Why Restaurant Pearl Morissette Is My Number 1 Dining Experience of 2025

Daniel Hadida and Eric Robertson have done what for too long seemed unattainable — put a Canadian culinary experience shoulder to shoulder with the best in the world. After eight years of owning Restaurant Pearl Morissette, they achieved two Michelin stars and placed third among the inaugural ranking of North America’s 50 Best Restaurants. Those accolades arrived within weeks of each other in 2025 and showed the global dining scene that Canada has a destination restaurant worth the journey.

Restaurant Pearl Morissette, colloquially referred to as RPM by those in the biz, would fit right in place in Sonoma County or Laguiole, though it’s in southwestern Ontario — wine country, yes, but not really great, superlative-inspiring wine country. Aficionadoes wouldn’t go out of their way to reach Niagara Region, until RPM ascended to prominence.

At the reception for the North America’s 50 Best Restaurants — which is produced by the World’s 50 Best organizers —, RPM was one of the buzziest establishments among the attendees. Many connoisseurs at the ceremonies in Las Vegas who had been to RPM vociferously encouraged others to make a reservation and travel north to the standout that’s located on a farm between Toronto and Niagara Falls. While RPM has yet to reach the World’s 50 Best Restaurants ranking, that stature doesn’t seem so far away, in large part because of the testimonials of the global culinary community.

Like a great garden, RPM has flourished through care and toil. When Hadida toured me through the RPM fields, he noted their garden contained 350 different edible flavours. Several are what you expect — root vegetables, popular herbs, cheffy favourites like nasturium — and others are taste-popping wonders, like the pineapple-flavoured weed that RPM found a use for in a signature cocktail.

“We had to have tried 25 ingredients before switching to the pineapple weed to finish the drink,” Hadida says of the cocktail that was a twist on a rum mojito.

The garden tour is part of the RPM experience that guests can book. While the restaurant is appropriately elegant for an establishment of its reputation, the outside is a working farm, with the sights and smells and terrain that a guest should expect. Not to worry, though. Fancy loafers and heels will make out fine in the garden. Hadida pointed out the boxes filled with herbs, flowers, fruits, and vegetables he has carefully curated. The intent is clear: To deliver a tangible connection between the garden and the food that patrons savour once they sit down for the coveted meal. (The garden even has its own Instagram channel.)

“The goal is to create something fantastical. The garden is central to doing that,” Hadida says.

It’s the start. What Hadida, Robertson, and their kitchen team do with the bounty is what impresses the most. They manage to tell a cohesive story through a 17-course journey and in doing so have developed a style distinct to RPM.

The dishes are sublime. Many will seem both familiar and novel, because the chefs’ approach makes it their own. There’s also a sense of pride and warmth of personality behind the restaurant. Hadida and Robertson are nice guys in that most Canadian way. They work hard, they support their team, they challenge themselves, and they take their successes in stride. Beyond the humility is a fierce dedication to achieve even more. I don’t even have to ask if either of them is ready to bask in the laurels of 2025. It’s clear their ambitions are even greater.

They will spend weekends together foraging and hunting. Robertson says it’s not uncommon for either himself or other members of the RPM team to pick up diners in Toronto, which is one hour away, and drive them to and from the restaurant. When the duo was invited by the World’s 50 Best Restaurants to attend the 2025 gala celebrations in Turin, Italy in June, they made sure to travel to Venice and elsewhere to experience the work of others in their peer group.

In a year of fantastic culinary experiences that covered six countries, it is RPM that tops my personal list of best meals of the year. Here are 30 of my most notable restaurant visits during the past 12 months.

ADRIAN BRIJBASSI’S BEST RESTAURANTS OF 2025

RESTAURANT PEARL MORISSETTE, Jordan Station, Ontario: Could a third Michelin star be a possibility? RPM certainly isn’t far off from that level. The tasting menu is extravagant and the deeply rooted connection to local terroir elevates the experience to the upper echelons of fine dining.

The pedigree of the chefs, both of whom worked at esteemed restaurants in Europe and Ontario, combined with the quality of ingredients results in a showcase of pleasurable dishes. The creativity leaves you contemplating the skills of the cooks while the balanced flavours on your tongue keep you in the moment, savouring each morsel.

ATOMIX, New York City: Named the No. 1 restaurant in North America, Atomix is proudly Korean and richly sophisticated. The 14-seat restaurant includes service of the highest quality, which is also a complement to the artistic cuisine from chef Junghyun (“JP”) Park.

