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While its name suggests drunken debauchery, Bacchanal’s room evokes something closer to genteel sophistication. Elegant bistro favourites— leeks vinaigrette, oeufs en meurette, shrimp cocktail—inform the bulk of the menu. A mini–cast iron cocotte holds tender spears of endive suspended in a cheesy gratin that’s ribboned with shavings of excellent ham. Veal breast, rolled and sliced, is paired with seared sweetbreads and saucy chanterelles (pictured above). If revelry is required, a substantial cocktail program is there to help. 60 Sudbury St., 416-586-1188.