Cantilevered over the city in Daniel Libeskind's new addition to the Royal Ontario Museum,
C5 has sweeping views of the skyline. In the open kitchen, chef Ted Corrado produces elegant
"Toronto cuisine," a mix of influences, as in a perfect smoked octopus with Iberico
ham, yucca, red pepper gelée and pea tendril.
We loved: The new Afternoon Teafrom the Dungeness crab and wasabi finger sandwiches to the foie gras profiteroles.
The menu at this tapas spot runs from fun (chipotle-caramel popcorn) to high-minded (the
house-made charcuterie and pintxossmall bitesof sea urchin with pickled
cabbage). Diners can't go wrong with dessert at the restaurant (spiced plum clafouti with
pistachio ice cream) or at Cava's just-launched chocolate shop, Xococava.
We loved: The chorizo truffle (milk chocolate encasing chorizo ganache).
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Now in its third year, this industrial-chic restaurant is still the city's hottest.
Chef-owner Claudio Aprile bristles at the term molecular gastronomy, but there are
futuristic elements in uninhibited, borderless dishes like prawn ceviche with avocado and two kinds
of aioli, puffed corn noodles and corn nuts, and desserts like Thai-chile ice cream with a
cardamom-caramel powder prepared tableside with a nitrogen dispenser.
We loved: Crispy stir-fried squid with caramelized peanuts, Asian pear, Chinese sausage and pink grapefruit.
Insider tip: Book the chef's table in the kitchen for a 15-course tasting menu.