The journey includes thoughtful prose that describes each dish and the meaning it has to Park and his culture. The dishes are equal parts creative, ambitious, and wildly interesting. Example: a fermented black banana is served atop a portion of monkfish liver that has the texture of foie gras. It’s delicious, complex, and unlike anything you’ve tasted.

THE COCOCHINE, London, England: Inspired by Sri Lanka but exquisitely and harmoniously integrated with French cooking techniques, the cuisine of chef Larry Jayasekara is brilliant and will linger with you long after you’ve departed. The cold clarified Ceylon crab curry that typically starts the tasting menu is an indication of Jayasekara’s deep understanding of spice and flavour.

The Cocochine benefits from having approximately 95% of its produce sourced exclusively by both an English farm and Scottish island owned by its chief investor. Jayasekara takes full advantage of the bounty to build a memorable menu — don’t be surprised by the generous amounts of caviar — that is matched with a marvellous and affordable wine list. Read More

EIGHT, Calgary, Alberta: Chef Darren MacLean takes diners on a trip through Canada’s multicultural mosaic with plates inspired by Italy, France, India, Japan, Indigenous communities, and more. Named after the number of seats in the restaurant, Eight is a triumph of culinary skill, creative ambition, and a chef’s sense of responsibility to his nation. It’s a dining experience every Canadian should endeavour to try.

ILIS, New York City: Chef Mads Refslund is a passionate genius. He presents Nordic cuisine in Brooklyn that is indicative of Denmark, his home country. Known for his foraging and use of raw ingredients, Refslund has mastered a number of the dishes he presents at ILIS.

He prepares scallops tableside, serving them while they’re alive and still connected to the shell. Using the sharp rim of the shell, he cuts the muscle of the bivalve and then slices it into thirds before ladling over a tangy tomato vinegar for one of the more spectacular ceviches you’ll ever taste. Bluefin tuna is cut delicately like Iberico ham and placed on a large bone of the fish, where diners then scrape off the flesh and accompaniments. Caviar comes in a sunflower dish to create even greater umami. A meal at ILIS is a wild sensory experience that feels both primal and extravagant.

KATO, Los Angeles, California: In a gentrified lot in East L.A., Kato has risen to prominence for its elevated Taiwanese cuisine. The restaurant is stunning and ever-evolving, with dishes that balance flavour with flourishes of ingenuity that will leave you ticklish.

The beverage experience is a highlight as Kato, which ranked 26th on the 2025 North America’s 50 Best Restaurants list, has a 3,000-bottle wine selection and a range of cocktails, including a number of zero-proof options. Kato even produces its own Savagnin wine from vines cut and transplanted from France to Mendocino. (And it’s outstanding.)

DANICO, Toronto, Ontario: Chef Daniele Corona brings his in-depth knowledge of the cuisine of his native Italy to a former bank building on College Street with towering ceilings. The food at DaNico matches the beauty of the decor, which features originals from Salvador Dali, Damien Hirst, Dale Chihuly, and others.

 

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The recipes are superb, with Corona bringing Italian panache to Ontario ingredients, including venison served in a port jus and with a sunchoke purée. A signature dish is the spaghettoni from Pastificio dei Campi in Gargano, Italy. It’s topped with melted 24-month-old Parmesan, mushroom broth, and shaved black truffle from Piedmont.

NUPO, Calgary, Alberta: MacLean’s homage to Japanese fine dining features a memorable omakase experience at the chef’s counter. The nigiri at Nupo includes bluefin tuna, aburi salmon, and a smoked sablefish that will leave you stunned and eager for second helpings. Read More

FIVE SAILS, Vancouver, British Columbia: Culinary director and uber-talent Alex Kim has turned Five Sails into one of the most talked about restaurants on the west coast. In 2025, he won the Canadian Culinary Championships, placed second in a competitive “Top Chef Canada” field, and attracted the attention of chefs nationally and internationally. Kim’s focus is on Pacific northwest ingredients and supporting local farms. The dishes at Five Sails are often divine, with vegetables coalescing with British Columbia fish and seafood to surface satiating flavours.

 

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Known for its sensational view of the Vancouver harbour and coastal mountains north of it, the decades-old restaurant now has a culinary reputation to match its setting. Read More

XIQUET, Washington, D.C.: Chef and owner Danny Lledó honours the tastes of Valencia, his ancestral home and a city in southern Spain that is often overshadowed by the culinary magnets of Barcelona and San Sebastian. Lledó serves the best version of Valencia’s signature dish, paella, I’ve ever eaten and his empanada filled with Iberico ham is another standout.

