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Le Paradis


166 Bedford Rd
Toronto, ON M5R 2K9

(416) 921-0995
leparadis.com

Rating: 4 out of 5 stars (110 reviews) Average Rating Over Time
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Boot Camps Casserole Casual Creme Caramel Dinner duck confit Entertainment & Going Out French Lunch Moules À La Marinière nourriture Online Reservations Reservations Accepted Reservations Recommended restaurant Steak Frites The Annex Voir et être vu Yorkville



Description

Pairing simple black and white decor with an excellent wine list and traditional French cuisine, this is the restaurant to visit for a quiet, elegant evening. The menu features French dishes such as pot au feu and poulet à la Basquaise. Lunch Tue.-Fri., dinner Mon.-Sun. Smart casual. Reservations Required. Entrees: $13-$17. AE, MC, V.
by whereca on May 31, 2014 from whereca

Editorial Reviews

On an appropriately grey Parisian day, we head to Le Paradis to see what all the fuss is about. Luckily, we arrive early enough to be the first ones there and settle at the front of the house. Despite it being a damp Monday evening, Le Paradis fills up quickly and many are left waiting for a table. A closely guarded neighbourhood secret, patrons exchange familiar nods and are welcomed by staff...
Rated 2.6 stars by Beverly Cheng on March 26, 2011 from blogto

Information from the business

From OpenTable:<br/><br/>Le Paradis is a French brasserie-bistro that brings together patrons from the surrounding neighborhoods of the Annex, Yorkville, Summerhill, Rosedale and Forest Hill. The menu changes daily, yet typical dishes include duck and chicken liver pate, beetroot and goat cheese salad, rabbit braised with onions, garlic and peppers, roast chicken with tarragon and veal kidneys in a...
by menuism on July 06, 2013 from menuism
Le Paradis is a French brasserie-bistro that brings together patrons from the surrounding neighborhoods of the Annex, Yorkville, Summerhill, Rosedale and Forest Hill. The menu changes daily, yet typical dishes include duck and chicken liver pate, beetroot and goat cheese salad, rabbit braised with onions, garlic and peppers, roast chicken with tarragon and veal kidneys in a port wine sauce. All...
by opentable on June 07, 2013 from opentable
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