Frilu

Tucked away on Yonge Street in Thornhill, Frilu spent years proving that high-end, Michelin-starred dining didn't need to be confined to the core. Chef John-Vincent Troiano, who cut his teeth under Masaki Hashimoto and at Noma, built the space around a zen-inspired aesthetic that prioritized a farm-to-table ethos. The kitchen leaned heavily on the Norwegian concept of friluftsliv, blending contemporary Canadian ingredients with precise Japanese techniques to create seasonal tasting menus that felt far more grounded than the typical white-tablecloth experience found in the city.

Service revolved around a pre-paid, 12-to-14-course tasting menu, usually paired with either wine or non-alcoholic options. It was a rare spot that managed to maintain a relaxed, unpretentious atmosphere despite the technical complexity of the food. Since the owners officially shuttered the restaurant on July 31, 2024, to focus on their own farm and new ventures, the space is no longer operating. If you were looking to book a table, you’re out of luck, though the team’s shift toward direct agricultural production suggests their influence on the local food scene isn't disappearing entirely.