68°C Stone + Grill is a restaurant just a few steps from the AGO that focuses on sizzling hot stone grill dishes. It's swiftly transformed into a destination for relaxed dinners, speedy lunches, or convenient on-the-go snacks.

The name symbolizes the precise temperature for each meticulously prepared meat, along with their distinctive presentation style that adds an interactive element to your dining experience.

Their dining area showcases stylish dark wood elements and a rustic brick wall finish. Textual details in the interior seamlessly blend with the warm lighting, creating an inviting ambience.

The menu creatively merges traditional North American cuisine, with Asian fusion dishes like teriyaki short ribs and striploin steak, along with tantalizing Mexican and Caribbean-style chicken.

Each hot stone plate is served as a set with three sauces. For example, the ribs come with creamy horseradish aioli, tartar sauce, and bang bang sauce, while the salmon comes with honey lemon pepper sauce, sweet and sour Thai sauce, and fresh lemon.

The "68°C Style Coleslaw" resembles a pasta salad, blending cabbage, carrots, daikon radish, and apples, all tossed in an Asian-style vinaigrette that delivers a fusion of East and West flavours.

Indulge in the comforting Wicked Thai Chicken Soup ($6.99), where sous-vide-cooked chicken is immersed in a rich broth underlined by authentic Thai spices and a subtle touch of coconut milk.

Its flavour profile is reminiscent of a creamy version of Tom Yum soup.

Thai Slaw with Bang Bang Shrimp ($17) is a mixture of kale, lettuce, cabbage, and carrots, complemented by crispy wonton chips and meaty grilled shrimps.

It has a savoury and spicy finish thanks to the aromatic Cajun spice infusion.

Served with either regular fries or sweet potato fries, the Steak Sandwich ($16) comes with grilled steak slices, caramelized onions, mushrooms, melted cheese, Thai slaw, and a touch of house-made maple aioli, all on a toasted bun.

Paired with Szechuan-style baby potatoes and seasonal vegetables, the 68°C Signature 10 oz. Teriyaki Glazed Beef Ribs ($25) are tender and juicy, skillfully marinated to evoke the delicious essence of Korean barbeque short ribs.

Honey Lemon Pepper Salmon ($22) is expertly pan-seared to give a delightful golden crisp skin while retaining its moist interior. Have it on its own or enhance the experience with a drizzle of fresh lemon juice or tartar sauce.

Round off your visit with their House Cheesecake Brûlée ($8). The cheese notes of this square-shaped confection is a lovely pairing with the caramelized crust and tangy berry sauce.

68°C Stone + Grill is located at 285 Dundas St W.