After stints at Alo and Richmond Station, William Kresky stepped into the executive chef post at The Four Seasons, overseeing both Café Boulud and d|bar. “To me, Toronto is an exceptional dining city because it is constantly evolving. Toronto’s food scene is exploding with new and exciting restaurants representing cuisines from all over the world,” he says. “The standard of excellence continues to rise, and we are quickly becoming one of the great restaurant destinations in North America.”
He does his part by crafting elevated cuisine out of favourites fresh from the farm — and right now, he’s all about springtime treats, like morel mushrooms, lamb and wild edible greens. “For me,” he says, “the most exciting part of menu development is letting the ingredients dictate what we serve. If asparagus is in season, then we serve asparagus.”
What menus is Kresky drawn to when he’s not working the kitchen? Here, he shares his go-to spots for delicious dishes.
Hidden gem
Vilda’s, 209 Dovercourt Rd.
“It’s literally hidden in what used to be a variety store — they never even changed the sign. Inside this unassuming spot is one of the best sandwich shops in the city. The menu is small, usually only four or five options, most of which change regularly. The one constant is their signature Caesaroni, a cross between a Caesar salad and a pepperoni pizza. It is without a doubt my favourite sandwich, to the point that I always order two because one simply isn’t enough.”
Best takeout
Mozy’s, 114 Atlantic Ave.
“The best takeout right now just arrived on the scene a few weeks ago. It’s owned by Barbode Soudi, one of the city’s best chefs; he could easily be running a Michelin-starred restaurant, but instead he chose to take a different path and serve the best grilled chicken you can find anywhere. He cooks over charcoal, giving the chicken a gorgeous smoky flavour, and when you order the full-chicken meal it comes with delicious, thoughtful sides. I order the whole chicken and make it last a few meals because it is truly to die for.”
The last best thing I ate
Liliana, 1198 Queen St. W.
“Owned by former Vela chef Marvin Polomo, he serves his own unique take on Italian cuisine, heavily influenced by his roots and his time in Asia. His version of the Italian classic aglio e olio features an Asian-style chili crisp and a generous scoop of burrata. It’s a perfect example of the whole being greater than the sum of its parts — the end result is absolutely divine. You’ll want extra bread to make sure the bowl is completely clean.”
Current obsession
Harbour 60, 60 Harbour St.
“Yes, the food was delicious — the steaks, starters and sides were all flawless — but that’s not what stayed with me. It is rare to experience service that is so attentive, so unobtrusive, yet warm and welcoming. The service team is a well-oiled, highly professional machine that elevates the experience to match the luxurious, over-the-top setting. The newly renovated space is something to behold; no expense has been spared, making it one of the most lavishly appointed restaurants in the country. None of that would matter, however, if you didn’t feel comfortable, relaxed, and even a little bit spoiled — and they hit every note.”
Best cocktail bar
Sakai Bar, 1576 Dundas St. W.
“They offer a lovely selection of sake, both hot and cold, as well as a small but thoughtful list of cocktails. Anything with yuzu or umeboshi (Japanese plum) is a personal favourite, so I typically order either the Yuzu Collins or the Umeshu Highball. On top of that, everything on the food menu is delicious and not to be missed. The house-made Japanese pickles and ferments are incredible on their own or alongside the katsu sandwich.”
Place I’m dying to try
Bar Eugénie, 89 Harbord St.
“Rebekah Bruce is one of the best chefs I know — her food is soulful, nourishing and absolutely delicious, with influences from her time in the UK and her own roots. The restaurant is tucked away in one of the cutest little spots in Harbord Village, and on top of that, it’s a bar with a thoughtful, well-crafted cocktail programme.”
