Pastry chef Robert Gonsalves recently took over the pastry programme at the critically acclaimed Canoe restaurant. Canoe has always had a reputation for their progressive dessert options - much of the city's best pastry chefs have spent time at the Financial District restaurant. Gonsalves doesn't hold back, bringing international flavours to dishes like apple paneer, served with garam masala and squash; sheep's milk semifreddo served with a variety of ice creams and cooked berries; and butter-poached pear served with caramelised milk chocolate and Okanagan hazelnuts. Whenever possible, ask to be seated at the "chef's rail," the best view in the house.
66 Wellington St. W.; 416-364-0054