"The restaurant swears by its "unobtrusive and respectful" waitstaff, which has helped keep Scaramouche a Toronto favorite for 35 years and counting. A philosophy of ethical sourcing and civic engagement suffuses the menu, which includes sustainable British Columbia caviars, Ontario AAA beef, and Quebec suckling pig. Chef and owner Keith Froggett pays close attention to his ingredients, employing cooking techniques that celebrate their inherent flavors. People come here to celebrate major milestones—graduations, birthdays, proposals. Although the dining room is somewhat hushed, you'll still notice a jubilant sentiment among fellow diners." - Todd Plummer
Scaramouche