Dreyfus

"No obvious signage, curtains drawn and the front door frosted top to bottom. What could this cozy French bistro be hiding? The answer is indulgence. Situated on the first floor of a narrow townhouse, Dreyfus is the kind of dinner you have before hibernation and after an annual physical. Rare (and sadly empty) trophy wines line the room’s perimeter, while servers explain that the fries are for the pâté and that the doughnuts are for the smoked trout dip garnished with roe. That Zach Kolomeir cooks with maximum impact shouldn’t be a shock given his tenure at Montreal’s famed Joe Beef. Sitting elbow to elbow, oenophiles looking for primo vino will have to ask for off-menu bottles, some of which sit in plain sight above the bar." - Michelin Inspector

"Toronto's foodies clamber over each other for a reservation at Dreyfus, which is nestled into a Victorian townhouse on Harbord Street. The 30-seat restaurant provides a transportive experience that feels part French bistro and part Montreal house party. The vibe is right, the crowd is cool, the food is French without the fuss, and it's hard to think of a better date night spot in Toronto right now." - Todd Plummer

Rank: #15 "Barely a year old, this charming 30-seater in a converted townhouse on Harbord Street has established itself as one of the city’s most coveted reservations. Zach Kolomeir’s reputation preceded him—he was formerly chef de cuisine at Montreal’s hallowed Joe Beef—and the city’s been quick to embrace his exuberant, careful, but relaxed style of modern French cooking."

"Helmed by Zach Kolomeir, the former chef de cuisine at Montreal’s bacchanalian bistro Joe Beef, Dreyfus is an unquestionably charming, unquestionably diminutive French-ish bistro tucked inside a brick row house. The cozy space is imbued with Québécois flair, from the handwritten French menu (deciphered by amiable waiters for non-Francophones like myself) to the kitchen’s unrestrained use of butter. After perching at the bar and snagging a bottle of wine from the all-natural lineup, my partner and I happily ordered half the menu. It was summer, so we were especially spoiled: heirloom tomatoes on aioli-smeared challah toast, fried anchovies tossed with shishito peppers, and impossibly crisp pommes dauphine—a dangerous mix of mashed potatoes and choux pastry, deep-fried and served with sour cream and trout roe. It was too much. It was perfect." - ByAliza Abarbanel

"Zach Kolomeir, the former chef de cuisine at Montreal’s bacchanalian bistro Joe Beef, opened this French-ish bistro just a few months ago. It’s already made quick work of charming the city’s entire food scene." - ByAliza Abarbanel