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Travel 2 minutes 19 September 2024


MY TORONTO WITH KEVIN O'LEARY

The "Shark Tank" investor shares his spots in the Canadian city.

Celebrities Editor's Pick Toronto Hotels Restaurants

Share

 * 
 * 
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Few people make their mark in their country, let alone the world, but
businessman and Shark Tank star Kevin O'Leary came, saw, and conquered in style.
"As an investor I travel extensively in pursuit of opportunities," shares
O'Leary. And those travels have taken the discerning O'Leary across the globe in
search of gastronomic excellence. "Experience has taught me that while every
deal looks good on paper, you only get the truth when you show up in person
[and] one tactic I have found to be productive is to take the executives of a
potential deal out for dinner and ply them with spectacular wines and great
food." For O'Leary it's only at mealtime does the truth come out and guards are
lowered. "As result I have built up a roster of great dining establishments in
almost every major city on earth," adds O'Leary.

With that in mind, we tasked O'Leary with opening up his address book in
Toronto. "Few people are aware that Toronto is the fourth largest city in North
America," says O'Leary. "It’s Canada’s largest city and a cultural melting pot,
so there are hundreds of great restaurants."

Below, check out O'Leary's favorite spots and make sure to check out more
insights from our Inspectors, chefs, and celebrities.

--------------------------------------------------------------------------------

Don Alfonso

Perhaps the best fine dining experience in Toronto. This restaurant has won
countless awards including a MICHELIN Star, one of the few establishments in
Canada to do so. I loved the seared Québec Muscovy Duck Breast with pomegranate
sauce and the ravioli stuffed with pheasant along with roasted eggplant.
Needless to say, the food and service is world class but it’s the venue itself
that makes this a must-do. The dining room is located on the 38th floor of #1
Harbour Castle Square in downtown Toronto. There are stunning 360 views of the
city—at night the skyline sparkles like diamonds. Plan on a two-and-a-half hour
dining experience that you’ll never forget. 


Paula Wilson / Don Alfonso 1890

The One Restaurant at The Hazelton Hotel Toronto in Yorkville

Another Toronto standard. There are so many signature dishes, but one stands
above all: the lobster spoons doused in melted butter. I bet you can’t just eat
one. There is no better place to people-watch than from the corner table on the
outdoor patio.. I have closed so many deals at that table that I have become
superstitious. If I’m in Toronto to do business, I do it there with two orders
of lobster spoons and a bottle of crisp Puligny-Montrachet. It always works—it's
just good karma!


The Hazelton Hotel Toronto / The One Restaurant Patio

Sotto Sotto on Young Street

I have been going to this establishment for over 35 years. It’s a Toronto
institution because of the consistency of its authentic Italian cuisine. Every
dish is prepared in the classic, old-world way. The pasta is al dente to
perfection, the fish are prepared Mediterranean style with lemon and olive oil,
and the osso buco makes grown men weep. It is so succulent. I use my fingers,
grab the bone, and suck out the marrow. Always finish with some grappa and the
tiramisu for dessert. During the Toronto Film Festival in September, you will
find some of the world's biggest stars dining there.


Sotto Sotto / Filetto Alla Sotto Sotto | Tiramisu

Blue Bovine 

Blue Bovine is a steak and sushi house extraordinaire—it's my favorite
restaurant in Toronto. Why? The food is spectacular and it’s right downtown
inside of the historic Union Station that just underwent a $1.5 billion
renovation. It’s attached via the indoors to Scotia Bank Arena which has 273
different events a year, so if you are going to a concert or a Maple Leaf or
Raptors game, you can dine there first and go back for a nightcap afterwards
without even having to walk outside.

I love this place so much that I became an owner—I just had to have a piece of
the action. I always order the same thing: to start, a seafood tower with fresh
king crab, lobster, jumbo prawns, oysters and salmon crudo, and a platter of
hand-rolled Sushi. Then we move to the giant 44oz Australian wagyu tomahawk that
rolls up to the table engulfed in Hennessy flames before it’s sliced by the
server right onto your plate. Stop the madness! I invite my guests to order the
duck fat hand-cut fries or the lobster mac and cheese and we enjoy the whole
feast family-style.

The sommelier there is a wizard she has a photographic memory of every bottle in
the cellar. Most athletes and artists that play in the arena stay close to Blue
Bovine so it's not uncommon to see them at the bar after the big event.


Door24 / Blue Bovine

--------------------------------------------------------------------------------

Hero image: kevinoleary.com / Kevin O'Leary

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Written by The MICHELIN Guide

 




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