Don Alfonso 1890

Every city needs a Don Alfonso. Whether impressing dates, in-laws or business clients, there has to be somewhere you can rely on to offer an unforgettable experience. Of course there are the views – of the water or of the city – from its perch atop The Westin hotel, but there is so much more to this restaurant than its vistas.The Italian menu offers sophistication at every turn; choose from the prix fixe or go for the tasting menu to sample more of the dishes on offer. The seared Muscovy duck menu gets things off to a confident and robustly flavored start, while the vermicelli with mackerel and pine nuts shows this is a kitchen that understands the importance of texture alongside flavor; the similarly delicious porchetta has a honey glaze that glistens seductively.

• A high-floor, skyline-and-water dining room designed for occasion dining, steady service, and a long view.
• A modern Italian kitchen that cares about texture as much as flavour, pasta that snaps, sauces that gloss, roasts that carve clean.
• A Toronto outpost tied to the Don Alfonso 1890 name and its Amalfi Coast lineage, but built to function as a standalone destination.

• Mackerel and pine nuts, used to push saltiness and crunch through pasta.
• Porchetta with a honey glaze.
• Muscovy duck treated as a main-course centrepiece.
• Italian citrus and herbs used to keep rich dishes bright.

A formal Italian dining room built for big nights out, perched high above Toronto’s waterfront. The menu is modern Italian in texture and polish, with a tasting option for breadth, plus an à la carte route for people who want to steer.

Dishes that capture the kitchen’s register include vermicelli with mackerel and pine nuts, porchetta lacquered with honey, and a robustly flavoured Muscovy duck course.