“We care about maximizing the flavour of the ingredient while preserving its integrity and keeping it as simple as possible. We are passionate about promoting the idea that we do have a Canadian cuisine to be proud of that reflects all the people who have built the country. All our produce and proteins are from small Canadian farms and purveyors. For example, First Fish is our supplier for Arctic char, a social enterprise that invests in building sustainable fisheries in remote communities; their product sales directly support Inuit fishermen. We work with local foragers who have introduced us to indigenous ingredients like prickly ash, a member of the citrus family that is native to Ontario.”

Pigeon pie with pigeon sausage, served with a side of greens and shaved foie gras; and bison pemmican with cured lardo and wild blueberry juniper vinaigrette.

Boralia represents a careful study in Canadian cuisine that celebrates all things local and historical, while leaving diners enlightened. With a menu that draws inspiration from traditional Aboriginal dishes and the recipes of early settlers and immigrants of the eighteenth and nineteenth centuries, dining at Boralia is a unique and exciting experience.

“Toronto’s homage to Canadiana is breathtakingly delicious thanks to superchef Wayne Morris ... Morris and partner Evelyn Wu Morris have created a charming room with clever Canadiana shtick. But what matters most, always, is the taste of things. And theirs is superb.” –Joanne Kates, Post City