I was looking for “This is a great restaurant! It’s an exciting place: the busy beats of French vintage pop build through the night, the cocktails are potent and fun, and there’s a crush to get in the narrow room—one night, I had to inch around a couple making out in the small vestibule.

That and the low-key location frees Donna’s to be a little weird, a little improvisational and not worry too much about answering to investors with a mass-appeal burger.Instead, they’ve created a menu of reclaimed classics like a smørrebrød of sprats with watercress and curls of horseradish; a Welsh rarebit of kohlrabi, Worcestershire sauce, Guinness and cheddar sauce; sole, oven-cooked on the bone, in a bath of harissa-reddened butter; and a stew of braised duck legs, tomatoes, olives and curly parsley that I could happily eat every night of the week. Nice chill vibes with good to match. Here, he’s importing kimchee, ssamjang and gochujang into Central and South America (tacos al pastor, beef rib grilled parrilla-style over charcoal). My friend got the curry dish which was nice too (first time having “. Each plate is nevertheless a stunner: he brushes a final coat of fermented black bean sauce on braised short ribs; stacks steamed Salt Spring Island mussels, in a sauce of caramelized whey, on a cube of potato pavé; and prepares a small selection of handmade pastas, like a tagliatelle tossed, ramen-style, with chili-flecked sausage, egg yolk and shredded cabbage. I am quite fond of “ on the outside and super tender on the inside. Good ambiance. Now, in the same location, he’s opened an Italian restaurant that’s an elegantly nimble Vespa in a derby of unreliable Fiats. In his five years at Bestellen, Rob Rossi was all meat and potatoes. Sandwiches of breaded, deep-fried skate wing are greasy heaven. The fanciful philosophy is summed up by a quenelle of eel-flavoured ice cream, its fishiness enhanced by sturgeon caviar, and a fast-drying parsley sauce painted across the plate like Japanese calligraphy. Restaurants with fewer than 50 ratings have been omitted from these rankings. Even on the coldest nights of this past winter, the place was full, the conversations keeping up with beats and the popping of corks. Kojin; 2 ... It’s an only-in-Toronto original that takes its name from the Japanese fire god and is built around a ... Toronto’s best new restaurants 2018 An odd thing happened over the past year: one after another, some of my favourite restaurants closed up shop and reopened as something new. Restrictions apply.“This spot replaces Shiso Tree Cafe in J-Town, serving “I used to go to this place often when I was living in the area.

Now he’s setting out on his own.

They’re then finished on the grill; topped with sesame seeds, chilies and oyster mushrooms; and plated with a mound of steaming jasmine rice. They’re cut in-house and aged for a month or more, the chops exquisitely marbled and intimidatingly thick. At some point, steak houses entered into a bovine arms race, competing to have the most esoteric and pricy cuts of Wagyu from around the world. In fact there are no seats. I went with a chef sampler presented one piece set a time for a relaxed, delicious experience.

The tartare at Leemo Han’s latest spot sounds no less wrong: he combines ruby slices of beef with squid sashimi, Asian pear, a sprinkle of sesame seeds and (the one nod to tradition) quail egg yolk. And they proudly wear their influences—Danish cafés, English hotel restaurants, Thomas Keller and, in a snack of fried chilies and cracked peanuts, the Momofuku paradigm. After 11 p.m., they give in to the inevitable and break out the fondue pots.My two top reasons to go to this first North American outpost of an Amalfi Coast–based deluxe restaurant group: to behold the rooms of marble, white leather, crystal and brass, featuring a skull sculpture grinning from a plinth—the opulence second only to Donatella Versace’s closet; and to marvel at the fantastically elaborate tasting menus, one focused on vegetables and the other on meat and seafood.

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