene, which has been dominated by Grand Electric and La Carnita. Formerly tucked into a food court, this Kensington eatery has branched out into a home of its own thanks to the buzz surrounding it. Owner Sean focuses on Southern California- and Tijuana-style tacos (he learned the chops when living a stone's throw from the Mexican border) and picks include a surf 'n' turf number with steak and shrimp, and the so-called Gobernador, which pairs shrimp with smoked marlin. Best of all? Nothing costs more than $7, and it's all pretty filling."

"The Best Sandwich in Toronto A testament to any restaurant, no matter how big or small, is the ability to transform your senses. And when you’re eating their food to not make any sense. This is how I always feel after I eat at Porchetta. I’m literally sitting there—there’s three stools and in fall, for some reason, there’s usually a seat available and I stay to people watch—and I can’t speak. It kind of sounds like this: “ArrrghghghgMmmmmmNoommmmmm.” Like, OMG, it’s SO GOOD. I’ve brought a few visitors from out of town and have made them converts. The crackling pig parts crunching in your mouth or the option of that sweet, sweet truffle oil on your prosciutto wrapped porchetta? It’s over. It’s so over. And their daily soup is not to miss. You will be very lucky if you eat their mushroom truffle soup. These guys know how much I love it. Plus, they're tech-savvy! Follow them on Twitter where they post their specials. Just a note: run, don't walk! These guys are going to be featured on Anthony Bourdain's "No Reservations."

"The Best Italian Restaurant in Toronto If you only have one Italian restaurant to visit in Toronto , this is the one. Yes, Buca is good too, but Campagnolo treats you like famiglia. There is a reason the restaurant was voted on En Route's top ten restaurants of 2011. Everything on the menu is amazing and the menu changes on the regular but the perennial favourites are: 1. House-made Baguette and Gougères 2. Fresh Burrata Cheese with Roasted Grapes and Toasted Bread (NOBODY does burrata like Craig Harding. NOBODY). 3. House-Made Spaghetti All’Amatriciana 4. Papparadelle with braised rabbit (not currently on their menu but you're in for a treat when it is). 5. Budino - they even have mini budinos so you feel like you can treat yo self. If you have a chance to sit at the chef's table, it's a treat. Make sure to treat yo self to a boozy cocktail too. They're quite good here and executed with perfection. Campagnolo has a beautiful patio looking out onto Dundas Street West and it's one more treat if you can manage to get a reservation in the summer."

"Barebecue at Barque Barque Smokehouse is a contender for the best barbecue in Toronto (even if it's across the city in Roncesvalles Village). The barbecue sampler for one is a great value at $25. I chose short ribs, beef ribs, and a chicken thigh, all of which were tasty choices (the short ribs were my favorite). There are also samplers for two with an option for more sides. Burgers are available at lunch, and brunch merits an early wakeup call."

"Joso’s Tucked away off Yorkville’s main thoroughfare, Joso’s is one of the city’s classic dining destinations. Take one stepinside the doors and you'll understand its appeal. The rooms are filledwith art—photographs, paintings, and many rather voluptuoussculptures. Spanning two floors of a narrow house, the space feels like an eccentric friend’s home, which makes for acharming backdrop for the seafood fare. Order calamari and tiger prawns to start before moving on to their signature risotto nero —risotto blackened with cuttlefish ink—and some grilled fish."

"Scaramouche White tablecloths may have been cast aside at manyToronto establishments, but Scaramouche doesn’t play by trends. No barn-board tables orEdison bulbs canbe found here. This swank uptown restaurant is a classic, having wined and dined customers—and topped many a restaurant list—for over 35 years. Take a tip from regulars andstart the evening with the foie gras terrine before ordering entréeslike Canadian grass-fed filet mignon or pork with hazelnut spaetzle and white asparagus. And, by all means, leave room for the coconut cream pie."

"Shoushin is, hands down, Toronto’s finest destination for fish—and for convincing customersthat they've somehow been transported to Tokyo. Thefish isn’t gussied up with saucesand you won't find a dragon roll in sight; instead, simplicity reigns supreme. The kitchenserves Edomae sushi, which is prepared in the most traditional way. (The ancient name for Tokyo isEdo.) Order eitherfrom theset menu or opt for an omakase dinner and leave themeal entirely in the chef’s hands."

"Lamesa has been serving Filipino food since before it became a trend. While the Toronto palate has long been familiar with the cuisines of other Asian countries, somehow the Philippines got overlooked. That all changed whenLamesabegan dishingupthe flavors of the islandswith a modern presentation. Found in the trendy Queen West district, the restaurantoffers plates like spring-roll-like lumpia or chicken adobo amped up with chimichurri sauce. The most spectacularmeal of the week is the Kamayan Sunday dinner whenthefood is serveddirectly on tables spread with banana leaves."

"In Yorkville, a favored destination forcelebrities, petite Chabrol delivers grande French fare. Theopen kitchen provides both a savory kind of aromatherapy anda bit of theater for the diners. Try the ttoro , a seafoodstew from the south of France, served as a simple bowl of fish, shellfish, and potatoesuntila fragrant, saffron-rich broth is poured over ittableside. Naturally, foie gras is on offer—Chabrol'sis poached in Riesling—and a tartine topped with smokedtrout. Do not skipthe apple tart for dessert: a puff pastry with apple and a drizzleof sabayon for added indulgence."

