Korean BBQ is getting a glow-up across Toronto. The tightly packed, often poorly ventilated tables are making way for airy booths, while premium ingredients like dry-aged beef and wagyu are starting to grace menus. One of the newest entrants is Hwaro Korean BBQ, the refined sister restaurant of the popular Daldongnae chain.

With its plush, lounge-like interiors, I expected the drinks menu to be more of a focus. Hwaro does offer cocktails and wine alongside the traditional soju and beer, but with only three cocktails to choose from, it was a bit of a letdown when they ran out of ingredients to make one of them. I settled on the Bae grapefruit ($18), an easygoing mix of soju, St-Germain, ice wine, and Asian pear tea. It goes down with ease, as you can barely taste the alcohol.

Being our first visit, the butcher’s set ($78 per person) seemed like the ideal choice, leaving it to the kitchen to select four cuts of beef for us. And at Hwaro, you don’t need to worry about how long to cook the meat. The staff man the grill and make sure everything is cooked and cubed to a perfect medium rare.

That evening, we were served four cuts of beef: tenderloin, chuck, ribeye, and marinated boneless short rib. Aside from the marinated beef, the other cuts were kept simple. Instead, you’re given a soy-based dipping sauce and accompaniments like fermented red bean paste, black pepper, and Himalayan salt to flavour the cuts yourself. I appreciated the simplicity, as it allowed the beef to shine. The bite-sized cubes were delicious, starting with the lean, flavourful tenderloin and moving through increasingly fatty and flavourful cuts.

In true Korean fashion, a flurry of dishes arrive at the beginning. Since our server explains each dish before setting it down, it takes a while for everything to make its way onto the table. Luckily, we started with a small bowl of warm acorn noodles in a light anchovy broth, giving me something to tide me over as the delicious-looking food kept arriving. Alas, they were gone in two bites.

Next came a simple house salad with yuzu dressing, a reminder to get some greens in before the meat-heavy feast began. We were also given lettuce leaves to make our own ssam wraps. For the most part, I left the beef to speak for itself, but once the marinated short ribs arrived, I did make a wrap topped with some scallion salad.

If I were to write about every banchan, this post would go on forever. We were treated to an impressive spread of small plates, including fried eggplant, water chestnut jelly, pickled vegetables, spicy daikon salad, kimchi, black sesame raw lotus root, white kimchi, pumpkin, and japchae.

My two favourite banchan were the pickled chayote, which had a lovely crisp texture and soaked up a lightly sweet pickle brine, and the kimchi. Both were great for refreshing the palate between bites of beef. And don't worry about the small portions… free refills are available, so you can keep the favourites coming.

The small plates weren't the only extras included with the Butcher's Set. It was my first time trying gujeolpan, a platter of assorted ingredients, similar to what you might find in bibimbap, served with a stack of thin buckwheat crepes. You assemble your own little wraps, adding a bit of sauce for a delicious, bite-sized treat.

There was also a thin napa jeon pancake, which honestly didn't taste like much. It was a far cry from the shrimp & zucchini jeon ($28) we ordered separately. Thick and fluffy with lovely crispy edges, this savoury pancake was packed with generous chunks of shrimp, zucchini, and green onions. Definitely the pancake to order!

After all those small bites, another broth was a welcome addition. The complimentary fermented soy stew reminded me of Korean miso soup, although our server explained that doenjang is made entirely from soybeans, whereas miso can sometimes include rice, and is fermented for longer. The result is a richer, more savoury broth.

One look at the towering egg soufflé and I had an overwhelming urge to grab the stone bowl for myself. Scalding hot and aromatic, the egg was steamed with kelp broth, making for an incredibly comforting dish. I could easily have this with half a shrimp pancake and call it a satisfying meal.

Hwaro's kimchi fried rice ($25) could have used a little more time in the pan to develop a crust. The sticky rice was a bit too wet for my liking, but it was generously loaded with kimchi and beef, making it a hearty dish, especially with a runny fried egg on top.

Trust me, you won't leave hungry. Since the banchan are complimentary, you can keep requesting refills until you're well and truly satisfied. The meal ends with a small dish of vanilla ice cream that looks almost identical to McDonald's soft serve. At Hwaro, it's topped with yakgwa, a dense, chewy Korean honey pastry that makes for a satisfying sweet finish.

Service was excellent throughout our visit, with different staff members checking on the meat, answering our questions, and making sure everything was cooking properly. We never felt rushed, and the food came at a comfortable pace that gave us plenty of time to chat and linger.

If you like your Korean BBQ without the smoke or having to guess how long to cook your own meat, Hwaro is worth checking out. Just come hungry and pace yourself, because the food keeps coming!

It's not easy surviving as a restaurant in Yorkville. Rents are steep, customers can be demanding, and the competition is relentless. Sure, there are a few institutions that have stood the test of time, like Joso's, which dates back to the 1960s, or relative newcomers such as Sassafraz and Sotto Sotto from the 1990s. But many newer concepts come and go, making it a noteworthy achievement that Bar Reyna has reached double digits, celebrating its 10th anniversary in 2026.

