Table Twenty-Five
Where flavors tell stories and every plate's a conversation starter
Where flavors tell stories and every plate's a conversation starter
Look, we could throw around words like "elevated" and "curated" but honestly? We just love cooking incredible food with ingredients that actually taste like something.
Our Executive Chef Maya Chen spent fifteen years bouncing between Michelin kitchens in Lyon and Tokyo before landing here in Toronto. She'll tell you herself - the best meals aren't about being fancy, they're about respecting what's on the plate. That Ontario peach in summer? Yeah, we're gonna let it shine without messing it up too much.
The menu changes with what's actually in season because nobody wants February tomatoes, right? We work with farmers who know their stuff, fishmongers who text us at 5 AM about the day's catch, and local producers who care as much as we do.
Talented folks who genuinely love what they do
Executive Chef
Former protege at L'Astrance Paris and Ryugin Tokyo. Maya's philosophy? Less ego, more flavor. She's obsessed with fermentation and won't shut up about koji.
Pastry Chef
This Quebecois transplant trained under the best in Paris but never forgot his grandmother's tourtiere. His desserts? They're basically edible art that doesn't take itself too seriously.
Head Sommelier
Master Somm who'll pair your meal perfectly without making you feel dumb about wine. Ask her about natural wines and she'll light up like it's Christmas morning.
Sous Chef
Toronto born and raised, James brings serious Korean technique to the table. His kimchi game is legendary and he's always experimenting with something new in R&D.
Menu changes monthly - sometimes weekly if something amazing shows up
Little bites that pack serious punch
Seared perfectly with fermented black garlic, pea shoots, and this citrus butter situation that'll make you think twice about everything. GF
Hand-cut AAA Ontario beef with house-fermented hot sauce, quail egg, and these crispy potato things you can't stop eating. Trust us on this one.
When tomatoes are this good, you barely do anything. Burrata, basil oil, aged balsamic. That's it. V, GF
Crystal-clear broth that takes two days to make. Foraged mushrooms, herbs, truffle oil. Sounds simple but it'll blow your mind. VG, GF
The main event worth sticking around for
12oz of Ontario beef that's been aging patiently. Charred to perfection, served with roasted bone marrow butter and whatever vegetables looked best this morning. GF
Lake-caught beauty with crispy skin you'll fight over. Sitting on corn puree, fiddleheads, and brown butter that smells like heaven. GF
Perfectly pink duck with confit leg, cherry gastrique, and this root vegetable medley that changes weekly. Fall-off-the-bone good. GF
Creamy Carnaroli rice with whatever mushrooms are in season, aged parmesan, and enough butter to make you understand why Italian grandmas live forever. V, GF
Ontario lamb with pistachio crust, mint chimichurri, and these smashed potatoes that are criminally good. GF
Laurent's sweet masterpieces
Yeah, it's one of those tableside pour-over deals. But it's worth the drama - molten chocolate shell hiding salted caramel mousse and vanilla ice cream. V
Laurent's grandma's recipe meets French technique. Silky lemon curd, torched meringue, fresh berries. Simple perfection. V
Classic done right with seasonal twists. Right now it's maple bourbon with candied pecans. That crack when you break the sugar? Music. V, GF
Three or five Ontario artisan cheeses with house preserves, honeycomb, and these walnut crackers we can't stop making. Ask Isabella for pairing recs. V, GF available
V = Vegetarian | VG = Vegan | GF = Gluten Free or can be modified
Got allergies or dietary stuff? Just tell us. We're not gonna make you eat something that'll make you sick.
Isabella's been building our cellar for three years now, and honestly? It's getting kinda ridiculous in the best way. We've got about 400 labels ranging from "let's try something fun" to "okay this bottle costs more than my car payment."
She's really into small producers, natural wines, and finding bottles you won't see everywhere else. But there's also plenty of classics if you're not feeling adventurous. Every bottle gets a story when she pours it - where it's from, who made it, why it works with your food.
Not into wine? No worries. Our cocktail list is solid (the bartenders know their stuff), and we've got local craft beer and some really interesting sake options too.
Book a Tasting Experience
Got something worth celebrating? We've got space for that
Seats 8-10 people right in the kitchen where the magic happens. Maya'll cook for you personally and probably tell some stories that aren't suitable for kids.
Separate space for 20-30 guests with its own entrance. Perfect for when your family's too loud for the main dining room (we get it).
Monthly events where Isabella picks the wines and Maya builds the menu around them. They're both competitive so these get pretty intense.
Birthday? Anniversary? Just wanna eat a bunch of food with friends? We'll work with you on something special. Give us a heads up though.
Dinner: Tue-Sat 5:30-10pm
Sunday Brunch: 10am-2pm
Closed Monday
Smart casual works fine. Basically don't show up in gym clothes and you're good. We're not gonna kick you out for sneakers.
Highly recommended, especially weekends. We do take walk-ins at the bar if we've got space. Call or book online.
Valet available or use the hotel's underground lot. Street parking's tough around here, just warning you.
Tables fill up quick, especially on weekends. Don't be that person who shows up hungry without a reservation.