A Table Worth Remembering
Honest flavors, refined techniques, and stories on every plate
We're not trying to reinvent the wheel here - just doing what feels right. Our kitchen's all about celebrating what's around us, working with folks who grow and raise incredible ingredients right here in Ontario.
The dining room itself? Well, it's got character - original crown moldings, warm lighting that actually makes you want to linger, and enough space between tables so you can actually have a conversation. We kept the bones of this 1920s building intact 'cause honestly, they don't make 'em like this anymore.
Dinner Service
5:30 PM - 10:00 PM
Weekend Brunch
9:00 AM - 2:00 PM
Yeah, we take food seriously - but ourselves? Not so much. Here's the crew that makes it happen.
Executive Chef
Spent 15 years bouncing between kitchens in Lyon and Montreal before landing here. Marcus gets genuinely excited about root vegetables - it's kinda endearing. His plating? Precise. His humor? Dry as overcooked chicken (his words, not ours).
Pastry Chef
If you've ever had a dessert here that made you close your eyes and go quiet for a second - that's Simone's doing. Trained in Paris, perfected her craft in Vancouver. She's convinced butter solves most problems, and honestly? We don't argue.
Head Sommelier
Javier won't intimidate you with wine talk - promise. He's the guy who'll find you something perfect whether you're into "that crisp white stuff" or can actually pronounce Gewurztraminer. His cellar tours are legendary (and slightly irreverent).
Look, we change things up based on what's actually good right now - not what some menu from six months ago says we should serve. Here's what's been making people happy lately.
Caught from Lake Huron (seriously), served with charred baby leeks, fingerling potatoes, and a butter sauce that's probably too good for its own good. Marcus insists on cooking this one himself most nights.
From a farm about 90 minutes north of here - we visit 'em twice a year. Thick cut, bone-in, with maple-glazed root veggies and some fancy mustard situation. It's the kind of chop that makes you understand why people write poems about food.
Our vegetarian option that meat-eaters keep ordering instead. Foraged mushrooms (when we can get 'em), truffle oil that's the real deal, aged parmesan. Takes 25 minutes to make properly - we won't rush it.
Falls-off-the-bone tender after eight hours of Marcus's careful attention. Sits on creamy polenta with roasted carrots and a red wine reduction. It's comfort food that cleans up nice.
With salted caramel and a scoop of vanilla bean that'll ruin store-bought ice cream for you forever.
Sharp, sweet, perfect. Simone's grandmother's recipe - and no, she won't share the details.
Changes with whatever Simone's feeling inspired by. Last week was lavender. This week? You'll have to come find out.
Three artisanal cheeses (mostly Canadian), house-made preserves, and crackers worth writing home about.
We've got about 400 bottles down in the cellar - everything from "didn't know I'd like this" discoveries to those special occasion splurges. Javier's really into small producers and family vineyards, so you'll find stuff here that most places don't carry.
Not a wine person? That's cool. Our cocktail program's pretty solid too - classic stuff done right, nothing with foam or fire (unless you count the flamed orange peel on the Old Fashioned).
400+
Wine Selections
15
Craft Cocktails
8
Local Brews
Got something to celebrate? We've got a private dining room that seats up to 18. It's got its own entrance, original fireplace, and enough old-world charm to make any occasion feel special.
Marcus'll work with you on a custom menu - he's actually really good at this stuff, asking the right questions about dietary restrictions without making it weird. Fixed price or a la carte, whatever makes sense.
Weekends fill up pretty quick, especially for dinner. Give us a shout and we'll get you sorted.
When we've got space
1250 Bay Street, Toronto
Dress Code: Smart casual works. We're not gonna turn you away for jeans, but maybe save the flip-flops for the beach.