Florette is a Queen West dinner room built around funky food, wine, and cocktails rather than a single-cuisine lane. Jerry Zhang's cool-aunt room and Mann Bijlani's compact menu meet in dishes like Manila Clams, Hamachi Crudo, Rigatoni, and Chocolate Tart.
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.
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.
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.
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.
