71Origin

Superchef Claudio Aprile of Colborne Lane and molecular gastronomy fame opened Origin in March 2010 to instant hyper-popularity. In the hot months foodies love the big patio on Church Street and when it's cold the best show in town is the 120-year-old reclaimed wooden counter around the open kitchen where five cooks create yummy small plates at warp speed. Loud music, artsy chandeliers and a gracefully restoration of one of the oldest buildings in Toronto make Origin a fun destination. Best eating is miso-glazed black cod in mushroom broth, sweetly fresh bufala mozzarella on grilled Calabrese bread with poached pear, rosemary oil, toasted pine nuts and fragrant honey, and every dessert. Caveat emptor: They turn the tables as fast as they cook.