I couldn't help but look up the review of my first visit in 2016 when the restaurant had just opened. Back then, it felt more like a tapas bar focused on small plates. A decade later, while shareable dishes still dominate the menu, there are now larger, more composed offerings as well.

One such example is the chicken shawarma ($69), a massive platter that easily fed our table of five. Served with freshly grilled flatbread or romaine lettuce for the carb-conscious, it arrives piled high with grilled chicken alongside lentils, Turkish salsa (essentially chopped tomatoes with a dash of spice), tzatziki, and pickled turnips.

We all agreed the spice blend on the chicken captured those classic Middle Eastern flavours beautifully. Unfortunately, both the chicken and its accompaniments lacked seasoning, leaving the wraps tasting surprisingly bland. It's a shame because the freshly grilled flatbread was soft, warm, and absolutely delicious.

Any leftover chicken paired nicely with the truffle Turkish rice ($49 for a large), a dish bursting with freshness from an abundance of herbs including cilantro, mint, and parsley. Mixed with lentils, caramelized onions, and pomegranate seeds, the rice could easily stand on its own or serve as a base for additional protein. We added grilled shrimp ($16), which arrived as seven plump, well-cooked pieces that complemented the rice nicely. The only things missing were a discernible truffle flavour and, once again, a touch more salt.

In fact, some of my friends resorted to using the aioli dipping sauces from the Reyna frites ($12) to add extra flavour to their meals. The menu offers four versions of the fries: Spanish, Italian, Arabic, and Greek. The Italian variety is essentially classic truffle fries topped with shaved Grana Padano and served with a fragrant truffle aioli.

The Greek version, however, failed to distinguish itself. Rather than featuring the feta and oregano promised on the menu, it appeared to use the same base as the Italian fries, simply swapping in a rather lacklustre lemon-feta aioli. To be fair, I'm also not convinced these qualify as frites. They're so thin they resemble hickory sticks or potato frizzles more than actual fries. I like a little heft to my potatoes.

Surprisingly, the standout dish of the evening was the Reyna salad ($26). A vibrant serrano tahini dressing coated an impressive collection of vegetables including beet, cucumber, avocado, fennel, radish, tomato, quinoa, baby kale, napa cabbage, and radicchio. Fried chickpeas and crispy shallots added crunch, creating a dish packed with flavour, texture, and freshness. It was one of the better things ordered.

The Manchego croquettes (2 for $16; 2.5 orders pictured) were also excellent. Made with a creamy cauliflower mash enriched with plenty of Manchego cheese and served alongside dollops of Spanish aioli, they were rich and satisfying. Still, at $8 per croquette, they're not exactly a bargain.

I was glad to see the restaurant busy, although it was clear they were stretched thin. One server appeared responsible for the entire upstairs dining room, constantly running up and down the stairs while providing updates on delayed drinks and food orders. To his credit, he handled it with grace. On a Saturday night, Bar Reyna seemed to be operating at full capacity and bursting at the seams.

Looking back a decade after my first visit, Bar Reyna feels more mature and confident than its original tapas-focused incarnation. The menu has evolved, the crowds are still there, and in Yorkville, that's an accomplishment worth celebrating.

Shine Kitchen occupies a location that’s been a bit of a dead zone. Past tenants include Kenny’s Noodle, which lasted a while but after it has been a host of restaurants that opened and shuttered in quick succession. Shine Kitchen goes back to a similar rice and noodles menu to Kenny’s but also focuses on other Cantonese style dishes.

During our weekend lunch visit, tables were ordering an array of items from congee to clay pots and even steamed fish thanks to their lunch specials. Their house super bowl congee ($18.99) was chocked full of fish, shrimp, scallop, and imitation crab captured in a soup that was thick and silky but not overly heavy. It was salted just enough for flavour while still allowing the seafoods’ sweetness to permeate.

It’s not that different from the seafood super bowl congee ($18.99), just with squid instead of imitation crab. That said, on our second visit, the salmon tasted less than fresh. Nothing serious and thankfully didn’t lead to any stomach issues.

From reading reviews, some diners feel dishes aren’t seasoned enough. And while it is tamer than Congee Queen, I found it’s enough. The beef and vegetable chow mein ($14.99) incorporated a decent portion of the savoury brown sauce without saturating the noodles so they remained crunchy and hot from the wok. The dish also had enough meat and vegetables to go around.

Their fried vermicelli with shrimp and BBQ pork in Singapore style ($14.99) uses a healthy dose of curry powder for flavour and colour. The dish is fragrant with a nice balance of moisture.

Shine Kitchen’s shrimp wontons ($11.99) are generously portioned and well-stuffed with shrimp. My aunt appreciated that they weren’t overly tenderized, allowing the natural texture and flavour of the crustacean to come through. While that’s usually my preference as well, I found them a bit bland and in need of a generous spoonful of chili oil to add flavour.

If you’re dining solo, their weekday lunch combos are a great option. With a rotating selection each day, we visited on a Wednesday and chose the house seafood and mixed vegetable fried Taiwanese vermicelli ($15.98 for the combo). It arrives with a half portion of noodles that boast great wok hay and an ideal dry, chewy texture. Surprisingly, the dish also included a generous amount of shrimp and bay scallops.

