Dandylion, Toronto, Canada, Restaurant

Chef and co-owner Jason Carter refers to Dandylion’s seasonal cuisine as “simple”—there are few extraneous flavors and ingredients—but his food is far from boring. The monkfish comes blanketed in a generous portion of warm carrot soup; seared scallops complement a bed of shaved fennel and bitter greens. The “Egg, Mushroom, Savoury Granola” is a surprisingly tantalizing concoction of wild rice, foraged mushrooms, kelp powder, and a house blend of seeds. Seafood, such as trout fillets served under velvety beurre blanc with snap peas, shine especially bright here.

Q Tell us about your first impressions when you arrived.

Amid the nighttime hustle and bustle of Queen West, Dandylion is straight-up chill and cozy without trying too hard. It's got the vibes of a chic urban farmhouse, with rough-hewn wood floors, gleaming marble-topped tables, a wall of potted succulents, and plenty exposed brick.

Q What was the crowd like?

Hipsters, healthy foodies, and lots of neighborhood regulars.

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  • Saturday05:30 AM - 10:30 PM
  • Sunday05:30 AM - 10:30 PM
  • Monday05:30 AM - 10:30 PM
  • Tuesday05:30 AM - 10:30 PM
  • Wednesday05:30 AM - 10:30 PM
  • Thursday05:30 AM - 10:30 PM
  • Friday05:30 AM - 10:30 PM

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