Surprising. Innovative. Delicious. They always say you want to delight your customers, and that is exactly how we felt throughout our meal at Ten. Immediately we were blown away by course one - peas served over white chocolate. How did this combination work so well? Every dish thereafter showcased its ingredients in unique ways, truly like no other restaurant we've ever dined at. Other highlights for me (it is really hard to choose) were the onion sunchoke pasta and mushroom ice cream. All ten diners are seated around the counter, where you get a good view of the chefs. We realized about halfway through that chef and owner Julian was one of the people serving us as well, so it was lovely to see that he was personally making many of the dishes and involved every step of the way. Service was attentive but not over the top. Decor is minimal, allowing the food to speak for itself. Another nice touch is they source the majority of their ingredients from Ontario farms, which they highlight on their menu as well. The menu rotates often, and though it is a splurge, I would love to come back. read more

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This is my favourite restaurant in Toronto. I love meat as much as anyone else, but when I go to fine dining, I'm never impressed by wagyu or foie gras. That stuff is always going to taste good. Well, I am impressed by are creative ingredients, inventive flavor combinations, and falling in love with ingredients that I hadn't before. And Ten does this in spades. Being such a small restaurant, the service feels very personal. The chef is right there in front of you making the dishes for you. The servers are friendly and knowledgeable. The restaurant is beautiful, quiet, and cozy. And the food. Every single dish was delicious and highlighted so many interesting ingredients. The highlight for me was the ravioli course as well as the final mushroom course. From the simple to the complex dishes, they were all delicious. No misses. And to end the dinner on the signature, tart was perfect. Having grown up in Toronto, I've been to many restaurants. From the cheap to the expensive. This is definitely my favourite now, and I can't wait to go back. read more

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The most creative and innovative Dining at Ten is a front row seat to watch chef Julian Bentivegna paint little masterpieces of sensory delight with the precision of a Swiss watchmaker and creativity and innovation of David Bowie. Each of the twelve courses -- all vegetable based -- was amazing, both visually and taste-wise. We spent two hours and forty-five minutes enjoying the food, personal attention, and performance from the small and tight kitchen team. Ten accommodates only 10 patrons, all at the counter, so it's an intimate and dynamic experience. Highly recommend. read more

What a wonderful experience. It was my first time here to this small ten seater restaurant as per the name. From start to finish we spent about 2.5 hours, because we had a lovely time talking to the other guests and to the chefs. Chef Julian has such a creative mind bringing vegetables to the forefront, and WOW, did each and every dish have so much flavour, I never thought vegetables could taste that good. Zel the assistant chef was so kind and passionate about the concept. The open concept kitchen allows you to see every dish being prepared. We opted in to the wine pairing, and the sommelier Rebecca truly was so knowledgable, each wine was so different from the last and paired well with each dish. Truly a lovely experience, with some of the most tasty vegetable forward food. Definitely worth the experience. read more

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Pretty good. This restaurant is vegetable forward. I am not vegetable forward. However we met in the middle. The dishes were tasty. Course 1,2,3 were excellent. Very clean and tasty. Then like I have experienced previously, in order to bring you to a higher level of happiness, restaurant tend to use cream. It was good but could be better and cleaner. After eating at Ten I have been craving bbq...so will do that at my place soon :). read more

If you're looking for a culinary adventure where no two visits are the same, then Ten is the perfect restaurant for you. The ever-changing seafood and vegetable forward menus mean that you'll always be trying something new, and the expert chef Julian ensures that each dish is absolutely perfection. The atmosphere at Ten is also top-notch, with sleek and minimalist decor that creates a perfect backdrop for a night of fine dining. The service is attentive and professional, making sure that your evening is nothing short of extraordinary. But the real star of the show at Ten is the food. The seafood is always fresh and expertly cooked, and the vegetables are always perfectly seasoned. Coming here you're sure to have an incredible meal. So if you're looking for a restaurant that will tantalize your taste buds and leave you wanting more, Ten is the place for you. read more

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Part of a longer review... "Absorbing all the sights and sounds between courses, I witnessed an obvious cacophoniebetween front of house and back of house. They failed to work in unison. No one cracked a smile. And the tension? I could have cut it with one of Bentivegna's knives. As we continued with the three-day dry cured cod from B.C., all hope was deflated. Other than the inconsistent portion size, it had a rudimentary taste profile -- earthy and garlicky. The fillet sat on a white bean purée with garlic, onion and oyster mushroom. By the sixth course, I confirmed Bentivegna didn't have a neurotic bone in his body. Malheureusement, mediocrity was his jam. L'évidence? When Bentivegna plated this dish for another couple -- one of whom requested no fish -- he quickly set the prepared fish on both plates, then quickly removed it from one before serving it. #epicfail" read more

