Toronto's dining hot spot
Towering over the Financial District, The Restaurant at The Adelaide Hotel sits on the 31st floor of the luxurious Adelaide Hotel, overlooking the humming streets and bankers running to and from one meeting to the next. Stepping off the elevator, you’ll find yourself in a quartz-accented corridor and quickly greeted by a hostess ready to oblige and celebrity photographer George Pimentel’s black-and-white prints adorning the entrance.
While the bar and lounge plays host to executive business meetings and corporate tête-à-tête’s during the day to early evening, the night welcomes those who are dressed to impress, a place to see and be seen. Plush, tufted velveteen sofas and leather armchairs set the scene for a glass of bubbly or an Old Fashioned, in the shadow of a towering wine wall boasting one of the most extravagant lists in the city.
Meanwhile, the dining room’s Old World stuffiness as Stock has been transformed into a modern space with colorful prints and silhouettes, creating a playground for Toronto elite and guests to have a little fun.
Behind the food is chef de cuisine Bill Osborne, who earned his chops in London restaurants like Bar Boulud at Mandarin Oriental Hyde Park, London before working at Toronto’s Canoe restaurant, Oliver & Bonacini’s flagship fine-dining restaurant. Under the tutelage of executive chef Markus Bestig and corporate executive chef Anthony Walsh, Osborne creates traditional American favorites with an added fine-dining flair, like foie gras flapjacks or lobster Rockefeller. For main dishes, the stunning Washington State lamb rack or the perfectly, slow-cooked Chinook salmon are executed nicely, but it’s the beef shin barbecue for four to six people that’s the showstopper, served with mushroom mac and cheese, heirloom carrots and bone marrow.