Three large backlit artworks above a green tufted banquette, tables set in grey linen with small roses

Little Italy fine dining

One MICHELIN Star 2026 MICHELIN Guide Canada

Contemporary Italian with subtle Asian influences.

440 College Street

Dinner Wednesday to Sunday

Or call 647-800-1435

Inside DaNico

Book a table Call

Signature Tasting Menu

Bread and canapes, then mackerel, spiced duck, roasted ravioli, sea bass in green curry, Wagyu tenderloin, Hit the Chef.

Prix fixe a la carte

Spaghettoni with local mushrooms and black truffle, roasted ravioli, Elora pigeon, bistecca di cavolfiore.

Signature Tasting Menu

Fresh baked artisan bread service
Aperitivo canape selection
Sgombro, zucchine alla scapece e latte di bufala affumicatoCured and torched saba mackerel, zucchine alla scapece and smoked buffalo milk foam
Anatra speziata, prugne marinate, carote ed erbe amare
Ravioli arrosto anni ’80
Spigola al green curry, cozze, peperoncini verdi e kumquatChilean sea bass in a light green curry, B.C. honey mussel sauce, crispy shishito peppers, tzatziki and kumquat compote
Manzo, castagne, scalogno in pancetta e salsa SichuanWagyu tenderloin marinated 12 hours, gently charcoal grilled, dark shallot wrapped in pancetta tesa, Avellino chestnut puree, Casaloma Swiss chard and Sichuan pepper jus
Hit the Chef
Coccole finali

Antipasti

Sgombro, zucchine alla scapece e latte di bufala affumicatoCured and torched saba mackerel, zucchine alla scapece and smoked buffalo milk foam
Gamberi rosa, salsa moqueca, lime e tapiocaJapanese amaebi shrimp crudo, moqueca sauce, tomato seed and green pepper salad, crispy puffed tapioca with seaweed and espelette
Anatra speziata, prugne marinate, carote ed erbe amare
Uovo biologico + kombuchaMurray’s Farm egg sous vide at 65 degrees, seasonal seared vegetables, tonburi caviar

Primi

Capellini Milano, coniglio, cacio di bosco e wasabiFelicetti capellini, braised rabbit ragu from Arthur, Ontario, fresh wasabi gremolata, Tuscan cacio di bosco
Ravioli arrosto anni ’80
Riso Riserva San Massimo alla puttanescaWith roasted tomato paste, Cantabrico boqueron, Taggiasche olive, Pantelleria caper leaves, chervil foam
Spaghettoni ai funghi locali e tartufo neroPastificio Mancini spaghettoni cooked in an extraction of organic Ontario mushrooms, Parmigiano Reggiano aged 24 months, fresh Italian black truffle

Secondi

Orata, finocchio sotto cenere, arancia rossa e caviale
Spigola al green curry, cozze, peperoncini verdi e kumquatChilean sea bass in a light green curry, B.C. honey mussel sauce, crispy shishito peppers, tzatziki and kumquat compote
Manzo, castagne, scalogno in pancetta e salsa SichuanWagyu tenderloin marinated 12 hours, gently charcoal grilled, dark shallot wrapped in pancetta tesa, Avellino chestnut puree, Casaloma Swiss chard and Sichuan pepper jus
Piccione, mela, spugnole e cioccolato
Bistecca di cavolfioreCauliflower steak marinated in soy sauce and organic maple syrup, chimichurri, puffed quinoa, amaranth lettuce, aceto balsamico di Modena aged 25 years

Dolci

Hit the Chef
Bosco delle fragoleOntario strawberry panna cotta, goat yogurt, timut pepper foam, almond sable, strawberry mochi, candied celery
Terra
La nostra selezione di formaggiDaily cheese selection, organic nuts, dates, local honey, beet sourdough

The high dining room: tall light sculptures on a dark wall, high windows, lit shelves along the left wall, a marble fireplace, floral booths and set tables

In a historic bank building

Built in the early 1900s, dimly lit, with soaring ceilings and bold artwork. Wine is kept in the old vault.

Book a table Call

One MICHELIN Star in the 2026 MICHELIN Guide Canada.

The MICHELIN Guide page (opens in a new tab)

Ranked No. 3 in 50 Top Italy’s 2026 list of Italian restaurants outside Italy.

The 2026 list (opens in a new tab)

Chef Daniele Corona
Executive Chef and partner at Michelin-starred DaNico.
Chef Davide Ciavattella
Chef de cuisine at Michelin-starred Don Alfonso 1890.

The dining room by day: a long table set for a group before a green tufted banquette, a carved column and tall windows

Private events

Or receptions for up to 110 standing.

Or call our events team at 647-715-1200

Dinner for a smaller group? Book a table

62 Guests seated

Private events at DaNico

Or receptions for up to 110 standing.

Our events team plans bespoke menus and wine pairings with you. Send your date and guest count to start.

Chef Daniele Corona, named Chef of the Year 2025 by 50 Top Italy.

We use the details you send here to reply to your enquiry and plan your event with you. Tripleseat, the events system we use, receives and keeps them for DaNico and may store them in the United States. If you came from an ad, its click id is saved with your enquiry. How we handle your details

Planning a personal occasion? Simply write “Personal” under Company. Phone: 10 digits, like 4165550123.