“Not everybody needs a 10-course meal for romance”: Toronto chefs on their favourite date-night spots

What makes a restaurant romantic? White tablecloths and candlelight? Expensive tasting menus and a soundtrack of soft jazz? Or maybe it’s just really great service and delicious food. We asked some of the city’s top chefs and restaurateurs for their favourite date-night spots in the city—and what they order at each.

Related: “I would absolutely hate to see it close”—Toronto chefs on their favourite (older) restaurants

Craig Wong

Chef and co-owner of Patois, co-owner of Ayla

Where: Jamil’s Chaat House
Why: “Not everybody needs a full-on 10-course meal for romance. Sometimes Ivy and I just want punchy flavours in a cozy spot that has a vibe—and that’s kind of Jamil’s in a nutshell. I’ve been a huge fan of chef Eric McDonald since her Sakai days. For me, there’s nothing more romantic than delicious food—and when she’s running the kitchen, I know that’s a guarantee.” What: “It’s such a tight menu: eat it all.”

Related: What’s on the menu at Jamil’s Chaat House, a charming Pakistani restaurant that started as a pop-up

Where: Taline
Why: “I like Taline for date nights because the food is moderately priced and the restaurant is busy yet spacious enough to get a sense of privacy. Most importantly, everything on the menu is sharable.” What: “Their leek and black garlic hummus is awesome. They also do a flaky and succulent whole fish that’s served with a delicate and flavourful apple tabbouleh.”

Where: Scaramouche
Why: “When Ivy and I want to ball out, there’s no better place than Scaramouche. They’ve got incredible views of Toronto, some of the best service in the city, valet parking, consistently incredible food and classic desserts that make Ivy very happy. It’s a restaurant of an era that’s disappearing from our city.” What: “Our move is always foie gras and coconut cream pie.”

Giovanna Alonzi

Executive chef at Terroni, Sud Forno and Spaccio

Where: Dotty’s
Why: “Fabio and I work so much that being in our neighbourhood is a treat. The fact that Dotty’s is a place we can walk to together makes it special for us. But the proximity is not all it has to offer, of course. It’s consistent, thoughtful and homey, and it always delivers. Both of us are chefs, and we’re always super busy, so we don’t want to worry that we’re wasting a date night on mediocre food. We know when we go to Dotty’s that we will leave smiling and satisfied. It’s also a hop and a skip away from Boo Radley’s, where we like to head afterward for a night cap and a round of darts.” What: “We can’t get enough of Dotty’s burger, and the vinegar-soaked french fries are insane. Also, the pimento cheese and crackers and the caesar salad are absolute must-haves. If there’s room for dessert, the soft serve sundae is killer.”

Janet Zuccarini

CEO and owner of Gusto 54 Restaurant Group

Where: Quetzal
Why: “There’s nothing more romantic to me than sitting at the bar with the open flames of the wood oven and the glow from that blaze over the buzzing room. The low ceilings make the whole space feel like a cozy little cave. The room is super sexy, and the food and cocktails just blow my mind. It’s a restaurant that has actually improved over time, so I’m excited every time I return. It’s good food, and it gets you in the mood.” What: “Anything wood-fired and smoky.”

Where: Mimi Chinese
Why: “I think David Schwartz is a star chef. His level of passion and professionalism translates into every dish, and what could be sexier than that? Beyond the absolute beauty and depth of flavour on every plate, the room at Mimi is dark and moody and transportive. When I’m there, I feel like I’m taking a break from my normal life—and that in itself is kind of hot.” What: “The Four-Foot Belt Noodle, for that Lady and the Tramp moment.”

Related: Inside the culinary empire of Chinese-food king David Schwartz

Where: Kiin
Why: “Kiin is a jewel box of a restaurant. The level of craft and love that chef Nuit Regular puts into her Thai cuisine is mind boggling. Each dish she creates has a sense of grace and intricacy. In every bite, there’s beauty, passion and soul.” What: “The tasting menu, all the way. I want zero stress during a romantic night. I have all the faith in the world in chef Nuit’s judgment and skill, so I am more than happy for her to take the reins.”

