Canada’s 100 Best Restaurants Releases 2020 Edition


TORONTO — Last week, as many of the country’s restaurants worked to re-open, Canada’s 100 Best Restaurants announced the release of its  sixth-annual list of the country’s top dining destinations.

The annual publication, led by editor-in-chief Jacob Richler, is a showcase of Canada’s best places to dine, as selected by a team of 103 judges, including Sarah Musgrave, Mijune Pak, Elise Tastet, Pay Chen, Darren Maclean, Nathan Guggenheimer and Jessica Noēl.

“When we found ourselves in the home stretch of production for our annual ranking issue and suddenly every last one of the 100 restaurants on our new list shut down, we knew we had to embrace the sudden and challenging change. We look forward to seeing staffing numbers continue to rise and we can hardly wait to get back to eating on-site — even if it’s behind a shield of Perspex, with empty tables to the left and right of us,” shares Richler.

The associated reviews have been shortened to make space for updates on what restaurants are doing with takeout and pickup and any other initiatives to keep the lights on, re-hire staff and keep suppliers busy. Unlike previous years, the top-50 restaurants are arranged in the magazine by region rather than ranking. The issue also includes Canada’s 50 Best Bars— a comprehensive guide on where to sip and savour across the nation — with a recommended cocktail selection from each location.

This year’s list features 22 new restaurants, including:

  • Sushi Maskai Saito – Toronto (named Best New Restaurant 2020)
  • Alice – Ottawa
  • Beba – Montreal
  • Arvi – Quebec City
  • Lulu Bar – Calgary
  • Como Taperia – Vancouver

The publications 2020 award winners include:

  • Outstanding Chef – Patrick Kriss
  • Best Farm to Table – Canoe
  • One to Watch – Rafael Covarrbias
  • Best Sommelier – Bryant Mao
  • Best Pastry Chef – Kenta Takahashi
  • Most Innovative Chef – Daniel Hadida and Eric Robertson

The complete 2020 ranking is available here.

“We are committed to working toward a more diverse and racially inclusive judging panel and editorial team and, where we can, broadening the scope of our culinary coverage,” Richler states, voicing Canada’s 100 Best’s support for Black Lives Matter. The publication will continue to donate to the Black Solidarity Fund, in support of charities across Canada focused on the advancement of Black Canadians.

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