Actinolite Restaurant

Actinolite Restaurant Farm-fresh ingredients drive the creative process in our kitchen. Keep checking here for more! Twitter:
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Almost never do we ever repeat a dish…some things from the winter and spring that won’t be seen or eaten again~10 month ...
06/14/2026

Almost never do we ever repeat a dish…
some things from the winter and spring that won’t be seen or eaten again

~10 month old Apricot on a floating island
~First forages, smoked trout in lobster broth
~pear in a forest of birch, candy mushroom, juniper
~veggies & whitefish, covered in tamarack
~jersey giant asparagus and nettle
~Carrot cake! Carrot cake! Carrot cake!

Aaaaaaaaaaand we’re back outside!!!Come for dine! Come for wine! Come see our garden! Come through the kitchen! Come thr...
06/08/2026

Aaaaaaaaaaand we’re back outside!!!

Come for dine! Come for wine!
Come see our garden! Come through the kitchen! Come through the oak trees! Don’t play with the bungee cords on the roof, but do come say hi, we’re so excited to share what we built for ya’ll this year 🎉

We go hiking to forage. For the menu. It’s tiring work. Fun and relaxation are seldom found when we spend a day off tog...
05/17/2026

We go hiking to forage. For the menu. It’s tiring work. Fun and relaxation are seldom found when we spend a day off together 😌

We’ve been open for 14 years now! We’ve weathered being celebrated by this list, being left behind by it, being slap dab...
05/05/2026

We’ve been open for 14 years now! We’ve weathered being celebrated by this list, being left behind by it, being slap dab in the middle of it twice in a row now! and gosh are we ever proud of it all. Of our team and our purveyors and of every day we turn the lights on.
Thank you for the recognition. Thank you for giving us an excuse to celebrate ourselves!! We rejoice in the opportunity to still be a part of this food scene, and are honored to be sitting alongside some of our favorite cooks, who inspire us and remind us there is as much joy in nourishing ourselves as there is in feeding others.

Go out to dinner tonight!! And thank whoever is cooking for you 🫶

Greenhouse greens greens greens greens greens~Pickled Erie pickerel with river mint, over watercress and arugula~Parsnip...
04/11/2026

Greenhouse greens greens greens greens greens

~Pickled Erie pickerel with river mint, over watercress and arugula
~Parsnip and spinach blanquette
~Swiss chard pavé with ramp, pumpkin seed, coriander seed paste
~Juniper grilled kale, sunchoke and pork belly skewer

All from Nathan .. trust your farmer! All through the year!

Aspiring and established cooks of Toronto.. we have an open kitchen position!!We’re a small restaurant that is driven by...
04/04/2026

Aspiring and established cooks of Toronto.. we have an open kitchen position!!
We’re a small restaurant that is driven by our farmers and the joy of expressing ourselves through cooking Ontario’s land and seasons. We are not focused on perfection, the quality of our food and our lives is defined by our values that have deepened over 14 years. Our work is built on honesty and intentionality, and we are constantly growing through our guests, our purveyors, and our own openness. We don’t think of ourselves as fine dining, but we believe in how loving fine gestures can be. Our ingredients’ fine flavours and colours and aromas shape our days, and we embrace them humbly with constant creativity and joy.

We work a 4 day week in a house filled with hard working reliable good people. If you’re interested in joining us, please write to [email protected] with a resume and a cover letter letting us know why this is the right restaurant for you.

Fruits and flowers of March 🌱😌We’ve been so excited and humbled by Newfoundland’s sea urchins, by the freshness of green...
03/26/2026

Fruits and flowers of March 🌱😌
We’ve been so excited and humbled by Newfoundland’s sea urchins, by the freshness of greenhouse greens, the aromas of our preserves, and by the first forages, under melted snow and in cold streams

We’re looking for someone for the spring and summer! Email us if you’re interested.
03/18/2026

We’re looking for someone for the spring and summer!
Email us if you’re interested.

THE NEIGHBOURHOOD MENU! Three courses$60 ppA condensed version of our full menu with the intention of having you in for ...
03/12/2026

THE NEIGHBOURHOOD MENU!

Three courses
$60 pp

A condensed version of our full menu with the intention of having you in for a simpler more casual meal.
When we opened 14 years ago, the idea was to be a neighbourhood spot that served a three course menu. We have of course, grown since then, but our philosophy has never changed.

Reservations for the Neighbourhood Menu are available on Wednesdays and Thursdays.
If you’d like to do the Neighbourhood Menu on a Friday or Saturday, just give us a call.

After some sweet time with potato brioche and a warm couple months with rye bread, Jiao’s Manitoba Einkorn sourdough is ...
03/02/2026

After some sweet time with potato brioche and a warm couple months with rye bread, Jiao’s Manitoba Einkorn sourdough is back.
Baked daily for our neighborhood and full menu starting this Thursday 😌

We always source this heritage wheat (and an overabundance of tasty treats) from our trusty friends

Address

971 Ossington Avenue
Toronto, ON
M6G3V5

Opening Hours

Tuesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 6pm - 11pm
Saturday 6pm - 11pm

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