MIDTOWN. Dining is an event at this elegant eatery, set in a Victorian house with a bright, bold color scheme. In the middle of the restaurant, an enormous fresh flower arrangement offers a lovely focal point. The menu promises a variety of innovative taste combinations, and specialties include lamb, beef, and duck. Make sure to leave room for the chocolate-pudding cake (a house specialty) or the lemon trio, which features lemon ice cream and a chocolate wedge with homemade wafers.

DOWNTOWN. Chef Susur Lee's more casual and affordable alternative. The cuisine is similar to what you'd find at his flagship eatery, Susur, except the focus is on tapas sized portions and the vibe is funkier. Sample as many dishes as you can ­ the Asian-Mediterranean fusion food is unusual but colorful and full of flavor. Things to try: Singaporean slaw, braised lentils with roasted apple, curried potato-pea croquettes, jerk calamari, duck confit with pineapple and salmon ceviche.

DOWNTOWN. A warm, friendly atmosphere and modest decor render Messis a comfortable restaurant. Influences range from Asian to American, with an emphasis on Italian cuisine, all carefully prepared with fresh, seasonal ingredients. The delicious gourmet menu includes parmesan-crusted leg of lamb over polenta, along with inventive pastas and pizzas. Some of the city's most popular chefs began their careers at Messis. Patio dining when weather permits.

DOWNTOWN. Upon stepping into the super-stylish Monsoon you'll immediately notice the subtle lighting and peaceful color palette. The ambience is in perfect harmony with the pan-Asian menu, which blends the cuisines of various cultures with dramatic results. Each dish is a surprisingly successful foray into fusion dining ­ try crab cakes with cucumber namasa and coconut aioli, tiger prawns with Asian guacamole, duck breast with truffle-artichoke rosti in tamarind plum sauce, or pork tenderloin with a moo shoo bean thread crepe in hoi sin orange sauce.

NORTH TORONTO. North 44 is fine dining at its absolute finest. The menu changes frequently, of course, but starters might be oxtail ravioli with scallops and pancetta, or seared foie gras with Riesling braised apples, toasted brioche, chocolate veal reduction, sage fritters and praline. Mains show an international influence: roasted bison tenderloin with truffle risotto and roasted beets, or grilled yellowfin tuna with crisp sesame noodle cake. To end on a sweet note, opt for the Canadian butter nut tart with caramelized bananas, or chocolate torte with orange scented crème fraiche. The extensive list of wine and spirits includes 20+ grappas, and a broad selection of ports, cognac and brandy.