Ten Restaurant

What an incredibly special and overall amazing experience. To say dinner was delicious would be an understatement: it honestly rivalled the tasting course my husband and I did at Eleven Madison Park. It’s hard to pick a favourite dish, but the gnocchi, the squash and their focaccia sourdough will live rent free in my brain forever. And, with all due respect to a previous review, the top prize goes to the Maitake mushroom dish: it was next level. My husband finished his so quickly and tried to take some off my plate and I had to fend him off with my fork. They had fantastic cocktails, wine, and non-alc wine options as well. The service was authentic and the perfect level of attentive. Overall a very, very special and absolutely delicious dinner, different from anything we’ve had in Toronto. Cannot recommend enough!

Dining at Ten for our anniversary was, for the most part, a carefully composed experience. The first seven courses of the tasting menu demonstrated precision, restraint, and confidence, with each dish building quietly on the last, showcasing technique without theatrics. For a while, it felt like the kind of meal that justifies Michelin attention. And then came the eighth course: a maitake mushroom so aggressively BURNT that it overwhelmed not only the plate, but the entire evening. I appreciate “char” as a concept. I welcome bitterness, smoke, and even confrontation as long it’s intentional and balanced. This was not that. This was acrid, carbonized, and lingering in a way that erased the memory of everything that came before it. The irony of a tasting menu is that one misstep doesn’t exist in isolation; it reframes the whole narrative. Unfortunately, this dish became the lasting impression. More disappointing than the mushroom itself was the response. When we raised our concerns, the server dismissed them and told us that the mushroom was "supposed to be charred,” without any hint of apology or curiosity or reflection. At this level, that kind of indifference is out of place. For $155 a head, the phrase "burnt food" and "fine dining" should not exist in the same sentence, yet we were made to feel like this was intentional and by design. The final courses arrived, competent and well-executed, but the damage was done. Ten is clearly capable of excellence, and much of the menu proves it. But when a single course can undo an otherwise beautiful progression, and feedback is met without engagement, it raises questions about consistency and care. I left remembering so little about the brilliance of the first seven courses because I was desperately trying to forget the bad taste left in my mouth.

What a wonderful experience. It was my first time here to this small ten seater restaurant as per the name. From start to finish we spent about 2.5 hours, because we had a lovely time talking to the other guests and to the chefs has such a creative mind bringing vegetables to the forefront, and WOW, did each and every dish have so much flavour, I never thought vegetables could taste that good.

While some dishes were great. On average the dishes were good. At $200+/person, Ten is charging far too much for a vegetarian only tasting menu. You can get better value at Lucie, Queztal, Bar Isabel, etc. Would not recommend to others.

Lovely experience. I loved that the plating happened in front of you. The food came out in a timely manner. The atmosphere was really nice. Also, I have a big appetite, and left very satisfied. The combination of textures, tastes, and even temperatures was awesome. I would 💯 recommend this place! Also, thank you for accommodating a gluten free diet!

Such a wonderful experiences, loved every dish, I have a hard time choosing my favourite.. the service was amazing, the chef was so detailed and intentional in everything they did. We will definitely be coming back for the changing menus. The space is open and light.

I decided to try Ten out for my birthday as I’ve never had a vegetable-forward fine dining experience before, or even been to a vegetable-forward restaurant. I also saw one of my classmates visiting this place, so I wanted to give it a try, especially with all the other subpar “meat” place experiences I’ve had before. I’m very happy with my experience. Despite basically having no meat, none of the dishes were boring; they were all innovative with their own special flavour profile. The price is kind of high though.

Had a lovely, magical celebration dinner here. Everything in the tasting menu was so beautifully inventive and incredibly flavourful, all the staff were warm, welcoming, and professional and it was a pleasure to see the Chefs at work as we ate (watching Chef Julian scoop ice cream is like watching a ballet). Every single bite was a delight (and we left extremely sated and happy) but the dishes made with Brassicas & Egg, Koginut Squash and Poblano, and Onion and Sunchoke were our favourites of the night. Total showstoppers!

What a wonderful experience. It was my first time here to this small ten seater restaurant as per the name. From start to finish we spent about 2.5 hours, because we had a lovely time talking to the other guests and to the chefs. Chef Julian has such a creative mind bringing vegetables to the forefront, and WOW, did each and every dish have so much flavour, I never thought vegetables could taste that good. Zel the assistant chef was so kind and passionate about the concept. The open concept kitchen allows you to see every dish being prepared. We opted in to the wine pairing, and the sommelier Rebecca truly was so knowledgable, each wine was so different from the last and paired well with each dish. Truly a lovely experience, with some of the most tasty vegetable forward food. Definitely worth the experience.

