Welcome To Bloom!

When you walk into Bloom Restaurant, in the heart of Bloor West Village, you can feel that you are somewhere unique. Our cuisine is Nuevo Latino, a fusion of Latin American and Spanish dishes, steeped in culinary traditions that have been passed on from generations to generation and that are recreated by our executive chef Pedro Quintanilla. The atmosphere at Bloom is happy, warm and friendly. We are a small team, dedicated to ensuring that every client leaves, having had a unique and welcoming experience.



Venezuelan songstress Eliana Cuevas, winner of the Toronto Independent Music Award for World Music Artist of the Year and the National Jazz Award for Latin Jazz Artist of the Year comes to Bloom accompanied by Jeremy Ledbetter (Piano), Daniel Stone (Percussion).

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Bloom Restaurant is looking for a young chef with minimum 3 years cooking experience, to work with Pedro Julio Quintanilla. If you have experience in Latin American cuisine or the desire and passion to learn. please email us your resume bloomresto@gmail.com. ... See MoreSee Less

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For those celebrating #AshWednesday Chef Pedro Julio Quintanilla as the perfect meatless dish; stuffed mushrooms cap with roasted sweet peppers, ripe plantain and Gorgonzola cheese with romesco sauce. He will have delicious vegetarian, vegan options throughout the holy #lent season. #Easter2017, #Lent2017, #AshWednesday2017 ... See MoreSee Less

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Happy Saturday! We hope you are enjoying the balmy weather in Toronto. Chef Pedro Julio Quintanilla has created a truffle scented corn tamale topped with grilled shrimps, chimichurri sauce and piquillo peppers. Available only this week-end because Chef craved fresh home made tamales. ... See MoreSee Less

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Chupe de Marisco a classic dish from Peru deliciously prepared by Pedro Julio Quintanilla. If you like bouillabaisse you will love the Chupe which is made with huancaina sauce a creamy sauce made from aji amarillos (Peruvian yellow peppers) and aji panca. These small peppers are packed with flavour smokiness and a hint of heat. Peruvian purple potatoes, a medley of seafood, shrimp and lobster are slowly simmered and served with grilled corn tortilla, or if you love bread we can add freshly toasted baguette to sop up the delicious sauce. ... See MoreSee Less

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