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Canoe Restaurant & Bar Restaurant Review: An evening at Canoe should start at the bar, which offers panoramic city views. Naturally, a variety of upscale bar bites complement the cocktails. The modern Yabu Pushelberg-designed space spans two levels and maximizes sight lines in all directions from its 54th floor perch. Artist Stephen Corner crafted distinct tableware for the restaurant, including the seafood platter displaying the raw bar selections. Personable, dedicated chef Anthony Walsh and chef de cuisine John Horne oversee the open kitchen, where they turn out a five-item "Taste Canoe" menu and à la carte dishes that highlight some of Canada's best products, such as Oyster Boy's finest, La Ferme foie gras, Yarmouth lobster, Springbank bison and St. Canut Farms' organic suckling pig. Conclude your epicurean experience with an inventive dessert or a few Canadian cheeses. By-the-glass wine pairings are well-matched to the dishes, courtesy of sommelier William Predhomme.