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BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018 The room skews a little more teenager’s lair than top-chef proving ground: There’s the utilitarian decor, the rad and slightly retro playlist and, behind the bar, references to snowboarding and BillMurray.
BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018TRANSLATE THIS PAGE Bienvenue sur le site d'Air Canada enRoute, les meilleurs nouveaux restos canadiens . Ce site utilise des témoins de connexion (cookies). En continuant votre navigation sur LES MEILLEURS NOUVEAUX RESTOS CANADIENS PAR AIR …TRANSLATE THIS PAGE Nos experts en restos. Depuis plus de 15 ans, Air Canada mène l’enquête pour dénicher les Meilleurs nouveaux restos canadiens.L’aventure commence avec notre panel d’experts en gastronomie, qui sélectionnent les restaurants dignes de mention dansleur région.
VIN MON LAPIN
Dirigé par Marc-Olivier Frappier, Jessica Noël et la sommelière Vanya Filipovic, le Vin Mon Lapin (hommage au terme d’affection favori d’un ami vigneron français) amène dans un local intime de La Petite-Italie les mêmes joie de vivre et passion pour les vins nature. Et intime n’est pas trop fort. Il y a à peine 25 placesaux
VIN MON LAPIN
Led by Marc-Olivier Frappier, Jessica Noël and sommelier Vanya Filipovic, Vin Mon Lapin – the name a nod to “my rabbit,” the preferred term of endearment used by a winemaker friend in France – brings that same joie de vivre and obsession with natural wines to aCANADA
Gold Rewards Card MD*, MC : utilisées par la Banque Amex du Canada en vertu d’une licence accordée par American Express. * American Express invite offre un accès aux événements gastronomiques et autres divertissements à tous les ELENA | CANADA'S BEST NEW RESTAURANTS 2018TRANSLATE THIS PAGE Bienvenue sur le site d'Air Canada enRoute, les meilleurs nouveaux restos canadiens . Ce site utilise des témoins de connexion (cookies). En continuant votre navigation surCANADA
2 Air Canada vous présente les meilleurs nouveaux restaurants canadiens. Cette liste complète présente quelques-uns des meilleurs nouveaux restaurants CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. GIULIETTA | CANADA'S BEST NEW RESTAURANTS 2018 Giulietta. Toronto, ON. 4 St. Lawrence. 6 Aloette. 972 College St. W. | 416-964-0606 | giu.ca. By Nancy Matsumoto Photos by Alanna Hale. Know before starting that the desserts are magnificent. Torta della Nonna, a wildflower-honey and pine-nut tart with vanilla mascarpone, is like a butter tart that studied abroad in Italy and returnedlooking
BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018 The room skews a little more teenager’s lair than top-chef proving ground: There’s the utilitarian decor, the rad and slightly retro playlist and, behind the bar, references to snowboarding and BillMurray.
BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018TRANSLATE THIS PAGE Bienvenue sur le site d'Air Canada enRoute, les meilleurs nouveaux restos canadiens . Ce site utilise des témoins de connexion (cookies). En continuant votre navigation sur LES MEILLEURS NOUVEAUX RESTOS CANADIENS PAR AIR …TRANSLATE THIS PAGE Nos experts en restos. Depuis plus de 15 ans, Air Canada mène l’enquête pour dénicher les Meilleurs nouveaux restos canadiens.L’aventure commence avec notre panel d’experts en gastronomie, qui sélectionnent les restaurants dignes de mention dansleur région.
VIN MON LAPIN
Dirigé par Marc-Olivier Frappier, Jessica Noël et la sommelière Vanya Filipovic, le Vin Mon Lapin (hommage au terme d’affection favori d’un ami vigneron français) amène dans un local intime de La Petite-Italie les mêmes joie de vivre et passion pour les vins nature. Et intime n’est pas trop fort. Il y a à peine 25 placesaux
VIN MON LAPIN
Led by Marc-Olivier Frappier, Jessica Noël and sommelier Vanya Filipovic, Vin Mon Lapin – the name a nod to “my rabbit,” the preferred term of endearment used by a winemaker friend in France – brings that same joie de vivre and obsession with natural wines to aCANADA
Gold Rewards Card MD*, MC : utilisées par la Banque Amex du Canada en vertu d’une licence accordée par American Express. * American Express invite offre un accès aux événements gastronomiques et autres divertissements à tous les ELENA | CANADA'S BEST NEW RESTAURANTS 2018TRANSLATE THIS PAGE Bienvenue sur le site d'Air Canada enRoute, les meilleurs nouveaux restos canadiens . Ce site utilise des témoins de connexion (cookies). En continuant votre navigation surCANADA
2 Air Canada vous présente les meilleurs nouveaux restaurants canadiens. Cette liste complète présente quelques-uns des meilleurs nouveaux restaurants CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA 1038 Canada Pl. 604-695-5500. botanistrestaurant.com. Close. On the Fairmont Pacific Rim’s glammed-up mezzanine, now lush with greenery in planters and living walls, big flavours from the open kitchen push the menu beyond hotel restaurant. Be sure to try the hand-cut beef tartare topped with umami-rich parmesan foam and an egg yolk “smoked CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression.CANADA
10 At just 20 or so seats, Bar Von Der Fels is, as its name suggests, decidedly a bar. Not a restaurant. And yet, from a tiny kitchen emerged mind-bendinglyCANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards.SAND AND PEARL
The Talking Heads’ “This Must Be the Place” is playing and Sand and Pearl co-owner Nate Hynes, in baseball cap and jean shorts, is elbow-deep in oysters. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. ALOETTE | CANADA'S BEST NEW RESTAURANTS 2018 “Anywhere from 20 minutes to two hours,” says our cheerful blond server with the bow tie. With waits that long, we gloat over scoring a Spadina Avenue-adjacent booth just before dinner hour. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA On Thursday, October 19, Air Canada proudly celebrated our annual Canada’s Best New Restaurants Top 10 list at a gala in downtown Toronto. Guests and chefs from across the country gathered to taste signature dishes from the winning restaurants before the rankings wererevealed.
CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA 1038 Canada Pl. 604-695-5500. botanistrestaurant.com. Close. On the Fairmont Pacific Rim’s glammed-up mezzanine, now lush with greenery in planters and living walls, big flavours from the open kitchen push the menu beyond hotel restaurant. Be sure to try the hand-cut beef tartare topped with umami-rich parmesan foam and an egg yolk “smoked CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression.CANADA
10 At just 20 or so seats, Bar Von Der Fels is, as its name suggests, decidedly a bar. Not a restaurant. And yet, from a tiny kitchen emerged mind-bendingly CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies.CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. ELENA | CANADA'S BEST NEW RESTAURANTS 2018 A pun announces my blistered, tangy, taleggio-covered slice of mushroom pizza – it’s called Monsieur Fun-guy, get it? Add in the abstract art and jewel-toned upholstery and this Saint-Henri gem feels like it belongs to an Italian textile magnate with a sense of humour. CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA 1038 Canada Pl. 604-695-5500. botanistrestaurant.com. Close. On the Fairmont Pacific Rim’s glammed-up mezzanine, now lush with greenery in planters and living walls, big flavours from the open kitchen push the menu beyond hotel restaurant. Be sure to try the hand-cut beef tartare topped with umami-rich parmesan foam and an egg yolk “smoked CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression.CANADA
10 At just 20 or so seats, Bar Von Der Fels is, as its name suggests, decidedly a bar. Not a restaurant. And yet, from a tiny kitchen emerged mind-bendingly CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies.CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. ELENA | CANADA'S BEST NEW RESTAURANTS 2018 A pun announces my blistered, tangy, taleggio-covered slice of mushroom pizza – it’s called Monsieur Fun-guy, get it? Add in the abstract art and jewel-toned upholstery and this Saint-Henri gem feels like it belongs to an Italian textile magnate with a sense of humour. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. AVENUE | CANADA'S BEST NEW RESTAURANTS 2018 The showstopper is the trout from Lake Diefenbaker. Seared on one side, it glistens on a bed of bright green peas and asparagus with nutty local grains – buckwheat, quinoa, barley – cookedrisotto-style.
CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies.SAND AND PEARL
The Talking Heads’ “This Must Be the Place” is playing and Sand and Pearl co-owner Nate Hynes, in baseball cap and jean shorts, is elbow-deep in oysters. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018 The room skews a little more teenager’s lair than top-chef proving ground: There’s the utilitarian decor, the rad and slightly retro playlist and, behind the bar, references to snowboarding and BillMurray.
ST. LAWRENCE
The cocktail du jour is a beachy elixir of fresh watermelon, pastis and gin with a hint of cherry liqueur. It’s also the perfect way to slide into a meal of rustic yet polished cuisine that geolocates us somewhere between the St. Lawrence River and the Seine. ALOETTE | CANADA'S BEST NEW RESTAURANTS 2018 “Anywhere from 20 minutes to two hours,” says our cheerful blond server with the bow tie. With waits that long, we gloat over scoring a Spadina Avenue-adjacent booth just before dinner hour. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA On Thursday, October 19, Air Canada proudly celebrated our annual Canada’s Best New Restaurants Top 10 list at a gala in downtown Toronto. Guests and chefs from across the country gathered to taste signature dishes from the winning restaurants before the rankings wererevealed.
CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA The place to be in the Quebec capital was once a humble casse-croûte, now transformed into an intimate trattoria with modern white tiling.Reserve a seat at the counter to watch the savvy two-man kitchen team slice paper-thin rounds of made-in-Charlevoix lonza and CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil.CANADA
10 At just 20 or so seats, Bar Von Der Fels is, as its name suggests, decidedly a bar. Not a restaurant. And yet, from a tiny kitchen emerged mind-bendinglyST. LAWRENCE
The cocktail du jour is a beachy elixir of fresh watermelon, pastis and gin with a hint of cherry liqueur. It’s also the perfect way to slide into a meal of rustic yet polished cuisine that geolocates us somewhere between the St. Lawrence River and the Seine.CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. ELENA | CANADA'S BEST NEW RESTAURANTS 2018 A pun announces my blistered, tangy, taleggio-covered slice of mushroom pizza – it’s called Monsieur Fun-guy, get it? Add in the abstract art and jewel-toned upholstery and this Saint-Henri gem feels like it belongs to an Italian textile magnate with a sense of humour. CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA The place to be in the Quebec capital was once a humble casse-croûte, now transformed into an intimate trattoria with modern white tiling.Reserve a seat at the counter to watch the savvy two-man kitchen team slice paper-thin rounds of made-in-Charlevoix lonza and CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil.CANADA
10 At just 20 or so seats, Bar Von Der Fels is, as its name suggests, decidedly a bar. Not a restaurant. And yet, from a tiny kitchen emerged mind-bendinglyST. LAWRENCE
The cocktail du jour is a beachy elixir of fresh watermelon, pastis and gin with a hint of cherry liqueur. It’s also the perfect way to slide into a meal of rustic yet polished cuisine that geolocates us somewhere between the St. Lawrence River and the Seine.CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. ELENA | CANADA'S BEST NEW RESTAURANTS 2018 A pun announces my blistered, tangy, taleggio-covered slice of mushroom pizza – it’s called Monsieur Fun-guy, get it? Add in the abstract art and jewel-toned upholstery and this Saint-Henri gem feels like it belongs to an Italian textile magnate with a sense of humour. CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. AVENUE | CANADA'S BEST NEW RESTAURANTS 2018 The showstopper is the trout from Lake Diefenbaker. Seared on one side, it glistens on a bed of bright green peas and asparagus with nutty local grains – buckwheat, quinoa, barley – cookedrisotto-style.
SAND AND PEARL
The Talking Heads’ “This Must Be the Place” is playing and Sand and Pearl co-owner Nate Hynes, in baseball cap and jean shorts, is elbow-deep in oysters. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018 The room skews a little more teenager’s lair than top-chef proving ground: There’s the utilitarian decor, the rad and slightly retro playlist and, behind the bar, references to snowboarding and BillMurray.
CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. LES MEILLEURS NOUVEAUX RESTOS CANADIENS PAR AIR …TRANSLATE THIS PAGE Nos experts en restos. Depuis plus de 15 ans, Air Canada mène l’enquête pour dénicher les Meilleurs nouveaux restos canadiens.L’aventure commence avec notre panel d’experts en gastronomie, qui sélectionnent les restaurants dignes de mention dansleur région.
CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA On Thursday, October 19, Air Canada proudly celebrated our annual Canada’s Best New Restaurants Top 10 list at a gala in downtown Toronto. Guests and chefs from across the country gathered to taste signature dishes from the winning restaurants before the rankings wererevealed.
CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA 1038 Canada Pl. 604-695-5500. botanistrestaurant.com. Close. On the Fairmont Pacific Rim’s glammed-up mezzanine, now lush with greenery in planters and living walls, big flavours from the open kitchen push the menu beyond hotel restaurant. Be sure to try the hand-cut beef tartare topped with umami-rich parmesan foam and an egg yolk “smoked CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018 The room skews a little more teenager’s lair than top-chef proving ground: There’s the utilitarian decor, the rad and slightly retro playlist and, behind the bar, references to snowboarding and BillMurray.
ST. LAWRENCE
The cocktail du jour is a beachy elixir of fresh watermelon, pastis and gin with a hint of cherry liqueur. It’s also the perfect way to slide into a meal of rustic yet polished cuisine that geolocates us somewhere between the St. Lawrence River and the Seine. ELENA | CANADA'S BEST NEW RESTAURANTS 2018 A pun announces my blistered, tangy, taleggio-covered slice of mushroom pizza – it’s called Monsieur Fun-guy, get it? Add in the abstract art and jewel-toned upholstery and this Saint-Henri gem feels like it belongs to an Italian textile magnate with a sense of humour. CANADA'S BEST NEW RESTAURANTS BY AIR CANADA Meet our Panelists. For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants.It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA 1038 Canada Pl. 604-695-5500. botanistrestaurant.com. Close. On the Fairmont Pacific Rim’s glammed-up mezzanine, now lush with greenery in planters and living walls, big flavours from the open kitchen push the menu beyond hotel restaurant. Be sure to try the hand-cut beef tartare topped with umami-rich parmesan foam and an egg yolk “smoked CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2017 It’s the tastiest of all covert missions: Each year, Air Canada sets out in search of the top dining experiences from coast to coast. Restaurants don’t know they’re being reviewed, and get just one shot to make an impression. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. BÜNDOK | CANADA'S BEST NEW RESTAURANTS 2018 The room skews a little more teenager’s lair than top-chef proving ground: There’s the utilitarian decor, the rad and slightly retro playlist and, behind the bar, references to snowboarding and BillMurray.
ST. LAWRENCE
The cocktail du jour is a beachy elixir of fresh watermelon, pastis and gin with a hint of cherry liqueur. It’s also the perfect way to slide into a meal of rustic yet polished cuisine that geolocates us somewhere between the St. Lawrence River and the Seine. ELENA | CANADA'S BEST NEW RESTAURANTS 2018 A pun announces my blistered, tangy, taleggio-covered slice of mushroom pizza – it’s called Monsieur Fun-guy, get it? Add in the abstract art and jewel-toned upholstery and this Saint-Henri gem feels like it belongs to an Italian textile magnate with a sense of humour. CANADA'S BEST NEW RESTAURANTS 2018 BY AIR CANADA Based in New Brunswick, Cornel Ceapa is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. CANADA'S BEST NEW RESTAURANTS 2018 A harbour seal pops its head out of Clayoquot Sound as wetsuits dry on nearby balconies. Behind a porthole-window-lined space, a wunderkind chef swings between wood-fired pizza, supermarket shrimp rings gone gourmet with delicate Prince Rupert sidestripe shrimp, avocado and lemon aioli, and spongy morels (foraged by his brother and father) dressed with gooey quail eggs and herb oil. GIULIETTA | CANADA'S BEST NEW RESTAURANTS 2018 Giulietta. Toronto, ON. 4 St. Lawrence. 6 Aloette. 972 College St. W. | 416-964-0606 | giu.ca. By Nancy Matsumoto Photos by Alanna Hale. Know before starting that the desserts are magnificent. Torta della Nonna, a wildflower-honey and pine-nut tart with vanilla mascarpone, is like a butter tart that studied abroad in Italy and returnedlooking
CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies. AVENUE | CANADA'S BEST NEW RESTAURANTS 2018 The showstopper is the trout from Lake Diefenbaker. Seared on one side, it glistens on a bed of bright green peas and asparagus with nutty local grains – buckwheat, quinoa, barley – cookedrisotto-style.
CANADA'S BEST NEW RESTAURANTS 2018 Welcome to Air Canada enRoute, Canada’s Best New Restaurants. This website uses cookies. By continuing to use this website, you consent to our use of cookies.CANADA
10 At just 20 or so seats, Bar Von Der Fels is, as its name suggests, decidedly a bar. Not a restaurant. And yet, from a tiny kitchen emerged mind-bendingly ALOETTE | CANADA'S BEST NEW RESTAURANTS 2018 “Anywhere from 20 minutes to two hours,” says our cheerful blond server with the bow tie. With waits that long, we gloat over scoring a Spadina Avenue-adjacent booth just before dinner hour.CANADA
Gold Rewards Card ®*, TM: Used by Amex Bank of Canada under license from American Express. *American Express Invites provides access to dining and other entertainment events and is available on all Canadian American Express Cards. CANADA'S BEST NEW RESTAURANTS 2017 BY AIR CANADA On Thursday, October 19, Air Canada proudly celebrated our annual Canada’s Best New Restaurants Top 10 list at a gala in downtown Toronto. Guests and chefs from across the country gathered to taste signature dishes from the winning restaurants before the rankings wererevealed.
