Restaurants near Toronto Union Station

The food was decent. The dumplings ended up more like little tacos, and the octopus was overly salty. However, the service was great, and the sound level was not too loud, which made for a nice experience.

I attended a team lunch here, and overall, it seemed like everyone enjoyed their meals. I ordered the fish tacos but wasn’t impressed—the large cabbage shreds overpowered the dish, and there wasn’t enough sauce to balance the flavors. Similarly, the portion of sauce served with the sweet potato fries was too small. There was also a noticeable delay in getting water refilled at the start of the meal, which was a bit frustrating. However, the service improved afterward and was generally good.

It’s a beautiful restaurant and the food was delicious We ended up sharing the lobster pasta, Caesar salad, and a tenderloin. They split everything up into separate plates for us, which was great. The lobster linguine was amazing Finished off with their peach cheesecake It was a great experience, we also love the Reign Bar- always enjoy having drinks there and a snack 

We have dined at Earl’s kitchen and Bar a number of times now. We keep going back not only because the food is sensational; we really recommend the roast beef sandwich with a salad, but the service is above and beyond exceptional. Special thank you to Chantelle who always makes us feel at home and a shout out to our server,Safrin, who made sure that all our dining needs were taken care of, and that we felt very comfortable during our dining experience. We will definitely return.

We did the tasting menu at the chefs counter plus a few drinks. Service is friendly and well informed. Prompt and tight. The kitchen is methodical and very well oiled. While the 54th floor views are supposedly exceptional the front row to service is amazing if you are an industry individual. Food is top notch and well executed, the 9 course taste canoe menu features laborious and creative techniques showcasing Ron McKinlay’s love of Canadian products and cuisine The stuffed chicken wing course and veal compositions were exceptional. CDC Roderick Tomiczek hot courses were beautiful plated and full of flavour and texture. The pine one sorbet with apple and honey from pastry chef Raffaele Stea was refined and refreshing after the gauntlet of savoury courses. And as a fan of carrot cake the main sweet courses were beautiful was hardly recognizable as a traditional carrot cake but more of a “mess this up” of textures, crazy techniques, and left field flavours Black garlic!?! Who does that! But it works and tastes amazing Canoe rocks Staff rocks View rocks Food rocks Service rocks. Go. Definitely a special occasion place to go. Resos recommended.