FOODIES AND SIMPLY HUNGRY VISITORS ALIKE WILL NOT WANT FOR OPTIONS WHEN IT COMES TO TORONTO’S DINING SCENE
The expansive St. Lawrence Market is packed full of specialty food items and made-to-order meals. St. Urbain Bagel is known for its Montreal-style bagels, which are baked fresh daily, are best hot out of the oven with a generous dollop of cream cheese. The peameal bacon sandwich from Carousal Bakery has been a market staple for over 30
years and is well worth the line up. Or, if you’re extra hungry, bite into a hearty deep-fried veal and eggplant sandwich at Uno Mustachio Sandwiches.
Join The Culinary Adventure Co. for a guided tour of some of the city’s most exciting neighbourhoods. Learn about the history and heritage of Chinatown and Kensington while enjoying everything from Mexican tortas to dim sum; adults $79, kids $59. Savour Toronto (1-855-472-8687; savourtoronto.com) offers a Best of the West tour for a taste of the hip and trendy dining scene along along Dundas Street West and Ossington Avenue; $75.
Treat yourself with Tasty Tours, which offers two excursions: The Kensington Market Sweet & Savoury food tour includes food samples from Chinese and Latin American eateries; $49 adults kids ages 7-12 $35, children age 7 and under free. Enjoy the chocolatiers around Trinity Bellwoods Park while learning about the history of chocolate and a chocolate-making demonstration in Toronto’s Ultimate Chocolate tour; $39 adults, kids ages 7-12 $25, children age 7 and under free.
Toronto’s vibrant dining scene is flourishing with world-class chefs, unique restaurant concepts, and innovative menus. Below are some dining highlights to whet your appetite.
MasterChef Canada winner Eric Chong, along with one of the competition’s judges, Alvin Leung, has created a “modern Canadian Asian” menu at R&D. Dive into dishes like fried chicken with glazed cronuts, and venison spring rolls, complimented by intriguing drinks like the 510 Caesar made with garlic and shiitake-infused vodka. Chef Rob Gentile is known for his attention to detail and his obsession with using the freshest seasonal ingredients for his authentic Italian cuisine; try the hand-made pasta at Buca to find out what the fuss is about, or stop by Bar Buca for small sharing plates and a nightcap. —Karen Stevens