Richmond Station

Richmond Station opened downtown in 2012, when Carl Heinrich, fresh from winning Top Chef Canada, put his prize money into the restaurant. The Globe and Mail's review described a split-level room of about 80 seats: a long, high-ceilinged front room around the bar and a more intimate back room one level up, with counter seats facing the open kitchen.

Dinner now centres on a rotating six-course chef's tasting menu, served every night. From the start the kitchen broke down whole animals in-house, and the Globe singled out a short-rib-stuffed burger with rosemary fries as one of the best in the city, alongside lobster bisque and coq au vin. Canada's 100 Best named Richmond Station to its 2023 list of the country's top restaurants.