Often called “the gateway to the Canadian kitchen,” Toronto boasts retail power, diversity and status as a food incubator. As the Canadian Produce Marketing Association’s Convention and Trade Show returns to this global city, April 28-30, attendees offer some suggestions on what to see and, more importantly, where to eat after convention hours.
What to See in Toronto
Yes, the CN Tower is arguably one of the most notable features of the Toronto skyline, but CPMA attendees say there’s so much more to explore in the city.
Tiffany Sabelli, vice president of sales for Pure Flavor, suggests attendees get a true Toronto experience with a visit to St. Lawrence Market.
“It brings together local food vendors, fresh ingredients, and a strong sense of the city’s culinary culture all in one place,” she says.
Kim Chackal, vice president of sales and marketing and co-owner of Equifruit, says CPMA will likely time up with the city’s cherry trees in bloom.
“The best places to see them are High Park or Trinity Bellwoods,” she says.
Brianna Shales, director of marketing for Stemilt Growers, suggests attendees check out the Toronto Islands.
“The Ferry ride from downtown Toronto has great views of the skyline and lots to do,” she says. “Kensington Market is a foodie’s paradise.”
Stephen Hillion, business development manager for Canada for Grimmway Produce Group, also recommends Kensington Market.
“It captures the diversity and character of Toronto with independent shops, incredible food and a mix of cultures all within a few blocks,” he says. “It is the kind of place where you can wander and discover something new.”
Steven Moffat, vice president of finance for North American Produce Buyers, suggests catching a Toronto Blue Jays game at the Rogers Centre. The Blue Jays will play the Boston Red Sox at home April 27-29.
Jean-Francois “JF” Delorme, director of retail sales in Canada for IFCO Systems, suggests visiting Ripley’s Aquarium, as it’s close to the CN Tower.
“It’s an absolute must,” Delorme says. “I dare anyone not to be mesmerized by the underwater tunnel. It is hands down one of my all-time favorite Toronto experiences and way more memorable than just looking up at the tower.”
Amanda Armstrong, vice president of produce and brand strategy with Nature Fresh Farms, seconds St. Lawrence Market, noting that while everyone has heard of it, it’s a completely different thing to stand inside the market on a Saturday morning, which she encourages attendees to do post-event — and to go there hungry. She calls it a masterclass for “why what we do lands the way it does” in the hands of people who genuinely care about what they bring home.
“This place has been feeding Torontonians since 1803, and National Geographic once named it one of the greatest food markets in the world,” she says. “What makes it a bucket-list moment isn’t just the peameal bacon sandwich — though you’d be doing yourself a disservice to skip it; it’s the sensory overload of a city that takes its food seriously: local vendors, seasonal produce, butchers who know your name, cheese that has no business being that good. It’s the kind of place that reminds you why food culture matters, and why the people who grow, move and sell fresh product are the backbone of something much bigger than a transaction.”
Cristina Di Ielsi, national account manager for Taylor Farms Canada, suggests visiting the city’s famous graffiti alley off of Portland Street and Queen West.
“It’s worthy of grabbing a coffee from Jimmy’s, and getting lost in the world of wall art,” she says.
Where to Eat in Toronto
Delorme says there’s no way that CPMA attendees should go hungry in the city, ever.
“Toronto’s food scene is almost unfair with how many great options there are,” he says. “If I had to pick just one, I’d say Terroni for a classic meal, followed very closely by grabbing a street dog near the SkyDome (Rogers Centre) for the full Toronto experience.”
Sabelli says what makes Toronto a great city to visit is its countless culinary options that reflect the city’s diversity.
“For Italian fine dining, Sotto Sotto is a well-known spot with a strong reputation,” she says. “For something newer, The Frederick has quickly made a name for itself with a fresh, elevated approach. If you’re in the mood for a classic steakhouse experience, Black+Blue is always a solid choice.”
Chackal says there are a few spots on the Equifruit team’s list when in Toronto.
“Whenever the Equifruit team is in town, we always make a point of stopping at Old School for brunch — their pancakes are out of this world,” she says. “Some of our other favorites are Badiali’s pizza, Tatsu Sushi, and Mizzica Gelato for the best ice cream in the city.”
Shales suggests visiting Pai Northern Thai Kitchen on 18 Duncan St. and Benares on 49 Front St. East.
Di Ielsi offers a few suggestions including Byblos for eastern Mediterranean cuisine, Nonni Café on King West for brunch, and Richmond Station, which she says is “a Toronto classic for their incredible upscale burger and Canadian fare.”
Armstrong offers a few options that are walkable from the Metro Toronto Convention Centre. These include Kellys Landing, which is across the street from the convention center on Front Street, as well as Taverna Mercatto, which she says is about a five- to seven-minute walk near the CN Tower and Rogers Centre area.
Two restaurants that are a short drive, around a five- to 10-minute car ride from the convention center, include Yakiniku Legend in the Queen West area and Bar Poet, a little further out but also in the Queen West area, which has more of a nightlife vibe.
Moffat suggests heading to the top of the CN Tower for great views and dining, as there’s a restaurant on the top floor. But, he says, there’s plenty more to explore in the city.
“Another Favorite is Lee’s,” he says. “Former Iron Chef Susur Lee’s Asian fusion never disappoints. I met him firsthand while shopping at the Ontario Food Terminal in the mornings. Danico offers a high-end experience with its newly achieved Michelin status. Blue Bovine is close to the convention center and offers a fine selection of wines and fine dining.”