Pretty good. This restaurant is vegetable forward. I am not vegetable forward. However we met in the middle. The dishes were tasty. Course 1,2,3 were excellent. Very clean and tasty. Then like I have experienced previously, in order to bring you to a higher level of happiness, restaurant tend to use cream. It was good but could be better and cleaner. After eating at Ten I have been craving bbq...so will do that at my place soon :).

This was certainly worth the splurge. Divine food. The tasting menu well worth it and you will be satisfied. Great service -- all the little touches without being over bearing. Great class, great service. A memorable night and can't wait to return!

If you're looking for a culinary adventure where no two visits are the same, then Ten is the perfect restaurant for you. The ever-changing seafood and vegetable forward menus mean that you'll always be trying something new, and the expert chef Julian ensures that each dish is absolutely perfection. The atmosphere at Ten is also top-notch, with sleek and minimalist decor that creates a perfect backdrop for a night of fine dining. The service is attentive and professional, making sure that your evening is nothing short of extraordinary. But the real star of the show at Ten is the food. The seafood is always fresh and expertly cooked, and the vegetables are always perfectly seasoned. Coming here you're sure to have an incredible meal. So if you're looking for a restaurant that will tantalize your taste buds and leave you wanting more, Ten is the place for you.

We had the BEST experience. The service was impeccable, the vibes immaculate, and the food...memorable, unique flavors out of this world. The overall experience of only 10 seats and watching the chefs cook made it super special. Worth every penny. Will go back again next season when the dishes change once more.

Part of a longer review... "Absorbing all the sights and sounds between courses, I witnessed an obvious cacophoniebetween front of house and back of house. They failed to work in unison. No one cracked a smile. And the tension? I could have cut it with one of Bentivegna's knives. As we continued with the three-day dry cured cod from B.C., all hope was deflated. Other than the inconsistent portion size, it had a rudimentary taste profile -- earthy and garlicky. The fillet sat on a white bean purée with garlic, onion and oyster mushroom. By the sixth course, I confirmed Bentivegna didn't have a neurotic bone in his body. Malheureusement, mediocrity was his jam. L'évidence? When Bentivegna plated this dish for another couple -- one of whom requested no fish -- he quickly set the prepared fish on both plates, then quickly removed it from one before serving it. #epicfail"

Exceptional service and incredible food. My boyfriend and I went for our anniversary and had a great meal. The courses were creative and delicious, and service was attentive but not intrusive. I highly recommend for a special occasion.

Dining at Ten has to be one of the most unique multi-course tastings I have tried in the city. Chef Julian put his time, passion, & creativity into perfecting each and every dish. Cannot wait to return

Amazing experience! 10 courses of veggie-forward dishes that are not only delicious but showcase the versatility of different seasonal vegetables that might usually get over looked as side dishes/apps instead of a main. Great experience, must try in the city for eaters craving something new and original.

Been here twice nice and I must say, Ten is up there on the list for me. The first time, my guests and I went on a Saturday. We made reservations rather last minute and was only given the option to do the five course tasting menu ($65 pp). Wine paring is separately charged at $46 pp for the five course tasting menu. Five course tasting menu (August 3, 2019) - Cherry \ peach - Tomatoes - English pea \ white chocolate \ scallion \ mint - Corn \ chicken skin \ huckleberries - Sourdough \ carrot butter - Assorted mushroom - Strawberry \ basil The combination of the English pea, white chocolate foam and fresh mint was surprisingly delicious. The quality of the English pea was as good as it can get - removing the peas directly from the pod. Another favourite was their freshly baked sourdough bread. They make their bread fresh everyday and it's paired perfectly with the smooth, creamy carrot butter. Finishing off with fermented strawberries that were topped off with a refreshing slice of milk basil ice. Absolutely, amazing. After having a wonderful experience, we knew we had to go back and try their ten course tasting menu ($115 pp). Wine pairing is separately charged at $70 pp for the ten course tasting menu. Ten course tasting menu (August 21, 2019) - Tomatoes \ turnip \ beets - English pea \ white chocolate \ scallion \ mint - Cherry \ barnacle bacon \ sage - Corn \ huckleberries \ parsley - Sourdough \ carrot butter - Black cod \ zucchini - Maitake mushroom \ buckwheat \ cashews - Pea shell soda - Strawberry \ basil - Peach \ chamomile \ honey Was eyeing the black cod dish since my first visit. Similar to Chef Julian, black cod is one of my favourite fish to have cooked. It melts in your mouth like butter! Probably one of my favourite dishes from them. If you're looking for a seafood and vegetarian restaurant, this is a must try. Highly recommend.