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The Top 10
Intro
We flew one writer on a 17-city food odyssey across Canada to dine at the most exciting new restaurants of the year. From succulent oysters at Wayfarer Oyster House in Whitehorse to fermented Latin American beverages at Dispatch in St. Catharines to vegetarian tasting menus at Arvi in Quebec City, these are the Top 10 most innovative, memorable and downright delicious new restaurants in the country.PRESENTED BY
The Top 10
1
Arvi
Quebec City, QC
2
Como Taperia
Vancouver, BC
3
Donna’s
Toronto, ON
4
Pluvio Restaurant + RoomsUcluelet, BC
5
Nowhere *A RestaurantVictoria, BC
6
Dreyfus
Toronto, ON
7
Wayfarer Oyster HouseWhitehorse, YT
8
Pastel
Montreal, QC
9
Dispatch
St. Catharines, ON
10
Ten
Toronto, ON
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The Contenders
Discover the 35 spots that were in the running for Canada's Best New Restaurants Top 10 list.MONTREAL, QC
ALMA
Afro-Latino coastal beats and the smell of local radishes and shishito peppers on the grill are in the air. Suddenly the vegetables catch fire, but _pas de problème_. The chef gently blows out the blaze, and dinner at this Outremont wine bar in Montreal keeps rollicking on. The owners fused their love of Mediterranean flavours and the natural wines of Catalonia with a short menu featuring some Catalan classics: grilled octopus with patatas bravas, and grilled sausage with calçots (grilled spring onions) and romesco. Thick hunks of toasted bread are paved with an even thicker layer of housemade butter, then topped with pungent oil-cured Cantabrian anchovies. Tender pieces of Îles-de-la-Madeleine lobster and housemade spaghetti swim in butter under a shower of lemon zest – popping in the mouth with acidic bursts of ripe cherry tomatoes and a Tanca Els Ulls white from Celler del Cesc in Tarragona.Website
TORONTO, ON
ALOBAR YORKVILLE
Aloette’s mid-century-modern vibe just got upped several notches (think curved leather banquettes, a wood-panelled bar and copper-coloured light fixtures) with Patrick Kriss’ third spot, hidden along the high-dollar edge of Yorkville. The food goes luxe, too, with creamy foie gras piped onto brioche toasts and splashed with a sweet-tart maple gastrique (a PB&J for adults reminiscent of Le Fantôme in Montreal, which made our list in 2016) and a Chantilly-cream mille feuille that hides an explosive, gooey raspberrycentre.
Website
QUEBEC CITY, QC
ARVI
This is dinner theatre. Watch three chefs-slash-sommeliers cook, then serve you tableside with an earnest discussion about the contents of your plate and glass. At the helm is kick-ass French-born chef Julien Masia, who is cooking Michelin-star-worthy dinner in the round in this industrial Limoilou boîte. A shimmering biodynamic gamay from Beaujolais winemaker Michel Guignier pairs with a recently wriggling Gaspésie lobster, lovage and rhubarb. And the five-course vegetarian tasting menu is a must for all, with gems like morels bathed in Quebec amaretto hollandaise and a creamy, soft-yolk egg with crispy lacto-fermented Jerusalem artichoke.Website
Photo: SAV Collective/Anna SaviolakisMONTREAL, QC
ALMA Afro-Latino coastal beats and the smell of local radishes and shishito peppers on the grill are in the air. Suddenly the vegetables catch fire, but _pas de problème_. The chef gently blows out the blaze, and dinner at this Outremont wine bar in Montreal keeps rollicking on. The owners fused their love of Mediterranean flavours and the natural wines of Catalonia with a short menu featuring some Catalan classics: grilled octopus with patatas bravas, and grilled sausage with calçots (grilled spring onions) and romesco. Thick hunks of toasted bread are paved with an even thicker layer of housemade butter, then topped with pungent oil-cured Cantabrian anchovies. Tender pieces of Îles-de-la-Madeleine lobster and housemade spaghetti swim in butter under a shower of lemon zest – popping in the mouth with acidic bursts of ripe cherry tomatoes and a Tanca Els Ulls white from Celler del Cesc in Tarragona.Website
Photo: Stephanie MadeiraTORONTO, ON
ALOBAR YORKVILLE Aloette’s mid-century-modern vibe just got upped several notches (think curved leather banquettes, a wood-panelled bar and copper-coloured light fixtures) with Patrick Kriss’ third spot, hidden along the high-dollar edge of Yorkville. The food goes luxe, too, with creamy foie gras piped onto brioche toasts and splashed with a sweet-tart maple gastrique (a PB&J for adults reminiscent of Le Fantôme in Montreal, which made our list in 2016) and a Chantilly-cream mille feuille that hides an explosive, gooey raspberrycentre.
Website
QUEBEC CITY, QC
ARVI This is dinner theatre. Watch three chefs-slash-sommeliers cook, then serve you tableside with an earnest discussion about the contents of your plate and glass. At the helm is kick-ass French-born chef Julien Masia, who is cooking Michelin-star-worthy dinner in the round in this industrial Limoilou boîte. A shimmering biodynamic gamay from Beaujolais winemaker Michel Guignier pairs with a recently wriggling Gaspésie lobster, lovage and rhubarb. And the five-course vegetarian tasting menu is a must for all, with gems like morels bathed in Quebec amaretto hollandaise and a creamy, soft-yolk egg with crispy lacto-fermented Jerusalem artichoke.Website
TORONTO, ON
BEACH HILL SMOKEHOUSE Two former football players (and cousins!) from Louisiana’s Grambling State University are the masterminds behind the spice-rubbed and wood-smoked hunks of beef and pork at Toronto’s best new barbecue joint. The goal is to reclaim Southern barbecue’s African-American roots, and the aromatic beef makes for an open-and-shut case. The Angus brisket delivers sweet/salty blackened-skin meat that you don’t need teeth to enjoy. Pile your tray with poblano slaw, whole-kernel cornbread and iced tea for thewin.
Website
MONTREAL, QC
BEAU MONT
The local sourcing gets five stars at this just-right-sized Park-Ex spot from Montreal’s Toqué team. Decorated with giant jars of preserved produce and a panoramic backlit photo of Kamouraska, it’s not as big and fancy as mama Toqué! but more refined (and exclamation point-less) than Brasserie T! Every element in the Nordic shrimp dish – the crustaceans, the radish, chili vinaigrette and garlic – sings of the sea or the soil. The salty, nutty, foraged wild parsley scattered over lacquered turnips and carrots hints at hidden depths. And the fish, sourced from the chef’s favourite Outaouais producer (who went from raising deer to fish after disease wiped out his herd), is served on a bed of braised mini-kale with apeach-mint dice.
Website
MONCTON, NB
BLACK RABBIT
The dishwasher’s on the fritz. Executive chef, owner and interim wine director Luc Doucet is doing triple duty waiting on tables, expediting dishes and washing them, too. But it doesn’t matter. All eyes are on the food – and the floor-to-ceiling mauve curtains, dark wood and large-format photos of heirloom carrots at this hub of experimental cuisine. We are mesmerized by the smells of pork belly roasting (paired with a fine-bubbled Bonnevie-Bocart Tradition champagne) and the seared scallops served on a bed of lentils and showered with fried shallots (cue the 2017 Cambria chardonnay fromCalifornia).
Website
Photo: Carole Nelson BrownTORONTO, ON
BEACH HILL SMOKEHOUSE Two former football players (and cousins!) from Louisiana’s Grambling State University are the masterminds behind the spice-rubbed and wood-smoked hunks of beef and pork at Toronto’s best new barbecue joint. The goal is to reclaim Southern barbecue’s African-American roots, and the aromatic beef makes for an open-and-shut case. The Angus brisket delivers sweet/salty blackened-skin meat that you don’t need teeth to enjoy. Pile your tray with poblano slaw, whole-kernel cornbread and iced tea for thewin.
Website
Photo: Ulysse LemeriseMONTREAL, QC
BEAU MONT The local sourcing gets five stars at this just-right-sized Park-Ex spot from Montreal’s Toqué team. Decorated with giant jars of preserved produce and a panoramic backlit photo of Kamouraska, it’s not as big and fancy as mama Toqué! but more refined (and exclamation point-less) than Brasserie T! Every element in the Nordic shrimp dish – the crustaceans, the radish, chili vinaigrette and garlic – sings of the sea or the soil. The salty, nutty, foraged wild parsley scattered over lacquered turnips and carrots hints at hidden depths. And the fish, sourced from the chef’s favourite Outaouais producer (who went from raising deer to fish after disease wiped out his herd), is served on a bed of braised mini-kale with apeach-mint dice.
Website
MONCTON, NB
BLACK RABBIT The dishwasher’s on the fritz. Executive chef, owner and interim wine director Luc Doucet is doing triple duty waiting on tables, expediting dishes and washing them, too. But it doesn’t matter. All eyes are on the food – and the floor-to-ceiling mauve curtains, dark wood and large-format photos of heirloom carrots at this hub of experimental cuisine. We are mesmerized by the smells of pork belly roasting (paired with a fine-bubbled Bonnevie-Bocart Tradition champagne) and the seared scallops served on a bed of lentils and showered with fried shallots (cue the 2017 Cambria chardonnay from California).Website
VANCOUVER, BC
COMO TAPERIA
Pours of on-tap vermouth and sherry zip by at warp speed as servers strive to keep up with the thirsty crowd at this jumping Mount Pleasant watering hole. Salty, addictive, traditional small plates of Madrid and Barcelona range from canned _conservas_ (razor clams served with imported potato chips and Catalan Espinaler hot sauce) to whipped potatoes with a crispy-edged deep-fried egg (yolk still molten), finished with a bright orange slick of chorizo and pimentón. Still thirsty? Wash it down with a Bereziartua Basque cider, poured from on high in the flamboyant manner of the region.Website
ST. CATHARINES, ON
DISPATCH
An Australian-born chef and his artist wife have converted the lobby of a movie theatre into a light-filled mid-century-modern space. They are also revamping Niagara’s wine country, bringing neon-bright North African and Middle Eastern cuisine, local beer and wine, and an in-house beer expert/welder into the mix. Funky fermented cucumber anchors creamy tzatziki goosed with dried Turkish mint and Aleppo-pepper spiced brown butter. A wash of sea buckthorn za’atar and cold-pressed canola aioli coats its pita-bread partner. And a trio of creamy burnt eggplant with feta labneh, crispy fried chicken with a side of smoky lacto-fermented hot sauce and meaty fermented cabbage is tied together with a baharat spice house blend. All that’s missing is an orange-and-coriander Merit Brewing beer from Hamilton.Website
TORONTO, ON
DONNA’S
Mismatched thrift-store china and shabby-chic vibes meet seriously cheffy chops at this laid-back neighbourhood fave. Its trio of owners – a Brit, a Dane and a Toronto-raised Korean-Canadian (all Momofuku alumni) – explains the delicious combo of influences on the menu. But the showstopper is the whole, oven-baked sole bathed in a harissa- and chili-reddened butter sauce, dotted with toastedhazelnuts.
