Refined and Refreshed: Inside the New Harbour 60
Since 1999, Harbour 60 has defined Toronto’s power dining scene — a place where classic cuts and martini-fuelled dealmaking never went out of style. And while the original space was far from outdated, its recent top-to-bottom refurbishment has brought a sleeker, sharper energy to the storied institution — still opulent, but with a slightly more seductive edge.
With the restaurant’s 25-year lease coming up for renewal, the Nikolaou family saw an opportunity not just to refresh, but to reimagine. That meant a full-scale renovation, nearly a year-long closure, and a major expansion that now includes a second floor and two all-new concepts: Arianna, a refined Italian dining room tucked away on the fourth floor, and Estelle, a modular event space built for everything from corporate dinners to milestone birthdays — think DJ booth, custom lighting, and just the right amount of drama.
“We’re really excited for events,” says Director of Operations Jeremy Geyer. “The Vintages Room in the basement has been here since 1999—it’s got its own bar and can hold up to 30 guests. We now have 220 event and private dining seats.”
“One of the most beautiful rooms in Toronto, for me has always been here, the Commissioner’s Boardroom,” says Geyer. Originally built in 1917, the Boardroom once belonged to the Harbour Commission and has been meticulously preserved. “The wood walls are Brazilian cherry, the ceilings are nearly 17 feet high, and it’s heritage-protected — so we weren’t allowed to touch it,” Geyer explains. “Instead, the design team worked around it, adding a [decorative] wall on the outside and a beautiful chandelier. It really blends the antiquity of the room with modern design ideas.”
Estelle, the new event space on the third floor, is firmly future-facing — designed for intimate gatherings, private dinners, and seamless flexibility. Modular tables allow the room to transform from a boardroom-style banquet to a stylish standing reception, while a state-of-the-art AV system keeps things running smoothly (even for the tech-averse, Geyer notes with a grin). Nearby, the new Louis XIII Room offers a front-row view of the expanded wine cellar and features original yet tables and chairs from 2001 — refinished, reupholstered, and ready for the next generation of toasts.
The vibe throughout the newly renovated Harbour 60 is luxuriously modern, with notes of nightlife woven into the mix — there’s even a DJ booth on the top floor, with music flowing throughout the space. At a recent preview, we were served a parade of small bites that leaned big: a beef “slider” closer in size to a full burger, made with a mixture of sirloin and short rib and layered with bacon and Comté; crispy chicken karaage with yuzu black pepper; salmon tartare crostini with wasabi crème fraîche; and a caramelized honey toast topped with fresh ricotta and stracciatella.
The menu is largely the same, but chef Solomon Mason and his team looked to elevate it with even better ingredients and techniques, which includes expanding the steak and dry-aging options.
To match, wine director Christian Hamel and executive wine director Alexander Powell have expanded the already-impressive 21,000 bottle cellar with lesser-known bottles from emerging regions. “We still have all the classics,” Hamell says, “but we wanted to spotlight up-and-coming producers from places like Japan, China, and Eastern Europe.”
It’s comforting to know that whether you’re sealing a deal, celebrating a milestone, or just in the mood to be impressed, the new Harbour 60 delivers the same gravitas — just with a broader canvas, sharper details, and room for what comes next.
The post Refined and Refreshed: Inside the New Harbour 60 appeared first on Sharp Magazine.