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FRANK Restaurant - Art. Food. Talk.

FRANK, the AGO restaurant, is a distinct Frank Gehry-designed space. Its casual, chic décor includes modern Danish furnishings and a contemporary installation of Frank Stella's work.

The Art Gallery of Ontario (AGO) has appointed Jeff Dueck to the role of executive chef, effective June 15, 2013.

With over 30 years of culinary experience, Dueck has worked at some of the finest restaurants in Toronto including Canoe, Bistro 990, Scaramouche and The Windsor Arms. His resume boasts an impressive event catering background, having executed gala openings for Luminato, Innovator’s Ball, Tennis Canada, Toronto Jazz Festival and Toronto Film Festival. Born and raised in southern Ontario, Dueck is a graduate of George Brown College, where he is currently a faculty member.

FRANK will continue to showcase the fresh, innovative and well-crafted culinary offerings that had made up its reputation and respect in the city.

The restaurant welcomes up to 130 guests, includes a 40-seat semi-private area for parties and corporate functions, and stays open even after the Gallery closes.

FRANK’s art, food and talk are sure to make it Toronto’s newest dining hot spot. Find out why.

Hours of Operation

FRANK Restaurant Monday Tuesday – Friday Saturday Sunday
CLOSED Lunch:
11:30 am – 2:30 pm
Brunch:
11 am – 3 pm
Brunch:
11 am – 3 pm
Dinner:
5:30 pm – 10 pm

Contact FRANK

Art Gallery of Ontario
317 Dundas Street West Toronto, Ontario, Canada M5T 1G4

Talk to FRANK. Call us at 416 979 6688.

Reserve your table.
Use our Online Reservation System

FRANK Art

Read about FRANK's art, decor and atmosphere, including an installation by Frank Stella, plus photographs by Edward Burtynsky and Candida Höfer.

FRANK Food

Find out more about FRANK's seasonal global bistro cuisine.

FRANK Talk

Find out what all the talk is about at FRANK.

Slow Foods, Toronto (Video)

Join former executive chef Anne Yarymowich (FRANK, Art Gallery of Ontario) and executive chef Teddy Corrado (C5, Royal Ontario Museum) as they discuss their approach to cooking in Canada.

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