Mineral

1027 Yonge Street
Toronto
Ontario
CA
M4W 2K9
(416) 925-8565

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Between the constant stream of restaurant openings and the latest must-try dessert mashup, Toronto's dining scene has a serious case of shiny-new-object syndrome. But every so often, a restaurant that's been quietly doing its thing for years comes along and proves otherwise.

Case in point: Mineral, a Rosedale spot that managed to fly completely under my radar. Turns out, I've been missing out. Opened in 2019 by friends Bruce Ly (Voodoo Child, Neo Coffee Bar) and Greg Toskan-Robbins, Mineral was originally intended to be more of a coffee shop with a wine component.

Fast-forward to today, and executive chef Daniel Cancino has helped turn it into a dining destination in its own right, with a chef's counter tasting menu and à la carte offerings that draw on his Filipino roots and global influences.

The cocktails are lights out here, and I'm already kicking myself for not choosing a cocktail pairing to go alongside the nine-course tasting menu we're about to embark on. When my peach dream of a lychee martini arrives in a spindly little coupe, I can feel myself swooning.

One sip later, I'm obsessed. Another honourable mention goes to the espresso martini, which, with former competitive baristas at the helm, is even more delicious than I could have hoped.

The wine program is no slouch either. Mineral champions Ontario pours, from familiar Niagara names like Hidden Bench to DiLoro Wines, a small-batch producer from Toronto-based winemaker Gianluca Di Loro. There's plenty to explore beyond the usual suspects, and even more to talk about between sips.

Our tasting menu begins with a seafood-heavy first act — P.E.I. oysters, hamachi and lobster dumplings served in a rich broth I could happily take a bath in — before moving into more unexpected territory. Pineapple gets a fiery kick from chilli crisp, while Iberico pork collar arrives with lettuce and a spread of garnishes so you can DIY your perfect bite.

Dessert is a multi-course affair, including a deconstructed halo-halo, culminating in an ube drink with the most adorable little bear swirled into the foam.

And that pretty much sums up the vibe at Mineral — proudly Filipino at its core, but never afraid to stray outside the lines, showcasing just how diverse and endlessly inventive Filipino cuisine can be.

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