Making plant based food are definitely the most challenging work, appreciate the chef explaining the work done behind each dish. But I expected more at ten place seat restaurant and paying for 100+. The taste is good but has not reached the high standard. I remember one of the dish had potato as the base, which I tasted nothing but potato maybe well cooked potato and made me feel like eating potato seafood salad. The bread with carrot butter has a good taste but it comes at the middle of the meal, which is wired and just didn't connect the dishes. The mushroom dish was platted with a whole leave on top, which completely covered the main focus here and looked like a mushroom salad. The mushroom itself tasted salty. The most amazing dish I had is the butternut squash pasta. The innovative approach and the unique texture and taste was something I truly come for. However, the mint leaves on top of it was too big and cut in random shapes...... subtle detail matters The chefs are ambitious I can tell. There are many need to be improved. I wish them success.

Love this place. Great food. Fantastic ambience. Friendly staff. A must for plant-based eaters hungry for dishes with sophistication and flare.

This was one of our best restaurant experiences in Toronto so far this year. The super young chef is an alum of Alo and the now defunct but Michelin-starred restaurant Grace in Chicago. There was a tight team of 4 manning the restaurant including the chef - all were super friendly, knowledgeable, and efficient. Everyone was personable in describing their relationships with local producers and suppliers - the chef of course especially. The menu rotates depending on what's in season, and is very veggie focused; but, if you're a heavier meat eater, you don't find yourself missing more meat courses. The space is not too large - ten seats, explaining the name. The back is a bit dark, but there is a beautifully lit section out front for drinks or waiting where you can take better lit pictures. The food itself was subtle but nuanced in its flavours - everything made sense. It was also presented beautifully. The portions appeared small, but we left completely full. In comparison to Alo - for the price and ease of getting a reservation, I would choose Ten hands down.

Service was attentive without being intrusive. Food was great. Combinations were something I wouldn't normally expect to go together, but they work. Place is small, but there isn't a feeling of being cramped. But you go to a restaurant for the food and the experience, and in my opinion ten is a 10/10.

Fabulous experience. Highly highly recommend. The food was creative, delicious and so well presented. The staff are unpretentious and delightful without being intrusive. Intimate, unique and a wonderful way to spend a few hours enjoying one of the best restaurants in Toronto.

Honestly. Overwrought and overpriced. Maybe I'm getting old but the product didn't quite live up to the performance. The chef seems like a very kind and ambitious fellow. I wish the team the best of luck but something about the dials just wasn't quite right.

I've enjoyed multiple dining experiences at Ten, as well as Ten to-go takeout (post-COVID). The attention to detail is inspiring! From the selection of seasonal and local ingredients, to the story behind each wine pairing, to the hand-laid mosaic on the wall...it all made for a memorable experience each time, which was deepened by the passion Chef Bentivegna and the staff have for their work. I also support the recent business decision to replace tipping with a flat 18% gratuity that is split between the servers and the kitchen. A high quality of service is assumed with a restaurant of this caliber, this just prevents more miserly diners from lowballing the dedicated staff, who are in an industry where pay relies heavily on tips. Dining out in a pandemic should be recognized for what it is: a privilege!

I was totally blown away by our ten course tasting menu. The restaurant only takes ten guests and it was full. There was a party of six that were taking photos of every dish. I was very happy to chat with the Chef, Julian and the equally impressive sous-chef Simon. They worked together like salt and pepper, each adding something to the dish to make it perfect. The restaurant does it's best to source it's ingredients locally, which can be a seasonal challenge in Toronto. The scallops were sources in Japan and the Black Cod in BC. I love that the chef and sous chef are so accessible. They plate up in front of you, as you're sitting in front of them at a long bar and you can see inside the very small kitchen from most of the seats. They are equally excited to tell you about each course without any pretension. Just proud of the dishes they are serving. The sommelier is charming and the front of house maitre'd is also. The food is inventive and delicious. Most of the dishes are pretty straight forward, but some will have you asking about cooking technique and ingredients. The first dish we had set the evening off to a great start, with a potato/miso soup that I am still thinking about days later. The potato was made into a consistency like a piece of spaghetti pasta and sliced so thin you actually might think it was pasta, but it also dissolved between your tongue and upper pallet if you played with it a bit. Molecular gastronomy at it's best. Truly a sublime dish. The following courses all impressed. The citrus pallet cleanser between savoury and sweet courses was a delight, and completely different from any I have had. I hope they don't raise the price of the 10 course menu, as I found it to be one of the best values in the city, for fine dining. Julian and Simon took their time with the delivery and at no time did we feel rushed through any course. It was a delightful evening and we look forward to the summer menu, when this restaurant will really shine brightly.