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Cutting-edge décor, creative food, pedigreed chef, and see-and-be-seen ambience combined with A-list clientele gives these Best Trendy Tables the elusive “it” quality that has the in-crowd fighting for reservations.
Best Trendy Tables in....
Best Trendy Tables
Toronto
LEE 603 King St. W., Entertainment District,
416-504-7867 susur.com/lee
The Draw: LEE caters imaginative, trend-setting tapas to both discerning foodies and the eternally stylish. The Scene: Those in-the-know choose window seats (or a patio perch in the warmer months) for a view of the action along King Street West. Chef Susur Lee’s menu, inspired from all parts of the globe, includes a Singapore-style slaw, duck confit with pineapple, and okra fritters. As for the wine list, it too is eclectic, drawing on over 30 varieties. Hot Tip: LEE offers $1 corkage fees on Mondays, Tuesdays, and Wednesdays. Check the website for current promotions.
The Draw: One of Toronto’s most popular see-and-be-seen restaurants, this longstanding hotspot attracts the city’s elite, from glamorous jet setters to Hollywood movers and shakers. The Scene: Reborn after a devastating fire, Sassafraz (the yellow house at the corner of Bellair & Cumberland) is the first choice for A-list locals and visitors. While out of town guests make up the majority of diners most weeknights, locals make reservations for Executive Chef Bradley Macdonald’s sumptuous weekend brunch, which offers market-inspired creations, including the Bellair Breakfast: scrambled eggs with aged cheddar, grilled andouille sausage, and potato chive croquette. Hot Tip: Request seating near the lush garden wall and finish your meal with a selection of artisanal Canadian cheeses.
KiWe Kitchen 587 King St. W., Entertainment District,
416-203-0551 kiwekitchen.com
The Draw: Stylish 30-somethings escape their Bay Street jobs and head to this corner resto for after-work dinner and drinks, or as the first stop on a club crawl along trendy King St. West. The Scene: Chef Chris Straker continues to invent menus that appeal to both corporate CEOs and their young (and significantly less affluent) staffers. Mediterranean faves and Bajan touches bring together both old-world Europe and new-world Latin American flavours in appetizers, antipasti, and pasta mains. Hot tip: Request seating at one of the three booths in the middle of the room for the best views of the convivial front bar scene.
