Best of Fall 2012: three of the season’s hottest restaurant openings
Three star chefs, three hot new restaurants
The 27-year-old Top Chef Canada champion has invested his $100,000 prize money into Richmond Station, a 3,000-square-foot farm-to-table resto-lounge—that peculiarly Toronto phenomenon—in the centre of the Entertainment District. He’s brought along Ryan Donovan, a celebrity butcher—that other peculiarly Toronto phenomenon—from their alma mater, Marben. The two will be serving the kind of fancy-homespun dishes that won Heinrich the competition: roast beef with brown butter hollandaise, for instance, or smoked trout with green beans and gussied-up ranch dressing.
Open. 1 Richmond St. W., 647-748-1444.
UPDATE: An earlier version of this story incorrectly identified Bymark as being owned by Oliver and Bonacini. Toronto Life regrets the error.