Website
Photo: Marlon SorianoVANCOUVER, BC
COMO TAPERIA Pours of on-tap vermouth and sherry zip by at warp speed as servers strive to keep up with the thirsty crowd at this jumping Mount Pleasant watering hole. Salty, addictive, traditional small plates of Madrid and Barcelona range from canned _conservas_ (razor clams served with imported potato chips and Catalan Espinaler hot sauce) to whipped potatoes with a crispy-edged deep-fried egg (yolk still molten), finished with a bright orange slick of chorizo and pimentón. Still thirsty? Wash it down with a Bereziartua Basque cider, poured from on high in the flamboyant manner of the region.Website
Photo: Brilynn FergusonST. CATHARINES, ON
DISPATCH An Australian-born chef and his artist wife have converted the lobby of a movie theatre into a light-filled mid-century-modern space. They are also revamping Niagara’s wine country, bringing neon-bright North African and Middle Eastern cuisine, local beer and wine, and an in-house beer expert/welder into the mix. Funky fermented cucumber anchors creamy tzatziki goosed with dried Turkish mint and Aleppo-pepper spiced brown butter. A wash of sea buckthorn za’atar and cold-pressed canola aioli coats its pita-bread partner. And a trio of creamy burnt eggplant with feta labneh, crispy fried chicken with a side of smoky lacto-fermented hot sauce and meaty fermented cabbage is tied together with a baharat spice house blend. All that’s missing is an orange-and-coriander Merit Brewing beer from Hamilton.Website
Photo: Bianca RagognaTORONTO, ON
DONNA’S Mismatched thrift-store china and shabby-chic vibes meet seriously cheffy chops at this laid-back neighbourhood fave. Its trio of owners – a Brit, a Dane and a Toronto-raised Korean-Canadian (all Momofuku alumni) – explains the delicious combo of influences on the menu. But the showstopper is the whole, oven-baked sole bathed in a harissa- and chili-reddened butter sauce, dotted with toastedhazelnuts.
Website
TORONTO, ON
DREYFUS
A Joe Beef expat has landed in Harbord Village. The name Dreyfus (of _l’affaire_ fame) is a nod to the chef’s Jewish roots, which emerge in subtle touches, like the plate of Montreal-sourced karnatzel sausages to be eaten with yellow mustard and bread. Look for an ever-changing menu of gutsy yet refined Gallic small plates (the _pommes dauphine_ are crispy, deep-fried pâte à choux and potato orbs filled with crème fraîche and trout caviar with a salty sprinkle of dehydrated caper powder), served in a handsomely outfitted space (sage-green millwork, bevelled mirrors and vintage china). Don’t miss the spongy morels, Manila clams and escargot oozing with garlic, white wine and clam liquor, just begging for more brodflour baguette to soak up their jus.BLOOMFIELD, ON
FLAME + SMITH
Amsterdam’s loss was Prince Edward County’s gain when chef Hidde Zomer fell in love with a Canadian. Theirs is a casual spot (“Tap water okay?” are the first words out of our server’s mouth) that’s also seriously fired up, showcasing Zomer’s wood-fire cooking. Start with an Old Friend (gin, grapefruit, Campari, St-Germain), the sourdough bread basket and wood-fired fungi (lion’s mane, blue oyster, shiitake and honey mushrooms) topped with creamy taleggio. Then debate between the deeply meaty, charred-around-the-edges grass-fed bavette and the massive bone-in dry-aged côtes de boeuf that hang on a crossbar several feet abovethe fire.
Website
THORNHILL, ON
FRILU
Thornhill’s strip mall gets some Scandinavian street cred thanks to a Nordic-Japanese tasting menu shooting for greatness. Chef John-Vincent Troiano, who interned at Noma, serves up Spanish mackerel (aged in fermented rice bran) expertly grilled over _binchōtan_ charcoal and finished with a fennel purée and a roasted mackerel bone whey foam. Pair it with a rare, transcendent glass of nine-year-old Kuheiji Human sake and you will leave counting the days until the season, and Frilu’s menu, completely changes again.Website
Photo: Graydon HerriottTORONTO, ON
DREYFUS A Joe Beef expat has landed in Harbord Village. The name Dreyfus (of _l’affaire_ fame) is a nod to the chef’s Jewish roots, which emerge in subtle touches, like the plate of Montreal-sourced karnatzel sausages to be eaten with yellow mustard and bread. Look for an ever-changing menu of gutsy yet refined Gallic small plates (the _pommes dauphine_ are crispy, deep-fried pâte à choux and potato orbs filled with crème fraîche and trout caviar with a salty sprinkle of dehydrated caper powder), served in a handsomely outfitted space (sage-green millwork, bevelled mirrors and vintage china). Don’t miss the spongy morels, Manila clams and escargot oozing with garlic, white wine and clam liquor, just begging for more brodflour baguette to soak up their jus.BLOOMFIELD, ON
FLAME + SMITH Amsterdam’s loss was Prince Edward County’s gain when chef Hidde Zomer fell in love with a Canadian. Theirs is a casual spot (“Tap water okay?” are the first words out of our server’s mouth) that’s also seriously fired up, showcasing Zomer’s wood-fire cooking. Start with an Old Friend (gin, grapefruit, Campari, St-Germain), the sourdough bread basket and wood-fired fungi (lion’s mane, blue oyster, shiitake and honey mushrooms) topped with creamy taleggio. Then debate between the deeply meaty, charred-around-the-edges grass-fed bavette and the massive bone-in dry-aged côtes de boeuf that hang on a crossbar several feet abovethe fire.
Website
Photo: Tony Lam @myfoodnationTHORNHILL, ON
FRILU Thornhill’s strip mall gets some Scandinavian street cred thanks to a Nordic-Japanese tasting menu shooting for greatness. Chef John-Vincent Troiano, who interned at Noma, serves up Spanish mackerel (aged in fermented rice bran) expertly grilled over _binchōtan_ charcoal and finished with a fennel purée and a roasted mackerel bone whey foam. Pair it with a rare, transcendent glass of nine-year-old Kuheiji Human sake and you will leave counting the days until the season, and Frilu’s menu, completely changes again.Website
TORONTO, ON
GRAND CRU DELI
What happens when you mix a geeky wine bar, Euro-style deli and wine school? You will learn how to tell the difference between a Loire Valley chenin blanc (wet wool notes) and an Ontario riesling (the gasoline nose), surrounded by (very relaxed) sommeliers-in-training “studying” for their next blind tasting. Coral-painted walls and Madeleine Peyroux on the stereo will pleasantly distract as you decide between a build-your-own charcuterie plate or the muffuletta sandwich (pressed for an hour in the panini machine until the provolone and olive tapenade become one).Website
SASKATOON, SK
HEARTH
Two Saskatoon-born chefs fell in love on the line, cooked at hot spots across the country, then came home to open their own restaurant. Their dining room has a homey feel (think houseplants, mushroom-themed art and a macramé wall hanging made by chef Roger’s mother), but they hit it out of the park with refined prairie classics (pickled chanterelles and sautéed morels on a creamy Mornay sauce, garnished with reindeer moss and a side of slather-ready grilled baguette). There’s always a Saskatchewan microbrew on tap – tonight, it’s 9 Mile Legacy ale. And the PB&J ice-cream sandwich (which comes wrapped in butcher paper and masking tape) is pure nostalgic bliss: a hockey puck of raspberry ice cream stuffed between two peanut buttercookies.
Website
KELOWNA, BC
HOME BLOCK AT CEDARCREEK ESTATE WINERY This show-stopping restaurant overlooking Okanagan Lake (the building was crafted from fieldstone and 100-year-old reclaimed barn wood) raises the bar for wine-country dining. Much-loved British-born chef Neil Taylor (España, Cibo Trattoria and Uva in Vancouver) has put together a menu of Mediterranean classics that shine thanks to flawless execution by a crack kitchen team and a wood-fired grill. For the full Okanagan experience, pair the grilled leeks with black pudding, shishito peppers and crispy fried egg with the vineyard’s own vibrant Block 5 chardonnay.Website
TORONTO, ON
GRAND CRU DELI What happens when you mix a geeky wine bar, Euro-style deli and wine school? You will learn how to tell the difference between a Loire Valley chenin blanc (wet wool notes) and an Ontario riesling (the gasoline nose), surrounded by (very relaxed) sommeliers-in-training “studying” for their next blind tasting. Coral-painted walls and Madeleine Peyroux on the stereo will pleasantly distract as you decide between a build-your-own charcuterie plate or the muffuletta sandwich (pressed for an hour in the panini machine until the provolone and olive tapenade become one).Website
Photo: Chad ReynoldsSASKATOON, SK
HEARTH Two Saskatoon-born chefs fell in love on the line, cooked at hot spots across the country, then came home to open their own restaurant. Their dining room has a homey feel (think houseplants, mushroom-themed art and a macramé wall hanging made by chef Roger’s mother), but they hit it out of the park with refined prairie classics (pickled chanterelles and sautéed morels on a creamy Mornay sauce, garnished with reindeer moss and a side of slather-ready grilled baguette). There’s always a Saskatchewan microbrew on tap – tonight, it’s 9 Mile Legacy ale. And the PB&J ice-cream sandwich (which comes wrapped in butcher paper and masking tape) is pure nostalgic bliss: a hockey puck of raspberry ice cream stuffed between two peanut butter cookies.Website
Photo: Darren Hull
KELOWNA, BC
HOME BLOCK AT CEDARCREEK ESTATE WINERY This show-stopping restaurant overlooking Okanagan Lake (the building was crafted from fieldstone and 100-year-old reclaimed barn wood) raises the bar for wine-country dining. Much-loved British-born chef Neil Taylor (España, Cibo Trattoria and Uva in Vancouver) has put together a menu of Mediterranean classics that shine thanks to flawless execution by a crack kitchen team and a wood-fired grill. For the full Okanagan experience, pair the grilled leeks with black pudding, shishito peppers and crispy fried egg with the vineyard’s own vibrant Block 5chardonnay.
