1985, 1994, 62˚, almond, Amuse Bouche, Arrack, bacon, beef steak, beetroot, Black Cod, black garlic, bok choy, Broccoli, Broth, butternut, capers, Cardamom, Chateau Lynch Bages, Citrus, Crème, Cream, crust, dashi, doughnut, Duck, Egg, Elk, Fennel, finely, Fingerling, Foie Gras, Fresh, frissé, frozen pebbles, Garlic, gnocchi, gorgonzola, greens, Horseradish, House bread, Kusshi, Lemon, lemon crème, micro greens, mignonette, Minced, Mushroom, Nut, olive loaf, Onions, Ontario, Oporto, orange, oranges, oven roasted, Oyster, pan seared, pearl barley, Petit Fours, poached, Porcini, porcini cream sauce, porridge, Potato, Potato Rösti, Potatoes, Purée, Radish, Raw, red wine, Ricotta, Roasted, rolled in sugar, Rosemary, Rosti, Rougié, sauce, Seared, seasonings, shake, slices, Smoked, Squash, Steak, Steak Tartare, Sturgeon, Sunchoke, sweet potato, Tartare, Taylor Fladgate, Vinegar, Vintage Port, warm, White Truffle, wilted
Yorkville 1221 Bay Street (at Bloor) Toronto, Ontario, Canada
Lunch: Monday to Saturday: 11:30 am to 5:00 pm
Dinner: Monday to Saturday: 5:00 pm to 10:00 pm
Information e-mail: firstname.lastname@example.org
pangaea (pan-gee-ahhh!) is the acclaimed Yorkville restaurant named after the super continent that existed on earth 250 million years ago before the tectonic plates separated to form the land masses on world maps today. Pangaea Restaurant co-owners Peter Geary and Martin Kouprie chose this tricky to spell name because it evokes what they want their restaurant to be: a place where international inspiration and regional ingredients come together to form a unique and wonderful dining concept.
A success since 1996, Pangaea Restaurant continues to be faithful to this original goal. Today, as on the first day our door swung open on to Bay Street, Peter and Martin ensure that Pangaea Restaurant is a place where people can come to experience the best food and service Toronto has to offer. At Toronto’s Pangaea Restaurant plates do indeed move twice a day; but, instead of continental plates, china plates artfully topped with delectable regional cuisine are the ones traveling.