Harbour Sixty

A Toronto institution since 1999, Harbour Sixty has built its reputation on a classic steakhouse experience within the historic Harbour Commission Building at 60 Harbour Street. Its combination of refined dining, premium ingredients and an extensive dry-aging program has established the restaurant as a longstanding destination in the city’s dining scene.

Under Executive Chef Carson Corbeil, the kitchen continues to build on that foundation, balancing the traditions of the steakhouse with contemporary touches. The menu centres on prime cuts, including Canadian beef, alongside seafood, raw bar selections and other composed dishes, while the restaurant’s dry-aging program remains an important part of its identity.

But it is the scale and continued development of Harbour Sixty’s wine program that sets it apart. Initially overseen by Christian Perreault Hamel, in collaboration with Master Sommelier Alexander Powell, the torch has since been passed to new wine director Jascha Baraness.

The cellar encompasses more than 3,200 individual selections and over 21,000 bottles. The collection spans an extraordinary range of regions, producers and vintages, providing the depth expected of one of Canada’s most substantial restaurant cellars.

What distinguishes Harbour Sixty now, however, is not simply the size of the collection. The restaurant has made a concerted effort to expand its Canadian representation, increasing the proportion of Canadian wines on the list from two percent in 2025 to six percent in 2026. Within a program of more than 3,200 selections, that shift represents a significant increase in the number of Canadian wines being featured.

The expanded Canadian presence sits alongside an international collection that encompasses established regions, mature vintages and more specialized selections. Rather than treating Canadian wine as an afterthought within an otherwise global program, Harbour Sixty has begun giving it a more meaningful place within the breadth of its cellar.

That progress is particularly notable because of the sheer scale of the program. Adding Canadian depth to a list of this size requires more than simply increasing a percentage—it represents a deliberate expansion of the cellar’s scope and a recognition of the growing diversity of Canadian wine.

It is this evolution that has earned Harbour Sixty an upgrade from last year’s Award of Distinction to a 2026 Vine Award – for Best in Distinction. The restaurant is the only winner this year to move up from a previous award tier to Vine Award status, reflecting the work invested in strengthening an already formidable wine program.