Website
VICTORIA, BC
HOUSE OF BOATENG
A collection of wall clocks displaying time zones of the restaurant’s international staff – under a sign reading “Gathering Pl.” – sets the welcoming, global tone here. Opened by Ghana-born Castro Boateng, one of the city’s top caterers, this is where you will find _bofrot_ African donuts, an outrageously delicious plate of crispy pork belly and fried plantains (spiked with smoked shrimp and chili aioli). Toast to it with the daily cocktail: for us, a herbaceous fir-tip lemonade-and-bubbly called Hippie Mimosa.Website
CALGARY, AB
LE PETIT BOEUF
Even a Mexican cocktail gets the French treatment here: The smoky Cinq Mai blends mezcal, Lillet, white vermouth and grapefruit. Alberta beef done in the French manner is the idea, from the _équipe_ that brought us bistros Cassis and Suzette. No translation required for the beef tartare (brightened with capers and mustard on crostini) and le beef cheek fork-tender in a star-anise braise topped with lemon confit). And we would expect nothing less than a black fruit- and pepper-laced 2017 Château Combel La Serre malbec to bring out the best in the beef tenderloin topped with foie gras ravioli. _Since announcing that Le Petit Boeuf made our Top 35 list of Canada's Best New Restaurants this year, the restaurant has officially closed. Customers will still be able to sample their favourite dishes from the same culinary team at sister restaurant Cassis Bistro._
Website
MONTREAL, QC
LE PETIT MOUSSO
“We eat _way_ too much of this!” our server with the long-stemmed rose tattooed beneath her collarbone tells us as she brings out sweet and spicy radishes from the chef’s farm with a hit of sea salt and a smear of housemade cultured butter flavoured with camomile. Two of the city’s most creative chef minds are at work here at the minimalist, more affordable little sister to Le Mousso. Shaved turnip slices filled with plump pieces of shrimp and emulsified turnip are bathed in fermented tomato water, alive and as electrically acidic as kombucha. Bright-green layers of blanched asparagus, head cheese and pickled knotweed combine to form a golden ratio of fat, crunch and fermentation. The only thing that can match the brightness of the menu? The organic and biodynamic wine list.Website
Photo: Jeffery Bosdet & Jason SchultzVICTORIA, BC
HOUSE OF BOATENG A collection of wall clocks displaying time zones of the restaurant’s international staff – under a sign reading “Gathering Pl.” – sets the welcoming, global tone here. Opened by Ghana-born Castro Boateng, one of the city’s top caterers, this is where you will find _bofrot_ African donuts, an outrageously delicious plate of crispy pork belly and fried plantains (spiked with smoked shrimp and chili aioli). Toast to it with the daily cocktail: for us, a herbaceous fir-tip lemonade-and-bubbly called Hippie Mimosa.Website
Photo: Brad Boyko
CALGARY, AB
LE PETIT BOEUF Even a Mexican cocktail gets the French treatment here: The smoky Cinq Mai blends mezcal, Lillet, white vermouth and grapefruit. Alberta beef done in the French manner is the idea, from the _équipe_ that brought us bistros Cassis and Suzette. No translation required for the beef tartare (brightened with capers and mustard on crostini) and le beef cheek fork-tender in a star-anise braise topped with lemon confit). And we would expect nothing less than a black fruit- and pepper-laced 2017 Château Combel La Serre malbec to bring out the best in the beef tenderloin topped with foiegras ravioli.
_Since announcing that Le Petit Boeuf made our Top 35 list of Canada's Best New Restaurants this year, the restaurant has officially closed. Customers will still be able to sample their favourite dishes from the same culinary team at sister restaurant Cassis Bistro._
Website
MONTREAL, QC
LE PETIT MOUSSO “We eat _way_ too much of this!” our server with the long-stemmed rose tattooed beneath her collarbone tells us as she brings out sweet and spicy radishes from the chef’s farm with a hit of sea salt and a smear of housemade cultured butter flavoured with camomile. Two of the city’s most creative chef minds are at work here at the minimalist, more affordable little sister to Le Mousso. Shaved turnip slices filled with plump pieces of shrimp and emulsified turnip are bathed in fermented tomato water, alive and as electrically acidic as kombucha. Bright-green layers of blanched asparagus, head cheese and pickled knotweed combine to form a golden ratio of fat, crunch and fermentation. The only thing that can match the brightness of the menu? The organic and biodynamic wine list.Website
TORONTO, ON
LE SWAN
Duelling menus of French bistro (caviar-topped mound of smoked trout rillette) and lunch-counter classics (club sandwich) play out in this former diner turned art-deco dreamland. Jen Agg, one of the owners, could easily be a Hollywood production designer: Think buttery globe lighting, a fleet of arch-necked ceramic swan pitchers and vintage glass coupes set to a 1950s/’60s soundtrack of the Andy Williams and Bobby Vinton variety. And the drinks keep up: a chartreuse-coloured Provence cocktail (gin, dry vermouth, herbes de Provence, lime and absinth) tastes like a licorice stick crossed with a Mediterraneanherb garden.
Website
CALGARY, AB
LULU BAR
Picture a Pacific Rim surf shack designed by Ralph Lauren. Ceiling fan spinning lazily; outdoor patio in high revelry and tiki drinks on the move. Welcome to Lulu Bar on a summer evening. Beyond the mahogany and surfboard wall art, pineapple makes a (menu) statement, from a Negroni made with aged pineapple rum to lightly pickled in a raw salad served atop macadamia butter (a vegetarian foie gras cooked with liquors and puréed with butter) to a wood-fire-grilled branzino with pineapple apple garum (a saucy combination of pineapple, chili, maple and a little fish sauce mixed with grilled chunks of pineapple) garnished with dill and toasted peanuts. Even the sparkling sake screams summer with Fukucho’s citrusy, champagne-like Seaside Junmai.Website
MONTREAL, QC
MCKIERNAN LUNCHEONETTE The Joe Beef gang has teamed up with Maison Publique, adding a sprawling, family-friendly space that feels like a restaurant inside a bright, summer-camp dining hall (pool table! foosball!). My summer camp never served ham butter (a 1:3 ham-trim-to-butter mix whipped to perfection), which I slathered on everything. Or soft, slow-cooked leeks dotted with smoked New Brunswick mussels (doused in olive oil and scattered with arugula) and paired with a raspberry-ginger Gutsy Kombucha (on tap) to bring out the mussels’ funkiness. And definitely not an impossibly moist half roast chicken, sitting on a pool of bagna càuda ringed with crispy roast potatoes, that sings with a grassy, mineral-driven 2017 Stefan Vetter Müller-Thurgau.Website
Photo: Jenna Wakani
TORONTO, ON
LE SWAN Duelling menus of French bistro (caviar-topped mound of smoked trout rillette) and lunch-counter classics (club sandwich) play out in this former diner turned art-deco dreamland. Jen Agg, one of the owners, could easily be a Hollywood production designer: Think buttery globe lighting, a fleet of arch-necked ceramic swan pitchers and vintage glass coupes set to a 1950s/’60s soundtrack of the Andy Williams and Bobby Vinton variety. And the drinks keep up: a chartreuse-coloured Provence cocktail (gin, dry vermouth, herbes de Provence, lime and absinth) tastes like a licorice stick crossed with a Mediterranean herb garden.Website
Photo: Julya HajnoczkyCALGARY, AB
LULU BAR Picture a Pacific Rim surf shack designed by Ralph Lauren. Ceiling fan spinning lazily; outdoor patio in high revelry and tiki drinks on the move. Welcome to Lulu Bar on a summer evening. Beyond the mahogany and surfboard wall art, pineapple makes a (menu) statement, from a Negroni made with aged pineapple rum to lightly pickled in a raw salad served atop macadamia butter (a vegetarian foie gras cooked with liquors and puréed with butter) to a wood-fire-grilled branzino with pineapple apple garum (a saucy combination of pineapple, chili, maple and a little fish sauce mixed with grilled chunks of pineapple) garnished with dill and toasted peanuts. Even the sparkling sake screams summer with Fukucho’s citrusy, champagne-like Seaside Junmai.Website
Photo: Alison SlatteryMONTREAL, QC
MCKIERNAN LUNCHEONETTE The Joe Beef gang has teamed up with Maison Publique, adding a sprawling, family-friendly space that feels like a restaurant inside a bright, summer-camp dining hall (pool table! foosball!). My summer camp never served ham butter (a 1:3 ham-trim-to-butter mix whipped to perfection), which I slathered on everything. Or soft, slow-cooked leeks dotted with smoked New Brunswick mussels (doused in olive oil and scattered with arugula) and paired with a raspberry-ginger Gutsy Kombucha (on tap) to bring out the mussels’ funkiness. And definitely not an impossibly moist half roast chicken, sitting on a pool of bagna càuda ringed with crispy roast potatoes, that sings with a grassy, mineral-driven 2017 Stefan Vetter Müller-Thurgau.Website
MONTREAL, QC
MOCCIONE
Fresh pasta is boiling on the open-kitchen stovetop; Rick James funk is shaking the sound system and a crew of nine (headed by the ex-sous-chef at Toqué) are firing on all cylinders to keep up with a packed, 26-seat room. An amuse-bouche of pale-green asparagus mousse ringed with olive oil, basil sprouts and chive flowers arrives in a bar glass. Fat, round, tender orbs of tempura-fried doré (Quebec pike) come with an elevated tartar sauce striped with herb oil and garlanded with shaved fennel, capers and pickled red peppers. We wipe our plates clean with homemade focaccia that’s fermented slowly and topped with Maldon salt. Then the only thing that could make this moment better arrives: a smooth, slightly smoky biodynamic wild-ferment 2017 Matthias Hager Urgestein Grüner.Website
MONTREAL, QC
MONARQUE
Fan-shaped art-deco marble-tiled floors. Acres of metal-topped bar. Giant pieces of meat displayed in the dry aging meat cellar like old-masters portraits. This sprawling, drop-dead-gorgeous Square Victoria resto-brasserie in Montreal has perfected the art of the gentle steer. Wouldn’t we rather have the Portuguese 2017 Curtimento Branco orange than the Greek retsina orange? And perhaps the foie-gras torchon over the beef tartare and sea urchin? (Yes on both counts: The elegant, peach-nosed wine brought out the best in the creamy foie and rhubarb.) When it comes time for dessert, we are gently nudged toward the fruit pavlova, a hulking triangle of not-too-sweet meringue and dollops of whipped cream, drizzled with a bracing seed-studded fruitcoulis.