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We had the BEST experience. The service was impeccable, the vibes immaculate, and the food...memorable, unique flavors out of this world. The overall experience of only 10 seats and watching the chefs cook made it super special. Worth every penny. Will go back again next season when the dishes change once more. read more

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Dining at Ten has to be one of the most unique multi-course tastings I have tried in the city. Chef Julian put his time, passion, & creativity into perfecting each and every dish. Cannot wait to return read more

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This was certainly worth the splurge. Divine food. The tasting menu well worth it and you will be satisfied. Great service -- all the little touches without being over bearing. Great class, great service. A memorable night and can't wait to return! read more

Been here twice nice and I must say, Ten is up there on the list for me. The first time, my guests and I went on a Saturday. We made reservations rather last minute and was only given the option to do the five course tasting menu ($65 pp). Wine paring is separately charged at $46 pp for the five course tasting menu. Five course tasting menu (August 3, 2019) - Cherry \ peach - Tomatoes - English pea \ white chocolate \ scallion \ mint - Corn \ chicken skin \ huckleberries - Sourdough \ carrot butter - Assorted mushroom - Strawberry \ basil The combination of the English pea, white chocolate foam and fresh mint was surprisingly delicious. The quality of the English pea was as good as it can get - removing the peas directly from the pod. Another favourite was their freshly baked sourdough bread. They make their bread fresh everyday and it's paired perfectly with the smooth, creamy carrot butter. Finishing off with fermented strawberries that were topped off with a refreshing slice of milk basil ice. Absolutely, amazing. After having a wonderful experience, we knew we had to go back and try their ten course tasting menu ($115 pp). Wine pairing is separately charged at $70 pp for the ten course tasting menu. Ten course tasting menu (August 21, 2019) - Tomatoes \ turnip \ beets - English pea \ white chocolate \ scallion \ mint - Cherry \ barnacle bacon \ sage - Corn \ huckleberries \ parsley - Sourdough \ carrot butter - Black cod \ zucchini - Maitake mushroom \ buckwheat \ cashews - Pea shell soda - Strawberry \ basil - Peach \ chamomile \ honey Was eyeing the black cod dish since my first visit. Similar to Chef Julian, black cod is one of my favourite fish to have cooked. It melts in your mouth like butter! Probably one of my favourite dishes from them. If you're looking for a seafood and vegetarian restaurant, this is a must try. Highly recommend. read more

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Amazing experience! 10 courses of veggie-forward dishes that are not only delicious but showcase the versatility of different seasonal vegetables that might usually get over looked as side dishes/apps instead of a main. Great experience, must try in the city for eaters craving something new and original. read more

Making plant based food are definitely the most challenging work, appreciate the chef explaining the work done behind each dish. But I expected more at ten place seat restaurant and paying for 100+. The taste is good but has not reached the high standard. I remember one of the dish had potato as the base, which I tasted nothing but potato maybe well cooked potato and made me feel like eating potato seafood salad. The bread with carrot butter has a good taste but it comes at the middle of the meal, which is wired and just didn't connect the dishes. The mushroom dish was platted with a whole leave on top, which completely covered the main focus here and looked like a mushroom salad. The mushroom itself tasted salty. The most amazing dish I had is the butternut squash pasta. The innovative approach and the unique texture and taste was something I truly come for. However, the mint leaves on top of it was too big and cut in random shapes...... subtle detail matters The chefs are ambitious I can tell. There are many need to be improved. I wish them success. read more

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This was one of our best restaurant experiences in Toronto so far this year. The super young chef is an alum of Alo and the now defunct but Michelin-starred restaurant Grace in Chicago. There was a tight team of 4 manning the restaurant including the chef - all were super friendly, knowledgeable, and efficient. Everyone was personable in describing their relationships with local producers and suppliers - the chef of course especially. The menu rotates depending on what's in season, and is very veggie focused; but, if you're a heavier meat eater, you don't find yourself missing more meat courses. The space is not too large - ten seats, explaining the name. The back is a bit dark, but there is a beautifully lit section out front for drinks or waiting where you can take better lit pictures. The food itself was subtle but nuanced in its flavours - everything made sense. It was also presented beautifully. The portions appeared small, but we left completely full. In comparison to Alo - for the price and ease of getting a reservation, I would choose Ten hands down. read more

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Love this place. Great food. Fantastic ambience. Friendly staff. A must for plant-based eaters hungry for dishes with sophistication and flare. read more

Exceptional service and incredible food. My boyfriend and I went for our anniversary and had a great meal. The courses were creative and delicious, and service was attentive but not intrusive. I highly recommend for a special occasion. read more

