The Restaurant

Wooden double doors with glass panels, surrounded by brick facade.

Nestled in the southwest corner of James and Pearl, a cozy restaurant awaits, marked by a discreet entrance.

As you step through the door, the inviting warmth of the wood-fired oven greets you, drawing you into a space that feels like a seamless part of the kitchen, where the chefs greet you personally.

The dining areas unfold into the building's unique corners, each offering a distinct atmosphere—whether you're people-watching, chatting at the bar, taking in the action of the kitchen, or enjoying a more secluded, intimate setting.

Rustic oil lanterns illuminate the various styles of wood present in the room. Dark green leather encompasses the banquettes, supple to the touch.

The distinction between Server and Chef is blurred as it appears the staff intertwine themselves between all tasks, disappearing and reemerging from the several staircases.

Dishes that arrive at the table tell unique tales of blending personal experiences and respected cuisines. Limits do not confine the menu to a single ideology as each chef brings a unique blend from their individual careers and worldly travels.

Chef in a professional kitchen wearing a white shirt and dark apron, gesturing with one hand. Cooking pans and kitchen equipment visible in the background.
Chef in a kitchen preparing food, wearing an apron, with utensils and ingredients on a counter.

Chef Stephen Baidacoff

With over 15 years of international culinary experience, Chef Stephen Baidacoff combines his passion for food, travel, and the outdoors to create exceptional dining experiences at No.8. His journey has taken him from Michelin-starred kitchens like Noma in Copenhagen and Eleven Madison Park in New York to remote fishing lodges in Haida Gwaii, where he honed his love for seasonal, sustainable ingredients.

An avid hunter and wilderness enthusiast, Stephen brings a unique perspective to his craft, drawing inspiration from his adventures and his respect for nature. As Culinary Director of the restaurant, you will find him spending equal time in the kitchen and the dining room.

Chef nick Lin

Chef Nick Yuli Lin has built a distinguished culinary career through his extensive experience working in both Toronto and Guangzhou, where he has led some of the world’s top kitchens.

As Chef de Cuisine at Taian Table (2 Michelin Stars) in Guangzhou, Nick refined his culinary expertise while also representing Team China as a Bocuse d'Or Candidate in 2023, where he placed 17th, achieving the best result for China in over a decade.

Earlier in his career, Nick honed his skills at esteemed Toronto restaurants like Campagnolo and Alo, where he perfected his technique in some of the country’s most acclaimed kitchens

His leadership and innovation extend beyond Michelin-starred restaurants, having made notable contributions to Bocuse d'Or Team Canada.

He is a driven creative and his seasonal menus reflect his passion for culinary excellence that he showcases at No.8.

Wood-fired oven interior with burning logs

  • At No.8, we offer a tasting experience built around three distinct five-course set menus, each priced at $145 per guest.

    Rather than a single fixed menu, this format allows each guest at the table to choose the path that speaks most to them, while giving our kitchen the freedom to cook with intention, precision, and seasonality.

    Each menu reflects a different relationship with nature:

    Hunter:

    Inspired by game meats and the traditions of the field — expressive, deeply savoury, and rooted in technique.

    Angler:

    Guided by the ocean and freshwater — refined, precise, and driven by pristine seafood.

    Forager:

    Centered on ingredients grown, gathered, and found throughout the land — vegetables, grains, and elements shaped by season and place.

    Guests at the same table are welcome to order different menus, allowing everyone to experience No.8 in their own way.

    This structure allows us to deliver the highest level of quality and consistency, while ensuring that each visit offers something new.

    *Vegetarian Menu:

    We offer a fully composed vegetarian tasting menu, Gardener, developed as a complete experience rather than an adaptation.

    Please note that this menu is vegetarian but not vegan.

  • We make every effort to accommodate a variety of dietary restrictions and allergies, but please note that it may not always be possible to meet every request. To help us serve you better, we kindly ask that you inform us of any dietary needs or restrictions by email 48 hours prior to your reservation. Without this we cannnot accomodate you.

    While we strive to provide suitable alternatives, we cannot guarantee that we can accommodate every dietary requirement.

  • The parking lot located directly outside the restaurant is available to patrons dining with us that evening. Should that lot be full, there are several options around us within a half block radius. Parking on the street is free after 6pm.

    The entrance to the restaurant is located on the north side of the building, facing the patio. It is intentional that you feel as though you have stepped into the kitchen and are greeted by the chefs.

  • As a small restaurant, we have found that the largest size table we can comfortably accommodate is 6 guests.

    For those who wish to inquire about buyouts for large groups and events, please contact us directly through email: inquiry@no8restaurant.com