Lledó’s cuisine, known for its elegance and intricate flavours, has garnered many accolades in the U.S. capital city. A fantastic wine list with a focus on Iberia pairs exceptionally with the authentic Spanish dishes that have a fine-dining touch.

ROUGE, Calgary, Alberta: Celebrating its 25th anniversary in 2026, Rouge has been one of the legends of Canadian dining during the 21st century. Located in a historic building previously owned by one of the founders of the Calgary Stampede, Rouge was inspired by French and California restaurants. With its own garden, the restaurant has the kind of bounty chefs covet for freshness and consistency. Read More

BOULEVARD, Vancouver, British Columbia: A crowd favourite and flagship restaurant of the Sutton Place Hotel, Boulevard serves seafood and steak classics with west-coast flair. Not to be missed are the desserts from Kenta Takahashi, who many consider the “best pastry chef in Canada.” Read More

BAAN LAO, Richmond, British Columbia: Thai royal cuisine is given a feminine touch by chef Nutcha Phanthoupeng at the attractive restaurant in Steveston, a fishing village about 45 minutes south of downtown Vancouver. Highlight dishes at Baan Lao include green curry with crab and vermicelli noodles and smile-inducing chicken dumplings made to resemble chicks.

ELEM, Vancouver, British Columbia: The grilled lamb skewer at Elem is one of the best dishes in Vancouver. It takes chef-owner Vish Mayekar more than four days to prepare. Mayekar softens the meat, finishes it with a Medjool date glaze, and serves it with a ginger labneh. The taste is almost like a tenderloin. It’s ingenious and a reason why Elem has been one of the hottest tables in Vancouver since it debuted in November 2024.

Mayekar also spotlights the local produce, with his 27-ingredient summer salad being one of the best I tasted this year. He is an ambitious and dedicated chef who figures to be a notable leader in the Vancouver culinary scene for many years. Read More

TRIPPA TRATTORIA, Milan, Italy: Known for fried tripe and pasta dishes that define contemporary Italian dining, Trippa is reputedly the most difficult spot to get a table in Milan. Unlike other buzzy places in the European fashion capital, Trippa is splendidly down to earth, with spartan tables, rustic decor, and red-and-white-checkered table napkins that make you feel at home.

The vibe is authentic and the food very much so. Chef and owner Diego Rossi has devoted himself to showcasing traditional recipes meant for the masses, not just connoisseurs.

BACCHUS, Vancouver, British Columbia: German-born chef Stefan Hartmann whisks you to Europe with dishes like duck done two ways, prawn and scallop tagliarini, and foie gras mousse terrine. Bacchus is the inviting restaurant at the Wedgewood Hotel, a Relais & Chateaux property in the heart of downtown Vancouver.

ANNALENA, Vancouver, British Columbia: Creativity and arfulness is central to AnnaLena. Chef Mikey Robbins is a fan of street art (Banksy’s influence is visible in the restaurant) and brings that break-the-rules approach to the restaurant. The tasting menu starts with a deconstructed cheeseburger and the richness continues through the journey.

Not to be missed are the wine pairings from sommelier superior Reverie Beall. The premium pairing includes classics such as Dom Perignon, Quantarelli Valpolicella Classico, Santenay Premier Cru Burgundy, and several more gems.

REVÉ, Niagara-on-the-Lake, Ontario: Opened in August 2025, Revé focuses on cooking with fire and Sicilian dishes from chef Adriano Cappuzzello. Expect delights like grilled eggplant wrapped in gold leaf and smothered in tangy tomato sauce, homemade pastas topped with local poultry and game, and an inventive take on beef tartare that’s served with roasted garlic ricotta. Read More

UGLY DUCKLING PROVISIONS, Victoria, British Columbia: Chef-owner Corbin Mathany is a student of fine dining and he puts his education to work in a historic Chinatown building where he serves his contemporary dishes.

The menu is full of deliciousness and punctuates Mathany’s ethos at Ugly Duckling Provisions, which is to deliver a sustainable experience in the 28-seat restaurant. Read More

L’ABATTOIR, Vancouver, British Columbia: Chef Jasper Cruickshank has taken over the kitchen at the beloved French-inspired bistro in historic Gastown. L’Abattoir has a devoted following in Vancouver and Cruickshank has brought a fresh approach to the menu. The Hokkaido scallop crudo features a lovely zest and the Steak Diane remains a signature classic.

