Our Philosophy – Food that nourishes, drinks that belong at the table.
At El Tenedor Restaurant Bar, we believe food should make you feel good while still being deeply enjoyable.
Our cooking is vegetable-forward by intention, inspired by seasonality and built around whole ingredients. Vegetables lead the plate, while carefully chosen fish and meat options provide balance for those who want them.
We cook as much as possible from scratch, because it allows us to control quality, flavour, and how food feels afterward. Stocks, soups, sauces, and baked goods are made in-house whenever possible.
From a morning coffee to a glass of wine in the evening, everything here is meant to support the meal, the moment, and your well-being.
MENU
Seasonal ingredients • Vegetable-forward cooking • Thoughtfully prepared
STARTERS
Sweet Potato Waffles
Crisp house-made waffles with sweet potato, butter, and a gentle touch of chipotle. Served with cumin-spiced Greek yogurt.
19
Watermelon & Tuna Tiradito
Thinly sliced tuna over fresh watermelon with ginger, lemon, and celery dressing. Avocado and dried corn.
30
Spring Kale Salad
Kale rubbed with olive oil and Dijon-honey vinaigrette, almonds, baked chickpea chips.
22
Avocado Cucumber Gazpacho
Chilled cucumber and avocado soup finished with herbs and extra virgin olive oil.
15
Tasting menu – 3 courses
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February 2026 Tasting Menu
Celeriac creme | Mushrooms tempura and Romesco sauce Cauliflower | Fish of the day in caper butter
MAIN
Garden Veggie Burger
House-made patty of lentils, roasted cauliflower, broccoli, mushrooms, and chickpeas. Served with potato waffles and coleslaw.
31
Roasted Cauliflower, Eggplant & Lentils
Roasted vegetables with slow-cooked lentils and Mediterranean olive salsa, sesame paste, lemon confit, and herbs.
30
Pacific Coho Salmon
Oven roasted salmon served with our Spring Kale Salad.
36
Summer Squash Beef Lasagna
Layers of sliced squash and slow-braised beef cheeks baked until tender and rich.
34
Vegetables & Seeds Risotto
Creamy risotto with cauliflower, pear, farro, yogurt, vegetable broth, and wild mushrooms.
28
Confit Cot, Grapes & Prosciutto Salad
Arugula, grapes, prosciutto, Romesco, house-fermented vegetables, Lemon–fennel–basil vinaigrette.
35
Desserts
Cottage Cheese Cheesecake
Light cottage-cheese cheesecake with seasonal berries and walnut crumble.
14
Chickpea Chocolate Brownie
Dark chocolate and chickpea brownie with house-made berry jam and pistachio.
14
⭐ Rated 4.8/5 by guests
📍 Steps from Rosedale subway. Near Yorkville.
🍽️ Loved for quality, balance, and care
Visit El Tenedor Restaurant Bar
WHERE
909 Yonge Street, Units 29-30
Toronto – Ontario, M4W 2H2
Near Rosedale & Summerhill, steps from Yorkville.
Business Hours
Closed: Monday – Tuesday
Wednesday – Saturday
12:00 am – 8:00 pm (Last call 7 pm)
Sunday – Reservation or by chance
Good to know
What does vegetable-forward mean?
Vegetables lead the plate, with fish and meat available as balanced options.
Do you offer gluten-free options?
Yes, including gluten-free soups and selected mains.