About Aera

Peak indulgence,
38 floors above the city

Welcome to Aera (pronounced “era”), Toronto’s destination for peak indulgence. Paying homage to 21st century American cuisine, our menu of elevated classics and steakhouse favourites pairs beautifully with panoramic city views. Featuring a luxuriously appointed cocktail bar, impressive sushi counter, and an expansive open-air terrace set to launch this spring, our 38th-floor oasis in the clouds marries exceptional design and culinary innovation. As masters of our craft, we ensure that every moment spent with us is a tribute to the art of fine dining — and once the sun sets — a lively celebration of late-night revelry. 

Come fly with us.

Follow us



One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm.

Headshot of Chef Anthony Walsh

Binit Pandey
· Executive Chef

Having trained across Europe and Asia, Chef Binit’s signature cooking style blends fine dining and comfort food to deliver elevated versions of classic favourites.

Headshot of Chef Binit Pandey

Join us Saturday and Sunday from 11:30am–2:30pm and enjoy a late-morning meal above the clouds.

A view worth capturing from day to night. View menu & reserve.

Join us Monday to Sunday and indulge in sky-high views and signature drinks.




Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Justin Trudeau, Brian Mulroney, U.S. President George Bush, and Princess Diana. In 2016, he was named Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.



Chef Binit Pandey understood the power of food even as a child, witnessing the joy and comfort that his mother’s cooking brought to friends and family. In all their moments of togetherness, food was at the centre. Though he pursued hotel management at first, the kitchen always called to him because he wanted to replicate the magical experiences his mother created for others.

Over 15 years, Chef Binit developed a unique global take on cuisine while working across India, Germany and Qatar. Indian hotels presented a range of cooking challenges, from European and Chinese fine dining to the country’s first organic restaurant. He was invited to cook Indian food at Germany’s Le Noir, a two-Michelin-star restaurant, before moving to Qatar to work in hotel dining and events.

Back in Canada, Chef Binit’s penchant for globally inspired food drew him to Oliver & Bonacini Café Grill, Yonge & Front. There, he explored flavours from all over the world, developing a diverse menu of delectable dishes that became much-loved by Toronto’s downtown crowd.

Now the Executive Chef at Aera, he is eager to flex his culinary skills for Toronto’s King West neighbourhood, blending his fine dining prowess with a passion for comfort food to remind us just how special dining out can be — especially at 38 stories up.


Please note that reservations for up to 10 guests are only accepted online. Please consider another time if you are unable to find your requested reservation. We also accept walk-in guests in our bar and lounge, based on availability. Thank you for your understanding! 

Our cake plating fee is $15 per person.

If you are interested in joining us for bottle service and our weekly rotating DJs on Thursday–Saturday 9pm til late, then please complete the contact form and a member of our team will be in touch.

Explore frequently asked questions about dining at Aera. For location, parking and additional info, please visit our contact page.

View our location guide for details on how to find us from street and parking level access

Mon–Fri: 2:30–6pm
Sat & Sun: 11:30am–6pm 

Mon–Fri: 11:30am–2:30pm

Sat & Sun: 11:30am–2:30pm

Mon–Wed: 5–10pm 
Thurs–Sat: 5–11pm
Sun: 5–10pm 

Mon–Wed: 2:30pm–12am
Thurs–Sat: 2:30pm–late 
Sun: 11:30am–12am

Thurs–Sat: 9pm–2am

Please note: only bar bites and drinks are available outside of lunch, brunch and dinner hours.