Miriam Echeverria

Executive chef at Gia and Stefano’s Diner

Where: The Communist’s Daughter
Why: “When I go out, I love a place that is walkable, and I live in the west end. I just love the Communist’s Daughter. It’s classic and consistent, and it kind of started it all around Dundas and Ossington back in the early aughts. They haven’t changed anything because they don’t need to. When I go there on a date, it feels like we are travelling outside of the city. The place is intimate, they have live old-school jazz and they never turn you away if there aren’t seats. Everyone is welcome, and the staff all make a point of remembering you if you’re a return customer. Taking a date who hasn’t been before is great because it makes you seem like you’re a big deal when you get recognized at the door.” What: “Classic drinks at a classic spot—either an old fashioned or a negroni.”

Related: What’s on the menu at Stefano’s, a vegan diner from the owner of Gia

Where: Union
Why: “This is another classic spot with a well-rounded menu. Whether I’m on a date with a carnivore or a herbivore, it doesn’t matter—there are options for everyone, and they are all great. The dim lighting and warm woods in the space are perfectly romantic, and that helps set the mood.” What: “I trust the kitchen, so I order whatever the specials are.”

Craig Harding

Co-owner and culinary director of Bar Prima and La Palma, executive chef and partner at Constantine

Where: Taverne Bernhardt’s
Why: “My fiancée and I had our first date at Bernhardt’s three years ago. I chose it because I knew it would hit all the right notes. It’s cozy, under the radar and chef-approved. When a chef takes someone on a date to a restaurant, it has to deliver! And obviously it did. We’ve been back so many times since, and it never disappoints. Consistency is the mark of a good place.” What: “The staples, like the roast chicken, are good fallbacks, but venturing out with anything seasonal, like the fish, is great too. And the veg sides, whatever they are, are killer. As for the wine, we trust the knowledge of the staff implicitly, so it’s dealer’s choice.”

Where: Osteria Giulia
Why: “When it’s bougie romance we want, we hit up Osteria Giulia. There’s that necessary trust in the consistency of the kitchen but also those extra touches that come with high-end hospitality that make you feel special. The menu is solid, and the beverage program is on point.” What: “We always get pasta. My favourite is the lorighittas al mare, a very special hand-braided Sardinian pasta that has a great chew. It’s served with a variety of seafood—like bay scallops and calamari—and done in a delicious seafood broth.”

Luke Donato

GM and co-owner of Occhiolino

Where: Mattachioni
Why: “For a high-quality, budget-friendly meal, there’s nothing more romantic than leaning up against the fogged-up window at Mattachioni and watching the night go by with a slice of incredible hand-made, naturally leavened pizza in hand. Owner and operator David Mattachioni is the real deal. You can taste the love and toil he puts into his food.” What: “The margherita pizza, nine out of ten times—and if it isn’t that, then something with anchovies on it.”

Related: What’s on the menu at Occhiolino, a new Italian restaurant in a converted auto-body shop

Where: Campo
Why: “It’s an adorable, affordable, homey and romantic spot in the west end run by a husband-and-wife team who are extremely passionate and knowledgeable people. The food reflects the melding of their cultures—Spanish and Italian—and their wine and amaro lists are super exciting.” What: “Anything tapas-style, whether it’s boquerones or one of their toasts, either a classic pan con tomate or a more playful featured special from chef Carlos.”

Where: Edulis
Why: “When we go all out, we go to Edulis. The space is intimate and the food is beautiful. Valentine’s Day falls right at the end of truffle season, and in my opinion nobody does truffle dishes better than Edulis—and no food is more romantic than a truffle.” What: “Anything with truffle, whether it’s a risotto or a pasta or whatever mushroom magic they’re making.”