Rank: #14 "Culinary expertise and care with ingredients—not to mention his star turn on Netflix’s cooking competition show, The Final Table—has afforded Chef Darren MacLean a growing wealth of opportunities. Underpinning his success is MacLean’s passion for Japanese cuisine, seasonal ingredients and exacting techniques, all of which continue to make Shokunin a city favourite with its izakaya-inspired dishes, strong sake list and creative cocktails. "

Rank: #35 "This bar-restaurant hybrid plays up the exposed brick, wood beams and split-level layout with mid-century additions that give it a slight rumpus room ambiance. Here, a Scandinavian fireplace, there, long banquettes, all over, plants in macramé hangers. It’s the perfect setting for a chill lunch, or an evening or late night out with plenty of cocktails and wine."

Rank: #41 "In a city still closely associated with beef, the balanced flavours and strong execution of Ten Foot Henry’s vegetable-centric menu has nonetheless made the restaurant a go-to for a good night out. Launched in 2016 by husband and wife team Steve Smee and Aja Lapointe, this spot matches a lightness of design—a windowless space that manages to feel airy with its high ceilings, white walls and lush plants—with a menu where the ingredients speak for themselves."

Rank: #50 "Here, Chef Ryan Hotchkiss curates a compact menu— maybe 15 items that change subtly to accommodate seasonal ingredients while the backbone of the dishes stays the same. The delightfully light gnocchi Parisienne are a must order and, depending on the time of year, are paired at turns with mushrooms and green garlic or squash, sprouts and brown butter."

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