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At Cava, even the tables are innovate, divided by a slate centrepiece for hot pans and a small hole for a stand to hold finger-food cones. Chef Chris McDonald’s inventive menu includes salt cod cake, 48-hour beef brisket and a signature paella with housemade chorizo, prawns, artichokes and leeks.

From: Canada’s Best New Restaurants 2006

Restaurants | Canada's Best New Restaurants

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