Susur Lee's flagship now lives at Richmond and Portland as a polished Waterworks dining room built around shareable French-Southeast Asian signatures.
Alo is Patrick Kriss's Spadina tasting-menu room: precise contemporary French cooking, a blind multi-course format, serious pairings, and room choices that range from Kitchen Counter seats to private dining.
Le Baratin is a Dundas West French bistro built around classic sauces, table d'hote rhythm, and dinner dishes like Gravlax, Steak-Frites, and Confit de Canard. Book dinner online, treat brunch as a walk-in weekend move, and watch the weeknight offers when value matters.
Lyla is a Queen West Mediterranean restaurant from Daniel van Welie and Amen Habtemariam, with current chef Daniel Kim leading a seafood-forward menu that runs from raw bar and Octopus Bravas to lobster linguine, brunch, Golden Hours, and private dining. The clearest read is Mediterranean sharing with a raw-bar spine rather than a single-cuisine room.
PREQUEL & CO. APOTHECARY is a Queen West cocktail lounge built around Frankie Solarik's apothecary theatre, a serious Champagne-and-absinthe drinks program, and French-leaning small plates. Reserve for the room, lead with the cocktails, and use the food as part of the bar experience.
French-leaning Niagara Street wine tavern with a serious burger, onion dip, seafood-leaning small plates, and brunch that earns its own visit.
La Banane is a polished Ossington dinner room where contemporary French cooking moves from raw-bar seafood into steakhouse luxury, French wine, and a banana-branded dessert finish. It is best treated as a planned dinner: reserve, order seafood early, and leave room for Gateau a la Banane.
Aloette Spadina turns Alo Food Group polish into a diner-shaped bistro: burger, wedge, fried chicken, crudo, brunch, and lemon meringue pie in a compact room built for reservations and walk-ins.
Cote de Boeuf is an Ossington butcher-shop bistro and French wine bar where dry-aged beef, steak frites, tartare and a walk-in room do the heavy lifting, with small-group butcher dinners handled by email.
Cluny Bistro & Boulangerie is a polished Distillery District French bistro with a boulangerie, Bar Cluny, weekend brunch, a daily happy-hour drinks window, and enough signature dishes to work for both celebratory dinners and lighter visits.
Union is a 2009 Ossington French bistro from chef-owner Teo Paul, built around daily seasonal menus, local farm sourcing, a lived-in room, and current lunch, brunch, patio, bar, and dinner use cases. Start with tartare or elk sliders, then read the kitchen through steak frites, rotisserie chicken, mussels, or whatever the day’s produce is carrying.
French bakery-bistro in Riverside/Leslieville with first-come brunch, a Queen Street takeout window, and a deep pastry, quiche, cake, and sandwich menu.
Ossington wine-bar bistro in a converted auto shop, with current Spring 2026 menus built around chilled seafood, classic beef tartare, steak frites, piri-piri roast chicken, brunch plates, wine-shop energy and late full-service hours. Reservations and patio use are part of the practical plan; no current chef or founder biography is verified for public rendering.
