On the Toronto dining scene, Claudio Aprile is a name to be reckoned with. The inventive chef experiments with molecular gastronomy, creating intricate dishes such as prawn ceviche with avocado, Peruvian potato, smoked chili, jicama, puffed corn noodles and corn nuts; and coffee- and cumin-rubbed rock hen breast with confit wings and creamed curry corn. A Far East influence is evident in many dishes, like the Southeast Asian soup with coconut milk, lemon grass and lobster dumpling, and the miso-glazed black cod with lotus seeds. Dessert, elaborate and unusual, is a must. For an overview, opt for the tasting menu or the more extensive kitchen table tasting menu.