Abrielle

Abrielle Coastal Mediterranean restaurant in the heart of the city.

06/02/2026

Some drinks quietly become part of the ritual.
The first order of the night, the one that turns dinner into a long conversation, “one more” that somehow always happens.

Jorge walks through the story behind the Abrielle Espresso Martini, a house classic that’s become a staple at the bar for good reason.

There’s always one dish that quietly steals the night.For us, it’s the lamb chops. A staple since day one, continuously ...
05/29/2026

There’s always one dish that quietly steals the night.
For us, it’s the lamb chops. A staple since day one, continuously evolving through different iterations of the menu. Charcoal grilled with celeriac, spinach purée, shaved fennel, and morels.

A new season, a new iteration.Braised short rib, white & green asparagus, pea gel, velouté, and nettles. Rich, green, an...
05/28/2026

A new season, a new iteration.
Braised short rib, white & green asparagus, pea gel, velouté, and nettles. Rich, green, and in between comforting and fresh.

Charred carrots, whipped feta, a little crunch, and just enough sweetness to balance it all out.
05/27/2026

Charred carrots, whipped feta, a little crunch, and just enough sweetness to balance it all out.

05/26/2026

Wine at Abrielle is intended to feel welcoming and approachable.
shroff built the program around bottles with personality, female-driven producers, coastal and Mediterranean regions, and wines that feel interesting without trying too hard.

From local wineries to smaller labels from around the world, the goal has always been simple: pour wines people actually remember after dinner.

There’s something satisfying about watching a dish take shape from the very beginning.The slicing, the seasoning, the fi...
05/22/2026

There’s something satisfying about watching a dish take shape from the very beginning.
The slicing, the seasoning, the final touches placed with intention.

Our wagyu carpaccio, from prep to plate.

Sometimes the simplest things are the ones that stay with you. Our broccolini has been on the menu since day one. Charre...
05/21/2026

Sometimes the simplest things are the ones that stay with you. Our broccolini has been on the menu since day one. Charred over heat, balanced with citrus, and ordered at more tables than we can count. An accompaniment From The Garden section that quietly became part of the experience.

05/20/2026

The Aegina’s become one of those drinks people order once, then come back for every visit after that.
Floral, sweet, a little sour, with warmth from the absinthe that rounds everything out. Jorge breaks down the flavour profile behind one of Abrielle’s signature cocktails — plus the small ingredient most people would never guess is in it.

Endive, but not how you expect it. Bitter leaves, sweet candied walnuts, aged manchego, and a bright orange sherry vinai...
05/19/2026

Endive, but not how you expect it. Bitter leaves, sweet candied walnuts, aged manchego, and a bright orange sherry vinaigrette pulling it all together.

A closer look at our crudos. Fresh, precise, and made to share.
05/15/2026

A closer look at our crudos. Fresh, precise, and made to share.

It starts at the bar.A glass in hand, easy conversation, and a night that unfolds naturally from there.At Abrielle, happ...
05/14/2026

It starts at the bar.
A glass in hand, easy conversation, and a night that unfolds naturally from there.

At Abrielle, happy hour is never meant to feel rushed. Only good drinks, thoughtful food, and the kind of atmosphere that makes staying for one more feel inevitable.

05/13/2026

Above Abrielle, a different setting takes shape. For BHP Invest, the ballroom at was transformed into an evening of cocktails, conversation, and connection where downtown Toronto professionals gathered over thoughtful hospitality in a setting designed to feel elevated, warm, and alive.

While Abrielle is known for candlelit dinners downstairs, the spaces above allow us to host a different side of hospitality from corporate events, brand launches, private dinners, weddings, and celebrations curated with the same attention to detail, food, wine, and atmosphere.

Connect with our team to make your next event come to life at the corner of King and Blue Jays Way.

Glasses set, tables waiting, the room already doing its part. All that’s missing is you.
05/11/2026

Glasses set, tables waiting, the room already doing its part. All that’s missing is you.

Bronzed halloumi with a warm glaze, crisp edges giving way to a soft center. Sweet, salty, and hard to stop at one bite.
05/10/2026

Bronzed halloumi with a warm glaze, crisp edges giving way to a soft center. Sweet, salty, and hard to stop at one bite.

You don’t end up here by accident. It’s the kind of night you make time for, where the wine comes easy, the plates keep ...
05/08/2026

You don’t end up here by accident. It’s the kind of night you make time for, where the wine comes easy, the plates keep arriving, and everything is built to linger a little longer than planned.

05/07/2026

walks through our wagyu carpaccio. Simple on paper, precise in ex*****on.

Our scallop crudo sliced thin. Lifted with citrus, finished with a clean edge. Simple on paper, dialed in where it count...
05/02/2026

Our scallop crudo sliced thin. Lifted with citrus, finished with a clean edge. Simple on paper, dialed in where it counts

Our scallop crudo sliced thin. Lifted with citrus, finished with a clean edge. Simple on paper, dialed in where it count...
05/02/2026

Our scallop crudo sliced thin. Lifted with citrus, finished with a clean edge. Simple on paper, dialed in where it counts.

Bright acidity, fire from the grill, silk from the olive oil, and conversation that lingers long after the last bite.
04/28/2026

Bright acidity, fire from the grill, silk from the olive oil, and conversation that lingers long after the last bite.

04/25/2026

behind the bar, building our signature Espresso Martini the way it should be. Shaken cold, poured clean, and finished with that signature lift

All things raw. Clean flavours, sharp details, nothing heavy. Reserve your table. Link in bio.
04/24/2026

All things raw. Clean flavours, sharp details, nothing heavy. Reserve your table. Link in bio.

Wagyu, done simply. Deep flavour, perfect sear, nothing extra. Reserve your table. Link in bio.
04/21/2026

Wagyu, done simply. Deep flavour, perfect sear, nothing extra. Reserve your table. Link in bio.

04/17/2026

Every detail, in focus. Light, precise, and built to wake up the palate. Our bluefin tuna with horseradish, grapes, mint, and toasted almonds.

Braised short rib with barley, Québec cranberries, and white turnip. Layered, rich, and full of depth. Reserve your tabl...
04/16/2026

Braised short rib with barley, Québec cranberries, and white turnip. Layered, rich, and full of depth. Reserve your table. Link in bio.

Address

355 King Street West
Toronto, ON
M5V1J6

Opening Hours

Monday 5pm - 10pm
Tuesday 7am - 12pm
5pm - 10pm
Wednesday 7am - 12pm
5pm - 10pm
Thursday 7am - 12pm
5pm - 11pm
Friday 7am - 12pm
5pm - 11pm
Saturday 7am - 12pm
5pm - 11pm
Sunday 7am - 12pm
5pm - 10pm

Telephone

+1 416-915-3760

Website

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