Restaurant in Toronto, Canada
Michelin credentials, hard to book, earns the price.
George holds a Michelin Plate in both 2024 and 2025 and a La Liste score of 91 points, making it one of Toronto's most credentialed fine-dining rooms at the $$$$ tier. Chef Lorenzo Loseto runs a sourcing-led contemporary Canadian menu that shifts with the seasons — strong value for the level if you book mid-week. Booking is hard; plan 3 to 4 weeks ahead.
George holds a Michelin Plate for two consecutive years (2024 and 2025) and a La Liste score of 91 points — credentials that put it among Toronto's most seriously reviewed fine-dining rooms. At the $$$$ price tier, it is asking for the kind of commitment that requires justification, and for most diners, it delivers one: chef Lorenzo Loseto has built a contemporary Canadian menu around sourcing discipline, and that focus is what separates George from Toronto rooms that charge comparable prices for less considered cooking. If you are spending at this level in Toronto, George belongs on your shortlist alongside Alo and Canoe.
George sits at 111C Queen St E, in the eastern stretch of Queen Street, and operates Tuesday through Saturday from 5:30 PM, closing at midnight. It is closed Sunday and Monday. For a first-timer, the critical thing to understand is that this is an evening-only room — there is no lunch service , and booking is hard. With a 4.6 Google rating across 1,219 reviews, it has sustained broad approval over time, which is meaningful at this price point where disappointment tends to generate loud feedback.
The editorial angle that explains George leading is sourcing. Contemporary Canadian cooking at the $$$$ tier can mean many things, but Loseto's version is anchored in ingredient provenance: Canadian producers, seasonal availability, and a kitchen that works from the ingredient outward rather than from a fixed formula. This is not a selling point unique to George , every ambitious room in this tier claims it , but the La Liste recognition at 91 points suggests that the execution is consistent enough to earn independent validation. For a first-timer, what this means practically is that the menu will shift, and what you eat in February will not be what someone ordered in September. That variability is a feature if you value seasonality; it is a complication if you are set on a specific dish.
Sourcing-led menus at this level tend to justify their price when the kitchen has genuine relationships with producers and the cooking reflects that specificity rather than using local provenance as a marketing frame. George's sustained Michelin Plate status , retained from 2024 into 2025 , is the clearest public signal that the kitchen is doing something more than trading on the label. The Michelin Plate is not a star, but in a city where the Michelin guide arrived relatively recently, holding it across consecutive years against a growing field of competitors is a meaningful benchmark.
For context on what George sits beside nationally, the contemporary Canadian fine-dining tier includes rooms like Tanière³ in Quebec City, AnnaLena in Vancouver, and Narval in Rimouski, all of which share the sourcing-first philosophy. Within Ontario, Restaurant Pearl Morissette in Lincoln and The Pine in Creemore operate in the same register, though outside the city. Internationally, the sourcing discipline at George is comparable in philosophy to rooms like Le Bernardin in New York City and Atomix in New York City, both of which demonstrate what ingredient-led precision looks like when it reaches its ceiling. George is not at that ceiling, but it is a serious room operating with intent.
For a first-timer deciding when to go, Tuesday and Wednesday evenings offer the leading chance of a quieter room. Friday and Saturday will be fuller and louder, and the midnight closing time suggests the kitchen runs a full late service on weekends rather than wrapping early. If conversation and focus matter to you, earlier in the week is the right call. If you prefer the energy of a busy room, Friday works. The address on Queen St E puts it within reach of the downtown core, and the late closing means a post-dinner drink in the neighbourhood is feasible without rushing. For broader Toronto planning, see our full Toronto restaurants guide, our full Toronto hotels guide, our full Toronto bars guide, our full Toronto wineries guide, and our full Toronto experiences guide.
Booking difficulty is rated Hard. George does not publish a booking method in the available data, so check the restaurant's website directly or use a reservation platform to find availability. Given the Michelin recognition and the small five-night-per-week window (Tuesday to Saturday only), expect limited availability 3 to 4 weeks out for preferred Friday or Saturday slots. Mid-week evenings are your leading option if you need a booking within two weeks.
| Detail | George | Alo | Edulis |
|---|---|---|---|
| Cuisine | Contemporary Canadian | Contemporary | Canadian / Mediterranean |
| Price tier | $$$$ | $$$$ | $$$$ |
| Service nights | Tue–Sat (dinner only) | Tue–Sat (dinner only) | Wed–Sun (dinner only) |
| Booking difficulty | Hard | Very Hard | Moderate |
| Michelin recognition | Plate (2024, 2025) | Star (2022–2025) | Plate |
| Address | 111C Queen St E | 163 Spadina Ave | 169 Niagara St |
See the full comparison section below.
Yes, if contemporary Canadian cooking with sourcing integrity is the format you want. The dual Michelin Plate recognition and 91-point La Liste score confirm that the kitchen is executing at a level that justifies the $$$$ tier. Compare it to Alo, which holds a full Michelin star and runs a tighter tasting format , if you want the highest technical ceiling in Toronto, Alo is the answer. If you want Canadian produce-driven cooking with more flexibility and slightly easier booking, George is the better fit.
