Are you Toronto based, or perhaps travelling to Toronto in the near future Toronto and looking to get take out, or safely eat in person (when possible)? We’ve put together a list of new delicious restaurants, and the best part is, you’ll be supporting local! Here’s Toronto Life’s Top Ten!

Favorites – 4.3 stars

(Thai BBQ)

Chef Haan Palcu-Chang & Owners Monte Wan, Jonathan Poon, Haan Palcu-Chang and Jesse Fader

141 Ossington Ave

Tuesday 5-10 PM

Available for pick-up and delivery

House Specialty: Thai miracle combo of sour, briny, & charred.

Dreyfus – 4.5 stars


Chef & Owner Zach Kolomeir & Beverage Manager Carmelina Imola

96 Harbord St 

7 days/week 12 PM-10 PM Temporarily closed due to COVID-19

Recommended: Pickle-topped cubano finger sandwiches, baked oysters with smoked eel and parmesan, & pommes dauphine filled with trout roe and crème fraîche

Mineral – 4.8 stars

(Asian influenced menu & curated wine & coffee  program)    Photo via Toronto Life           

Chef Daniel Cancino    

1027 Yonge St

Tuesday 11-5, Wednesday-Saturday 11 AM-9:30 PM

Recommended: the grilled pork, sugary from 7UP, five spice & ginger. 

Wrap pieces in lettuce and perilla leaves & calamansi aioli.    

Sushi Masaki Saito – 4.7 stars


Chef Masaki Saito

88 Avenue Rd

Monday-Saturday 6-11 PM

Available for delivery. Call 416-924-0888 1 day in advance.

Some Standouts: Japanese sardine w/ salt & washed with sake and vinegar, boiled sea eel & edomae-style egg omelette, with Japanese yam and shiba shrimp

Dessert: matcha blancmange w/ gold leaf.

Lucia – 4.5 stars              

(Italian Dining)

Chef & Co-Owner Fabio Bondi & Co-Owner & Front-of-House Michael Sangregorio

1595 Dupont St

Tuesday-Saturday 5-10 PM

Available for take-out at 416-901-4533

Some highlights: mozzarella-stuffed gnocchi with a grating orange zest, tomato & stewed lamb sauce & turbot fillet with   puréed roasted cauliflower.

Fun Fact: use products they grow themselves on a few acres in King City!

Bar Piquette 4.7 stars

(Wine bar w/ Mediterranean-inspired sharing plates)

Sommeliers Nathan Morrell & Ellen Shrybman

1084 Queen St W

Tuesday-Sunday 12-9 PM

Some Standouts: baguette toasts smeared with ’nduja & 

stracciatella & salad of shaved fennel, radishes & bonito in 

lemony tonnato dressing

Wines: focused on small producers & rare grapes                                                                                                      

Osteria Rialto – 4.6 stars

(Italian Dining)

Executive Chef Basilio Pesce & Jill Barber (desserts) 

1006a Bloor St W

Wednesday-Saturday 5-9 PM

Stome Standouts: springy, eggy, hand-cut tagliarini & Fogo Island snow crab. 

selection of premium cheese snacks, & dessert: speculoos & honey-flavoured mousse, with a half moon of Marcona almond butter & fig slices

Available for pick-up at 416-306-8124 or using Ritual & Uber Eats delivery

The Grand Elvis – 4.2 stars

(Gourmet Restaurant)

Executive Chef Anthony Rose & Chef de cuisine

Jeff Richards

176 Dupont St

Sunday & Wednesday 4-9 PM, Thursday-Saturday 5-10 PM

Some Standouts: grilled thick-crust pizzas with balls of burrata & rapini, a half-pound bacon cheeseburger with suet & B.C. mussels

Wine list: 15 magnums 

Maison Shelby – 4.5 stars

(French Bistro & Cocktail Bar)

Executive Chef John Horne & Chef de cuisine Patrick Forest

592 Sherbourne St

Wednesday-Friday 12-9 PM, Saturday-Sunday 11 AM-2:30 PM & 3-9 PM

Some Standouts: French onion soup, boeuf bourguignon, East Coast sturgeon caviar with buckwheat blini, chopped egg & crème fraîche.

Cocktail List: classics & house creations, many w/ Maison Shelby’s products from Dillon’s Distillery

Some items available for pick-up at 42 Liberty St. & for delivery w/ Skip the Dishes & Uber Eats

Ten – 4.8 stars

(Progressive restaurant with a “menu” varying nightly)

Head Chef Julian Bentivegna

1132 College St, Toronto

Tuesday-Saturday 5:30-10 PM

Emphasis On: Sustainable seafood & food waste avoidance (what is not used is pickled, preserved or upcycled).

Some Standouts: a sourdough brioche with a carrot butter & purée of pickled stinging nettles, foraged lion’s mane mushroom grilled & glazed with fermented apple cider w/ pickled scallion.

Desserts: preserved peaches w/ frozen cookie dough & nasturtium or a mini Meyer lemon meringue pie, crust made from crumbs & canola oil. 

Now that you’re well and hungry after having read through this appetizing list, make sure to support Toronto’s best new restaurants and eat local! Some places are pricier than others but consider it an investment for your taste buds!