CHATTI BY REGI MATHEW, New York City: Chef Regi Mathew is one of Kerala’s culinary pioneers and has brought his inventive style to the heart of Manhattan.

The menu is focused on the southern Indian state with a Portuguese influence. There are plenty of seafood dishes and clever small bites, called “touchings”, to please diners who want a big meal or simply a sample of the lengthy Chatti menu.

VIJ’S, Vancouver, British Columbia: Celebrity chef Vikram Vij has taken the helm at the kitchen and continues to manage the front of house at his beloved restaurant that has been operating for more than 30 years. In 2025, Vij reinvented his Indian dishes, with superb additions like halibut curry that quickly became a popular staple on the menu. The buzz is back at Vij’s and 2026 figures to be an exciting year for the venerable restaurant. Read More

MIMI MEIFAIR, London, England: Known for its Peking duck and jewel-coloured xiaolongbao, MiMi MeiFair is a darling spot in London’s toniest district. Housed in a centuries-old rowhouse, the restaurant includes numerous stylish touches that complement its contemporary Chinese menu. Not to be missed are the cocktails that bring the Silk Road to lux Mayfair.

KAVITA, Vancouver, British Columbia: Chef-owner Tushar Tondvalkar has taken his training at some of the leading modern restaurants in the world, including celebrated Gaggan in Bangkok, and developed a refined tasting menu that reflects India’s diverse culinary landscape.

Kavita debuted in the fall and has quickly gained a following and critical acclaim. An expert forager, Tondvalkar leans on his knowledge of the land and its ingredients to create mouth-tingling dishes, such as morel mushrooms stuffed with goat mousse and served with mango leather.

THE VAULT, Las Vegas, Nevada: Surreptitiously located within the famously conspicuous Bellagio Resort, The Vault is an impeccable speakeasy whose lavish cocktails are matched with over-the-top dining options. Caviar is replete on the menu and there’s no shortage of other extravagances.

MGM Resorts’ master mixologist Craig Schoettler, formerly of Chicago legends Alinea and The Aviary, conceptualized The Vault and added elements of wit and charm. Most noticeably is Zeus — the cocktail-and-tartare course named after a sculpted, comical dog who is part of the dishware. The tartare is also topped with dried bone marrow, a nod to the serving’s namesake canine.

PUBLISHED ON MAIN, Vancouver, British Columbia: Ranked 28th on the North America’s 50 Best Restaurants list, Published on Main is a Vancouver favourite known for its Nordic approach. Devoted to Canadian ingredients, chef Gus Stieffenhofer-Brandson presents a menu that changes with the seasons yet remains focused on cultural heritage.

LILA, Vancouver, British Columbia: Chef and co-owner Meeru Dhalwala evolved the perceptions of Indian food in North America during her nearly three decades at the helm of the kitchen at Vij’s.

Now at Lila, she has created a neighbourhood restaurant that displays her same culinary skills, though at more affordable prices. The curries are flavourful and unique to Dhalawala’s style, which is wonderfully feminine and dedicated to healthy dining. Read More

ST. LAWRENCE, Vancouver, British Columbia: With a menu devoted to Quebec, St. Lawrence basks in rich, savoury, and delectable dishes. The puff pastry filled with cod is especially memorable. So is the Swans Cream Puffs, a dessert course shaped to resemble the namesake waterfowl.

JEJU, Vancouver, British Columbia: After successfully launching in Tofino on Vancouver Island, Jeju debuted in Vancouver in the fall and has been packed from the start. The homemade Korean dishes are authentic and easy to love. The spot prawn topped with uni and caviar is one of the most luscious bites in the city.

 

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Jeju’s menu features some large-format offerings, such as The Galbi, the delicious steak course that has 45-day-aged ribeye from Alberta. Served with several fixings, it’s ideal for sharing with a group.

CURRYISH TAVERN, Toronto, Ontario: Chef Miheer Shete has made it his cause to prettify Indian food. He succeeds at Curryish Tavern with dishes like squid ink pani puri with yellowtail tuna, and whipped paneer and seasonal tomato salad. Colourful dishes plated with elegant touches and complexity of spices.

Notable: HEXAGON (Oakville, Ontario) would have made the ranking, however, it recently announced its temporary closing after extremely talented chef Rava Covarrubias made the move to Michelin-starred 20 Victoria in downtown Toronto.