Seahorse — Restaurant in Toronto

After months of anticipation, securing a reservation at the intimate, French-inspired Seahorse Bar felt like winning a small lottery. This cozy venue, which seats perhaps thirty guests, focuses its efforts on a concise, seafood-centric menu that promises freshness and quality—a promise it largely delivers on. Our meal was a study in precision and subtle, delightful flavours, though a few constructive tweaks could elevate the experience to pure perfection.

We began with a Cesar, which offered a playful twist by including a fresh oyster a welcome addition. However, the cocktail itself lacked the complexity we hoped for; the flavour profile leaned heavily on Clamato and vodka. Adding a homemade, savoury seasoning to the rim and a more generous hand with the Worcestershire sauce would give it the savoury depth to match the creativity of the oyster garnish. 6/10

The appetizers set an extremely high bar. The Endive Salad a masterpiece of Belgian endives, Machego cheese, fresh mint, and a pistachio vinaigrette was the undisputed highlight of the evening. It was light, aromatic, and the combination of flavours was simply brilliant. 10/10

The Tuna Tartare was elegantly plated, with luscious crème fraîche and the intriguing pop of finger lime pearls providing a pleasant texture and sour counterpoint. Our only suggestion here would be to offer a more substantial portion of accompanying bread to fully savor the delicious tartare. 9/10

Seafood Centrepiece The small ice box selection was a testament to the kitchen’s commitment to quality. The oysters and shrimp were impeccably fresh, the mussels were perfectly infused with wine and butter, and the crudo sat on a superb, flavourful tomato base. The presentation was excellent, with complementary sauces for the oysters. However, we noted the absence of the clams, which were listed as part of the dish—an oversight, possibly due to being sold out or forgotten 9/10

The Bouillabaisse was rich and deeply flavourful, featuring tender snow crab, corn, mussels, shrimp, and potatoes immersed in the Seahorse signature sauce. The sauce itself was outstanding, and we strongly recommend the restaurant offer a side of crusty bread for soaking up every last drop of the broth. 9/10

Similarly, the House-Made Tagliatelle with ample snow crab meat and Parmigiano was cooked perfectly al dente and highly satisfying. 9/10

As devotees of dessert, we sampled both offerings. The Ontario Pear Cake was fluffy and moist, featuring a delicious caramel sauce with a pleasant, slight burnt note. While the pear slices lacked a pronounced flavour, the texture and moisture of the cake made this a winning dish. 9/10

The Cherry and Chocolate Tart with preserved cherries and a meringue topping was beautifully plated, and the cherries offered an excellent balance of tart and sweet. However, the chocolate element was too subtle for a dish featuring that combination. We had hoped for a richer, perhaps mousse-like chocolate base to provide a stronger, velvety contrast to the bright fruit. 7/10

Overall, the wait staff were helpful and amazing, contributing greatly to the positive atmosphere. The two areas for improvement lie in table maintenance and cutlery service. The small tables necessitate frequent clearing, which was often delayed, and when the Bouillabaisse arrived, the fish cutlery was simply left on the table rather than presented on a clean tray or dish. While the restaurant has a convivial, slightly loud buzz, the bathrooms were clean and well-maintained.

In summery, Seahorse Bar is clearly prioritizing freshness and quality over quantity, the small menu and small portions are intentional, encouraging guests to share several plates and savour the details. It is a fantastic spot for intimate dining and excellent seafood, and with a few small refinements to the drinks and service flow, it has the potential to become truly...

I Finally Made It (and They Let Me In!)

Five Stars (Mainly for the relief of not having to stand outside anymore).

The long national nightmare is over. I can finally confirm that this place is actually open, and I didn't need a secret password, a blindfold, or a note from a private event guest to get a table. After what felt like an eternity of staring wistfully at the door—and leaving that one premature review out of sheer desperation—I secured a reservation. My spirit is finally free.

The moment I walked in, I felt like a contestant who’d finally won a spot on a game show. And let me tell you, the food was the grand prize.

The menu is small, which is brilliant. I get choice paralysis easily, so a curated selection is a mercy. We did the whole sharing thing, which worked perfectly. The icebox was so thoughtfully assembled, and the oysters were so fresh they tasted like they were still planning their escape.

The runner beans were an absolute revelation—charred to perfection with a base sauce that clearly went to culinary finishing school. My main event, the crab pasta, was a monumental achievement. I'm pretty sure there was an entire crab in there, shell-free and just begging to be eaten. It was so good, I momentarily forgot I was hoping for lobster (but seriously, where's the lobster?).

Now, for the service. It was decent, but the real star of the floor show was The Manager. That man was an omnipresent spirit. He was everywhere, watching everything, like a culinary hawk guarding his nest of deliciousness. I think he saw me trying to pocket the last of the runner bean sauce. Sir, your vigilance is unmatched.

I can't wait to "sail back here" (get it? I'm subtle). This place was absolutely worth the agonizing wait and the pre-opening drama. Book your table—they might...

Loud and lively place with plump and juicy seafood.

Stopped by for dinner and it was packed. We got: Ice Box Small: Fresh and good quality oysters, mussels, shrimp and crudo. Of the bunch, the mussels were my favourite as they were huge and meaty. Bread: A bit meh on the bread and butter, as both were pretty standard tasting. Fish: Charcoal grilled, and you can taste the crisp and smokiness on the skin while the meat remains tender. The salsa verde gave a pop to the bed of kale. Octopus: Pricey for the portions though I get it given the octopus came with shrimps and mussels. Octopus was just a bit on the rubbery side though overall was cooked well. I really loved the complexity of the signature sauce and think it was my favourite part of the dish. Ontario Pear Cake: Really moist, with the pear and caramel balancing well versus overpowering each other or the cake.

Service was friendly. Kitchen was fairly quick considering the crowd, so pacing of the meal was fine. Prices are high as you pay for the quality. Place is small so it gets loud in an energetic sort of way.

Overall, a good spot to dine in for good quality seafood and a casually...