#FOOD: AKIN, LES INCOMPETENTS, REVÉ, TAKJA, DOWN HOME, GEORGE AND FAT RABBIT RECEIVE 2026 MICHELIN DISTINCTIONS

Seven restaurants represented by Really Good People have been recognized in the 2026 MICHELIN Guide Toronto & Region, spanning One MICHELIN Star, Bib Gourmand and MICHELIN Selected distinctions.

aKin, TORONTO (ONE MICHELIN STAR)
Founded by chefs Eric Chong and Alvin Leung, aKin retains the One MICHELIN Star it first
received in 2025. Chong leads the restaurant’s tasting menu, drawing from his heritage
alongside flavours and traditions from across Asia. He was also named the 2025 MICHELIN
Guide Toronto & Region Young Chef Award winner.

LES INCOMPETENTS, ST. CATHARINES (BIB GOURMAND)
Les Incompetents earns its first Bib Gourmand, one of five restaurants newly awarded the
distinction this year. The downtown St. Catharines restaurant and bar is from Zach Smith, Owen
Walker, Adam D’Intino, Bee Lim and Geoff Dillon, with a menu centred on French-ish cooking,
seafood, wine and cocktails.

REVÉ, NIAGARA-ON-THE-LAKE (MICHELIN SELECTED)
Revé joins the MICHELIN Guide in its first year. Founded by Executive Chef Adriano
Cappuzzello, Nicole Pisarenko, Anna Katherine Kruusi and Kevin Gillingham, the
Niagara-on-the-Lake restaurant serves a 10-course tasting menu built around live-fire cooking,
local farms and producers, seasonality and Cappuzzello’s Sicilian background.

TAKJA BBQ HOUSE, TORONTO (MICHELIN SELECTED)
Led by chefs Jeff Kang and Edward Bang, Takja joins the MICHELIN Guide for the first time.
The College Street restaurant focuses on Hansang, meaning “a full table of food,” with seafood,
banchan, house fermentation, dry-aged meats and tableside Korean barbecue designed to be
shared.

DOWN HOME, MARKDALE (MICHELIN SELECTED)
Chefs and co-owners Joel Gray and Hannah Harradine are behind the 16-seat restaurant,
where the tasting menu is shaped by what the team grows on their own farm, gathers and
sources from nearby farms and producers. Down Home returns to the MICHELIN Guide for its
third consecutive year.

FAT RABBIT, ST. CATHARINES (MICHELIN SELECTED)
Fat Rabbit, the St. Catharines restaurant and butcher shop from chef and co-owner Zach Smith,
works with whole animals sourced from Ontario farms, supported by an in-house butchery and
charcuterie program and a seasonal menu. Fat Rabbit returns to the MICHELIN Guide for its
third consecutive year.

GEORGE RESTAURANT, TORONTO (MICHELIN SELECTED)
Executive Chef Lorenzo Loseto has overseen George’s kitchen for more than two decades, with
seasonally driven menus and a signature double-blind Chef’s Choice tasting experience tailored
to guests’ preferences. The restaurant returns to the MICHELIN Guide for its fifth consecutive
year.