Website
VICTORIA, BC
NOWHERE *A RESTAURANT Under-promise and over-deliver. That’s the modus operandi behind the mind-blowing food coming out of Nowhere – a B.C. restaurant with the world’s most unassuming name. A rainy-day soundtrack of the National sets the emotional tenor at “sensitive,” opening us up for a multicourse tasting menu. The intense scent of Northstar Organics strawberries wafts up from goat-milk-ricotta-stuffed ravioli drizzled with 25-year-old Venturi-Schulze balsamic, followed by rockfish with morels, sea asparagus and green garlic (somehow earthy and briny) – making you feel this province has everything you needto be happy.
Website
Photo: Maude ChauvinMONTREAL, QC
MOCCIONE Fresh pasta is boiling on the open-kitchen stovetop; Rick James funk is shaking the sound system and a crew of nine (headed by the ex-sous-chef at Toqué) are firing on all cylinders to keep up with a packed, 26-seat room. An amuse-bouche of pale-green asparagus mousse ringed with olive oil, basil sprouts and chive flowers arrives in a bar glass. Fat, round, tender orbs of tempura-fried doré (Quebec pike) come with an elevated tartar sauce striped with herb oil and garlanded with shaved fennel, capers and pickled red peppers. We wipe our plates clean with homemade focaccia that’s fermented slowly and topped with Maldon salt. Then the only thing that could make this moment better arrives: a smooth, slightly smoky biodynamic wild-ferment 2017 Matthias Hager Urgestein Grüner.Website
Photo: Alison SlatteryMONTREAL, QC
MONARQUE Fan-shaped art-deco marble-tiled floors. Acres of metal-topped bar. Giant pieces of meat displayed in the dry aging meat cellar like old-masters portraits. This sprawling, drop-dead-gorgeous Square Victoria resto-brasserie in Montreal has perfected the art of the gentle steer. Wouldn’t we rather have the Portuguese 2017 Curtimento Branco orange than the Greek retsina orange? And perhaps the foie-gras torchon over the beef tartare and sea urchin? (Yes on both counts: The elegant, peach-nosed wine brought out the best in the creamy foie and rhubarb.) When it comes time for dessert, we are gently nudged toward the fruit pavlova, a hulking triangle of not-too-sweet meringue and dollops of whipped cream, drizzled with a bracing seed-studded fruit coulis.Website
VICTORIA, BC
NOWHERE *A RESTAURANT Under-promise and over-deliver. That’s the modus operandi behind the mind-blowing food coming out of Nowhere – a B.C. restaurant with the world’s most unassuming name. A rainy-day soundtrack of the National sets the emotional tenor at “sensitive,” opening us up for a multicourse tasting menu. The intense scent of Northstar Organics strawberries wafts up from goat-milk-ricotta-stuffed ravioli drizzled with 25-year-old Venturi-Schulze balsamic, followed by rockfish with morels, sea asparagus and green garlic (somehow earthy and briny) – making you feel this province has everything you need to be happy.Website
CARAQUET, NB
ORIGINES
After honing his kitchen cred in the big cities (Moncton’s “Little Louis” Oyster House, for one), a Campbellton-raised chef has returned home to set up shop on Caraquet Bay. The unvarnished wooden floors, a bar that corrals a giant open kitchen and the 1970s-era plastic stools make you feel like you’re hanging out at your friend’s parents’ lakeside cottage. And then there’s the view. With his own polished take on Maritime and Acadian cuisines, chef Cormier’s five-course pairing menu features moments of bliss, like the housemade mezzaluna pasta – stuffed with tender chunks of lobster kicking back in a pool of dill-oil-streaked lobster bisque – matched with a vanilla-scented Antinori Bramìto chardonnay. The vibe is homey, the pace relaxed. When the asparagus and tonnato sauce dish with grated preserved egg on top arrives without the fried capers, the chef simply strolls over and gives our plates an extra sprinkle.Website
EDMONTON, AB
PARTAKE
They have swapped schnitzel for coq au vin, but the veteran restaurant duo behind the Manor Bistro have kept their mojo at this French bistro. Pressed-tin ceilings and bentwood chairs place you in Paris, and the psychedelic portrait of Van Gogh hints at the chef’s Dutch roots. Our bartender with the flower bracelet tattooed on her wrist serves us a killer take on the Paper Plane (Havana Club 7, Amaro Nonino, yellow chartreuse and maraschino). And the “Bánh Moi” tartine is next-level: creamy chicken-liver mousse and curls of rosy ham piled on a thick slice of toasted French bread, slicked with soy-sesame dressing and topped with a mouth-puckering pickled slaw buzzing with peppercorn, juniper berry and coriander.Website
MONTREAL, QC
PASTEL
Elegant silverware rescued from the Fairmont the Queen Elizabeth redesign and blush linen tablecloths meet modern tubular lighting and playful splashes of pastel at this airy Old Montreal eatery. The food is also a combo of modern riffs that play on a solid classical foundation: Housemade bucatini napped with a creamy _cacio e pepe_ sauce glows the colour of lime sherbet thanks to an infusion of chlorophyll extracted from blanched spinach and parsley (a shower of black pepper with hints of sweet grapefruit, peach bitters and horseradish renders it sublime). Pairings – an aromatic, creamy Albert Mann 2016 pinot gris and a ravishing 2009 Cantomoro Tunia cab sauv from Tuscany – are (you guessed it) also a mix of the old andthe new.
Website
CARAQUET, NB
ORIGINES After honing his kitchen cred in the big cities (Moncton’s “Little Louis” Oyster House, for one), a Campbellton-raised chef has returned home to set up shop on Caraquet Bay. The unvarnished wooden floors, a bar that corrals a giant open kitchen and the 1970s-era plastic stools make you feel like you’re hanging out at your friend’s parents’ lakeside cottage. And then there’s the view. With his own polished take on Maritime and Acadian cuisines, chef Cormier’s five-course pairing menu features moments of bliss, like the housemade mezzaluna pasta – stuffed with tender chunks of lobster kicking back in a pool of dill-oil-streaked lobster bisque – matched with a vanilla-scented Antinori Bramìto chardonnay. The vibe is homey, the pace relaxed. When the asparagus and tonnato sauce dish with grated preserved egg on top arrives without the fried capers, the chef simply strolls over and gives our plates an extra sprinkle.Website
EDMONTON, AB
PARTAKE They have swapped schnitzel for coq au vin, but the veteran restaurant duo behind the Manor Bistro have kept their mojo at this French bistro. Pressed-tin ceilings and bentwood chairs place you in Paris, and the psychedelic portrait of Van Gogh hints at the chef’s Dutch roots. Our bartender with the flower bracelet tattooed on her wrist serves us a killer take on the Paper Plane (Havana Club 7, Amaro Nonino, yellow chartreuse and maraschino). And the “Bánh Moi” tartine is next-level: creamy chicken-liver mousse and curls of rosy ham piled on a thick slice of toasted French bread, slicked with soy-sesame dressing and topped with a mouth-puckering pickled slaw buzzing with peppercorn, juniper berry and coriander.Website
Photo: Mickael A. BandassakMONTREAL, QC
PASTEL Elegant silverware rescued from the Fairmont the Queen Elizabeth redesign and blush linen tablecloths meet modern tubular lighting and playful splashes of pastel at this airy Old Montreal eatery. The food is also a combo of modern riffs that play on a solid classical foundation: Housemade bucatini napped with a creamy _cacio e pepe_ sauce glows the colour of lime sherbet thanks to an infusion of chlorophyll extracted from blanched spinach and parsley (a shower of black pepper with hints of sweet grapefruit, peach bitters and horseradish renders it sublime). Pairings – an aromatic, creamy Albert Mann 2016 pinot gris and a ravishing 2009 Cantomoro Tunia cab sauv from Tuscany – are (you guessed it) also a mix of the old andthe new.
