52: Czehoski’s, Toronto

Czehoski’s Chef Nathan Iseberg has created a menu that features “deli inspired” selections such as smoked trout and picked onion, pickled sardines, pork and beans, steak and potatoes, and a vast array of unique dishes that aren’t just fancy greens with vinaigrette. There was also a low temp steak on the menu that was quaintly dedicated “in the memory of a grandfather."" Small, personal touches like these are what have saved Czehoski’s from being yet another overpriced of-the-moment luxe lounge on Queen W. –F.S. 678 Queen West, Toronto, ON. 416-366-6787
101 Essential Restaurants: Complete Guide

51: Diva at the Met, Vancouver

Divas may just happen to be in the kitchen at Diva. Divas always seem to get their way, and are quite picky and shout a lot. This sounds a lot like a chef to me. The chefs at Diva may not be shouting quite as much as a real diva, but it’s because they’re too busy infusing passion into each dish. Maybe the food tastes so sumptuous because it’s prepared by executive Chef Dino, along with Sous Chef Damon Campbell. The cuisine is prepared with only the freshest ingredients, creating unique dishes bursting with flavours. Beware that only the most adventurous clients can handle these fusion dishes. Diva also prides itself on unique serving presentations and new culinary trends. Their dessert menu contains pre-orgasmic entrees and succulent sweets to satisfy your appetite. But don’t expect to see Mariah or Whitney lounging around at Diva, unless a Cristal fountain is running. Then Mariah would be dancing around naked in the fountain while Whitney snorted the Cristal through a straw. –S.B. 645 Howe Street, Vancouver, BC. 604-602-7788
101 Essential Restaurants: Complete Guide

50: Coca, Toronto

At Coca, you can soak up the social scene and the high hipster-quotient over some comfortable fare, but if it’s culinary improvisation and big boy plates that you’re after, go someplace else; Coca specializes in small-bite, Spanish tapas. Nathan Iseberg, executive chef at Czehoski, is doing double duty, taking the helm at Coca with Kevin Korslick as the chef de cuisine. The house specialties are the Cocas: Catalan flatbread with Mahon cheese served with a variety of toppings. Drawing crowds of in-the-know foodies, Coca has quickly made a hip-eatery impression. – J.B. 783 Queen Street West, Toronto, ON. 416-703-0783.
101 Essential Restaurants: Complete Guide

49: Fuel, Vancouver

A hyper-talented young chef, Robert Belcham, has built a menu that tries to play it both ways: offering simple, delicious dishes as well as often-successful forays into innovation. It's not that easy to make simple food properly, but Belcham and his crew are turning out wonderful, uncontrived dishes with an unquestionably quirky charm. The snob factor simply doesn't exist here. It's not unusual to see Belcham himself chatting up regulars and out-of-towners before joining the guys cooking in the open kitchen. - R.B. 1944 4th Avenue West,Vancouver , BC. 604-288-7905.
101 Essential Restaurants: Complete Guide

48: George, Toronto

I imagine the George this restaurant was named after to be an arrogant Frenchman with his socks pulled up too high who twirls his mustache when he thinks really hard. George, the restaurant not the figment of my imagination, is a tad pompous in itself. The food is all French and the servers are well-groomed and slightly annoying. They up-sell like mad but that was “the best beef tenderloin salad” I’ve ever had. The space is industrial for the most part with a chandelier thrown here and there to evoke the Provence style of the food. And Chef Lorenzo Loseto’s food does speak for itself. If you’re down in the East side craving some citrus braised rabbit or some duck confit ravioli drop in and satisfy your longing. –J.T. 111 Queen Street East, Toronto, ON. 416-863-6006.
101 Essential Restaurants: Complete Guide

47: Garde Manger, Montreal

Despite the occasional disheartened rant to the contrary, we acknowledge that this town is blessed with some truly great restaurants and have the ever-growing hungry masses to appreciate them. There are a number of new and in-the-works restaurants hoping to cash in on the new locus of city business. One of the brightest is Garde Manger, which is injecting some much-needed life into Old Montreal’s soporific restaurant scene. Chef Charles Hughes, formerly of Time Supper Club, adds finesse to the food. His menu offerings are such whimsical starters like the seafood platter for two. Without much effort, one can imagine Garde Manger enjoying a long livelihood here. - K.J. 408 St-François Xavier, Montreal, QC. 514-678-5044.
101 Essential Restaurants: Complete Guide

46: Chez L'epicier, Montreal

The menu for Chez L’epicier is lovingly filled with descriptive paragraphs outlining what to expect from each dish. This attention to detail is carried over to every aspect of the restaurant, which features a beautiful design and exquisitely prepared meals. The menu changes daily, so every visit promises new surprises and exciting culinary opportunities. Located in the heart of historic Montreal, the entire Chez L’epicier dining experience promises to be a romantic escape from the outside world. Plus, the menu’s in French, so you get to be snooty and pretentious the entire time you’re there. Doesn’t that automatically make any meal better? –P.B. 311, rue Saint-Paul Est, Montréal, Québec. 514-878-2232.
101 Essential Restaurants: Complete Guide

45: Citizen, Toronto

Citizen Kane came out 66 years ago. It's time that Charlie stopped being the citizen. For the new the citizen, Riverside's The Citizen seems an obvious candidate. Sure, it doesn't have a sled, but it does have youth. Also, with its Riverside location, it has a cutting-edge cred (don't kid yourself, the East is the future). Though the area has had a variety of culinary births in the last year (the Burger Shoppe, Prohibition, Soma, the Comrade), the Citizen best captures the neighborhood’s prevailing zeitgeist: it's cozy yet refined and affordable but subtly upscale. It retains the area's old-school inclusiveness - exemplified by its pleb-mingling front deck - while adding a dash of progressiveness via its contemporary, comfy cuisine (i.e. well-appointed meat and posh-ish pasta). As an added bonus, bringing anyone East of the river gives off a priceless in-the-know vibe; it's cool currency by way of a resto. -S.T. 730 Queen Street East, Toronto, ON. 416-465-0100.
101 Essential Restaurants: Complete Guide

44: Bistro Beinville, Montreal

The self-described "cuisine conviviale" at Montreal’s Bistro Beinville is an apt description. The tiny twenty-five seat eatery is warm and cozy and the food is all about comfort. It seems as if Montreal has more bistros than people at times so it takes something quite special to be singled out from the rest and named one of the country’s best in enRoute magazine. It may be because of the venerable waitstaff or the imported wine list, but it is most likely that the bistro’s notoriety and success are based on the superb food. It’s traditional French cuisine, only better. The menu changes with the seasons and at most contains eight items. Every item is the same size (i.e. no appetizers, mains etc.) and any two dishes make a lovely meal. For some French food a cut above the rest settle into the quaint Bistro Bienville for a comfortable evening out. –J.T. 4650 rue de Mentana, Montréal, QC. 514-509-1269.
101 Essential Restaurants: Complete Guide

43: Aurora Bistro, Vancouver

The Aurora Bistro is a testament of all things British Columbian. Their food, wine and values are all of local origin and the outcome is authentic. Chef Jeff Van Geest has a knack for bringing out the natural flavours of his organic ingredients without overwhelming them in complicated sauces or spices. The simplicity is appreciated in a world of convoluted cuisines that leave you wondering what was actually in that dish and why you don’t feel so great afterwards. –J.T. 2420 Main Street, Vancouver, BC. 604-873-9944.
101 Essential Restaurants: Complete Guide