"ThisfunPakistani restaurant in Toronto’s Little Indiaoffersa lively eveningfrom start to finish.Servers whiz about, delivering plates ofdelicious halal food, rangingfrom street-style eats like bhel poori (a snack with puffed rice and tamarind sauce) to well-spiced seekh kebabs, andagenerous serving of biryani bursting with flavor. Bring a large group so you cansample as many dishes as possible—and don’t leave withoutaphoto with the rickshaw out front."

"At any time of the day or night, the subterranean PAIis apt to be crowded: Itscombination of rustic hippie charm anddelicious eats is a recipe that Toronto hasfallen hard for. The city'sfavorite purveyors of Thai cuisine—Nuit and Jeff Regular—clearly have another hit on their hands. Customers who've visitedthe namesake town in northern Thailand will recognize the funky decorand the authentic preparation ofthepad thai, tom yum and pad gra prow. So authentic, in fact, that ifyou order your grub spicy, it’ll bring the heat!"

"Patois: Chinese-Jamaican Eats Suddenly, grub that is both Chinese and Jamaican is a thing. Chef Craig Wong, third generation Chinese-Jamaican himself, has taken over a Dundas West space and done quite the number on the local dining scene, turning out a cuisine of his own that manages to encapsulate all that is Toronto . Pick from eats like the Jamaican patty double down — chef’s take on the famed KFC number — and the dirty fried rice with red sausage and peas. For a small group, go with the so-called Whole Shebang and test out Wong's take on jerk chicken. Dinner can be reserved, but if you’s aiming for brunch, be there when the place opens and tuck into the Hong Kong -style waffles and the luscious maple butter French toast."

"Allwyn’s Ultimate Jerk Chicken Sandwich In Jamaica, jerk chicken is cooked in mammoth fire pits. If you arrive at a restaurant at the wrong time, you’ll end up waiting a long time for the billowing smoke to pass and your chicken, served in tinfoil, to emerge. At Allwyn’s Bakery, things are a little different. Located in Donwood Plaza, the tiny eatery has a simple sign with royal blue lettering that notes both its name and its fare: patties, jerk chicken, oxtail, and curry. But the main draw is the sandwich. For just $4.25 you get a mound of succulent, well-spiced chicken on a soft cocobun. The jerk seasoning consists of a melange of spices—cinnamon, cloves, ginger, star anise, allspice, and ground scotch bonnets for a kick. For some crunch and acidity, you can add slaw to the sandwich. And for the full Jamaican experience, order a beef patty too."

"Parkdale’s Patisserie: The Tempered Room When Torontonians heard that French pastry chef Bertrand Alépée was set to open a patisserie in Parkdale, tongues wagged. While the emerging ’hood had embraced plenty of hot-to-trot restaurants, the idea of locals coughing up $6 for an saccharine work of art was a bit questionable. Thing is, they were wrong. Since The Tempered Chef swung open its doors, a steady flow of sugar keeners has made its mark on the wooden floors. The inviting room sees a communal table up front along with plenty of smaller seating arrangements in a high-ceilinged space. A glass case displays an ever-changing set of rather handsome pastries like the choco citron (pictured), a lemon tart with a layer of milk chocolate ganache topped with meringue. Croissants, croque monsieur and mini quiches are also present, aimed at those seeking out a more lunch-y fare. Turns out, a patisserie was exactly what Parkdale wanted."

"Mother Tongue, spread over two stories at the back of the Templar Hotel, is an unexpected find. Upstairs, the vibe is straight-up restaurant with a menu focused on full meals; downstairs, the vibe's more cocktail lounge with lights turned low and more snack-friendly food. The kitchen looks across Asia for inspiration, with an emphasis on Filipino food. Must-haves include pyramid-shaped dumplings, stuffed with Quebecois foie gras and duck confit; and a Filipino longanisa sausage sandwich, dressed up with cabbage and gooey manchego; and pancit bihon, a Filipino fried rice noodle dish, made with shiitake, heirloom carrots, and kombu dashi. Cocktails have an Asian accent, too: like a coconut-infused rum blended with curaçao , pineapple, and calamansi lime."

"Toronto's sprawling food hall—with communal seating, occasional DJs, and stalls from well-known chefs—feels so very London . Inside the space, which opened in early 2018, a night on the town can be shared among even the pickiest and diverse diners: You'll find vegan grub, fried chicken, coffee, barbecue, Mexican food, and even new Canadian cuisine. Highlights include Tachi, a sushi place from chef Jackie Lin where, as in a Tokyo train station sushi joint, only a few diners can squeeze in for a quick and satisfying omakase meal. Elsewhere in the hall, chef Nick Liu of Dailo (recently seen on Iron Chef Canada ) turns out fare like the bao burger—a tasty riff on the classic McDonald's Big Mac, complete with pickles and a house-made special sauce."

"SARA, found in a narrow Victorian semi-detached house off buzzy Queen Street West, wants diners to disconnect from the outside world. Marble tables have compartments in which to hide cellphones. The airy space is calm and muted with walls devoid of art, keeping distraction at a minimum. The focus instead is on celebrating food and good conversation. The menu mixes and matches different worldly influences. The appetizer of squash latkes are dolloped with salmon roe and chive cream; the snap pea slaw includes matchsticks of Asian pear and tart umeboshi. A section of the menu devoted to items off the robata grill offers king salmon with avocado, puffed wild rice, and sweet chili, or a tender pork belly option. You'll be glad you disconnected."