Website
UCLUELET, BC
PLUVIO RESTAURANT + ROOMS Tucked away amid the surf shops and galleries on Peninsula Road, an ex-Wickaninnish Inn chef and his wife and business partner have created a contemporty west coast haven (picture rustic earthenware; rock candles and the tables, bar and kitchen counter all made from one Douglas fir). An expertly made Springtime in Tokyo blends local Sheringham gin (distilled with cherry blossoms and yuzu) with rhubarb and bitters. And an embarrassment of local bounty follows: sidestripe shrimp dressed with kosho vinaigrette, kombu-poached halibut and fall-apart-tender Cache Creek B.C. short ribs glistening under a spruce and mushroom glaze, served with bitter greens, pickled shimeji and fat king oyster slices. Our Québécoise sommelier Chloé, who we will follow anywhere, pairs the dish with a berry-nosed, woodsy 2015 Roche Tradition Okanagan pinot noir.Website
TORONTO, ON
SAKAI BAR
Suave and sake-mad sommelier and owner Stu Sakai is pouring glasses of lean, fruit-forward Okunomatsu junmai ginjo from a large-format _issho-bin_ to the tunes of Hall & Oates and Earth, Wind & Fire. On order tonight at this Dundas West sake bar where gyoza skins are rolled daily in-house and shaped by hand? There are the “OG” _fukujinzuke_ (soy-pickled mixed vegetable) and eggplant and plum pickle (_shibazuke_); the East-West hybrid vegetable plate of radishes lightly steamed in _kombu dashi_, served on a bed of umeboshi beurre blanc and showered with Japanese greens from the garden out back and the _yaki udon_ (enriched with trout bones and a mackerel cream, studded with mushrooms and finished with sea parsley). _Kanpai!_TORONTO, ON
SEOUL SHAKERS
Once you have made it past the graffiti-splashed entrance to this Bloordale speakeasy, you will find some of the most seductive Korean-inflected street food in the city. Leemo Han (Hanmoto, Pinky’s Ca Phe) and Jason Poon are masters of the genre, serving up tart and gooey roast kimchi chop cheese sandwiches in a mashup of grandpa’s old tavern and dive bar – with Madlib on the stereo. “I don’t even like eggplant and I love this,” our server says of the Eggplant Kanpungi, washed down with the house makgeolli: Korean rice wine, peach schnapps, tequila and lime, served in a silverteapot.
UCLUELET, BC
PLUVIO RESTAURANT + ROOMS Tucked away amid the surf shops and galleries on Peninsula Road, an ex-Wickaninnish Inn chef and his wife and business partner have created a contemporty west coast haven (picture rustic earthenware; rock candles and the tables, bar and kitchen counter all made from one Douglas fir). An expertly made Springtime in Tokyo blends local Sheringham gin (distilled with cherry blossoms and yuzu) with rhubarb and bitters. And an embarrassment of local bounty follows: sidestripe shrimp dressed with kosho vinaigrette, kombu-poached halibut and fall-apart-tender Cache Creek B.C. short ribs glistening under a spruce and mushroom glaze, served with bitter greens, pickled shimeji and fat king oyster slices. Our Québécoise sommelier Chloé, who we will follow anywhere, pairs the dish with a berry-nosed, woodsy 2015 Roche Tradition Okanagan pinotnoir.
Website
Photo: Sakai Bar
TORONTO, ON
SAKAI BAR Suave and sake-mad sommelier and owner Stu Sakai is pouring glasses of lean, fruit-forward Okunomatsu junmai ginjo from a large-format _issho-bin_ to the tunes of Hall & Oates and Earth, Wind & Fire. On order tonight at this Dundas West sake bar where gyoza skins are rolled daily in-house and shaped by hand? There are the “OG” _fukujinzuke_ (soy-pickled mixed vegetable) and eggplant and plum pickle (_shibazuke_); the East-West hybrid vegetable plate of radishes lightly steamed in _kombu dashi_, served on a bed of umeboshi beurre blanc and showered with Japanese greens from the garden out back and the _yaki udon_ (enriched with trout bones and a mackerel cream, studded with mushrooms and finished with sea parsley)._Kanpai!_
TORONTO, ON
SEOUL SHAKERS Once you have made it past the graffiti-splashed entrance to this Bloordale speakeasy, you will find some of the most seductive Korean-inflected street food in the city. Leemo Han (Hanmoto, Pinky’s Ca Phe) and Jason Poon are masters of the genre, serving up tart and gooey roast kimchi chop cheese sandwiches in a mashup of grandpa’s old tavern and dive bar – with Madlib on the stereo. “I don’t even like eggplant and I love this,” our server says of the Eggplant Kanpungi, washed down with the house makgeolli: Korean rice wine, peach schnapps, tequila and lime, served in a silverteapot.
TORONTO, ON
TEN
The menu at this Little Portugal spot (“fiddleheads/seeds/ramps”) reads more like a feast for rabbits than humans. But don’t judge the 10 courses by their cover: Although there’s only a small piece of (supremely crispy-skinned and delicious) cod on offer, and a few crunchy bits of chicken skin, it’s the Ontario white beans, mushrooms and buckwheat, slow-cooked cassoulet-style, that will amaze. And there’s no rabbiting-on when it comes to the decor. A sleek, wraparound counter serves the tasting menu to only 10 guests at atime.
Website
CANMORE, AB
THE SENSORY
Mind-blowing views of the Three Sisters peaks and eye-popping foraged foods are on order at this modern alpine lodge. The vegetable-forward charcuterie platter arrives packed with tangy lacto-fermented morels and ramps, Alberta cheddar, spruce tips, savoury cabbage leaves crisped to taste like chicharrones and a smooth heirloom-carrot terrine bound together by a nasturtium-wrapped purée of wild onion and watercress. Pair it with a crisp and mildly funky biodynamic Meinklang 2017 Grüner from the naturally oriented wine list for a true Rocky Mountain high.Website
VANCOUVER, BC
UGLY DUMPLING
Don’t be fooled by this restaurant’s name. Yes, there are plump daily dumplings on the menu (today’s stuffed with pork, cabbage and miso), but so much more. Our shy server from Tokyo, flashing a mouthful of silver, brings us smooth sake, gin, cucumber and lemon verbena cocktails. Then come soy-and-vinegar-dressed Kelowna morels and crispy-skinned duck breast with a side smear of dark-green fermented yuzu chili paste – somehow made even better by a dry, fruity Hakuin Masamune Tokubetsu Junmai. If only every neighbourhood hang with a rustic, laid-back vibe served comfort food as accomplished and confident as Darren Gee’s.Website
Photo: Andy Hunter
TORONTO, ON
TEN The menu at this Little Portugal spot (“fiddleheads/seeds/ramps”) reads more like a feast for rabbits than humans. But don’t judge the 10 courses by their cover: Although there’s only a small piece of (supremely crispy-skinned and delicious) cod on offer, and a few crunchy bits of chicken skin, it’s the Ontario white beans, mushrooms and buckwheat, slow-cooked cassoulet-style, that will amaze. And there’s no rabbiting-on when it comes to the decor. A sleek, wraparound counter serves the tasting menu to only 10 guests at a time.Website
CANMORE, AB
THE SENSORY Mind-blowing views of the Three Sisters peaks and eye-popping foraged foods are on order at this modern alpine lodge. The vegetable-forward charcuterie platter arrives packed with tangy lacto-fermented morels and ramps, Alberta cheddar, spruce tips, savoury cabbage leaves crisped to taste like chicharrones and a smooth heirloom-carrot terrine bound together by a nasturtium-wrapped purée of wild onion and watercress. Pair it with a crisp and mildly funky biodynamic Meinklang 2017 Grüner from the naturally oriented wine list for a true Rocky Mountain high.Website
Photo: Leila Kwok
VANCOUVER, BC
UGLY DUMPLING Don’t be fooled by this restaurant’s name. Yes, there are plump daily dumplings on the menu (today’s stuffed with pork, cabbage and miso), but so much more. Our shy server from Tokyo, flashing a mouthful of silver, brings us smooth sake, gin, cucumber and lemon verbena cocktails. Then come soy-and-vinegar-dressed Kelowna morels and crispy-skinned duck breast with a side smear of dark-green fermented yuzu chili paste – somehow made even better by a dry, fruity Hakuin Masamune Tokubetsu Junmai. If only every neighbourhood hang with a rustic, laid-back vibe served comfort food as accomplished and confident as Darren Gee’s.Website
WHITEHORSE, YT
WAYFARER OYSTER HOUSE From the outside, it looks like a sheet-metal warehouse. Inside, it’s all polished concrete floors, a long wooden bar and white and French blue tiles. Perfectly shucked oysters are a given – preferably with a 2017 NK’MIP Chardonnay – while full vinyl albums play from Afro-harping Dorothy Ashby to the Jesus and Mary Chain. The daily menu and chalkboard offerings deliver on dishes of cold smoked bone marrow with a bright vinaigrette-slicked tangle of leeks, parsley and celery; seared scallops and ginger scallion jam; or an elegant tagliatelle dressed with pesto, pistachios and asparagus.Website
MARKHAM, ON
ZUÌ LÀ
