Toronto’s Most Beautiful Restaurant? Sammarco Might Just Be It
Naming the most beautiful restaurant in Toronto is no easy task—beauty is subjective and depends greatly on personal taste. But if you’re looking for a space where every design detail has been carefully curated and executed with intention, Sammarco at 4 Front Street stands out as a clear contender.
This classic Italian steakhouse comes from the brilliant minds behind Giulietta and the Michelin-starred Osteria Giulia. Chef Rob Rossi and partner David Minicucci have another undeniable hit on their hands.
Before we even get to the food—which is stellar—I want to highlight the ambiance. Sammarco is effortlessly glamorous, sophisticated, and stylish. The 90-seat main dining room, 8-seat bar, and 24-seat private dining room—named the Careavale Room in honour of the late chef Michael Careavale who once occupied the space—are a masterclass in a refined design.
From the moment you arrive and are greeted by a white-gloved doorman, the attention to detail is astonishing. There are 250 pieces of art throughout the space, complemented by burgundy marble walls, plush burgundy leather chairs and banquettes, terrazzo floors, and warm, tasteful lighting. Every element, down to the German Bauscher dishware, George Jensen water pitchers, Spiegelau crystal wine glasses, custom linens, and even the custom hand soap and lotion in the bathrooms, reflects a deep commitment to luxury and aesthetics.
The staff complete the picture: servers wear white shirts, striped ties, beige aprons, and dark trousers, while the managers are dressed in impeccably tailored suits. The background music enhances rather than overwhelms, and the service is attentive without ever feeling intrusive.
Thankfully, the cuisine lives up to the decor. The steaks—sourced from Toronto’s renowned butcher, Cumbrae’s—are butchered and dry-aged in-house for up to 60 days. They’re expertly prepared, delivering deep, complex flavour and perfect texture. But Sammarco isn’t just a steakhouse. There’s one pasta on the menu, and it’s a revelation: Fettuccini alla Scrofa “Cento Uova”, made with egg fettuccini, 24-month aged Parmigiano Reggiano, and St. Brigid’s butter-rich, simple, and sublime. Soon it will even be served tableside on custom carts.
Appetizers and sides are equally impressive. Grilled wild calamari with burnt orange agliata and pangrattato was among the best I’ve had. Our Insalata di Cicoria, with heirloom radicchio, Chioggia beets, walnuts, white balsamic, and ricotta salata, was perfectly balanced and beautifully plated.
There’s dry-aged Quebec duck, two kinds of seabass, lobster, prawns, risotto, and a thoughtful array of contorni, each prepared with precision and care.
Yes, Sammarco is expensive—possibly one of Toronto’s priciest restaurants—but the value is there. You’re paying for exceptional ingredients, flawless execution, and professional, polished hospitality.
The cocktail program is first-rate, and they know their way around a Negroni. A dedicated Negroni and martini cart is in the works, and the bar boasts an impressive collection of scotch, Japanese whisky, bourbons, and an extensive 5-page selection of dessert wines, grappa, Amaros, brandies, and liqueur. The wine list is vast and impressive too.
Desserts are indulgent and generously portioned. Our Torta di Cioccolato, a layered chocolate ganache with espresso cream, could easily have served four.
The staff takes immense pride in the guest experience, and it shows. Service is warm, refined, and attentive throughout. There’s no doubt in my mind that a Michelin star is in Sammarco’s future.
Yes, it’s a splurge—but one that sets a new benchmark for fine dining in Toronto. Harbour 60 and Jacobs simply don’t compare. Sammarco isn’t just about great steaks (though they certainly deliver); it’s about elevating the entire dining experience through thoughtful hospitality and timeless elegance.
Enthusiastically, recommended. Happy Dining.
Shanea
05/29/2025
