Healthy Restaurant Guide: Toronto
As Equinox opens its doors in the Canadian city, we explore its finest nutritious fare.
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Ah, Toronto! You may be best known for standing in for Manhattan when rom coms need to be filmed, but there’s no denying that your ethnic food scene inspires jealous salivation even among New Yorkers. And why wouldn’t the pickings be great in Canada’s east end? Immigrants make up almost half of Toronto’s population, and their mezedes, sashimis and stews easily outdo heavier American-inspired grub. Here’s how to capitalize on the city’s inherently healthful exotic eats.
Grilled octopus, succulently sweet scallops, slightly fried zucchini, and wild salmon carefully dressed with sesame, lemon and slivers of feta. Those are the menu highlights at Volos, a newish Greek restaurant in Toronto’s financial district. Its slick style and light, perfectly prepared dishes attract health-conscious business lunchers.
Where does Torontoan Rachel McAdams go for vegetable tagine when she’s at home? This sleek café, known for its refreshing salads — tomato with watermelon, feta, mint and spring onion; organic greens tossed with spiced pecans — and that excellent tagine: cinnamon, nutmeg, rosemary and star anise add zest to a medley of quinoa, toasted chickpeas and dried fruits.
Camros Organic Eatery
Yogis feel at home at this hippy-dippy place, which features a list of every ingredient used to make every menu item — so you can be sure that there’s no hidden oil or gluten in your raw kale salad, subtly sweet chickpea and plum stew, or turmeric-scented rice ball rolled with raisins and walnuts. For further transparency, Camros displays a list of its organic suppliers.
When Jonah Hill got all skinny after Moneyball last year, he maintained his healthy habits at one of Toronto’s best sushi restaurants: This tiny 20-seater serves Japanese dishes like a famously delicate signature roll featuring roe, salmon and scallops; udon noodles with seafood broth served in a hot stone pot; and an array of sashimi, some of which is seared to smoky effect.
With colorful loomed rugs on the walls and cozy light provided by filigreed-tin lamps hung from the ceiling, this warm, bohemian Persian restaurant serves elegantly spiced fare, from citrusy vegetarian dolmeh (vine leaves stuffed with herbs and rice) to locally renowned lamb stew thick with eggplant, beets and a slew of sweet-smelling herbs.