The dining opportunities at our Hotel reflect the city’s cosmopolitan population, as well as our culinary staff’s skill and creativity. Your guests can dine on French fare, authentic poutine, dim sum and Canadian comfort foods amongst other cuisines. Cocktails can be created at separate stations during your event, and your guests can even take a cooking lesson from one of our chefs.

EVERYTHING YOU NEED

  • Guests enjoying dinner under round lights at D Bar in front of the bar
    Fine French Dining

    Both Café Boulud and d|bar, created by acclaimed chef Daniel Boulud can be privatized for your event or meeting. Host an opening reception or closing-night dinner in the restaurant. Present a private breakfast in a nontraditional meeting-room setting, including a 30-foot LED video wall that allows for presentations and impactful branding opportunities.

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  • A group of people dressed in black dining beside the sheer curtains of d|bar
    An Evening Destination

    d|bar by Chef Daniel Boulud is located in the historic Village of Yorkville, Toronto's luxurious shopping and dining district. Order a cocktail at this lively street-level lounge before or after your meal, or make d|bar the evening's destination and choose from a menu of casual fare that's ideal for sharing.

  • Café Boulud dining table under wall with framed mirrors
    Intimate Occasions

    Our French brasserie, Café Boulud, offers semi-private dining for small groups up to 10 people. Diners can select their own appetizer, entrée and dessert from a prix-fixe menu.

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  • A group of people eating on an outdoor terrace alongside a bustling city street
    Outdoor Events

    Between May and October, d|bar’s spacious terrace can be booked for receptions for up to 40 people. Any month of the year, it serves craft cocktails and shareable plates, such as a charcuterie board.

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The Team

A man in a pin-striped apron stands in front of an oak wall and banister.

CHEF COLIN HENDERSON

Chef de Cuisine, Café Boulud
Chef Colin's interest in the culinary arts began at a young age. At fifteen years old, he began working as a fry cook in a small local restaurant, going on to attend the Culinary Management School at Ottawa's Algonquin College. He then joined Ottawa's Beckta Group as Sous Chef, and later aided in the opening of Toronto restaurant Lena. Colin had the unique opportunity to work closely with Chef Michael Tusk in his San Francisco three Michelin star restaurant Quince, learning the finer points of fresh pasta and perfecting the sophistication of food plating finesse.
Our experienced team can help plan your event. +1 (416) 964-0411 Get in touch