Seahorse, a new seafood-focused restaurant, is set to open at 1226 Yonge Street in Toronto’s Summerhill neighbourhood.
Behind the venture is a team of experienced restaurateurs and chefs, including Richard Renaud, known for Piano Piano and Speducci Mercatto, veteran restaurant owner Simon Bower of Lucien and Mercer Street Grill, and oyster-shucking champion Eamon Clark, fresh off his 11th win at Rodney’s Oyster House competitions, according to Toronto Life. Seahorse is expected to open later this month.
“I’ve known Richard for six or seven years, and I’ve known Eamon since he was a baby,” Bower tells Toronto Life We’re all working together to create a wonderful, hospitable place in the heart of Summerhill that’s all about amazing seafood.”
Clark brings his expertise in sourcing premium seafood products from across North America with a focus on Canadian suppliers. The kitchen will be led by Federico Garcia, formerly senior sous-chef at Michelin-starred Quetzal. Garcia plans to serve a concise menu of about 10 dishes highlighting seasonal, sustainable seafood. Among the standout offerings is the Seahorse Ice Box, a seafood platter featuring oysters, mussels, shrimp, scallops, and crudo that will rotate based on seasonal availability.
“We’re dedicated to serving the freshest and most sustainable seafood possible,” Garcia tells Toronto Life. “We’re working with produce from local farmers while supporting both the east and west coasts with different types of oysters rotating through the months.”
Seahorse will be open Tuesday through Saturday from 4 p.m. to 10 p.m., with plans to expand to six nights a week in the near future. The restaurant aims to become a go-to destination for seafood lovers in Toronto seeking quality, hospitality, and a touch of culinary pedigree.