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.

    ONE Restaurant is located in the boutique Hazelton Hotel.

    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: Service from 4:30pm

    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 - Darby Piquette

    When Darby Piquette puts his mind to something in any facet of his life, he goes full throttle; and his ascension to Chef de Cuisine at One Restaurant was no different. At the age of 14, Darby worked as a dishwasher at Maunder’s Food Shop in Aurora. He was told by the chef at Maunder’s, “The sooner the dishes are done, the sooner I will teach you about food.” Darby’s days were filled with working after school and double shifts on weekends as well as touring and recording an album as the drummer in a band.

    In the fall of 2007, One Restaurant opened and a friend working as a bartender there suggested that Darby apply for a stage. He worked from open until close, slept on a friend’s couch that night and was on the phone first thing the next morning to see if he could return. By the middle of the second day he was hired as a full-time employee. He took on the task of working the overnight shift, spending his days at a tattoo parlour having a full body suit created and scarification.

    In time, Darby became part of the day crew, working every position available and finally settling in at the grill, but the insane hours of the overnight shift had taken their toll. When some people have had enough, they threaten to run away to the circus, and that is exactly what Darby did! He dropped down to part-time work and headed to circus school, learning hand balancing, static trapeze and silks. This was also the time that he became the master of the sword (literally) as he delved into the Samurai culture.

    The fast paced nature of the kitchen, however, lured Darby back to the grill, and once he returned to his full time position, he again quickly proved his worth and rose to the position of Sous Chef. After nearly a decade in the restaurant, maturing under the supervision of his mentors, Executive Chef Andrew Ellerby and Chef Mark McEwan, it was finally Darby’s time to take the reins. Armed with 8 years of notes on recipes and dish ideas, he saw his scribbles turn into one of the most dynamic menus that One Restaurant has ever offered. He strives to make every guest happy and the 25 year old is surpassing expectations at all levels.

    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 LUNCH #3

    + GROUP DINNER #1

    + GROUP DINNER #2

    + GROUP DINNER #3

    + GROUP DINNER #4

    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: Service from 4:30pm

    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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