Fabbrica North 44 North 44 Caters Bymark McEwan

We deliver... The See and be Scene

    ONE Restaurant is chef and restaurateur Mark McEwan’s North American contemporary Yorkville hotspot. With a variety of beautiful dining spaces to choose from, and dishes that will delight the palate, ONE is sure to impress.

    The restaurant’s stunning décor was fashioned by award winning design group Yabu Pushelberg. Low light and textured walls create a sumptuous ambiance, perfect for entertaining. The tree-lined candle lit patio is the perfect place to sit back and savour ONE's culinary creations and unique signature cocktails, all the while taking in Yorkville's bustling and exciting street life.

    If it is private dining you are interested in, ONE Restaurant has two exquisite spaces to offer. The smaller and more intimate Neil Young Room, located off the main dining room and the grand and impressive Yorkville Room, situated just beyond the entrance to the bar lounge.

    Whether the occasion be personal or business, you and your guests will walk away, not only satisfied, but with an experience to remember.

    Book A Table

    ONE IS LOCATED AT

    116 Yorkville Ave.
    Toronto, ON M5R 1C2
    416.961.9600
    Map & Directions

    Hours

    LUNCH
    Mon to Fri: 11:30am -4:30pm

    DINNER
    Mon to Sun: 4:30pm -11:30pm

    BRUNCH
    Sat, Sun, Holidays: 10:30am-4:30pm

    BREAKFAST
    Mon to Fri: 6:30am – 11:30am
    Sat, Sun, Holidays: 6:30am-10:30am

    Bar Menu available daily from 4:30pm to late

  • Executive Chef - Andrew Ellerby

    Andrew Ellerby was born in Toronto and grew up in Burlington, Ontario where at the age of 17 he started as a cook in a small local restaurant. He went on to study Culinary Arts at George Brown College in Toronto and upon completion, began working as a cook at a well known fine dining restaurant in Hamilton. Within nine months, he became the head chef.

    His career flourished and he became employed as a Junior Sous Chef at Monsoon in Toronto, then in the late 1990’s he moved to Nova Scotia where he worked at The Upper Deck restaurant in one of the historic properties of Halifax as the Sous Chef.

    In 2002, Chef Ellerby returned to Ontario and began working under Mark McEwan as the Executive Sous Chef at Bymark and in 2007, McEwan appointed Andrew the Executive Chef at One in the Hazelton Hotel. At One, Andrew managed at kitchen crew of 55 cooks and was responsible not only for the dining room and patio but also the 24 hour room service for the boutique hotel.

    In early 2009, Chef McEwan pulled Andrew out of One and they began to work together on the launch of McEwan, a groundbreaking 23,000 square foot gourmet food store in the Shops at Don Mills focused on bringing restaurant dining home, with prepared meals based on the widely successful dishes from the restaurants.

    Once McEwan was up and running, Mark asked Andrew to once again stand beside him and help build Fabbrica, also in the Shops at Don Mills where he strives to bring the exacting standards of Mark McEwan to rustic Italian cuisine.

    Ellerby is quick to attribute his own success to the values of people that he works with. “I’m fortunate to work with a professional team of people that have a real passion for food”… “this organization values quality, we place consistent emphasis on using the finest ingredients and preparing them with skill and dedication”. It is his positive attitude and calm, kind nature that make Andrew such a pleasure to work with and is why Mark McEwan has appointed him Executive Chef of One, Fabbrica and McEwan.

    As if he didn’t have enough on his plate, Andrew was a key player in the formations of recipes for both “Great Food at Home” and “Fabbrica”, Mark McEwan’s best-selling cookbooks. He was also the driving force behind menu consultations for two new concept restaurants (Fetta and Nobel) that will be opening in 2013 at Toronto’s Pearson International Airport as well as a full offer of ‘grab and go’ items that will be sold in 12 kiosks throughout the airport’s terminals.

    In addition to overseeing One, McEwan and Fabbrica on a weekly basis...Andrew now travels with Mark throughout the world. From Barbados Food Wine and Rum Festival to cooking demonstrations in Asia, Ellerby is up to any task that The McEwan Group poses to him. He is an extremely integral part of the company and will continue to aid in its growth.

    Chef de Cuisine- Matt Beasley

    Matt Beasley was born and raised in Hamilton Ontario. He began cooking at the age of sixteen and attended Niagara on the Lake Culinary School in 2002. He cooked in small restaurants and bars until the age of twenty, when he landed a job at the Prince of Wales Hotel in Niagara on the Lake. During his four years in Niagara on the Lake, Matt was fortunate enough to work under and with some great chefs. The chef who had the greatest impact on him during his time at the Prince of Wales was Andy Dymond. His firm yet honest guidance played a big role in the development of his career.

    In 2004 Matt was fortunate enough to travel to England and work in the two Michelin star kitchen at Gidleigh Park. This small southern boutique hotel is where Matt learned just how good food could be and the commitment needed to achieve that level of consistency day in and day out.

    After returning from England, Matt traveled to Vancouver, before returning home and settling
    in Toronto. After opening and spending a little over two years at Globe Bistro, Matt was offered a job at One Restaurant. He started off as a saucier, and within a year was promoted to sous chef. In the winter of 2012 he was promoted to the position of chef de cuisine. With the help of Chef McEwan and Chef Ellerby, Matt quickly adapted to the new challenge. During the height of summer, the restaurant will employ close to forty cooks and serve anywhere from 400 to 700 guests per day. The food is mainly influenced by French, Italian, and Asian cuisine. The focus is to offer dishes and flavor combinations that the guest will be able to approach confidently. It’s within a Mark McEwan kitchen where Matt was shown the importance of “cooking with your gut”, and cooking for the guest, not for yourself.

    Private Dining

    ONE Restaurant offers a variety of private dining spaces, each offering its own unique atmosphere. The private spaces are perfect for a range of events from business meetings and presentations to celebratory dinners and large cocktail receptions. We offer a selection of seasonally inspired group menus, you can simply choose one of these or have our Chef customize a menu especially for your group. Our talented sommelier is happy to walk you through or extensive wine list and our event manager is available every step of the way to ensure a seamless event.

    Private Function Inquiry

    (* fields are required)

     

    About the Rooms

    + The Neil Young Room

    + The Yorkville Room

    + The Main Dining Room

    Frequently Asked Questions

    + When are the rooms available and How Do I Reserve?

    + What are the costs associated with reserving?

    + Can Dietary Restrictions be accommodated?

    + Does ONE have a private screening room?

    + Audio-visual equipment?

    Group Menus

    A selection of suggested menus are available for your private room booking, recommended for groups of more than 10. We can also customize menus according to your wishes.

    + GROUP BREAKFAST #1

    + GROUP BREAKFAST #2

    + GROUP BRUNCH #1

    + GROUP BRUNCH #2

    + GROUP LUNCH #1

    + GROUP LUNCH #2

    + GROUP DINNER #1

    + GROUP DINNER #2

    Contact Us

    ONE

    116 Yorkville Ave.
    Toronto, ON M5R 1C2
    416.961.9600
    Map & Directions

    Hours

    LUNCH
    Mon to Fri: 11:30am -4:30pm

    DINNER
    Mon to Sun: 4:30pm -11:30pm

    BRUNCH
    Sat, Sun, Holidays: 10:30am-4:30pm

    BREAKFAST
    Mon to Fri: 6:30am – 11:30am
    Sat, Sun, Holidays: 6:30am-10:30am

    Bar Menu available daily from 4:30pm to late

    We'd love to hear from you!

    (* fields are required)

     

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