Seahorse

What is Seahorse? Perched along Yonge Street in Summerhill, Seahorse is an intimate seafood restaurant and raw bar from industry veterans Richard Renaud, Simon Bower, and 11-time Canadian oyster-shucking champion Eamon Clark. The dining room balances casual elegance with coastal oyster house nostalgia, featuring exposed brick, vintage lighting accents, and a marble bar counter showcasing pristine shellfish over crushed ice.

Seahorse Menu & What to Order Start at the raw bar with a custom assortment of East and West Coast oysters alongside the Seahorse Ice Box, or opt for the rich tuna tartare dressed in savoury crème fraîche and served on toasted bread. For mains, the house-made spaghettini tossed in an umami-packed seafood bisque reduction with grilled prawns is a perennial favorite, as are the golden pan-seared Atlantic scallops with herb emulsion and the day's charcoal-grilled catch. Round out the meal with a classic martini or the signature Seahorse Spritz, while plant-forward diners will find seasonal salads like the plum and heirloom tomato burrata.

Know Before You Go Given the compact dining room and strong local acclaim, booking ahead on OpenTable is strongly recommended, especially for peak weekend seatings after 6:30 p.m. Walk-ins can often snag a high-top or bar perch right at 4:00 p.m. during the dedicated raw bar hour before the kitchen opens for full dinner service at 5:00 p.m. Seahorse sits just steps south of Summerhill subway station, with green P street and lot parking available along Yonge.