These eight Toronto restaurants were snubbed for a Michelin star, Canada Reviews

A few weeks have passed since the Michelin Guide dropped its star-studded list, and let’s be honest — some of Toronto’s best got left in the dust. These eight restaurants are serving up killer food that hits harder than the hype, but somehow, they didn’t make the cut.

Here’s a look at the spots that deserved more than a snub.

Bar Prima

Created by Toronto’s own culinary rock stars, Craig Harding and Julian D’Ippolito, this restaurant mixes old-school elegance with modern Italian twists. Expect handmade pasta, inventive dishes like the “Rockefeller” scallops, and a glamorous interior by FutureStudio. Bar Prima is more than a restaurant; it’s an expression of the chefs’ love for the art of dining. Inspired by their globetrotting adventures, Harding and D’Ippolito have created an exclusive yet timeless setting, a place where you feel undeniably special. Under the expert guidance of chef de cuisine Nicholas Iaboni, Bar Prima’s kitchen promises a polished journey through Italian classics with cheeky yet calculated twists.

Bar Isabel

St. Thomas

With a Michelin star already on his resume for Enigma Yorkville, you’d think Quinton Bennett’s newest venture, St. Thomas, would be a lock. This intimate, Spanish-inspired restaurant and wine bar brings the best of Basque and international cuisine, paired with a stellar international wine-by-the-glass list and craft cocktails. In a laid-back setting, St. Thomas delivers Michelin-worthy dishes without the pomp—just exceptional food at a price that won’t leave you gasping.

Martine’s Wine Bar

Grant van Gameren has already shaken up Little Italy with hits like the eclectic Bar Isabel, the stylish Bar Raval, and the Michelin-starred Quetzal. Now, he’s added Martine’s to the lineup. Tucked just off College Street, Martine’s gives off a cool, speakeasy vibe — perfect for those in the know. The intimate space features a kitchen that takes up 30 per cent of the dining room, a sunken bar across from a wood-burning stove, and a cozy upstairs area seating 16 under a skylight. Nestled between DaiLo and Bar Raval, Martine’s is a snack bar worth seeking out.

Prime Seafood Palace

Everything Matty Matheson touches seems to turn to gold, except when it comes to Michelin’s snubbing of Prime Seafood Palace—affectionately dubbed “The Palace.” After six years of hush-hush development, Matheson finally unveiled this beauty of a restaurant and there was no way to keep it a secret. Like everything in Matheson’s expanding empire, The Palace makes a bold statement. Sure, seafood is in the name, but the menu flaunts an array of meaty delights, including a 20 oz bone-in strip loin and a black pepper-crusted filet mignon. With its sleek, tranquil vibe, this spot beckons guests to kick back with a glass of wine (or two) and linger a while, leaving us all scratching our heads at why Michelin hasn’t rolled out the red carpet yet.

Savor Thai

Michelin stars aren’t going to Iron Chefs, what gives? Savor, the brainchild of former Iron Chef of Thailand, Chef Art – Prasopchok Trakulphat, puts a modern twist on Thai cuisine, blending 13th-century traditions with contemporary flair in a regal space adorned with emerald walls and golden fixtures. “Thai food harmonizes sweet, salty, sour, and spicy in one bite,” chef Art explains. His dishes balance influences from Indian and Persian cuisines in the curries and elevate pad Thai with tamarind sauce and palm sugar. If this doesn’t scream Michelin star, what does?

Ricky + Olivia

Another restaurant that got the cold shoulder from Michelin is Ricky + Olivia. At first glance, this spot on Queen Street might pass for a bottle shop rather than a full-fledged restaurant. As you step through, you’ll find a tasting room and lounge leading to a cozy dining area in the back, accommodating 30 to 35 guests.  While the new space allows for fresh ideas and techniques, they’re keeping fan-favourites like the Big Mac Steak Tartare, the fanciest Big Mac you’ll ever encounter, served with deep-fried saltine crackers. Their PB&J Chicken Liver Mousse — crafted with beet tahini, wildflower honey, pinot noir gummy bears and sour cream bundt cakes — serves as a gourmet twist on the classic sandwich. If that doesn’t deserve a Michelin nod, we don’t know what does.