Quetzal

One of Toronto’s most prolific and successful restauranteurs, Grant van Gameren, brings to the city his latest culinary vision with Quetzal. The restaurant marries authentic Mexican flavors and techniques with Canadian ingredients, most of which are cooked in wood-burning ovens or over Quetzal’s showpiece: a 28-foot-long open flame running the length of the restaurant. There’s a raw bar with oysters and a variety of ceviche focused mainly on sustainable Canadian seafood, as well as a tantalizing variety of salsa sides, including one featuring chicatana, a Mexican flying ant said to be delicacy.

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Carrot ceviche

Alexa Fernando

Grant van Gameren

Photo: Alexa Fernando