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  • The decor is extremely simple and reservation is a must. The menu changes daily based on what's available on the day. I was told that the chef asked the farmers to bring him an x amount worth of vegetables or meats, then he will work with whatever he has. He also have a no-waste, nose to tail philosophy so nothing get wasted here. The house cured meats, pig mack and croquette are permanent items on the menu. The menu isn't extensive, around 10 items including apps and mains. Also, Loka isn't cheap, but I recommend going with a few friends and try their $100 tasting to get everything on the menu. You can also reserve the chef's table in advance to get a full view of the kitchen as well. Overall I was really impressed with Loka and it's quite possibly one of the best meal I have had in Toronto far (other than Boralia).
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