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Nota Bene Restaurant Review: Franco Prevedello, the force behind many of Toronto’s best restaurants in the eighties, teamed with the owners of the classy Splendido --- Yannick Bigourdan and executive chef David Lee --- to bring the city an upscale bistro with cosmopolitan panache. The restaurant has become a hip destination where diners start the evening by sipping classic and unique cocktails such as the Morrow Sour made with Aperol, pisco, soju, rhubarb, lemon and egg white. Up a few steps is the open, airy dining area, its white walls enlivened with colorful, abstract cityscapes. Depending on the season, you might start with a plate of Tunisian octopus and asparagus salad, farmers market gazpacho with crab toast or Nova Scotia lobster salad with avocado, maple bacon, blue cheese and buttermilk dressing. Steak lovers should consider sharing the 40-day dry-aged rib steak from Cumbrae Farms, which is served with South American ingredients like chimichurri and huitlacoche, a type of corn fungus. White fish sourced from Lake Huron is served alongside lobster in a red curry-lobster broth and accompanied by white corn and cauliflower grits. Don’t miss desserts like vanilla panna cotta with blueberry compote and yuzu granite or a hot sugared donut with seasonal strawberries. A selection of Ontario wines is accompanied by bottles from the world over.