Nestled in the atrium of Mies Van der Rohe’s modernist TD Towers, Bymark reflects the dynamic energy of Toronto’s bustling financial district. The bar is a mix of leather and wood, flooded with sunshine during the day and a dramatic mix of candlelight and cityscape at night. The glittering dining room impresses with Yabu Pushelberg’s timeless design, both a focal point and a stage for a memorable meal. Bymark may be a few steps below ground, but its décor and service exceed expectations.
The crowd is a mix of bay street financiers, sports fans enjoying a pre-game meal, and guests simply enjoying executive chef Brooke McDougall’s seasonal and ambitious menu. The food successfully manages to be both comforting and luxurious, contemporary and classic, international yet decidedly Canadian.
The offerings range from long-standing choices like a butter-braised lobster poutine and the classic Bymark burger to miso roasted sea trout and hand-made pastas. Bymark’s extensive wine list expertly matches the tone of the menu with sommelier selected offerings to match any meal or occasion. The constantly evolving cocktail menu offers delicious contemporary creations inspired by the finest ingredients and award-winning bartending talent.
Meet the Chef - Brooke McDougall
Executive Chef Brooke McDougall began his noteworthy career in the fall of 1991, starting at the lively Blue Mountain Resort in Collingwood as an aspiring line cook. Ever determined and ambitious, this culinarian rose through the ranks to swiftly become Chef de Partie, a postion he retained for 5 years. While taking an apprenticeship under Executive Chef Scott Gerrie at Carriages Restaurant, Brooke embarked on the Culinary Management program at George Brown College. It was during this time that Brooke was introduced to Mark McEwan. Mark was impressed with Brooke’s abilities but held off employing him until the completion of his schooling.
Brooke used the motivation to complete his studies in just over a year, and began working for Mark at North 44 upon graduation in 1996. The rest, you could say, is history. Brooke rose through the ranks and quickly found himself as Executive Sous Chef at the esteemed Toronto landmark. When Mark opened Bymark in 2002, Brooke was a natural choice for the position of Executive Chef, a position that he continues to hold today. Known for his strong leadership in the kitchen, Brooke believes in taking simple food to the next level by using the best ingredients and preparing them with care and skill.
Bymark offers sophisticated private dining spaces that can accommodate groups of up to 48 guests for a seated dinner and 100 for a cocktail function. The rooms are suitable for a range of functions, from discreet business meetings and presentations to celebratory dinners and intimate wedding receptions. We offer a selection of seasonal menus at various price points created by our team led by executive chef Brooke McDougall. Our event planners work with talented sommeliers to hand pick wines to perfectly match the chosen fare. For nearly a decade, we have been providing groups of varying needs and sizes with precisely the event they are looking for.
Private Function Inquiry
Plan your exclusive event under the stars on the hottest patio in the city!Our patio can accommodate cocktail receptions for groups of up to 150ppl. Please contact our event planners for more details!
Frequently Asked Questions
Private Dining 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.
66 Wellington Street West
Toronto, ON M5K 1M6
Map & Directions
LUNCH MON-FRI: 11:30AM-3PM
DINNER MON-SAT: Service from 5PM
Bar Menu available 3pm onwards
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