For more than two decades, one chef has kept George Restaurant at the top of its game

On a Tuesday night in early May, George Restaurant at 111C Queen Street East is humming. I knew, of course, that the fine-dining institution existed. But I hadn't given it much thought in years. Judging by the packed dining room, however, plenty of Torontonians had. George's reputation as one of the best restaurants in Toronto clearly precedes it. The question was: What had I been missing?

As it turns out, plenty. My evening begins in George's courtyard, which feels miles away from the clamour and chaos of Old Town Toronto. With a glass of sparkling wine in hand, I glance up at the balconies overlooking the charming Toronto patio, where a I spot guests lingering above the dinner crowd.

Mary Aitken, one of the owners, explains that George is just one part of Verity, a 65,000-square-foot hospitality complex. 

Designed as a private social club for women, Verity was born out of a need Aitken experienced firsthand when the property opened in 2003, often finding herself the only woman in the boardroom. The balconies above us belong to The Ivy, an exclusive four-room boutique hotel tucked into the top floor of the complex.

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There's also a full-service spa, with a fitness area, pool and yoga studio, plus meeting rooms. And then, of course, there is George Restaurant — a space open to the public that's been on the Michelin's recommended list ever since the guide arrived in Toronto. 

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It's here, in George's dining room, that the main event of my evening takes place. Aitken hired chef Lorenzo Loseto back in 2003, citing their synergy and his creative talents at the reason she knew she needed to snap him up. Ever since, Loseto has been the architect of one of the city's most exciting tasting menus.

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"George is where I get to cook with exceptional ingredients, surround myself with great people, champion emerging talent and do something that matters deeply to me," says Loseto. And the chef's culinary ethos is echoed in every bite. 

The blind tasting menu is designed so that a pair of guests get two different dishes. You could be sampling seasonal morels, while your dining companion digs into heirloom potatoes and Ontario runner beans.

Loseto and his team guide diners through a seven-course tasting menu featuring more expected dishes — buttered lobster, beef tenderloin — alongside wildcard items like squab and confit rabbit that challenge palates and offer plenty of sharing potential rarely seen in fine dining. 

The food wows at George Restaurant, but its wine program is equally inviting. The acclaimed fine-dining destination has consistently earned Wine Spectator’s Award of Excellence, a prestigious international recognition that speaks to the depth and quality of its carefully curated cellar.

Much like the tasting menu itself, the wine pairing — orchestrated by sommelier Patrick Habchi — offers two distinct paths, often highlighting local expressions on one side and international pours on the other.

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From the Beamsville Bench to Burgundy, and the Mosel to Margaret River, Habchi expertly guides guests through both Old World and New World wines. Pairings are selected not only for flavour but also for texture, challenging conventional notions of white wine with fish and red wine with meat. Instead, savoury indigenous varieties meet unexpected proteins, creating combinations that are harmonious (and delicious).

The evening concludes, fittingly, with dessert: a Vanilla Sponge Toffee Cheesecake paired with espresso gelato, and a Lemon Tart topped with Italian meringue and candied pistachio gelato. Dessert wines provide a final flourish to an already 10/10 experience.

Given that experimentation, creativity and seasonality are at the core of George Restaurant’s philosophy, one thing is guaranteed: a return visit will be filled with a totally unique set of surprises.