Quetzal
Mexican restaurant · Kensington-Chinatown
419 College St, Toronto, ON M5T 1T1, Canada
Highlights
Quetzal is a Michelin-starred gem where modern Mexican fare meets fire-cooked flair, featuring vibrant cocktails and a mesmerizing open kitchen.
Quetzal is a Michelin-starred gem where modern Mexican fare meets fire-cooked flair, featuring vibrant cocktails and a mesmerizing open kitchen.
"Steven Molnar of One MICHELIN Star Quetzal provides guests with a curated driving itinerary and a dining experience." - MICHELIN Guide
"Congratulations to the bar team at One MICHELIN Star Quetzal and the 2023 MICHELIN Guide Toronto Exceptional Cocktail Award Winner! From mezcal to tequila, the agave-based cocktails here have managed to pack the cool and vibrant vibes of Mexico City into delicious sips." - MICHELIN Guide
"MICHELIN One Star Quetzal's bar team who took the Exceptional Cocktail award." - MICHELIN Guide
"Located on College Street, one of the main arteries of downtown Toronto, Quetzal is a Mexican restaurant created to honor Mexican cuisine and traditions. Steven Molnar, executive chef of the One MICHELIN Star, hopes that the restaurant will educate guests on what modern, fine dining Mexican food is. “I strive to change the general perception surrounding Mexican cuisine by showcasing unique flavor combinations and seasonal products,” Molnar explains. Influenced by Molnar’s background—he's Japanese and Hungarian—the dishes have clear Japanese influences, and are all cooked over a 28-foot wood fire. “It creates a unique dining experience,” Molnar continues. “From the wonderful smell of wood fire and distinct flavors of cooking over wood fire to guests being able to witness everything.”" - Kevin Chau
"It is all hands on deck at this high-style destination. Almost everything on this tight menu passes through the kitchen’s 26-foot-long wood-burning grill that actively roars and smokes. At the end of the line is a single chef at the earthenware comal, who prepares tortillas from heirloom corn that is nixtmalized and ground in-house. Lamb barbacoa packed into griddled, blue masa tortillas and charred maitake mushrooms set in a crema poblana highlight the transformative magic of fire, while dry-aged amberjack aguachile flexes the kitchen’s delicate side. Can’t decide? Servers are happy to build you a tasting menu. All the while, bartenders rise to the occasion with refined, agave-based cocktails in a narrow space that has all the coolness and vibrancy of Mexico City." - Michelin Inspector
