So its leafy residential location on the ground floor of a condo building may come as an underwhelming surprise for one of the most accomplished culinary restaurants in Toronto. But there’s an atmosphere of reverence here, a sense of occasion among the dressed-up diners and ceremony from the gracious servers. As it turns out, this culinary experience is deservedly hallowed, with its ‘less is more’ philosophy.
There is comfort in conventional Modern Candian cooking – fine ingredients presented simply, such as foie gras terrine on sourdough toast with fig port syrup or elk wrapped in smoked bacon with mushrooms, hazelnut whipped mash and red wine jus. The calorific coconut cream pie is iconic: its flaked pastry base, chunks of coconut in cream and white chocolate shavings demand to be adored.