Quetzal
Mexican restaurant · Kensington-Chinatown ·
One MICHELIN Star Mexican cuisine, wood-fired grill, craft cocktails
One MICHELIN Star Mexican cuisine, wood-fired grill, craft cocktails
"Toronto’s Quetzal was noted as one of the Canadian entries that draws on Mexican flavors, part of the broader observation that Mexican cuisine figures prominently among the selected restaurants." - Matthew Kang
"When you’re tired of the same old, same old, head to Quetzal—a sleek, contemporary space offering up sleek, contemporary Mexican. Quetzal is known for its excellent, high-quality fare that offers an authentic, modern take on Mexican cuisine. This is a crowd that appreciates details, such as house made salsas and perfectly-seasoned, slow-cooked lamb barbacoa. A stunning 24-foot open flame grill anchors the open kitchen, as well as a large, traditional comal oven for handmade, fresh tortillas. Seafoods are especially good here, such as the Bone Marrow & Wild Argentinian Shrimp drizzled in Padilla and Ontario wild flower honey glaze, or the Octopus glazed with corn miso—perfectly charred, delicate, and seasoned just right. The drinks list of Mexican-inflected cocktails and hard-to-find Mexican beers makes a beautiful complement to the menu’s bombastic flavors. Come here if you're looking to indulge in the best Mexican flavors you'll find in The Six." - Todd Plummer
"Tacos and margaritas are always a good time and Quetzal really delivers on elevated Mexican food. The space is stunning and the energy is lively." - Edward Barsamian
"Quetzal is another dinner spot that’s basically impossible to book, but they do take some walk-ins, or you can try and snag a last-minute cancellation—the Mexican food here is worth the effort. There’s a 26-foot-long wood-burning grill that they use for many dishes, including an excellent pastor plate with charred pineapple and caramelized onion salsa and Hokkaido scallops with green garlic butter and sea asparagus. If you’re looking for a taco, the blue masa tortillas are handmade with heirloom corn before being packed with flavorful fillings like lamb barbacoa, chorizo, and mushrooms. The narrow space is meant to feel sort of like a market in Oaxaca, with low ceilings and curved white walls, and is usually filled with couples and groups celebrating special occasions." - julia eskins
"This boisterous hotspot offers up no shortage of personality. Almost everything on this distinctive menu passes through a battery of roaring wood-burning grills and hearths, lending a primal smokiness that pervades the food and room alike. At the end of the line is a single cook at an earthenware comal, preparing tortillas from heirloom corn nixtmalized and ground in-house. Masa-based items like memela filled with melty quesillo, smoky preserved shiitakes and crunchy chicharron show off the kitchen’s creativity. Grilled meats, like a meltingly tender secreto "al pastor" with charred pineapple, are a highlight. Those hard-pressed to make decisions can opt for a tasting menu. In tandem, the bar provides a wealth of imaginative agave-based cocktails." - Michelin Inspector