#FOOD: NEW FALL 2026 MENUS AT REVÉ, AKIN, DOWN HOME AND CASA PACO

Fall menus are rolling out across some of Ontario’s finest reataurants with new tasting menus, seasonal ingredients, dishes and drinks on your radar. Some of these just receiving 2026 Michelin distinctions last week!

Revé, Niagara-on-the-Lake

Revé’s fall menu will highlight richer, colder-weather ingredients across its 10-course journey, featuring partridge, razor clams, cuttlefish and Ontario lamb. On the drinks menu, expect a brown butter brioche cocktail and an Etna Bianco Brut exclusive to the Chef’s Counter.

Reservations are now open here.

aKin, Toronto
At aKin, the new tasting menu focuses on Asian BBQ, exploring the spirit of gathering with friends and family through barbecue traditions from across the continent. Different ingredients, techniques and cultures come together through the same elemental act of cooking over flame.

The menu includes Eric Chong’s take on a BBQ snack platter, Korean yukhoe, roasted duck noodle soup and satay.

Reservations are now open here.

Down Home, Grey County
Down Home’s 10-course fall menu follows the season with wild mushrooms, fire-roasted duck and homegrown delicata squash. New this fall, the restaurant has also opened a retail shop featuring fresh produce from across Grey County, including carrots, squash, beets, radishes and winter kale, along with edible flowers grown on the Down Home farm. Guests will also find farm-fresh eggs, local honey, small-batch jams and Canadian-made glassware by local artists.

October bookings are now open, November reservations open Oct. 30.  More here.

George Restaurant, Toronto
Autumn at George means transitioning from lighter dishes to more comforting flavours. The menu moves from crispy fried sweetbread, hamachi sashimi and grilled veal tenderloin to braised bison cheeks, roasted black cod and venison. Seasonal produce shifts as well, from English peas, tomatoes and strawberries to Brussels sprouts, squash and pears.

Reservations are now open here.

Casa Paco, Toronto
Casa Paco’s fall menu brings Spanish red prawns from Palamós, cuttlefish braised in its ink, sea urchin, charcoal-grilled Dover sole, smoked wild mushrooms, black truffle and lemon-roasted rabbit to the table. 

Bookings for November open Oct.15.  More here.