A mural of Michelangelo’s _Pietà_ – Mary gazing adoringly at a giant golden chili pepper cradled in her lap – sets the tone at this Markham strip-mall Asian spot. Taiwanese pop singers and pro golf play on the TV as you dig into crunchy black-fungus (a.k.a. cloud-ear) salad with balsamic vinegar that’s plated (naturally) in a dish shaped like a Buddha’s hand, while enormous, wriggling crabs hit the wok and become Singaporean-style black pepper crab – burnished orange, studded with pepper and topped with glistening rods of scallion and red pepper.Website
Photo: GBP Creative - Gary BremnerWHITEHORSE, YT
WAYFARER OYSTER HOUSE From the outside, it looks like a sheet-metal warehouse. Inside, it’s all polished concrete floors, a long wooden bar and white and French blue tiles. Perfectly shucked oysters are a given – preferably with a 2017 NK’MIP Chardonnay – while full vinyl albums play from Afro-harping Dorothy Ashby to the Jesus and Mary Chain. The daily menu and chalkboard offerings deliver on dishes of cold smoked bone marrow with a bright vinaigrette-slicked tangle of leeks, parsley and celery; seared scallops and ginger scallion jam; or an elegant tagliatelle dressed with pesto, pistachios and asparagus.Website
MARKHAM, ON
ZUÌ LÀ A mural of Michelangelo’s _Pietà_ – Mary gazing adoringly at a giant golden chili pepper cradled in her lap – sets the tone at this Markham strip-mall Asian spot. Taiwanese pop singers and pro golf play on the TV as you dig into crunchy black-fungus (a.k.a. cloud-ear) salad with balsamic vinegar that’s plated (naturally) in a dish shaped like a Buddha’s hand, while enormous, wriggling crabs hit the wok and become Singaporean-style black pepper crab – burnished orange, studded with pepper and topped with glistening rods of scallion and red pepper.Website
MORE +
How We Do It
We flew Nancy Matsumoto from coast to coast to find the top new restaurants in the country. The methods are old-school: There’s a handy list of fake names for booking tables, and we won’t be swayed by freebies, since Air Canada _enRoute_ always picks up the tab. The margin for error is pretty much non-existent–restaurants get one shot to impress our discerning diner and then she’s gone. A panel of industry experts pointed us toward dozens of exciting places that opened between late spring 2018 and June 2019. If we felt the spots were worth a look, they earned a review on our longlist. And only the most unforgettable, innovative and mind-bogglingly delicious contenders made it onto the Top 10.Meet Our Panellists
MIJUNE PAK is the founder of followmefoodie.com, a Food Network Canada personality, a resident judge on _Top Chef Canada_ and a judge on _Iron Chef Canada_. Named one of the "World's Most Extreme Foodies" in the _Sunday Times_, she is also a judge for the Canadian Grand Prix New Product Awards, BC Product of the Year Award and _Vancouver Magazine_ Restaurant Awards.Website Instagram
VIKRAM VIJ is the co-owner of Vancouver’s Vij’s Restaurant and Vij’s Rangoli and Surrey’s My Shanti by Vikram Vij, where traditional Indian techniques meet west coast ingredients. He is a certified sommelier, the co-author of three cookbooks and has crafted on-board meals for Air Canada flights to India.Website Instagram
ANDREW MORRISON is the editor and publisher of Vancouver’s _Scout Magazine_. He’s also an award-winning food writer and restaurant critic and co-author of _Vancouver Cooks 2_, _The Sobo Cookbook_ and _Araxi, Roots to Shoots: Farm Fresh Recipes_.Website Instagram
ALEXANDRA GILL has been the British Columbia restaurant critic for the _Globe and Mail_ since 2005 and she recently launched Dine Like a Critic food tours in Vancouver.Website Instagram
SHELORA SHELDAN is based in British Columbia where she writes about food and travel for _EAT Magazine_ and _Western Living_. She also writes the Urban Forager column for the _Penticton Herald_ and is a culinary judge for the Vancouver Magazine Restaurant Awards.Website Instagram
ERIC PATEMAN is a Vancouver native and top global culinary consultant, chef, entrepreneur and founder of the Edible Canada Group group ofcompanies.
Website Instagram
DAN CLAPSON is a food journalist for the _Globe and Mail_ and the co-founder of Eat North. He frequently chats about Alberta restaurants on the radio and is a regular guest on Cityline, CTV Vancouver’s _Morning Live_ and Global Calgary.Website Instagram
CONNIE DESOUSA AND JOHN JACKSON are the co-chefs and co-owners behind Calgary’s Charcut Roast House, Charbar and Chix Eggshop._Wired_.
Website Instagram
TWYLA CAMPBELL is CBC Edmonton AM’s restaurant reviewer and the author of _Maps, Markets and Matzo Ball Soup: the inspiring life of Chef Gail Hall_. Her work has appeared in _More_, _Avenue Edmonton_, the _Edmonton Journal_ and _AMA Insider Magazine_.Website Instagram
CJ KATZ is the host of the cooking show _Wheatland Café_ on CTV, an award-winning cookbook author and the spicy mastermind behind Be a Kitchen Hero premium spice blends and rubs.Website Instagram
EDEN HAGOS launched Black Foodie, a website that combines her passion for food with her sociology background, in 2015. When she’s not sharing soul food recipes or reviewing the latest Caribbean restaurant, she’s organizing food events in Toronto.Website Instagram
REBECCA MACKENZIE is the president and CEO of the Culinary Tourism Alliance and advises on the board of the UN World Tourism Organization’s Gastronomy Tourism Network. She is based in Toronto.Website Instagram
SUZANNE BARR recently began her next journey as Head Chef at Avling Kitchen & Brewery in Toronto while collaborating on comfort food spot _True True Italian Diner_ with longtime partner Johnnie Karas of Saturday Dinette. She is also featured in Maya Gallus’ documentary film _The Heat: A Kitchen (R)evolution_.Website Instagram
MATTY MATHESON released his _New York Times_ bestseller, _Matty Matheson: A Cookbook_, in 2018 and is host of Viceland’s _Dead Set on Life_ and _It’s Suppertime!_ Matheson is looking forward to setting out on his own with his new YouTube show, _Just A Dash_, and opening his restaurant, Prime Seafood Palace, in Toronto in 2019.Website Instagram
PIERRE JURY writes for _Le Droit_ in Ottawa where he has written aboutfood since 1995.
MAYSSAM SAMAHA is a food and travel writer who was born and raised in Lebanon. Her blog Will Travel For Food chronicles her culinary discoveries at home in Montreal and around the world.Website Instagram
EMILY EISEN is a New York-based creative director with experience in print, digital and branded content. She most recently held a full-time position as visuals editor at _Bon Appétit magazine_ and Healthyish, where she produced, art-directed and conceptualized content for thebrand.
Website Instagram
KYLE ADAMS GOFORTH is a multidisciplinary designer specializing in hospitality, office and restaurant design, including past Canada's Best New Restaurants laureate Elena in Montreal.City and Ottawa.
Website Instagram
CORNEL CEAPA is a self-proclaimed sturgeon geek and the owner of Acadian Sturgeon and Caviar, the only company in the world producing wild and sustainable caviar, as well as land-based farmed caviar and east-coast sturgeon. He is based in New Brunswick.Website
MOHAMMAD CEMAWI was born in Kuwait to Iraqi parents, grew up in Vancouver and has lived and travelled across Canada. He currently works as a Building Condition Assessor for the Government of Nova Scotia. When not in Halifax, he's searching the world for something delicious, which pairs nicely with his interest in amateurphotography.
Website Instagram
KARL WELLS has been a panellist for Canada’s Best New Restaurants since 2005, is a former restaurant critic for the _Telegram_ newspaper in St. John’s, Newfoundland and Labrador, and is a former CBC journalist, current television host, cookbook reviewer and personalchef.
Website
CATHERINE MCINROY is a chef, pastry chef and owner of Well Bread Culinary Centre, a cooking school in Whitehorse, Yukon where home cooks take classes in all things culinary, from butchering whole pigs to tempering chocolate. Passionate about Northern foraged and produced foods, chef Cat would rather deep-fry the neighbour's dandelions thaneat fast food.
Website
KATERINE-LUNE ROLLET , a journalist based in Montreal and Sutton, Quebec, contributes to Ricardo and Caribou magazines. She also hosts several food-related events and has run her own blog on the Montreal restaurant scene since 2010.Website Instagram
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Presented by
Past Winners
Canada’s Best New Restaurants 2018 Canada’s Best New Bars 2018 Canada’s Best New Restaurants 2017 Canada’s Best New Restaurants 2016 Canada’s Best New Restaurants 2015 Canada’s Best New Restaurants 2014 Canada’s Best New Restaurants 2013Recipe Guide
Discover the 2019 Recipe Guide presented by American Express.Download Guide
Intro
The Top 10
The Contenders
How We Do It
Past Winners
Recipe Guide
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