6Cava

I number Chris Macdonald among Canada's top 10 chefs. His Cava is the closest Toronto gets to a tapas bar in Barcelona, and you know it first by the whole cured hams (jamon) hanging over the bar. Macdonald's culinary alchemy is of such a high order that he can make something as bland and boring as cornmeal come alive: His cornmeal tamale is stuffed with juicy venison and sauced with ancho chilis, wild plum and ice wine lees, a sophisticated delight. His octopus brings me to my knees, it's so tender and complex, charcoal grilled and garnished with chives, baby potatoes and fabulous romescus sauce (the sharp Spanish puree of hazelnuts, tomato and garlic spiked with vinegar). Stop after dinner at his next-door chocolate heaven Xococava for some divine decadence.