The combo is rounded out with a bowl of minced beef and egg white soup (better seasoned than their congee), a freshly fried crispy chicken wing, a decent portion of boiled yu choy, and a couple of orange slices for dessert. It’s more than enough for one person and could even stretch to two with an extra dish.

If you’re used to Congee Queen’s astronomical portion sizes, you’ll find Shine Kitchen’s dishes smaller. Yet, it’s really stems from them using less carbs, the accompanying ingredients are similar. Since prices are couple of dollars less than Congee Queen, it balances out and is better for smaller tables where you can order more dishes for variety.

Since Shine Kitchen inherited the furniture from the previous hot pot restaurant, they have a lot of large circular tables and fewer small booths. Consequently, it’s a good option for large tables as they seemed to be seated with little difficulty.

It’s a place that’s finding their groove. For everyone’s sake, I hope the dead zone is done and Shine Kitchen is here to stay.

Overall mark - 7 out of 10

As steakhouses across Toronto become increasingly glamorous, with bodycon dresses and tailored suits becoming the norm, it’s refreshing to step into Barberian’s, where the upscale pub atmosphere reminds us of a simpler time. Reservations are still made over the phone, written into a paper ledger, and tables assigned as guests arrive.

The restaurant’s ever-growing collection of Canadian antiques remains proudly displayed on the walls, ceilings, and tucked into every available nook of the original tavern. If you have time before your meal, or the restaurant isn’t too busy, you can even turn it into an Easter egg hunt by spotting the treasures listed on the back of the menu, including paintings by the Group of Seven, a wooden statuette of Sir John A. Macdonald, and even antique rifles.

Some traditions haven't changed either, like the plate of pickled vegetables that lands on the table before the water is even poured. Alongside the expected dill pickles are snap peas, celery, fennel, carrots, and onions. It's a refreshing way to start the meal and a welcome palate cleanser between bites once the meat sweats inevitably kick in.

Even the Caesar salad ($27; half order pictured after being split) has evolved, now topped with a thick strip of tender, beautifully caramelized bacon. The dressing packs plenty of flavour: lots of garlic, a subtle anchovy umami, a touch of sweetness that may come from sherry, and a zingy finish that tastes like a generous helping of horseradish. Even split between two people, it's still an impressively hearty starter.

The dry-aged bone-in rib steak ($108 for 16oz) remains Barberian's signature dish and was fantastic as always. Charcoal grilling lends it a subtle smokiness, while the beautifully caramelized crust gives way to a perfectly medium-rare centre. Their signature seasoning adds plenty of flavour without becoming overly salty. Compared to previous visits, the bone seemed slightly smaller, but the beef itself was every bit as flavourful and wonderfully tender.

Still, it was the roast prime rib of beef ($96) that had my eyes popping. The towering, nearly two-inch-thick slice made me wonder whether I'd accidentally been served a double portion. There's no choice of doneness with the prime rib, and mine was a touch rarer than I normally prefer, but it remained incredibly tender. The intensely seasoned crust was delicious enough to break off and enjoy with each bite. I actually preferred pairing it with a smear of horseradish and some of that seasoning over the accompanying red wine demi-glace, which leaned a little too sweet for my taste. Give me a simple au jus any day.

As if the portion weren't generous enough, the prime rib also comes with the rib bone, a satisfyingly meaty beef bone, and a massive Yorkshire pudding that's wonderfully airy with an incredibly crisp exterior. Every steak also includes your choice of French fries or a baked potato. We both opted for the latter: a fist-sized fluffy potato finished tableside with your choice of sour cream, bacon bits, and feta. While the sour cream is a classic topping, the feta adds a creamy saltiness that works surprisingly well.

Needless to say, you'll leave stuffed. In our case, we packed up enough prime rib to make sandwiches for two the following evening. Fortunately, I had wisely saved room for dessert. The New York style cheesecake ($22.50) was beautifully balanced: rich without being heavy, dense yet silky smooth, with a thin crust that added just enough savoury contrast. The fresh strawberry sauce complemented the cheesecake perfectly without overwhelming it with sweetness. Blueberry and chocolate are also available if you prefer.

Having operated since 1959, it's easy to understand Barberian's enduring appeal. They know what they do well and don't overcomplicate it. Rather than relying on technology and automation, they rely on experienced people who genuinely know their craft.

Case in point: when we told the sommelier we'd like to switch from champagne to a Cabernet Sauvignon with our steaks, she simply acknowledged the request and assured us it would arrive at the right time. Sure enough, the wine appeared just minutes before the mains. Throughout the evening, the staff quietly monitored our pace, ensuring the steaks weren't rushed but arrived about 10 minutes after we finished the salad. Barberian's remains a well-oiled machine where the front and back of house work together seamlessly.

In a city where many steakhouses are chasing trends, Barberian's remains confidently old school. The recipes, the service, and even the reservation book remind you that sometimes experience beats innovation, especially when the steaks are this good.