Canoe

The story

Crafted with passion, served with love

Inspired by Canada's Raw, Rich Land

Perched on the 54th floor of the TD Bank Tower in Toronto's financial district, Canoe has spent over 25 years connecting people to place through contemporary Canadian cuisine. The premise is straightforward and quietly ambitious: work closely with farmers, gatherers, and suppliers from across the country to craft dishes that genuinely reflect Canada's diverse landscape. Forbes Travel Guide recognized that commitment with a Four-Star award, noting the spectacular views, posh contemporary décor, and exquisite fare that make a visit here feel like a genuine occasion.

The room earns its reputation before a single plate arrives. Floor-to-ceiling panoramic windows frame Lake Ontario and Toronto Island, while bundled wood chandeliers, moss-covered wall art, and copper accents bring the country's raw environment indoors. As critic Chris Nuttall-Smith put it: "It's true you can't eat a view, but the one from Canoe will never, ever get tired."

The Kitchen

The culinary team is led by Executive Chef Ron McKinlay, who brings well over a decade of international cooking experience from renowned restaurants across the U.K., Australia, and the Middle East. His cooking is grounded in a deep appreciation for uniquely Canadian ingredients, sourced directly from producers and gatherers. Chef de Cuisine Roderick Tomiczek trained under Michelin-starred chefs Marcus Wareing and Heston Blumenthal in London before returning to Canada, and brings a classical French technique sharpened by a modern, ingredient-focused approach. Executive Pastry Chef Raffaele Stea, classically trained in Montréal and seasoned by years in Michelin-starred kitchens across Europe, draws on his French-Canadian and Italian roots to deliver meticulously crafted desserts celebrating Canadian harvests. The broader culinary vision is overseen by District Executive Chef John Horne, whose cuisine is marked by refined flavours, seasonal ingredients, and striking presentation.

What to Eat

The tasting menu — Canoe's most complete expression of seasonal Canadian cooking — moves through smoked mussel with pickled radish, rhubarb choux with foie gras parfait, and beef tartare tartlette with truffle before arriving at courses like Atlantic crab with ramp emulsion and watercress velouté, B.C. halibut with scallop mousse and charcoal, and rabbit saddle with apple and celeriac. Dessert closes with a caramelized honey cake topped with strawberry, honeycomb, and spruce tip — a detail that captures the kitchen's instinct for distinctly Canadian flavour. Vegetarian and pescatarian versions of the tasting menu are available with advance notice.

The à la carte dinner menu follows the same seasonal logic: wild B.C. halibut, Haida Gwaii albacore tuna, and Canadian prime strip loin accompanied by beef cheek, sweetbreads, and veal tongue. Lunch offers a more relaxed pace, with a three-course prix fixe and dishes like salmon tartare with pickled radish and charred onion vinaigrette, or a spring pea and asparagus salad with whipped ricotta. The wine list highlights Canadian vintners — including a dedicated Cave Spring Riesling bottled under the Canoe label — alongside a curated international selection.

For those who prefer a lighter visit, the bar welcomes walk-ins from 6:30 pm onwards, with seasonal cocktails and Canadian-inspired bar bites. A Chef's Rail seats guests directly at the open kitchen for the tasting menu — limited spots, and worth planning for.