There are many, many world-class restaurants in Toronto. Restaurants with front of houses as orderly as army troops, a menu as carefully curated as the Louvre, and well-made, thoughtful food. These are important aspects to a superior dining experience. However, one thing I’ve found as I’ve become deeper entrenched in the gastronomic world is the power of doing one thing very well - exceptionally well. This list is about how your experience at a restaurant in question can be defined drastically by a dish or item so delightful (or unique, or fresh, or “insert adjective here”), it can make a regular of you and develop a near-mythos quality upon reflection. I’m sure a few experiences come to mind for you, as you read this, and I wanted to share a few of mine. Perhaps your new year’s resolution is to explore your city more, or try new things - hopefully this list can help! Happy eating and happy new year everyone xx. 

Bar Reyna’s Lamb Shank Baklava

Straying from tradition, Bar Reyna’s take on baklava is savory. They’ve made it with kataifi - a thin dough, similar to vermicelli in texture - shaped like a bird’s nest, and packed with flavour from the lamb shank, saffron, and burnt honey aioli. In traditional fashion, topped with pistachios for that final gusto.

Le Gourmand’s Chocolate Chip Cookie

As my co-workers and I have dubbed them… medium rare cookies. As God intended.  

Seven Lives’ Gobernador Taco

Made with smoked marlin and grilled shrimp, this taco transports you to the Bajan Peninsula and is one of my favourite pit stops in the summer (although don’t go on a Pedestrian Sunday in the summer or risk waiting in line for what feels like ever).

Gusto 101 Cavolo Nero

Named the best kale salad in the world by the Coveteur, check out the recipe in the caption link below to recreate it yourself!

Pinky’s Ca Phe Mango Papaya Salad

Fresh, fruity, summery, herby goodness. The squid is so insanely well cooked, it melts in your mouth.

The Drake Hotel Blueberry Scones 

I am not a scone girl. I find them dry, and chalky, and typically not that flavourful. But the Drake Hotel has found a magical recipe full of light, blueberry sweetness. Usually warm out of the oven on Sunday mornings, served with clotted cream and jam, it would be a cozy winter brunch option (cue snow falling softly outside while you are cuddled up with a cute brunch date).

Hello 123 Kimchi Burger 

For all my vegans out there, this is for you. Can we make kimchi a normal burger topping?

Gordy Smiles’ Chivichanga 

What do you get when you place a marinated, slow roasted, braised short rib chivichanga in a bath of rojo and verde (red and green for the non-Espanol speakers…) salsas? My dinner tonight, because I can’t stop thinking about this meal.

Tennessee Tavern Perogies

Grant van Gameren’s Parkdale divebar Tennessee Tavern is an experience in Eastern European gastronomy. If you need a little comfort food, these perogies taste like they are straight from your babusia’s kitchen.  

Trattoria Nervosa’s Mafalde ai Funghi 

Rich, earthy goodness, not for the weak at heart or lactose-intolerant (devastatingly me, but I would take a lactose-infused bullet for this pasta). The noodle is thick, fresh, and ruffled to catch all that good-good sauce.

Elchi Chai Shop Chai 

I thought I had drank chai before - but I was wrong. Elchi Chai Shop is run by two sisters in Harbord Village who brew the chai themselves, until it is a creamy, rich goodness unlike the Starbucks drink I once called chai.

Patria’s Dátiles

The sweetness of the dates contrasts sublimely with the creamy manchego cheese stuffed inside and the salty house bacon wrapped around. The bite of the guindillas peppers gives it a good ol’ Spanish kick.

Byblos Short Rib Kebab

There’s lots of ingredients in here that I don’t know how to explain (chemen, truffle tzatziki, and pine nut dukkah) but it’s delicious. Take my word for it. If not that, look at the mouth watering photo below. Or just go to Byblos and try it for yourself.

Pai’s Coconut Green Curry

Served in a coconut, this was probably the dish that catapulted my love of Thai food into the stratosphere. Made with with bamboo shoots, kaffir lime and basil leaves, this dish is fresh and satisfying for any season.

Buca’s Branzino Crudo 

Probably not for the squeamish eaters but Buca’s Branzino Crudo is one of Toronto’s most essential dishes, if not for the simplicity and fresh flavours (branzino, prosecco, lemon, olive oil, and salt), then for the show of the server deboning the fish tableside.

If you’ve had a chance to try one of these menu items, comment below on whether you agreed or disagree! Did I miss any? Tell me your favourites as well!