For restaurateur and Rexdale native Jennifer Coburn, Toronto has always been home. "Welcoming, compassionate and vibrant," says Coburn of how she sees the city. "Toronto is a dynamic metropolis. It’s a big enough city that you can truly be yourself," she adds.
That entrepreneurial spirit was fostered in Coburn since childhood where her family would source produce for their meals from the backyard. She's since translated that approach into two successful restaurants in Toronto: MICHELIN recommended Gia and local vegan boîte, Stefano's Diner. Coburn believes that it's the continual evolution of Toronto as a modern gastronomic capital that keeps her innovating and driving the conversation forward on cuisine that gives back to the community (and planet).
Below, we ask Coburn to open her address book and share her Toronto gems.
Where do you go in Toronto for a classic Canadian meal?
It’s hard to define what a "classic" Canadian meal is in a city as diverse as Toronto, but I would say “Canadian cuisine” shows up as a celebration of local ingredients prepared with multicultural influence. With this, Actinolite stands out. It’s vegetable forward, and the ever-evolving tasting menu is driven by seasonality with a strong relationship with local purveyors. Many of the ingredients come from the restaurant’s own garden.Where do you go for a big celebration?
Lately, I’ve been celebrating at Osteria Giulia. It has that special occasion feel without being too formal, and the service is always on point. It’s refined, coastal Italian cuisine served with precision and elegance. For a formal tasting menu, Alo in Queen West is the rivaled number 1 restaurant in Canada.What’s the best spot for first timers to Toronto?
Toronto is a city of neighborhoods, so I always recommend exploring a few. In the west end Prime Seafood Palace is owned by Matty Matheson of The Bear! Brodflour is a unique urban mill and bakery and ONE Restaurant (inside Two MICHELIN Key The Hazelton Hotel Toronto) in Yorkville for people-watching and shopping.
What’s the best spot for comfort food?
Taverne Bernhardt's. It’s warm, unpretentious and consistently delicious bistro fare that is owned by expats from Montreal.
What are your favorite hidden gems?
I would say Martine’s Wine Bar, owned by Grant Van Gameren. He supplies the veg from his farm and refers to the cuisine as "Euro-style." Another is Donna’s. It is eclectic, with inventive dishes in a funky room. Imanishi Japanese kitchen is Tokyo homestyle cooking with tapas-style dishes.
Favorite LGBTQIA+ owned/run spots?
There are a lot of LGBTQIA+ individuals working in hospitality, however, there’s still a lack of ownership representation. While we are becoming less of a marginalized community, and queer voices help shape the culture, we hope to see more business leaders in our industry. Hair of the Dog on Church Street and Sweaty Betty’s on Ossington are great bars that have been open since the early 2000s. I also love Anti Vice Juicery. It’s fresh-pressed and made-to-order, which is rare now. Bar Neon is a community staple in Toronto’s west end, known for their welcoming vibe, Mediterranean-inspired casual menus and good cocktails. And/Ore is a two-level Queen West restaurant with playful menus led by Chef Missy Hui and I really look forward to trying Tutto Panino in Parkdale opened by local celeb Charlotte Day Wilson. I also want to mention our love of Chef Missy Robbins and her restaurants in Williamsburg; Lilia and Misi. Misi, opened in 2018, is a pasta-and-vegetable focused restaurant that we draw a lot of inspiration from. We had the pleasure of meeting her on a trip to New York.
Where would we find you on a day off?
Anyone in hospitality knows days off are rare. When I do have one, I’m probably visiting a farmer’s market, or at The Big Carrot a co-op grocery store in my neighbourhood. I love Milky’s for a matcha latte when I'm in the west end and for a night out I go to Bar Banane, a refined cocktail bar that serves canapes and souffles.
How do you view the gastronomic landscape in Toronto in 2025?
Toronto is a food city, no question. It moves fast and reflects global dining trends. Right now, I see more health-conscious menus, and a rise in non-alcoholic programs with really creative zero-proof cocktails. Again, our food scene is diverse, but across the board, there is an increase in conscious diners who care about where their food comes from and how it’s made.How has Toronto helped shape your approach as a business leader?
Toronto is competitive. There are new restaurants opening constantly and a lot of incredible eateries. Service standards and food standards are excellent so, as a business leader, you have to be sharp. You have to listen to your guests and deliver on food, service, and vibe. You have to create an atmosphere where guests want to return. Toronto forces me to be creative, and better myself. There’s no resting on your laurels in this city.
How does Toronto help foster your individuality and creativity?
Toronto is a dynamic metropolis. It’s a big enough city that you can truly be yourself. Well, I’m a gay woman running two restaurants...It’s also a place where a plant-forward diner with classic dishes can find an audience and thrive. That kind of openness is rare, and it fuels everything I do.
Which neighbourhood in Toronto feels most like home?
Riverdale. I’ve lived here for almost 20 years. It is a historic neighbourhood known for its picturesque streets, diverse community and rich cultural heritage. Riverdale Park has become a really popular spot to grab a bite and watch the sunset. Bonjour Brioche is a French bakery with croissants seemingly flown in from France and has a fantastic brunch menu. Greektown is located on the Danforth with great restaurants like Mezes, to explore.
What would you like your legacy to be?
I have owned a pescatarian restaurant, a vegetarian restaurant and now a plant-based diner. Plant based diets are by far the most controversial, with contentious debates focused on whether or not it is “good for you”. The fact is that few people eat a nutritionally perfect version of any diet. And the rarely talked about topic of any diet is how food is being made. The vast majority of us are meat eaters and our perception of this diet is that we have been eating it for centuries. But unless you have livestock and a garden in your backyard or close to you, this is not the same food as our ancestors. It is manipulated to travel, avoid infections and infestations, grow faster and in an environment that is unsustainable and nutritionally void. When I opened Gia a company called New/School Foods approached us to carry their “salmon”. This delectable product looks like salmon and is made from potato and seaweed extract, delivers the same amount of omega 3’s and protein at levels comparable to real fish, and it tastes good. It is not King Salmon, but it is damn close enough. The vegan community forces us to foster innovators in the food sector to come up with options for vegan diners to have convenience and variety. Animal compassion and the environment isn’t enough to persuade diners to change their diets so forward-thinkers like Pat Brown of Impossible meats are using science to outperform animal agriculture, instead of recreating it as we are now. Brown states “If we get this right, we don’t just make better food. We restore the planet.” By serving these products in restaurant worthy dishes we can contribute to this shift and for this I am very proud to be a part of the journey, the future of food.
Hero Image: Jelena Subotic / Jennifer Coburn
