One of Toronto’s Michelin-starred restaurants, DaNico, sits prominently at the corner of College and Bathurst in a beautifully restored former bank building. Guests enter through 200-year-old reclaimed doors from Italy into a dramatic space that feels almost cathedral-like, with soaring ceilings, towering window treatments reminiscent of pipe organs, and softly dimmed lighting that creates an elegant, romantic atmosphere. Plush velvet banquettes in muted greens and floral patterns add warmth, while sparkling embellished artwork by local artists gives the room a theatrical edge. Tables are generously spaced, some dressed in crisp white tablecloths while others remain natural wood, with a stylish bar tucked into one corner and an impressive wall of wine anchoring another. A curated playlist hums softly in the background as a polished team of black-clad staff and attentive managers keep the dining room running seamlessly.
Leading the kitchen is Chef Daniele Corona, formerly of Don Alfonso 1890, where he helped earn a Michelin star before launching his own vision at DaNico. Here, he presents refined Italian cuisine layered with Asian influences and modern techniques. The restaurant offers either a three-course tasting menu at $160 or a more elaborate nine-course experience at $240. We opted for the smaller tasting menu, which still allowed for a generous selection of dishes.
The evening began with complimentary glasses of Champagne alongside an elegant series of canapés featuring shrimp, chicken liver, broth, crab, and scallops topped with uni, all presented on striking and artistic dishware.
Among the antipasti, the standout for me was the incredibly tender Provimi veal paired with Ontario fingerling potatoes, saffron foam, wild ramp pesto, Grand Marnier, and sturgeon caviar. The Japanese shrimp crudo was another exceptional dish, delicate and beautifully balanced. A sous vide farm egg with seasonal seared vegetables and tonburi caviar offered a unique combination of textures and flavours. Accompanying the starters were housemade rolls and crackers that, quite honestly, surpassed many I have enjoyed in Italy.
For the pasta course, the spaghettoni with mushrooms, 24-month-aged Parmigiano Reggiano, and freshly shaved Italian truffles was deeply comforting and luxurious. We also tried the conchiglioni with Roman artichokes, Hokkaido scallops, squid, razor clams, and lovage pesto. While the flavours were excellent, I personally would have preferred the seafood pasta cooked slightly less al dente.
The mains continued to impress. A snapper tempura arrived with romaine lettuce marinated in ponzu, fresh bay leaf oil, and a silky uni beurre blanc. Even more memorable was the branzino finished with miso, cauliflower mushrooms, oscetra caviar, and white vermouth sauce, a dish whose rich umami flavours were reminiscent of Nobu’s famous black cod. The Ontario squab, glazed with 25-year-aged balsamic from Modena and paired with figs, onion confit, and nasturtium foam, was another beautifully executed plate.
DaNico also boasts an extensive wine program featuring more than 450 labels spanning Italy, Burgundy, the Loire Valley, and other notable regions around the world, with selections available across a wide range of price points. We appreciated being offered wines by the glass from the tasting flight selections as well. The sommelier was highly knowledgeable, and the cocktail program was equally thoughtful and creative. Every detail, right down to the proper stemware for each pour, reflected the restaurant’s commitment to refinement.
Service throughout the evening was warm, polished, and impressively attentive, particularly for a dining room seating approximately 60 guests. The large open kitchen buzzed with energy and precision all night long. There is also a beautifully designed private dining area suitable for intimate gatherings or larger celebrations. And before leaving, be sure to visit the upstairs washroom, which has reportedly won awards for its design.
Toronto is often lacking in truly memorable special occasion restaurants, which makes DaNico feel especially important to the city’s dining scene. It is sophisticated yet welcoming, ambitious yet polished, offering innovative modern cuisine with artistic presentations and remarkable attention to detail. Every plate is layered with complexity, creativity, and precision.
Recommended.
Happy dining,
Shanea Savours
5/10/2026
