Cristina O.

Was visiting my boyfriend in Toronto and we went on a double date with his friends who chose Wynona. Thank god they did! I can't remember everything we ordered, but every single dish was absolutely amazing! Everything was beautiful, thoughtful, and bursting with flavor. Service was lovely and attentive. I'd go back a million times. One of the best meals I've had in the city. Bravo!

Mina P.

I always enjoy my dinners at Wynona! I came here before Michelin came to Toronto and it was even better then. That said, they've maintained a great rotating menu and the ambiance is so calming. Now that they're busier I do find service is a touch more rushed and a bit less thoughtful but still good nonetheless. A nice touch is their homemade truffles that they provide at the end of the meal.

Jordan M.

Wynona was absolutely delicious and is a must try! We ordered about five dishes including the focaccia, squash, butternut squash pasta (special), duck pasta and the branzino. Everything we had was delicious but the butternut squash pasta was a standout. Delicious sauces accompany the pasta and the squash appetizer. Our server was attentive and helpful with suggestions and tips. Loved the cozy quiet atmosphere and small decor. I highly recommend stopping in.

Lea K.

Wow. We started with the grilled focaccia and squash. Perfect combination for a hungry bunch. Highly recommend trying the orange wine. Speaking of, the decor is very warm and semi-dim. Candles, foliage and an open kitchen! Our server was really funny and personable, he gave up local bar recommendations!

Mich C.

Fell in love with this place. Walked by it many times and I finally had the chance to try it. The food was delicious. Heavy. But soooo good. Great portion size for myself. The service was nice. The server was very nice and informative. Went for a early dinner, but it got busy pretty quick! Definitely will come back again in the near future. The menu changes quiet a bit apparently so I look forward to the next one!

Ada L.

Wynona, located near Gerrard St. E. and Logan Ave, is a small and intimate restaurant space offering homemade pastas and dishes with locally sourced ingredients as well as natural wines. The east end restaurant brings unique dishes and flavours to the Riverdale area. There is indoor and patio seating where there is seating for about ~30-35 customers indoors. In the summer there is a patio the restaurant utilizes. Reservations can be made online and are recommended. I had heard about Wynona before but never got a chance to try the restaurant until now. I had just finished watching the most recent season of Top Chef Canada and knew that the head chef at Wynona used to work at the now shuttered Crosley's (another great short lived restaurant!) My friend and I booked reservations for Wynona and we were pleasantly surprised the restaurant was quite full mid-week. The space and décor was warm and inviting. The open kitchen allows patrons to view the chefs and cooks in action. Service never felt rushed and was attentive/friendly. In regards to food, we ordered the following items to share: Appetizer - Winter squash, sherry agrodolce, golden raisins, almond milk, puffed grains Pasta - Taleggio and creamed leek agnolotti, butterball potato, Burgundy truffle (my favourite dish that night!) Main - Ontario Muscovy duck breast, Tokyo turnips, Swiss chard, pine mushroom & black truffle ketchup Dessert - Dark chocolate mousse, pistachio cremeux, crème fraiche, Intosso olive oil All the dishes were delicious and well balanced/seasoned! The texture of the winter squash was cooked perfectly where it was dense yet soft. The other ingredients in the dish worked well with the squash to highlight the vegetable. The puffed grains added texture to the dish. The pasta was excellent as the agnolotti was light and airy. The stuffing inside the agnolotti burst open with flavor as soon as you bit into an agnolotti. The butterball potato and truffle added to the dish. The pasta dish was likely my favourite of the night - it had great balance and was unique, nothing I've ever had before! The duck was also made well - it was borderline on the edge of being overcooked but it still had a slight chew and tenderness to each piece. I've actually had the pine mushroom and black truffle ketchup before at Crosley's and it was just as delicious at Wynona. Lastly, the dessert was great as well as it the chocolate mousse was light but had a sweet/salty component to it. The flavours the other ingredients added to the dish provided texture and contrast as well as other flavor profiles to the mousse. Great finish to a great meal. Overall, delicious food and great service in the east end!

Sara S.

What a beautiful restaurant experience! I so rarely adventure to the east end of the city, but going forward, whenever I do, I'll make sure to come to Wynona. Our concert at History was cancelled that evening, but we were so glad we still made the trek for our reservation. The service was great, and he told us the wonderful story/journey of the Serbian wine we chose to have. We were sold! And it was from the region my partner was born in, which was a nice surprise. The photos I took do not give the delicious food justice - so, so good. I love the open kitchen, as well. We're heading back this evening for more and will try out the patio. Can't wait!

Andrea L.

