North 44 Restaurant
2537 Yonge Street, Toronto, ON, M4P 2H9
A superior fine dining experience secures its place on the local restaurant map.
|Meals Served |||Dinner|
|Amenities |||Must Reserve, Party Space, Valet Parking, Catering|
|Pricing |||$41 and more|
|Payment |||Gift Certificate, Interac, MasterCard, American Express, Visa|
|Neighbourhood |||North Toronto|
|Getting There |||Eglinton station|
|Cross Street |||Yonge and Eglinton|
|Mon-Sat 5PM-11PM, Sun closed|
Profile Last Updated: January 08, 2009
Named for the latitude on which this city sits, North 44 is a destination restaurant for locals, visitors and celebrities in the Yonge and Eglinton neighbourhood. The new continental menu is influenced by Mediterranean, American and Asian cuisines, there’s a well-stocked wine cellar and countless cocktails. Catering chefs are available to bring the same dining experience to any private setting.
North 44’s dinner menu is highlighted by roasted lamb rack, duckling prepared two ways, and pan seared bison tenderloin. Roasted Quebec artisan chicken, roasted veal tenderloin, black sea bass, Tasmanian sea trout, roasted squab and yellow fin tuna, butter braised lobster with leek purses and whole roasted Dover sole are also among the main courses, each one paired with the perfect wine. Steaks range from 10 or 14 ounce corn fed Nebraska prime to 22 ounce prime rib steak to the AAA filet mignon bone in. Lasagna, gnocci, oysters, halibut, foie gras are on the appetizer list along with a creative collection of salad overtures. The in-house pastry chef uses premium Lindt chocolates for all of the desserts.
Personalized catering from North 44 fits any size gathering. The options include a six-course gastronomic banquet and formal French service, with the same award-winning restaurant chefs coming to the home or venue. Food is also available for a casual backyard barbecue, with salads and appetizers along with the pre-seasoned, marinated and ready-for-the-grill meat and fish. The party hosts can collaborate with the preparation, or just leave it all to the experts.