66 WELLINGTON STREET WEST, 54TH FLOOR TD BANK TOWER, TORONTO, ONTARIO
You might think the views 54 storeys up would be impossible to ignore, and they are impressive, but the newlyweds two tables over can’t take their eyes off one another, the teenager next to them is glued to her phone, and we can’t stop admiring a beautiful plate of sablefish.
The rich filet, seared to a crisp-skinned finish, serves as a platform for a trio of purple-rimmed Manila clams and a cylinder of scallop mousse with a slick of dashi butter edging up against the watercress velouté. John Horne remains the executive chef, but as chef de cuisine Ron McKinlay settles into the day-to-day role, his take on Canoe’s interpretation of Canadian cuisine is being expressed more and more personally.
Sweetbreads might be joined by an umami-laden roasted bonito custard and sticky chicken and hazelnut jus. Bison ribeye expresses its national character with the addition of a balsam-infused Bordelaise. A textbook tarte au sucre gets the full Newfoundland treatment with the judicious application of screech. The wine list rewards bargain hunters and and has plenty of big-name firepower. Dapper and sharp staff make sure the experience is a memorable one for tourists and lucky longtime regulars.
Lunch
Monday to Friday
11:45 AM until 2:30 PM
Dinner
Monday to Friday
5:00 PM until 10:30 PM
Available Saturday & Sunday for private events
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