Meet the owner

Not too long ago, the idea of a “neighbourhood” restaurant in Toronto’s downtown core didn’t make too much sense. “You could roll a bowling ball down Yonge Street and not hit a single thing, that’s how quiet it was,” says Ryan Donovan, co-owner of Richmond Station. In the last decade, Toronto’s condo boom and renewed love for downtown living has given birth to bustling neighbourhoods, new communities and diners seeking good, friendly places to eat.

That’s the spirit behind Richmond Station, which aims to be a neighbourhood restaurant in the heart of the busy city. Of course, when you have two brilliant chefs, a wildly talented kitchen, a fresh ingredient manifesto and a rotating chalkboard menu, you’re dealing with a bit more than your average neighbourhood diner.

Read the story of Richmond Station

Ratings & Reviews - Richmond Station

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    Maddy C
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    An intimate gastro pub with a creative (albeit limited) menu. Everyone here seems to take their food seriously, which pays off in the form off very memorable dishes.

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    Appears in 8 Smart Lists

    Editor’s Pick
    Best charcuterie in Toronto

    Best charcuterie in Toronto

    Richmond Station’s charcuterie plate features selections from its pantry that change daily. With terrines, pates and salamis, you’ll never know what to expect, besides complete deliciousness. Simply presented, diners get two vertical boards to share.

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    Best bets for Le Burger Week in Toronto

    Best bets for Le Burger Week in Toronto

    Richmond Station is serving its famous Station Burger all week long. The burger is grilled to perfection and served on a milk bun. Topped with lettuce, beat chutney and aged cheddar, it’s served with a side of house rosemary fries.

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    Best ten dishes of 2012

    Best ten dishes of 2012

    Boffo Burger: The winner is a boffo burger ($20) with a side of rosemary fries. Beautifully stuffed with short ribs, aged cheddar and a beet chutney, this exquisite patty is further enhanced with a brioche bun. I wouldn't be surprised if this kitchen had to test many buns before deciding on one that's pillowy soft yet sturdy enough to soak up all the overflowing juices.

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