Fine dining is the focus at this third-floor restaurant overlooking Queen and Spadina. Expect lavish service and a progression of courses that have recently included an appetizer featuring foie gras with sweet potato, chestnuts and watercress, and a Muscovy duck dish paired with kale, salsify and pomegranate.

Grant Van Gameren's College Street establishment opens early and operates until late seven nights a week. Aside from the fantastical interior design, look forward to unique seasonal cocktails and a range of pintxos and tapas. Not sure where to start? Opt for the tuna pickle gilda or chilled octopus.

The Dundas West kitchen has got game - game meat, that is. The menu centres around ideas of hunting and gathering and features dishes like Jamaican venison patties, wild boar gyoza and ash-encrusted rack of ribs.

The Dundas West izakaya has been perpetually packed since opening thanks to exclusive (limited) seating and crave-worthy menu items that seemingly everyone wants to get it on. Highlights include the salmon aburi, roasted enoki mushrooms in miso butter, katsu buns, dyno wings and uni bombs.

The casual Italian eatery in the Junction is known for simple combinations of seasonal ingredients that boast bold flavours. The menu features wood-fired pizzas, pasta dishes, meaty mains and select seafoods. The weekend brunch has been a real winner, too, featuring skillets of eggs and porchetta as well as basil-infused Caesar cocktails.

Dine on chilled seafood platters, fisherman’s stew and okonomiyaki at this fishmonger in the Junction. The shop is stocked with fresh fish and seafoods including rare and unusual finds like Ontario-farmed shrimp. Best of all, the kitchen knows exactly how to best prepare each ingredient.