Iconic Dishes

At Dundas West's Patois, chef-owner Craig Wong combines his Chinese-Jamaican background with his French culinary prowess to create some of the best dishes in the city.

Chef David Smith rose to the challenge of giving the hotel’s menu a fresh, modern take — while still feeding on the nostalgia of food that’s rooted in Toronto tradition.

One of the city's best brunch spots, Maha's brings a true taste of modern Egyptian food to Toronto. We chat with chef Monika Wahba to find out what makes the menu so special. 

Janet Zuccarini, the CEO and owner of Gusto 54 Restaurant Group, walks us through the dishes that have made Gusto 101 a Toronto staple to this day.

With moxy, artistry and determination, Alo’s sister restaurant Aloette is able to keep offering beloved items to diners — along with fresh, experimental creations.

PAI executive chef and co-owner Nuit Regular walks us through the dishes she cooks that take her back to her home in northern Thailand.

Drawing on his Cantonese-Hakka roots, DaiLo's chef-owner Nick Liu has created a knock-out menu stuffed with one unique, show-stopping dish after another.

Twenty-five years, one devastating fire, countless orders of General Tao Chicken — Hong Shing owner Colin Li tells us all about this epochal Toronto restaurant.

Originally the only game in town for tapas, the groundbreaking Bar Isabel switched focus from Blackbeard bacchanal to curated cuisine.

Alida Solomon tells all about her journey from novice chef at an Italian osteria to the owner of Toronto’s go-to spot for authentic Tuscan fare.

Toronto's late-night legend and industry favourite 416 Snack Bar shares the stories behind some of their best-known dishes.