Vertical Restaurant & Bar
First Canadian Place
100 King Street West
Toronto, Ontario, M5X 1E1, Canada
Phone:  416 214 2252
Fax: 416 214 1401      
Website: www.verticalrestaurant.ca
Email: info@verticalrestaurant.ca
Cuisine: Contemporary seasonal cuisine inspired by Southern Italy
Vertical is open Monday to Friday for lunch and dinner. The restaurant is available for private functions on weekends, contact us for details. Complimentary parking for dinner guests is available in First Canadian Place from 5pm.

Situated in the heart of the Financial District, the partnership of Joe Alberti and Gary Chivers have launched Vertical on the mezzanine level of Canada's tallest building, First Canadian Place.

Vertical features a stylish 70 seat main dining room, two private dining rooms that seat 12 & 16 respectively and a separate bar|lounge highlighted by a stunning 40 foot sandstone bar top. The outdoor mezzanine patio & bar overlooks the parkette and waterfall of First Canadian Place facing King Street.

Under the direction of Chef Tawfik Shehata, the ingredient driven seasonal cuisine is inspired by southern Italy and the Mediterranean with a focus on simplicity and freshness. The menu is prepared in a lighter, healthier style indicative of Mediterranean influenced cuisine. Whole grilled fish and fresh pasta are specialties of Vertical. Desserts are made in house in smaller portions and are priced at five dollars each.


The wine list is a compilation of passionate producers who we feel grow varietals that best express their region. The list is divided between Italy and the New World regions of Australia, California, Canada and New Zealand. Special attention is paid to the regional wines of southern Italy focusing on the value driven, high quality wines of Campania, Puglia and Sicily. Twenty five wines are available by the glass or in a unique individual 9 ounce carafe called a 'quartino'. A selection of Riedel stemware has been chosen to enhance the varietal characteristics of the wines on the list.

Private wine lockers are now available! The lockers have been custom built and are designed to allow for maximum airflow in our temperature controlled cellar. Store 12-16 bottles from your personal collection in your own private locker, we will provide members with monthly inventory updates.  Call Joe or Gary at 416 214 2252 for wine locker membership details.
 



Dinner Menu


First

F I V E V A R I E T Y O R G A N I C L E T T U C E S
olive oil & red wine vinegar dressing 9

B E E T S A L A D
dandelion greens, pine nuts, ricotta salata 12

W I N T E R C A P R E S E S A L A D
oven dried tomatoes, mozzarella di bufala, torn basil 12

C L A M S & C H O R I Z O
olive oil & fennel broth 14

G R I L L E D R E D W I N E O C T O P U S
olive oil crushed potatoes, black olives, capers 15

S E A R E D S C A L L O P S
cured scallop, fregola & peppers, blood orange vinaigrette 16

T W I C E C O O K E D P O R K B E L L Y
dried fruit mostarda 14


Pasta

B U T T E R N U T S Q U A S H G N O C C H I
oyster mushrooms, toasted hazelnuts, sage brown butter 10|17

R I C O T T A & B L A C K P E P P E R R A V I O L I
swiss chard, olive oil & garlic broth 11|19

M U S H R O O M , R A P I N I & P A R M E S A N G N U D I
basil butter sauce 10|17

G A R G A N E L L I
lentil & tomato sugo, crispy smoked pancetta 10|17

L I N G U I N E
clams, pancetta, hot chiles, lemon 11|19

S P A G H E T T I
shrimp, puttanesca tomato sauce 12|20

P A P P A R D E L L E
twelve hour braised wild boar ragu, parmigiano reggiano 12|20


Main

R O A S T E D S K A T E W I N G
swiss chard, black olives, and blood orange marmellata 28

T E D ’ S O R G A N I C A L L Y R A I S E D A R C T I C C H A R
spaghetti squash, fennel purée, roasted fennel 34

P O T A T O W R A P P E D T U N A
roasted eggplant, salsa rossa 33

S E L E C T I O N O F W H O L E F I S H
nightly accompaniment, toasted garlic, cumin & lime oil PA

O R G A N I C C H I C K E N H A R I R A
stew of tomato, chick peas, cinnamon & coriander 27

G R I L L E D P O R K C H O P
jerusalem artichoke purée, grilled pepper, parsley sauce 30

C E R T I F I E D A N G U S B E E F T E N D E R L O I N
braised oxtail & red wine sauce 38

L A M B R A C K
almond tahini, saffron roasted cauliflower, vincotto 45

U S D A B O N E - I N S T R I P L O I N
fingerling potatoes, roasted tomato 44


c h e f
tawfik shehata




 



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