Bymark Restaurant

A fixture in Toronto’s Financial District, Bymark has been part of the city’s modern dining landscape since opening in the early 2000s. Founded by celebrated Canadian chef Mark McEwan, the restaurant combines polished contemporary cooking with a distinctly Canadian point of view, creating a dining room that has remained relevant through more than two decades of change.

From left to right: Chef Brooke McDougall, Sommelier and GM Darlien Poloz, and Wine Directors Benjamin Mayer and Alexander Manoukas.

Today, Bymark continues that legacy with a seasonal menu built around expertly prepared steaks, seafood and elevated comfort food. Among its most recognizable dishes is the Bymark Burger, which helped establish gourmet burgers as a serious part of Toronto’s dining culture and remains a signature of the restaurant.

The kitchen’s contemporary approach is matched by a substantial wine program, with more than 500 labels housed in Bymark’s signature floor-to-ceiling wine cellar. The collection provides breadth across established wine regions and styles, giving the restaurant the range to accommodate both classic pairings and more exploratory choices.

At the helm of the dining room’s wine experience is Darlien Poloz, General Manager and Head Sommelier, who brings together the restaurant’s cellar, service and food with an emphasis on thoughtful hospitality. The wine program is designed to complement Bymark’s menu while providing enough variety for both the casual diner and the more serious wine enthusiast.

The cellar itself is an important part of the Bymark experience. Rather than being tucked away as a purely functional storage space, the floor-to-ceiling installation is a defining visual feature of the dining room, putting the breadth of the program on display and reinforcing wine’s role in the restaurant.