Black+Blue Toronto is a Bay Street steakhouse with Glowbal polish, a Kobe-certified beef program, raw bar, sushi, tableside classics, and recurring lunch, happy-hour, Wellington, burger, and prime-rib entries. It is built for business lunches, splurge dinners, private rooms, and steakhouse theatre.
A polished CIBC Square steakhouse for dry-aged beef, tableside Caesar, raw bar, serious wine and occasion/business dining near Union Station.
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.
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.
The Carbon Bar is a Queen East restaurant where oysters, cocktails, seafood, live-fire barbecue, Sunday brunch, and large-format platters all share the same downtown dining room.
Grey Gardens is a Kensington Market wine bar and restaurant built around seafood, crudo, pasta, a deep wine list, monthly Grey Monday dinners, private-room flexibility, and an open-kitchen room with dinner service six nights a week.
Osteria Giulia is a Yorkville Italian dining room from chef Rob Rossi, focused on Ligurian coastal cooking: stracchino Focaccia di Recco, veal-and-tuna Vitello Tonnato, seafood pastas, crudo, grilled market fish, Italian wine and polished dinner-service pacing.
360 The Restaurant at the CN Tower pairs a rotating room above Toronto with Canadian-focused menus, seafood and steak centrepieces, set Canadian and Indigenous experiences, and a serious wine-cellar program. It is best read as a landmark occasion dinner, not a casual value play.
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.
