Culinary Artistry in Every Bite

Honestly, we're pretty serious about what ends up on your plate. Our kitchen blends heritage recipes with what's fresh and local today.

Chef at work

The Heart Behind the Flavors

Look, we're not gonna pretend we invented fine dining. But what we do here feels different – it's rooted in the stories this building has witnessed over decades, mixed with techniques our chef team picked up from kitchens across three continents.

Every Tuesday morning, Chef Elena hits the local farmers' market. She'll chat with the same vendors she's known for years, taste what's just been picked, and basically let the seasons dictate what we're cooking that week. It's not a gimmick – it's just how food should work.

Reserve Your Table

Meet the Culinary Team

The folks who make it all happen, night after night

Chef Elena Martinez

Chef Elena Martinez

Executive Chef

Trained in Lyon but grew up in her grandmother's kitchen in Barcelona. Elena's got this knack for taking traditional recipes and giving them just enough twist to surprise you without losing what made them special in the first place.

Chef Marcus Chen

Chef Marcus Chen

Pastry Chef

Marcus studied architecture before switching to pastry – and you can tell. His desserts look like edible sculptures but taste like pure comfort. He's obsessed with local honey and uses it in ways you wouldn't expect.

Sommelier Isabelle Rousseau

Isabelle Rousseau

Head Sommelier

Don't let her formal title fool ya – Isabelle makes wine approachable. She'll pair a $40 bottle with your meal that'll blow your mind just as much as the pricier stuff. Plus, she's got stories about every vineyard in our collection.

Seasonal Menu Philosophy

We don't lock ourselves into a rigid menu that stays the same all year. That'd be boring, and honestly, it'd mean we're not paying attention to what's actually good right now.

Spring might bring wild ramps and fiddleheads. Summer's all about heirloom tomatoes that actually taste like something. Fall delivers squash and mushrooms we forage from trusted spots. Winter means we get creative with root vegetables and preserved flavors.

The menu you see online? Consider it a snapshot. When you show up, there'll probably be a couple dishes that replaced something else because our suppliers brought us ingredients too good to ignore.

Current Menu Highlights

A taste of what's on offer this season

Starters

Charred Octopus

Comes with fingerling potatoes, smoked paprika aioli, and crispy capers. The octopus is tender enough to cut with a fork – we cook it low and slow before hitting it with high heat.

$22

Burrata & Heirloom Tomatoes

When tomatoes are this good, you don't mess with 'em much. Fresh burrata, basil oil, aged balsamic, and that's pretty much it. Simple but it works.

$18

Wild Mushroom Soup

Foraged chanterelles and porcini with truffle cream. Served with house-made sourdough that's perfect for soaking up every last drop.

$16

Mains

Pan-Seared Arctic Char

Sustainably caught, crispy skin, served over cauliflower puree with roasted Brussels sprouts and brown butter sauce. This one's been on the menu for months because guests keep ordering it.

$38

Braised Short Rib

Slow-cooked for hours until it's fall-apart tender. Comes with roasted root vegetables, horseradish cream, and red wine reduction. Comfort food that happens to be elegant.

$44

Handmade Tagliatelle

Tossed with wild boar ragu that's been simmering since morning. Finished with parmigiano and fresh herbs. Yeah, we make the pasta in-house daily.

$32

Desserts

Honey Lavender Panna Cotta

Marcus's signature dessert using honey from rooftop hives just three blocks away. Topped with lemon shortbread crumble and fresh berries.

$14

Dark Chocolate Torte

Flourless, intensely chocolatey, served with salted caramel ice cream. It's rich – maybe share it unless you're really committed.

$13

Seasonal Fruit Tart

Changes based on what's actually ripe. Right now it's plums and blackberries with vanilla bean pastry cream. The crust is butter-forward and flaky.

$12

Good to Know

  • We can handle most dietary restrictions – just give us a heads up when booking
  • Tasting menu available with 48 hours notice (trust the chef, it's worth it)
  • Kids menu available, though several young guests prefer smaller portions of regular dishes
  • Kitchen closes at 10pm weekdays, 11pm weekends

The Wine Collection

Over 300 bottles, carefully selected and ready to enhance your meal

Wine collection

Curated with Care

Isabelle spends a good chunk of her year visiting vineyards, tasting new vintages, and building relationships with winemakers who share our philosophy about quality and sustainability.

Our collection leans heavily into Old World wines – think Burgundy, Piedmont, Rioja – but we've got some stellar New World bottles too. Canadian wineries are well-represented because there's some genuinely great stuff happening in Ontario and BC right now.

Not sure what to order? That's literally what Isabelle's there for. Tell her what you're eating and what you usually like, and she'll find something that works. No judgment if you're not a wine expert – nobody's born knowing this stuff.

300+

Wine Labels

15

Countries

24

By the Glass

Wine Flights

Can't decide? Try a flight. We've got themed selections that change monthly – right now it's "Italian Reds" and "Cool Climate Whites."

Reserve List

Some bottles are too special for the regular menu. Ask Isabelle about the reserve list – there are vintage treasures and limited releases available.

Wine Dinners

Monthly events pairing multiple courses with wines from specific regions or producers. Limited seats, book early.

Reserve Your Table

We recommend booking ahead, especially for weekends and holidays

We'll confirm your reservation within 2 hours during business hours

Prefer to call? Reach us at (416) 555-0198

Restaurant Hours: Tuesday - Saturday 5pm-11pm | Sunday 5pm-10pm | Closed Mondays

Private Dining Available

Got a group event coming up? We've got a private dining room that seats up to 20 people.

Perfect for birthday dinners, corporate gatherings, rehearsal dinners, or any occasion where you want great food without distractions. Custom menus available, and yes, Isabelle will do wine pairings for the whole table if you're into that.

Inquire About Private Dining
Private dining room