With spring in the air, the restaurant industry is coming even more alive. The vibrant food scene is constantly expanding, changing and coming up with new ideas. It makes for a ton of hotspots opening and things to do and try, and March is rife with delicious food happenings to explore. From collaboration dinners to anticipated openings and more, here’s all of the culinary magic we’re excited about this month.
The buzziest restaurant happenings in March:
Blue Bovine
One of the most anticipated openings of the year has finally come, as Mitch Marner, Kevin O’Leary and Liberty Entertainment Group came together to open Blue Bovine, a steak and seafood spot inside Union Station. The massive eatery brings a luxury ambiance to the transportation hub and continues its transformation into a food destination in the heart of Toronto. Blue Bovine officially opened its doors at the end of February, and it’s been all the rage since.
Another restaurant opens in The Well
As Toronto’s newest tourist destination continues to expand, so do its restaurant offerings. Lulu Bar is the latest eatery to open up in The Well, and it brings a unique set of flavours and inspirations to the city. Inspired by the Pacific Ocean, its menu pays homage to all of the lands and diverse cultures that interact with the ocean, from Hawaii to Asian countries and even California and British Columbia. Think oysters, bao, noodles and vegetables that go along with an exotic cocktail menu that’s not to be missed.
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Visa hosts a high-profile restaurant collab
Visa Infinite dinners are back, and two Michelin-starred chefs will take the spotlight in the end-of-the-month events. On Wednesday, March 27, Quetzal will offer a decadent night with canapés, a multi-course dinner, cocktail and wine pairings at $300 per person plus taxes. Quetzal’s Chef Steven Molnar welcomes Chef Ryusuke Nakagawa of Aburi Hana who will create a menu that promises an extraordinary journey of flavours, textures, techniques, and traditions, paired with Herradura Tequila cocktails and other fine sips.
Glass Kitchen brings chic Asian eats to Markham
Chef Kieth Pears has competed in Best of the West, Chopped Canada and most recently, won the National Selection for Bocuse d’Or. Now, he’s bringing his talents to Markham, opening a trendy eatery called Glass Kitchen. Asian eats meet light fare favourites like mushroom soup, toasts, bennies and more, and the restaurant – complete with its chic, contemporary digs – is open for both lunch and dinner.
AP welcomes a Spanish culinary celebrity
Chef Fran Agudo and team from Barcelona’s 2024 Michelin-starred restaurant, Mont Bar, will enjoy a limited-time stay at AP, and two culinary giants will unite to create magic. The event promises to transport guests from Yorkville to Barcelona through an elaborate showcase of Mont Bar’s most signature dishes in harmony with Antonio Park’s Japanese & Pan Asian flavours. Tickets are $175 per guest before tax and gratuity.
Tondou Ramen is expanding to Hamilton
On March 1, the beloved Little Italy ramen spot will open its doors to a slightly different King Street West address: Hamilton. Paying homage to Uechi’s hometown of Okinawa, Tondou’s menu boasts many traditional-style ramen along with Okinawan staples. Meat lovers and vegetarians alike will have plenty of options, from the vegetable ramen to the Tonkotsu iteration. The new outpost joins a budding Hamilton food scene and promises the same nature and kind spirit fans have come to know from the Toronto location.
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Mishree Cocktails & Cuisine enchants Mississauga
Specialty cocktails and elevated cuisine are the name of the game at this brand-new restaurant west of Toronto. Custom hand-made brass doors invite guests to step into an oasis that engages the senses and promises a transformative experience. The extensive menu boasts over 100 dishes and 30 cocktails, including an Avocado & Green Apple Gol Gappe, Lamb Chops, Chili Garlic Chicken Momos and Paneer Tikka Masala.
At Drifter’s Solace, Chef David Salt uses seasonal, locally sourced ingredients to create a multi-course dinner experience that is sure to satisfy. The menu, of course, is ever-changing, but the high quality and superior flavour profiles never waver. The March and April iteration of the experience includes a mackerel ballotine, compressed endive, rhubarb purée and orange vinaigrette dish alongside a rhubarb and custard beignet that’s served with toasted almond and cardamom ice cream. Rhubarb is the focus of the menu, and the entire experience can be enjoyed inside Good Spirits (which is open 9-5 as a separate entity) at TABLE Food Hall. Bookings can be made on Tock.
