Ten

One of the best dining experience for my wife and I. 10 seats in the restaurant only. Similar to omakase style where the chef, Julian Bentivegna, prepares and explains the food to you. Service is impeccable. Ingredients are seasonal and changes with what's in season. I appreciate how innovative they are with food, tasty while not being pretentious. Great intimate experience. I suspect that 10 and Julian is going to be famous one day and it'll be hard to book a meal with him, once the Michelin guide comes out.

If you're looking for a culinary adventure where no two visits are the same, then Ten is the perfect restaurant for you. The ever-changing seafood and vegetable forward menus mean that you'll always be trying something new, and the expert chef Julian ensures that each dish is absolutely perfection. The atmosphere at Ten is also top-notch, with sleek and minimalist decor that creates a perfect backdrop for a night of fine dining. The service is attentive and professional, making sure that your evening is nothing short of extraordinary. But the real star of the show at Ten is the food. The seafood is always fresh and expertly cooked, and the vegetables are always perfectly seasoned. Coming here you're sure to have an incredible meal. So if you're looking for a restaurant that will tantalize your taste buds and leave you wanting more, Ten is the place for you.

Perhaps the greatest culinary experience I have had in Toronto. My wife and I attended 10 at our friend’s recommendation and it did not disappoint. We were greeted by Rebecca and shown to our seats along the chefs counter. Throughout the night we were served by Chefs Julian and Murat and our wine pairings were delivered by the wonderful Mike. The tastings were incredible. Each dish was meticulously prepared with texture, flavour and presentation all carefully considered. If the home made sourdough was available for takeaway I think we would have purchased 2 loaves. The evening was a true culinary journey and we can’t wait to return for another special night at Ten. Thank you!!!

Love seeing chefs cooking in front of me. All courses were well plated. Chef Julian was friendly but shy; It’s fun to ask questions and get to know the process behind each dish. The Fried Mushroom and Smoked Salmon blew me away. However, I wasn’t so impressed by the wine pairing. More cocktails and sakes would be nice.

My wife and I had an amazing 10 course tasting menu. It was a nice intimate experience sitting at the chefs counter, getting to watch the items being plated. The wine was also very unique and well paired. My faves were the duck and acorn squash but every item was really good - even the bread was a standout! The chef and staff only 4 ppl were all great and engaging! We can’t wait to come back!!

Came to Ten at the recommendation of a friend who enjoys tasting menus. I've been to several tasting menus before. Going into this I understood that this would be vegetable forward so I kept my expectations in check as I am an avid meat lover, bbqer and enjoy rich flavours but am also a gardener. Service was excellent and the chef was very friendly and answered my questions. You could tell that he is very involved in the selection of ingredients and is really pushing for local vegetables to shine in the dishes. I don't think much seasoning/spices was used because most of the flavours would come from the vegetables. There's a fine line between having as much "natural" taste and one modified with just the right amount of seasoning that we are all so used to having. These limitations caused some dishes to be challenging for me but may be appreciated by others. Here are my main comments for each dish based on my experience. My final comments for each dish will simply be taste testing worthy, take it off, modify it . 1. Tomato/Hyssop/Melon -good acidity to whet the appetite. Hyssop sauce provides a unique mint profile to the dish. Taste testing worthy 2. Cabbage/tuna sashimi/coriander flowers - can't go wrong with charred cabbage and some protein to balance it off. Cold pressed sunflower oil offers a nutty flavor to meld it together. Taste testing worthy 3. Corn- cream of corn without the cream topped with corn pulp cracker, some chicken skin. Taste testing worthy 4. Acorn Squash varietal/sunchoke/garlic oil- Naturally sweet squash does most of the work while the sunchoke taste like artichoke and garlic oil add another element to the dish. Taste testing worthy 5. Gnocchi cheese/onion/wheat chips? - chef said it would taste like french onion soup and it did. The cheese gnocchi had a neutral flavor and to me it was just caramelized onions that did all the work. Honestly, I would have preferred just a regular bowl of old fashion french onion soup. Probably didn't help that I ate Gnocchi just recently...Take it off 6. Sourdough bread-Keep it on the menu ,give 2 slices?. 7. Zucchini yellow and green-combination of rolling up sliced yellow and green zucchini smoked with apple wood and I think tomato/tuna fat emulsion? The dish smelled great from the apple wood but the taste/seasoning was lacking. I've slow charcoal grilled olive oiled zucchinis several times and don't think this dish really elevates the taste that much more. I would say it's a limitation of Zucchini in general. Taste fine but don't think it should be on a tasting menu. While it is a seasonable vegetable, it's just too common. I think this slot can be used for a more unique ingredient that can be grown. Take it off 8. Mushroom/ Red Kale/Buckwheat crunch-I think the chef said that they had a repeated process of deg-lazing the mushroom until they could get as much natural flavor from it as possible. I think it was still lacking in umami/a limitation of the mushroom itself. It's a nice attempt but I think mushroom needs some more assistance from another ingredientmaybe a pepper paste with a slight kick to it. Take it off/modify it 9. Panna cotta concord grapes peanut- smoothness from the panna cotta, crunch from the peanuts. Classic P&J flavor profile. Taste testing worthy 10. Beet lime tart with almond base - I was hoping to see the "Beet" shine since but the lime/lemon completely took over. It tastes like a lemon square which I do enjoy eating. Apples should shine during the month of September. Take it off/modify it with focus on the Beet flavor. I think a corn shaped corn flavoured ice cream topped with spices could fit the theme.

We went for our anniversary and it was such a great tasting menu. Simple, local ingredients merged together in a way that highlighted the freshness of and created balance in each dish. The chef and staff were incredibly kind and thoughtful. The space itself was welcoming and comfortable. We had some truly unique mocktails from a local company called Temperance Tonics that were outstanding. Would highly recommend this place for a special or any occasion.

We visited a few weeks ago to celebrate an anniversary & it was absolutely magical as I felt like I was being transported all over Europe. The ingredients are of the highest quality. Each dish was created and presented with a well thought out process. As you are sat at the chef's table you can really engage and get all the details straight from the source. The menu is very well suited for vegetarians/vegans. The wine pairings were perfect and the pours were generous.

A spectacular dining experience, perhaps the best I’ve had in Toronto to date. My partner and I shared our anniversary dinner there and we are so glad we did. The team is small but mighty and welcomed us with open arms and warmth. When they learned it was our anniversary dinner they were kind enough to give us a little surprise and the whole team wished us a happy anniversary at some point during the evening. The food was outstanding and the tasting menu was even adapted to my vegan diet my partner was able to eat the normal menu. Absolutely delicious from start to finish. We also did the wine pairing and the choices were fantastic, a great balance among the wines offered and beautiful pairings with the menu. The ambiance is cozy and comfortable even though this is definitely a high-end dining experience. Chef Julian offered a lot of details on the dishes and products he worked with to build the menu and you could feel the passion. And all of that is made even more wonderful by the sustainable and ethical ethos of this restaurant. Overall an absolute delight and we would come back in a heartbeat in fact, we look forward to trying their winter menu! If you can treat yourself to an evening with the Ten team, do yourself a favor and book a table!

My wife and I celebrated her birthday at Ten just last night. The restaurant is small, but the atmosphere and ambiance are incredible. Very intimate and it allows you to connect. The food was some of the best I’ve ever had. This restaurant is Michelin star worthy. Julian and his team have done an incredible job and the attention to detail is bar none. Wishing you the best of luck Chef Julian and team. I hope to see you guys get the recognition you deserve when the Michelin star guide comes out.