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Wildly inventive Susur Lee is the city’s reigning chef. Put yourself in his capable hands by ordering the tasting menu, which, at a table of two or more, features different treatments of the same main ingredient. Don’t be surprised when the meal begins with the main course and works backwards – it’s a Susur trademark, as is his artistry mixing pan- Asian flavors. Minimalistic, elegant decor (see Susur).

This restaurant styles itself as a club (and yes, non-members do pay slightly more); the freight-elevator ride to the fifth floor loft only adds to the exclusive feel of the place. A prix fixe menu favors French classics such as foie gras , duck breast, and langoustine. In winter, candles, fireplace, and couches make things lavishly cozy. In summer, try for a table on the rooftop terrace.

Stellar views from the 54th floor of the Toronto Dominion Bank Tower make this one of the most enchanting rooms in the city. Lunchtime business crowds may close deals over lobster clubhouse sandwiches on brioche, but the evening ambience is decidedly more romantic. Menu mainstays include quintessentially Canadian caribou and bison (see Canoe).

This low-key, sophisticated restaurant specializes in fish and seafood, particularly oysters – almost 20 varieties of them, with fresh French oysters on Thursdays. Preparations such as lobster bisque give a nod to Gallic cooking, with its classically complex flavors. Save room for dessert, all of which are excellent. The reasonably priced wine list is mainly French (see Starfish).

Presentation is at its artful best at this exquisite restaurant, where beauty matches flavor to titillate all the senses. Chef Claudio Aprile’s tasting menu mixes Asian, Latin, and French elements to delightful effect, with many vegetarian-friendly choices. Scrumptious desserts.

Dine on the freshest fish and seafood to be had in the city, flown in from the world’s wharfs daily and transformed into the most luxurious of Portuguese fare. The wine list is replete with unusual offerings which the waitstaff are expert at elucidating and pairing with dishes. Try wines by the glass at the tapas-style wine bar, Senhor Antonio, in the restaurant’s cozy annex addition, where cheaper prices mean some of the best value in town.

Masterful chef Mitsuhiro Kaji creates the city’s premiere Japanese cuisine at this farwestend restaurant. There are two private rooms, but better to perch at the eight-seat sushi bar to enjoy the food-as-theater experience. Premium sakes are the perfect accompaniment to excellent – and generously portioned – sushi, sashimi , and creative cooked offerings (see Sushi Kaji).

With exceptional Cantonese cuisine, this elegant two-level restaurant in the Metropolitan Hotel redefines and updates classic Chinese fare. Haute details include silver chopstick rests and starched linens on the round tables, which are suitable for large groups and conducive to sharing (smaller tables also available). Sunday dim sum is particularly popular.

This intimate restaurant serves marvellous Italian food, delivered with welcoming, friendly service. The homemade pasta specials are always superb, as are grilled and roasted meats. The summer patio is great for al fresco dining.

The refined dining room sets the tone of rich indulgence. Much care is taken with creative presentation and with juxtaposing tastes and textures in chef Chris McDonald’s kitchen. Try the tasting menu, with 10 tantalizing courses. The wine list is particularly impressive (see Avalon).