Ever year, Food & Wine polls dozens of the worlds favorite globe-trotting chefs to find out what restaurants they’re dying to go to.
This year, Toronto made the list!
While the blurb may be short, the mention is high praise for Toronto’s ever evolving culinary scene:
“Top Chef Canada winner Carl Heinrich put his prize money toward this sophisticated New Canadian comfort food spot with house-made charcuterie and lobster tempura. His hearty meat dishes include a must-try juicy short rib-stuffed burger, served with radish salad and rosemary fries.” –Food & Wine Magazine
Richmond Station is one of only three Canadian restaurants to make the list–Cabane Au Sucre and Pied de Cochon also made the cut–and the only one from Ontario.
In case you’ve been living under a rock (or a pile of take-away containers)–Richmond Station is the brain child of Chef Carl Heinrich, the 27-year-old Startford Chef School graduate who won Top Chef Canada, used his $100,000 prize to open his first restaurant that fall.
Richmond Station serves up unpretentious comfort food plus a daily chalkboard menu that complements seasonal pantry offerings–the team here is particularly fond of the popular short-rib stuffed burger.
