Where to Eat Now 2012: Vote on the 10 trends in dining that we love and hate

Where to Eat Now 2012: Vote on the 10 trends in dining that we love and hate

We picked out ten trends that helped define dining in Toronto in 2012, and pronounced whether we loved them, hated them or had a love-hate relationship with them. Now you can have your say.


What construction? Roncesvalles’s happening restaurant row—Pizzeria Defina, Barque, The Ace, The Westerly and Hopgood’s Foodliner—signals the strip’s long-awaited recovery.









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Thanks to the ubiquity of tacos, sandwiches, burgers and barbecue, eating with our hands has become acceptable. We draw the line at finger licking and shirt wiping.









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We love meat, but does it have to double as decor? When it’s on our plates, we don’t want it dangling above our heads (Bar Salumi, Buca, Fabbrica).









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A group of tiny new resto-bars (Grand Electric, County General, Goods and Provisions, The Ace) capture the frenetic fun of dining out at midnight.









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Mason jars are cute for candles, rillettes or cheesecake, but cuteness turns into cheapness when they’re used as wineglasses.









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Whip it bad: whipped animal fat in lieu of butter—pork at Keriwa, duck at Yours Truly— is admirable in its nose-to-tail intentions, but it coats our mouths with gamey grease.









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Small fries, like smelts, sardines and anchovies, are finally getting their due: sheathed in golden batter at Fishbar, paired with mozzarella at Enoteca and perched atop crostini at Malèna.









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Expertly made cocktails with garnishes so good you could eat them like a meal—problem is they cost as much as a meal.









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The city has officially reached its quota of Enotecas: Buca Osteria Enoteca, Enoteca Sociale, Enoteca Ascari 26, 7 Enoteca, Paganelli’s Risotteria-Enoteca, Enoteca Maialino.









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After years of forcing us to queue in sub-zero temperatures, restaurants like Pizzeria Libretto are finally taking reservations.









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(Images: Illustrations by Joe McKendry)