Over 20 Years of Iconic Toronto Dining

Nestled in the atrium of the TD Towers, Bymark shines as one of Toronto’s premier Financial District restaurants, perfectly capturing the energy of Toronto’s bustling business hub. With its unique main dining room featuring a stunning floor-to-ceiling wine cellar, intimate private rooms, a sleek bar, and a spacious patio, Bymark offers an unforgettable dining experience.

With a menu that evolves with the seasons, Chef McDougall brings bold flavors to every plate, using the freshest ingredients and thoughtful technique. From expertly grilled steaks to standout seafood dishes, each offering is crafted with precision and creativity. Known for serving some of the best food in downtown Toronto, Bymark is a go-to for those looking to unwind on the patio, close a deal over dinner, or gather for a night out. A defining destination among Financial District restaurants, it’s where great food meets the pulse of the city.

Reservations

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Now Featuring

Bymark Fall Menu

Experience something new at Bymark. Our latest menu brings together fresh ingredients, inventive flavours, and the modern sophistication that defines our kitchen.

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Lasagna Dinner for Two

Settle into the evening with Bymark's Lasagna Dinner for Two. Four courses built around richness and comfort, from a truffle-dressed salad to Wagyu & Porcini Bolognaise lasagna and espresso ice cream to finish. $120 for two.

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Interiors & Patio

With its unique main dining room featuring a stunning floor-to-ceiling wine cellar, intimate private rooms, a sleek bar, and a spacious patio, Bymark offers an unforgettable dining experience.

Guest Experiences

Seasonal Menus

Chef McDougall’s seasonal menu and Yabu Pushelberg’s timeless design ensure discerning guests receive both a visual and culinary feast.

Meet the Chef

Brooke McDougall

Executive Chef Brooke McDougall began his career at the lively Blue Mountain Resort in Collingwood where he quickly rose through the ranks to become Chef de Partie. Developing his natural talent, Chef Brooke enrolled in the Culinary Management program at George Brown College while also taking a prestigious apprenticeship under Executive Chef Scott Gerrie at Carriages Restaurant. After graduating, Chef McDougall set his sights toward the groundbreaking North 44 in Toronto.

Under the mentorship of Chef McEwan, Chef McDougall promptly landed the role of Executive Sous Chef at the esteemed restaurant. Known for his strong leadership skills and dedication to innovative culinary techniques, Chef McDougall was selected to open the award-winning Bymark as Executive Chef. Now, Chef McDougall continues to captivate guests with his seasonal menus and renowned signature dishes like the butter-braised lobster poutine or the infamous Bymark burger.