Taylor Wells presides over the Carbon Bar, one of the city’s most lauded BBQ joints. While she may be known for her slow-smoked brisket and St. Louis-style ribs, what really excites the chef de cuisine these days is the idea of shared plates — creating experiences around the table. “I love putting together a variety of dishes so people can taste a little bit of everything,” Wells says. “Different flavours, textures and techniques all in one meal.”
March has been a banner month for this kind of experimentation. In honour of International Women’s Day, Wells has been running the limited-time Coast to Coals: Where the Ocean Meets the Embers menu, an ode to the women who shaped her approach to cooking and to her Newfoundland roots. “The reaction has been really rewarding. I’m proud to bring a piece of Newfoundland to Toronto, combining my love for barbecue while highlighting the seafood, flavours and techniques I grew up with,” she says. “Guests are responding well to the shared-plate style, which lets them explore a variety of dishes in one meal and experience the full range of the menu.”
So what other menus has she been vibing with these days? Check out her top picks for where to eat well right here in our backyard.
Best date-night spot
Notte Ristorante, 9 Church St.
“Their bistecca fiorentina would wow any date. They have this romantic ambiance; it’s the kind of place where you can slow down and connect. For me, it’s perfect for date night because it combines an intimate vibe with exceptional Italian food.”
Best bakery
Port Union Bakery, 287 Port Union Rd.
“It’s a Filipino-Canadian family-run bakery that makes everything with care and heart. Their doughnuts and ensaymadas are incredible.”
Repeat reservation
Bar Isabel, 797 College St.
“Every visit is worth planning ahead for. From the grilled octopus to their cured meats, these dishes are so good that once you’ve been, you’re already marking the calendar for next time.”
The last best thing you ate
Bar Eugenie, 89 Harbord St.
“Their lamb tartare was phenomenal. It was beautifully seasoned, with a perfect balance of richness and freshness and every bite highlighted the quality of the ingredients. They’re killing the game right now.”
Current obsession
La Palma, 849 Dundas St. W.
“About every two weeks, my partner and I talk about their chicken-liver mousse and how we want to go back just for this dish. It’s the best.”
Fancy dinner
Restaurant Lucie, 100 Yonge St.
“They have an elegant atmosphere and beautifully refined French-inspired cuisine. The dishes are thoughtful and precise, highlighting high-quality ingredients with classic technique. It’s the kind of place that feels right for extra special moments.”
Comfort food
Cafe Polonez, 195 Roncesvalles Ave.
“Everything feels like a cosy home-cooked meal, from the hearty perogies to the crispy schnitzel.”
Best dessert
Alder, 51 Camden St.
“Their coconut cream pie is a showstopper; the macaroon crust gives it a unique texture and flavour that’s different from traditional pie bases and it just makes sense.”
Lunch spot
Donna’s, 827 Lansdowne Ave.
“I always have the hardest time choosing between their roast beef sandwich and the Donna’s ham sandwich.”
Best late-night craving spot
Liuyishou Hot Pot, various locations
“It’s my go-to on late-service nights. The broths are rich, the ingredients are fresh and it’s the perfect spot to unwind after a long shift.”
Best takeout
Koh Lipe Thai Kitchen, various locations
“They’re my go-to for quick, flavour-packed Thai. Their curries and noodle dishes travel perfectly and the massaman curry hits just the right balance of spice and comfort.”
Favourite weekend breakfast place
Lady Marmalade, 265 Broadview Ave.
“Get the crepe croque monsieur, then finish with their bread pudding.”
Best cocktail bar
Uh Bar, 1221 Dundas St. W.
“The exterior does not match the interior. It’s very sleek and modern with moody lighting. My personal favourite is their gin fizz. I always get one, maybe two.”
Place I’m dying to try
Liliana, 1198 Queen St. W.
“Because when the owner is also the chef, the (Asian-Italian) food comes from a truly personal place. I love fusion-style restaurants where two really great ideas become one on a plate.”
