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.

There's something about Little Italy that still draws me in after all these years. It has an effortlessly lively energy where everyone seems to be gathered on a patio. During FIFA, the neighbourhood becomes even more animated, even on nights when no one is actually playing.

Tucked just off bustling College Street is Casa Paco, a charming restaurant that feels like you're being welcomed into someone's home. They now offer two tasting menus: a more elaborate chef's menu in the dining room and a shorter experience at the bar.

The five-course chef’s menu ($145 per person) offers plenty of food, enough to leave you fully satisfied. Still, the restaurant also offers a few additions if you want to augment the experience.

We added their signature Rubia Gallega ($28), a labour-intensive dish that Chef Chinery and Chef Bragagnolo have considered removing from the menu more than once, only to keep it because diners love it so much.

Using Ontario wagyu, they cure the beef in house for nine months until it develops an incredible natural sweetness that's unlike anything I've tasted. These paper-thin slices are finished with creamy burrata and fresh truffle for an extra touch of decadence. Layered onto the airy crackers, everything comes together in one cohesive bite that's sweet, savoury, creamy, crunchy, and packed with umami.

Oh, and those darker hues along the edges of the meat? Rest assured, it's not mold. Rather, it's from the truffle wash they use to finish the beef.

The chef's menu begins with a trio of snacks to whet the appetite. The meaty boquerones started to lean a little fishy when eaten on their own, but the tangy sea asparagus balanced everything out, adding a lovely fresh crunch against the white anchovy. It also paired beautifully with the tomato bread, which was exquisite thanks to beautifully ripe tomatoes.

The only bite I didn't really sample was the octopus carpaccio, which I've sadly lost my taste for after learning more about these brilliant, misunderstood creatures. My husband, however, assured me it was delicious.

Seafood reigns supreme on Casa Paco's menu, and we were lucky enough to visit while the last of the B.C. spot prawns were still available. As always, they were wonderfully sweet with that firm yet delicate texture that makes them so sought after. They're served with a well-seasoned chilled baby gem soup that looks like wheatgrass but tastes nothing like it. I only wish there had been more of the smoked cucumber, which added such a wonderful crunch against the silky purée.

Even their heirloom tomato salad gets a kiss of the sea with cubes of bluefin tuna scattered throughout. I'll admit, I never imagined pairing tuna with strawberries, and I'm not sure I'd do it again. It's not that the combination is bad, but the two ingredients don't really complement each other either. Something lighter, like scallops, might have been a better match.

It almost felt like Casa Paco was serving all my favourite ingredients, as my eyes immediately lit up when the zucchini blossom arrived, something I always look forward to eating but would never attempt to make myself. Stuffed with a scallop and lobster mousse, the blossom can be enjoyed on its own or elevated even further with the intensely flavourful lobster emulsion, which tastes like a lobster bisque crossed with hollandaise.

Before we could even finish the dish, a plate of socarrat arrived. The rice cooked in a seafood stock and enhanced with a the flavourful oily sobrassada.

Once it was scraped up, we’re told to take the toasted crispy rice and mix it into the remaining lobster emulsion. What a fantastic idea. It immediately made me regret not leaving more sauce behind. It was so good that it convinced me I need to return for Casa Paco's Sunday paella nights.

For the main course, diners choose between a fish or steak to share. We kept the seafood theme going with the Dover sole, which is carefully deboned, brined, grilled, and filleted for sharing. It arrives with a Basque pil-pil sauce made from the fish bones, cod, and aromatics before being emulsified with olive oil into a silky, almost velvety sauce. Such a shame the dish wasn’t accompanied by a piece of toasted bread for mopping up every last drop.

Having been brined, I found the fish just a touch salty on its own. Thankfully, bites of the accompanying radicchio salad balanced things nicely. Either the vinaigrette or another ingredient lent the salad a subtle licorice flavour that I normally wouldn't enjoy, yet somehow it really worked here.

Before dessert, a simple raspberry ice palate cleanser arrives.

Which leads me to point out that the chef's menu doesn't include dessert. Consequently, if you're craving something sweet, you'll want to add one to finish the meal.

The coffee and cardamom cheesecake ($18) is more than enough for two to share. Casa Paco's Basque cheesecake is lightly burnt, fairly dense, yet wonderfully creamy. The coffee flavour comes through clearly, while the cardamom leaves a subtle warmth that gently tingles on the finish. Very interesting indeed.

For an even richer ending, the chocolate and olive oil truffle ($16) is a solid log of silky dark chocolate ganache that practically melts on the tongue. It's only lightly sweetened, making it surprisingly balanced, and pairs beautifully with the cheesecake if you want to mix and match bites.

Unlike the aperitif selection, the digestif menu isn't printed because their amaro selection of roughly 100 bottles is constantly changing. You'll simply have to trust Gary Danaie, their sommelier, to find the right one for you. After my husband mentioned that he normally enjoys cognac, grappa, and Scotch, Gary recommended the Ximenez Spinola 2018 Battonage ($22). He absolutely nailed it. The spirit carried the richness of cognac, a touch of grappa's bite, and somehow finished with lingering caramel sweetness.

Since joining the restaurant in June 2025, Gary has dramatically expanded the wine program from my previous visit. Focusing on Spanish and Italian wines, he has an infectious passion for explaining every bottle. We sampled several grape varieties we'd never even heard of before and thoroughly enjoyed the experience ($85 for the wine pairing).

Even more impressive is that Gary is the restaurant's only employee. The other four people you'll see working throughout the evening are all owners and founders: Chef Chinery and Chef Bragagnolo in the kitchen, Tommy Conrad behind the bar, and Ailbhe McMahon leading the front of house.

All five jump in wherever needed, serving dishes, clearing plates, checking on guests, and keeping the restaurant running. The downside is that, with only one seating each evening, dinner unfolds at a leisurely pace. Our five-course menu with an add-on and dessert stretched to three-and-a-half hours. Antsy diners who struggle to sit still have been warned.

Restaurants often talk about hospitality, but Casa Paco genuinely lives it. With every owner contributing to the experience and Gary guiding diners through an exceptional wine program, the restaurant feels remarkably personal. It's the sort of place you settle into for the night rather than simply dine at.