Explore Toronto
Auberge du Pommier
Cuisine: European, French
Price Range: $$$$
10Best Says
Not all of Toronto's best restaurants are downtown, and Auberge Du Pommier proves that. Chf Tim Schulte joined the team in 2019, bringing European flair through his cuisine at this North York... Read More
Not all of Toronto's best restaurants are downtown, and Auberge Du Pommier proves that. Chf Tim Schulte joined the team in 2019, bringing European flair through his cuisine at this North York neighbourhood restaurant. Auberge has been constructed around two 1860's woodcutters cottages and exudes rustic charm. Enjoy the roaring fireplaces in the winter and the quaint terrace in the summer.
The a la carte dinner menu is seasonal and may include exceptional choices like gnocchi with roasted sun choke, onion soubise, parsnip and crispy kale. If you and your date decide to indulge in the tasting menu, Chef Campbell's selections will not disappoint. The winter selection has coffee rubbed aged strip loin, eggplant and brown butter Hollandaise. The considerable wine list provides a nice selection of cocktails, wines by the glass or half and full bottles. More than 500 choices means that you might want to bring your reading glasses.
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Address:
4150 Yonge St
Toronto, ON M2P 2C6
416-222-2220
Hours:
- Mon-Thu: 11:45am-2:30pm,; 5:30pm-9pm
- Fri: 11:45am-2:30pm,; 5:30pm-9:30pm
- Sat: 5:30pm-9:30pm
Website:
aubergedupommier.com
EXPERT TIPS BY:
Courtney Sunday
Toronto Local Expert
- Romantic Dining: "Brush up on your adjectives. The food is remarkable, so when your server comes to ask you how your dinner was, you can respond with more than "good.""
- French: "Auberge du Pommier often offers a lower priced menu during Toronto's Summerlicious and Winterlicious food festivals. Get in on it."
- Best for Romantic Dining Because: Stone walls, elegant decor and phenomenal French food add up to a night to remember.
- Best for French Because: This is one of Toronto's longest-lasting and most popular fine dining restaurants. Several of the city's better chefs have done stints here.
