Frilu

What is Frilu? Set along a quiet stretch of Yonge Street in Thornhill, Frilu was an intimate, Michelin-starred destination conceived by chef-owner John-Vincent Troiano. Drawing on his classical training under master Masaki Hashimoto as well as time at Noma and Benu, Troiano crafted a zen-inspired, 28-seat dining room that married Scandinavian minimalism with refined Japanese hospitality. Although the restaurant closed its doors on July 31, 2024, to focus on the owners' agricultural operation at Willowolf Farm, it established an enduring benchmark for suburban fine dining in the Greater Toronto Area.

Frilu Menu & What to Order Dining here meant submitting to a strict 12-to-14-course seasonal tasting menu that highlighted ingredients harvested straight from Willowolf Farm. Standouts included the whimsical Lar-Eo (a black quinoa wafer sandwiching whipped lardo spiced with star anise), binchotan-charred maitake mushrooms, line-caught halibut with house-fermented plum miso, and meltingly tender bison rib. Alongside traditional wine and sake pairings, sommelier Yuya Shimomura developed an ambitious non-alcoholic program built around fermented fruit tonics, house kombuchas, and botanical infusions.

Know Before You Go Frilu is permanently closed as of summer 2024, having previously operated on an advance-ticket reservation model with no walk-in availability. The historic site featured on-site parking accessible via a narrow rear laneway just off Yonge Street, north of Steeles Avenue. Food lovers interested in following Troiano's continued work can monitor updates via Willowolf Farm's direct agricultural ventures.