Nice casual evening sharing delicious food with wonderful friends. Hostess and servers were friendly and offered great suggestions. We were a table of 5, dining on a Wednesday night. Judging from how busy the place was, reservations are a must. * Grilled focaccia - delicious but wish it was a larger portion. Only 3 slices per order. * Burrata, white wine poached Asian pear, green grape, pine nuts, and fennel pollen - lovely combination of flavours. However the Burrata was served too cold and didn't melt when we cut into it. * Salad of little gem, Ontario sweet peas, green goddess dressing, feta, and pumpernickel dill breadcrumb - we all loved the sprinkle of the pumpernickel dill breadcrumbs. Added a nice flavour and texture to the salad. * Beet honey agnolotti, poppy seed butter, sherry vinegar gastrique, currants, red kale, and ricotta salata - at first we thought it wasn't going to be enough but these little pockets of yummy goodness were richer than we expected. Portion size was perfect for us. * Cuttlefish ink tonnarelli, octopus ragu, baresane olives, paprika oil, dandelion - surprisingly tasty and quite filling. The octopus was well cooked (not rubbery) and the flavours all worked really nicely together. * Branzino, brown butter, cerignola olives, capers, oregano, and lemon - always nice to have a whole fish. Wish it was a slightly larger portion. * Grilled Ontario pork chop, purple mizuna, shaved almond, and apple mostarda - pork chop was cooked perfectly. Tender and juicy. The apple mostarda went so well with the pork chop. * Olive oil cake, Ontario strawberries, pastry cream, and chantilly - think deconstructed strawberry shortcake with a little twist. The fresh strawberries were great as they were in season. * Crème caramel - exactly what we expected it to be. Silky and smooth. If we were in the area again, we would definitely come back.

Nataliya Z.

We had high expectations for the dinner at this Michelin Bib restaurant. The best part of my dinner was scallops in a delicious sauce. Unfortunately, the main dishes were not up to par with Michelin mention: while my branzino was well cooked, the olives on the top were burnt to the point I could not tell what was it. When I mentioned that to our server, she said it was "special kind of olives". My husband's tonnarelli with squid had almost untraceable amount of squid. If in case of my branzino the mistake was made by kitchen due to a rush dinner hour, in case of my husband's pasta, the chef needs to rethink the recipe and delivery. The restaurant was full (very good) but we felt very rushed to move from one dish to another by our server (not good). Even the lively atmosphere at the restaurant did not compensate for all these mistakes unacceptable for the Michelin restaurant. Slightly disappointed.

Sasha H.

Cute small restaurant in the east end will not leave you disappointed. Tho the menu is fairly small, everything on there Is delicious, and makes your decision easier to make. We ordered the Focaccia and Burrata as starters. They went perfectly together. Next, I ordered the Cavatelli Pomodoro and my partner got the Cuttlefish Ink Spaghetti. Both in perfectly portioned sizes. And for dessert we got the Creme caramel. Which if you're a caramel fan, this will be the perfect dessert for you. They did not skimp out on the caramel sauce. Try to get a reso if you're going to ensure you get a spot!

David Y.

Good quality and taste, though a tad salty and pricey for the portion sizes. My wife and I went for dinner and got: - Focaccia: Nice grill marks, really buttery, chewy on the crust side and soft on the inside. That said, it was weirdly salty. - Burrata: The burrata was smooth, the ham was tasty, and the almonds were tastily crunchy. The peaches though were just a smidge sour and I would have wanted more of that delicious honey. - Branzino: Nice crisp on the outer skin, good bathing in lemon sauce. But a bit too salty, even for branzino. - Tonnarelli: The cuttlefish ink gave the noodles a nice seaside taste. My main complaint is there were so little of the tasty mussels. - Agnolotti: Best dish of the night. The pasta was stuffed well with a rich ricotta and the mushrooms that adorned it were fresh and tasty. - Panna Cotta: Super smooth. And the toppings of pear and pine nuts were the perfect complement/contrast to the honey vanilla taste. Service was pleasant and quick. Overall, a pretty good dinner, albeit a pricey one. Not sure if I'll be back but worth a try.

Michelle T.

TLDR: I'm definitely coming back here. It's so good. We were seated pretty quickly as I had a reservation. We had the focaccia, burrata, lumache with sausage, and celeriac agnolotti. Where do I start? I could taste how amazing and fresh the ingredients were. The burrata was amazing. The way the cheese complemented the salt of the ham, the sweetness of the persimmons and the nuttiness of the almonds? That was *chef's kiss*. The lumache was perfect too. The ricotta added a creaminess without drowning out the dish and the sausage was perfectly seasoned and the lumache was perfectly al dente with a bite. The agnolotti was a little heavy for my taste but it was still amazing. The morels and the slightly acidic sauce helped balance out the ricotta in the pasta. I'd never had celeriac in my life but I got to say, I'm a fan. A celery-flavoured potato? I'm all in--I love potatoes. My only gripe was the focaccia. It was literally 4 thick slices of bread grilled in what I can only guess to be liquid smoke, because buns don't get that smokey on the grill in my experience.

Marie N.

Part of a longer review "Much like the carefully crafted wine list, Chef Jeff Bovis has created a seasonally inspired menu - with only 16 dishes - that is worth salivating over. Bovis gained experience at fish-focused restaurant Ufficio, and some similarities translate to Wynona's menu. From albacore tuna crudo ($16) to Ontario heritage pork chop with Puy lentils and apple fennel salad ($27), every item is an accurate reflection of the space -- striking the perfect balance between rustique et sophistiqué. Par exemple, the burrata ($17) that we started with was luscious and creamy. It was paired with plump figs, ham, honey, almond, and fennel pollen. Like an elevated charcuterie board, it played with a range of tastes and textures -- from briny to salty, and finishing with a sweet note. The cold-cut style ham practically melted dans ma bouche, but I would have liked to see less of it on the plate or perhaps removed it altogether, as its saltiness overpowered the cheesy star of the dish."