Momofuku Toronto

So far, Toronto is the only city other than New York to have been distinguished with its very own David Chang empire. But unlike his restaurants in Momofuku's hometown, which are scattered among different neighborhoods and boroughs, all five of the Toronto concepts are housed inside a single, striking, three-story glass cube downtown. Ever since the brand's Canadian debut, Torontonians, much like New Yorkers before them, have flocked to the flagship Noodle Bar's communal tables for pork buns, ramen of varying spice levels and Chang's notorious large-format fried chicken dinners involving two whole birds—one served southern style, one served Korean style. The second floor is home to a cocktail bar, Nikai, great for sake and bites before dinner, especially if there's a wait downstairs, as well as the only Milk Bar outside of NYC, which receives daily shipments of Compost Cookies and Crack Pie from Williamsburg. Upstairs, luminous, lazy-Susaned Daisho specializes in family-style feasts anchored by pre-selected heavy-hitters like beef short ribs or salt-and-pepper lobster, and tiny Shoto offers intimate ten-course tasting menus served kitchen-side by the chefs, themselves.