Service was attentive without being intrusive. Food was great. Combinations were something I wouldn't normally expect to go together, but they work. Place is small, but there isn't a feeling of being cramped. But you go to a restaurant for the food and the experience, and in my opinion ten is a 10/10. read more

Chef Julian and the team at Ten take the personal dining experience to a whole new level, complete with the perfect wine pairings throughout the meal. As a vegetarian with a restricted diet, the team truly impressed me with modified dishes that were delicious and innovative. My experience was pre-COVID and now that they have resumed dining I can't wait to go back. I love trying new flavour combinations and appreciated the thought that went into their menu. The dishes are well-portioned, palette-pleasing and creative without being overly complicated. It was a very refreshing change from your average restaurant. read more

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Fabulous experience. Highly highly recommend. The food was creative, delicious and so well presented. The staff are unpretentious and delightful without being intrusive. Intimate, unique and a wonderful way to spend a few hours enjoying one of the best restaurants in Toronto. read more

Portions are way to small for the price. Bread is not a course. We latterly for a piece of bread as one of the courses.

Absolutely fantastic. The dishes are extremely creative. Beautifully presented. The wine pairings are a must - fantastic value for such off the beaten path wines. We're not vegetarians, but loved the "vegetable forward" menu. read more

Honestly. Overwrought and overpriced. Maybe I'm getting old but the product didn't quite live up to the performance. The chef seems like a very kind and ambitious fellow. I wish the team the best of luck but something about the dials just wasn't quite right. read more

I've been to Ten nearly ten times, and somehow each experience is more satisfying than the last. Of all the fine-dining restaurants I've been to in Totonto and elsewhere, Ten has by far the friendliest and least pretentious atmosphere. Much of the credit for that is due to Chef Julian and his excellent staff, who are knowledgeable and enthusiastic about their work in ways that welcome you into the process of preparing great food rather than alienating you from it. The menu changes seasonally, and ingredients are always fresh and sourced from ethical suppliers. The pairings of flavours within the dishes are extraordinarily creative: think peas and white chocolate, or peaches and cookie dough (clearly I've been especially impressed by the sweeter offerings). The takeout options offered during the pandemic have been excellent and innovative too! Way better than anything being offered by other fine-dining spots in the city. I also completely support the move to charge a flat 18% gratuity when the restaurant reopens for in-person dining. Given that we're living through a global emergency and many people might be wary about returning to work, I like the idea that people won't be able to punish the hard-working staff based on a momentary whim. Another progressive-minded decision from a restaurant that really walks the walk when it comes to living by its own ethical principles! read more

I've enjoyed multiple dining experiences at Ten, as well as Ten to-go takeout (post-COVID). The attention to detail is inspiring! From the selection of seasonal and local ingredients, to the story behind each wine pairing, to the hand-laid mosaic on the wall...it all made for a memorable experience each time, which was deepened by the passion Chef Bentivegna and the staff have for their work. I also support the recent business decision to replace tipping with a flat 18% gratuity that is split between the servers and the kitchen. A high quality of service is assumed with a restaurant of this caliber, this just prevents more miserly diners from lowballing the dedicated staff, who are in an industry where pay relies heavily on tips. Dining out in a pandemic should be recognized for what it is: a privilege! read more

I was totally blown away by our ten course tasting menu. The restaurant only takes ten guests and it was full. There was a party of six that were taking photos of every dish. I was very happy to chat with the Chef, Julian and the equally impressive sous-chef Simon. They worked together like salt and pepper, each adding something to the dish to make it perfect. The restaurant does it's best to source it's ingredients locally, which can be a seasonal challenge in Toronto. The scallops were sources in Japan and the Black Cod in BC. I love that the chef and sous chef are so accessible. They plate up in front of you, as you're sitting in front of them at a long bar and you can see inside the very small kitchen from most of the seats. They are equally excited to tell you about each course without any pretension. Just proud of the dishes they are serving. The sommelier is charming and the front of house maitre'd is also. The food is inventive and delicious. Most of the dishes are pretty straight forward, but some will have you asking about cooking technique and ingredients. The first dish we had set the evening off to a great start, with a potato/miso soup that I am still thinking about days later. The potato was made into a consistency like a piece of spaghetti pasta and sliced so thin you actually might think it was pasta, but it also dissolved between your tongue and upper pallet if you played with it a bit. Molecular gastronomy at it's best. Truly a sublime dish. The following courses all impressed. The citrus pallet cleanser between savoury and sweet courses was a delight, and completely different from any I have had. I hope they don't raise the price of the 10 course menu, as I found it to be one of the best values in the city, for fine dining. Julian and Simon took their time with the delivery and at no time did we feel rushed through any course. It was a delightful evening and we look forward to the summer menu, when this restaurant will really shine brightly. read more

Unbelievable food - always fresh and creative. I go back at least once a season and their delivery is A+