Yes. The combination of Michelin Plate status, La Liste recognition, and a late-night closing time (midnight) makes it a strong choice for a celebratory dinner that does not need to end early. At $$$$ it prices like a special-occasion room, and the consistent 4.6 Google rating across more than 1,200 reviews suggests the experience holds up reliably rather than being hit-or-miss. Book Tuesday or Wednesday if you want a quieter, more intimate atmosphere; Friday or Saturday if the energy of a full room matters.
Dinner only , George does not serve lunch. The kitchen opens at 5:30 PM Tuesday through Saturday. If you are looking for a fine-dining lunch option in Toronto, consider Canoe, which runs a lunch service. For George specifically, plan your visit as an evening commitment and account for the fact that service runs until midnight, so there is no pressure to rush.
The menu at George follows a sourcing-led, seasonal format, which means specific dishes shift regularly and no fixed recommendation holds year-round. What is consistent is the emphasis on Canadian produce and a contemporary cooking approach. Ask the server what the kitchen is most focused on that week , at this price point and format, that question is appropriate and will get you a useful answer. Avoid arriving with a fixed dish in mind; the menu's variability is intentional.
No dress code is published, but at the $$$$ price tier with Michelin recognition, smart casual is the floor. Most diners at this level in Toronto opt for business casual to smart, and arriving in anything more casual than that risks feeling out of place. Suits are not required. Think well-dressed dinner rather than formal event.
Seat count is not published in available data. For groups larger than four, contact the restaurant directly before attempting an online reservation , fine-dining rooms at this tier typically have limited large-table availability and may require a set menu for parties of six or more. For group dining in Toronto's $$$$ tier, DaNico and Canoe are worth considering if George cannot accommodate your party size.
At the same $$$$ tier in Toronto, the clearest alternatives depend on what you are optimising for. Alo is the higher-ceiling option with a Michelin star. Aburi Hana and Sushi Masaki Saito serve if Japanese formats appeal. DaNico offers contemporary Italian at a comparable level. For Canadian cooking specifically, Canoe is the closest like-for-like with the added advantage of lunch service. See our full Toronto restaurants guide for a broader view of the city's fine-dining options, and also consider Jérôme Ferrer - Europea in Montreal if you are travelling more broadly in Canada.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| George | Canadian, Contemporary | $$$$ | Michelin Plate (2025); La Liste Top Restaurants (2025): 91pts; Michelin Plate (2024) | Hard | — |
| Alo | Contemporary | $$$$ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Sushi Masaki Saito | Sushi, Japanese | $$$$ | Michelin 2 Star | Unknown | — |
| Aburi Hana | Kaiseki, Japanese | $$$$ | Michelin 1 Star | Unknown | — |
| Don Alfonso 1890 | Contemporary Italian, Italian | $$$$ | Michelin 1 Star | Unknown | — |
| Edulis | Canadian, Mediterranean Cuisine | $$$$ | Michelin 1 Star | Unknown | — |
Key differences to consider before you reserve.
George is a fine dining room, not a group-friendly venue in the traditional sense. Booking difficulty is rated Hard even for two, so larger parties should contact the restaurant well in advance and ask about private dining options. At $$$$ per head with a Michelin Plate, this is better suited to intimate gatherings of two to four than a table of eight celebrating a birthday.
Alo is the direct rival for Toronto's top contemporary tasting menu seat and is the stronger benchmark if you want maximum critical pedigree. Edulis is worth considering if you want a smaller, more personal room at a slightly lower tension level. Sushi Masaki Saito and Aburi Hana serve a different format entirely, so choose based on whether you want a Western tasting menu or a Japanese omakase experience.
George's menu details are not published in the available data, so check the current menu on the restaurant's website before booking. Chef Lorenzo Loseto works in contemporary Canadian cuisine, which typically means seasonal, local sourcing with a refined tasting menu format at this price point. Confirm whether a tasting menu or à la carte option is available when you reserve.
A Michelin Plate restaurant operating at $$$$ on Queen Street East sits firmly in the dressed-up category. A jacket for men is a safe call; formal business attire or evening wear is appropriate. Arriving underdressed at this price point is a risk not worth taking.
Yes, directly: Michelin Plate recognition in 2024 and 2025, a La Liste score of 91 points, and a Tuesday-to-Saturday dinner-only format all signal a room built for occasions that matter. The hard booking difficulty means you should plan at least several weeks ahead for a birthday, anniversary, or business dinner. If availability is tight, Alo is the closest fallback at a comparable tier.
George only serves dinner, running Tuesday through Saturday from 5:30 PM to midnight. There is no lunch service to compare. If you want a daytime fine dining option in Toronto, you will need to look elsewhere.
At $$$$ with back-to-back Michelin Plates and a La Liste score of 91 points, George is among the most credentialed contemporary Canadian tables in Toronto, and the price is consistent with that standing. If tasting menus are your format and you want a local, chef-driven narrative rather than a French or Japanese frame, George justifies the spend. If you are price-sensitive or prefer à la carte flexibility, confirm the menu format before booking.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
