The Reveal – MARBL

MARBL Toronto Stephanie Dickison.JPG


The 3,500 sq. ft. space is a stunner. An expansive restaurant filled with natural light, not crowded with lackluster furniture or fixtures, is remarkable, not to mention rare.

This, mixed with a casual fine dining Yorkville vibe on King West, and you’ve got yourself quite the night on the town.

Without having to leave your plush seat. 

Provisions & Tipples

Executive Chef Ryan Morrison was born in Hamilton, but spent a substantial amount of time in the US (Scarpetta, NY; Towne, LA) before heading back to The Great White North. Thus, a modern American menu was born. Think classics - Wedge Salad ($12), Seafood Boil ($32), Rack of Lamb (half $39, full $78) – mixed in with international fare – Side of Falafel ($8), Montreal Smoked Octopus ($17) - with Italian dishes throughout: Meatballs ($13) Tagliatelle Pomodoro ($22), Agnolotti ($24).

Looking for more of a “Go big or go home” option? Indulge in the MARBL Share Platter ($365) boasting a 48oz Tomahawk Steak, Rack of Lamb, Sautéed Prawns, Seared Scallops, and Vegetables.   Take it to the next level: add Foie Gras ($250/lobe).

Cocktails ($16) are classic. Brown liquor tipples (Old Fashion, Negroni, Manhattan, and Bourbon Sour) mingle with the fairer set (Martini, Margarita, Moscow Mule, and Tom Collins). A recent addition - White Naked & Famous ($22) - combines “it” ingredients - Mezcal, Yellow Chartreuse, and Aperol - with lime juice.

While a sixteen-page wine list might intimidate, the by-the-glass pricing won’t ($14-$26). Bottles range from accessible (reds as low as $60) to all out baller level (Brut Luminous Edition Millésime 2005, Methusaleh at $17,500).

Dark, provocative champagne lounge Mademoiselle on the lower level, is dripping in Dom Perignon, Moet, and Veuve Cliquot. And while bottle service may be commonplace in such spaces, a $50,000 illuminated champagne fridge and mini Moet vending machine ($35 token available at the bar) are not. 

Food diary

Just Friends ($18)
Sake, grapefruit juice, lemon juice, and simple syrup, finished with Absinthe, results in a refreshing spring sipper. 

Espresso Martini ($18)
“But first coffee…” takes on new meaning when vodka, Kaluha, and simple syrup is added to espresso.

Lobster & Ricotta Dumplings ($18)
Gnudi crested with butter poached lobster, shaved parm, ricotta salata, and microgreens, rests on tomato and leek concasse.

Steak Tartar ($19) 
Steak tartar is a fab dish on its own. Add a dollop of ricotta salata, shaved black truffles, heavy dusting of parm, egg yolk decorating the plate underneath, and sliced baguette, and it requires a status upgrade to “Headliner.” 

Veal Chop “Parm” ($36)
Comfort food comes in many sizes. In this case, a 10oz bone-in veal chop, breaded and deep-fried to golden perfection, draped with burrata and placed atop a simple basil-scented tomato sauce. 

Boneless Beef Shortrib ($39) 
Tender beef rib is accompanied by dauphinoise potato, roasted carrots, and satiny horseradish jus. 

Beets ($13)
The case for beet salad can be made with these pickled beets, whipped goat cheese, frisée, pistachio, and pomegranate molasses. 

Broccoli & Cheese ($8)
An American classic – vitamin-packed greens topped with melted aged cheddar.

Caramel Cheesecake ($12)
A rich, decadent dessert by way of pecans, eggs, and cream.


Owner Peter Girges knows spaces. His successful hotspots in Vancouver - West Oak, Pierre’s, Twelve West – are also design-forward.

Vancouver-based Peridot worked serious magic on the space formerly home to Fring’s, opening it up and highlighting the beautiful heritage elements.

A floor-to-ceiling marble fireplace set at the front of the dining room adds a romantic touch, while a gallery wall boasting black-and-white photography and prints makes it feel like someone’s living room. And the towering glass wine cellar near the entrance gives guests a chance to glimpse at the extensive collection.

Seating is varied: long channel tufted banquettes along either side of the room, a large circular wood in front of the fireplace catering to mid-sized parties, high tops and booths at the rear, and marble chef’s table, offering guests a chance to interact with the staff and watch the action up close.

Open yet still intimate, sleek and modern, but thanks to the building’s bones (some of which is on display including exposed brick walls and thick wood beams), still warm, and luxe without being ostentatious, it’s simply striking.


At the pass

Executive Chef Ryan Morrison, Chef De Cuisine Kyle Campbell

Higher ups

Peter Girges


Drop a pin

455 King St. W.

Ring, ring

(416) 979-2660

Come on in

Mon to Fri: 4pm – Late
Sat + Sun: 11:30am – Late
Note: Kitchen open late Thurs-Sat til 2am, Mon-Wed midnight 

Please be seated

MARBL accommodates 165 of guests for dinner, as well as brunch on weekends. Additional patio seating of 80 launches in May. Downstairs, champagne lounge Mademoiselle is suitable for 120 guests.