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Your weekly digest of Toronto food news

February 13, 2025

Dear reader,

The current economic situation doesn’t exactly scream “date night,” but the rising cost of everything won’t stop Valentine’s Day from coming. During a time when the most romantic gesture might be covering the weekly grocery bill (seriously, that’s pretty hot), planning a special dinner out could be challenging, even with the HST break. On top of everything else—like a slap in the face of St. Valentine himself—the price of chocolate is up 20 per cent.

But a romantic night out doesn’t necessarily need to involve multi-course meals, champagne bottles on ice or remortgaging your home. Sometimes all it takes is a really good burger or a well-made cocktail. We asked some of Toronto’s top chefs and restaurateurs for their favourite date-night spots, and what they order at each. Unsurprisingly, places like Edulis and Scaramouche got shout-outs but so did a west-end dive bar and a Pakistani small-plates spot. Read on for inspiration. And don’t forget that Winterlicious is still ongoing, with more than 230 restaurants across the city offering prix-fixe menus at affordable prices.

Also in this week’s newsletter: what could be more sensual than sharing a NSFW Jell-O shot with your person? Belle Isle, the new snack and cocktail bar from the Lake Inez team, is making boozy, jiggly shots that spell out a spicy—and might we say, apropos—message. The vodka- and Galliano-based gelatin creation arrives on a plate and you can eat it with a knife and fork, so it’s both sassy and classy.

For more of our food-and-drink coverage, visit torontolife.com or subscribe to our print edition.

—Rebecca Fleming, food and drink editor

Our top stories

TORONTO’S TOP DATE-NIGHT SPOTS, ACCORDING TO CHEFS

What makes a restaurant romantic? White tablecloths and candlelight? Expensive tasting menus and a soundtrack of soft jazz? Or maybe it’s just really great service and delicious food. See what some of the city’s top chefs had to say.

SHOTS FIRED

Before opening Belle Isle, chef and co-owner Jay Moore became obsessed with making Jell-O shots. After testing out dozens of recipes and forms, Moore landed on something that is the exact opposite of the gelatinous shooters from your college days (but with a message your 19-year-old self could get behind).

WHAT’S ON THE MENU

Simon Vickerson honed his pizza-making abilities on the city’s streets, peddling slices to hungry party-goers as they filtered out of bars and clubs. Many successful gigs later, Vickerson is now stationed inside the Annex Hotel. And what was once known as Raff’s Pizza Stand is now Raffaella, a sit-down, NYC-inspired pizzeria named for his nonna.

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