What began as a pop-up at Riverside watering hole Hi-Lo Bar is now Toronto’s first successfully Kickstarter-funded brick-and-mortar restaurant. Chef Dave Mottershall’s campaign raised enough cash to give him a permanent place to turn out creative dishes that showcase the versatility of each ingredient used. The focus here is on nose-to-tail eating and wasting nothing, as well as highlighting whatever is freshest, meaning the menu changes daily. Opt to eat a la carte, or dive in and order the entire menu (advisable).

Mottershall says the food at Loka is an exploration of Canadian cuisine. Menus change frequently based on ingredient availability, and Mottershall, who only buys animals whole, adheres to a zero-waste policy—which means many dishes include offal and off-cuts. The charcuterie program rotates and a chalkboard indicates what’s in the curing chamber and when it will be ready. The $100 tasting menu (which includes a little of everything from the à la carte menu) is only available at the two-seat chef’s table. Dishes from a recent tasting menu are shown below.

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Fernando

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Loved it! Taste explosions in my mouth! Small portion sizes BUT extremely delicious!!! For all true foodies a must try!
9 years ago
Adam

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Wow. Fantastic all the way around.
Definitely recommend the “Eat The Whole Menu” special. Everything was delicious. A little on the small side, portion wise, but the flavors made up for it and then some!! Try their Saucy Cider, it’s small batch and really unique.
9 years ago

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