Sun & Sat 7am-11am, 5:30pm-10pm;
Mon-Fri 6:30am-11am, 11:30am-2:30pm, 5:30pm-10pm
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Editorial Reviews
Executive chef Hamid Salimian, winner of four gold medals with Canada's 2008 Culinary Olympic Team, leads his brigade with quiet strength. Modernist dishes reflect his delightfully adventurous approach to pristine local ingredients, inspired by classical French training and the vibrant flavours of his Persian heritage. Order à-la-carte or embark on a culinary escapade with five- or seven-course...
by vanmag
on June 30, 2013 from vanmag
Diva's three-story lounge with a giant wall of glass makes for an elegant dining experience at breakfast, lunch, or dinner. Yew, the scene-stealer at the Four Seasons, has lured away some of the business, but Diva still attracts diners who appreciate attentive service and good food. Chef Quang Dang's menu draws from the best of seasonal seafood and local meats served with an international...
Rated 1.75 stars by frommers
on February 28, 2012 from frommers
Delighting both gourmet and gourmande, Diva delivers beautifully on all its promises. Warm, three-tiered room softly sparkles like ice in a tumbler of fine scotch, also plentiful on the impressive list of wines and spirits. Dreamy desserts, seafood and meats seared to succulent perfection, superb service and a Chef's Table and open kitchen that's as much fun to watch as an episode of Top Chef.
by blackbookmag
on October 18, 2011 from blackbookmag
Homegrown Chef Dino Renaerts has the city's freshest ingredients wrapped around his finger, plated with elegant whimsy like popcorn garnishes on his sublime sweet corn veloute. Warm, three-tiered room softly sparkles like ice in a tumbler of fine scotch, also plentiful on the impressive list of wines and spirits. Dreamy desserts, seafood and meats seared to perfection, superb table service and...
by blackbookmag
on November 10, 2008 from blackbookmag
Information from the business
Our culinary team brings a true respect for our fresh local ingredients, with a reputation for bringing out their true flavours through both traditional and modern cooking techniques. True to those words, we utilize ingredients traceable to their origins, offering a path back to the restaurant's strong relationships with farmers, fishermen and artisans. By exploiting simplicity, our food is...
by opentable
on August 13, 2014 from opentable