Enigma Yorkville
Modern European restaurant · Bay Street Corridor ·
Molecular gastronomy fine dining with inventive dishes and world cuisine
Molecular gastronomy fine dining with inventive dishes and world cuisine
"At this One-MICHELIN-Starred, design-forward Yorkville restaurant, the annual Christmas Eve dinner unfolds as a six-course tasting that reinterprets festive classics—from pigs in blankets to a chicken liver and cherry parfait—under the guidance of globally trained chef Quinton Bennett. Canada’s bounty shines in plates like East Coast halibut with mushroom miso cream, squash ravioli with mandarin and sage, poached steelhead with beetroot and dill, and a signature Beef Wellington with cabbage and bacon XO dressing; wine pairings are available, and dessert (often a standout here) includes pumpkin-spiced choux with chai tea ice cream, petit fours and a pour of Enigma’s eggnog. The restaurant also offers a take-home Christmas dinner, plus a New Year’s Eve tasting menu with Champagne, an eight-course meal and a glass of Taylor Fladgate’s Single Harvest Port from 1863." - Julia Eskins
"Chef Quinton Bennett has an international resume and a well-traveled kitchen team, so influences and techniques can range from the Nordics to Nihon. Dishes are delicate, poised and detailed creations – he certainly doesn’t make life easy for his brigade as there’s always plenty of intricacy happening on each plate. Fortunately, the flavors are always complementary, with Atlantic halibut paired with chanterelles and Australian wagyu with bone marrow. Desserts, like raspberry and yuzu with puff pastry, are often the highlight. The wine pairings are also thoughtfully composed. All you have to do, when you book a table at this handsome Yorkville restaurant, is decide whether you want 6, 8 or 10 of the surprise courses." - Michelin Inspector
"Chef Quinton Bennett's resume, with stints in London, Copenhagen, and Johannesburg, is as varied and glittering as the tile mosaics that stretch across the ceiling of this Yorkville looker. Using molecular techniques, he puts his worldly view on the plate, playing on diverse textures and surprising combinations like brassicas with smoked foie gras and dehydrated parmesan or tuna with sheets of beetroot and fermented daikon." - The MICHELIN Guide
"Chef Quinton Bennett's resume, with stints in London, Copenhagen, and Johannesburg, is as varied and glittering as the tile mosaics that stretch across the ceiling of this Yorkville looker. Using molecular techniques, he puts his worldly view on the plate, playing on diverse textures and surprising combinations like brassicas with smoked foie gras and dehydrated parmesan or tuna with sheets of beetroot and fermented daikon." - The MICHELIN Guide
"A restaurant focused on molecular gastronomy with inventive dishes such as smoked foie gras." - Joel Balsam
