A new dining destination called Convivium is set to open in Toronto’s Financial District, coming to 83 Yonge Street in a landmark 1857 heritage building.
The three-storey, multi-functional venue will serve as a restaurant, cocktail bar, and event space, while also featuring space for private dining, art exhibitions, and content production, first reported by the Street of Toronto. Convivium is designed as a restaurant and a vibrant hub where food enthusiasts, artists, and professionals can come together to explore the intersection of gastronomy, art, and media.
The name “Convivium,” meaning “a banquet” in Latin, reflects the project’s focus on shared enjoyment and community. The historic building was once home to The Evening Star, the predecessor to the Toronto Star, and a known gathering place for artists and journalists.
The concept is led by hospitality veteran Gio Stefanopoulos, who has opened more than a dozen restaurants in Toronto and worked with acclaimed chefs including Gordon Ramsay and Nobu’s Master Matsuhisa. While an official opening date has not yet been announced, Convivium is expected to open in late spring.
Designed by Dull Genius, the space blends exposed brick, gold accents, and sleek finishes across three distinct floors. The ground floor houses the main restaurant, where European-inspired cuisine is served in a warm, inviting atmosphere that combines heritage charm with modern design. The second floor features eight private lounges, each intended for family dinners, business meetings, or quiet celebrations, offering an intimate and comfortable dining setting. The third floor is home to two large event halls with a flexible layout ideal for galas, corporate functions, or private celebrations.
Chef Oxana Glazkova leads the kitchen with a menu that emphasizes high-quality, thoughtfully prepared European cuisine. Soup takes center stage, featuring up to 17 rotating varieties, including airy espuma, chilled summer blends, and slow-simmered options. Dishes are crafted using meticulously sourced ingredients, including Canadian meats and seafood, with standout items like Black Angus tartare served on a deep-fried potato terrine, finished with chili aioli and black caviar. The culinary program balances authenticity and creativity, paying tribute to traditional European cooking while introducing innovative flavors such as lingonberries.
Complementing the food, the beverage program features a Euro-forward wine list and cocktails made with seasonal ingredients and small-batch spirits. Convivium also plans to support learning, collaboration, and media production, further establishing its role as a community-centered experience beyond traditional dining.
