The amber-tinted cocktail and sake bar looks inviting street-side, but otherwise this Modern Canadian/fusion Toronto restaurant is hidden from public view. A favourite for high-power lunches and finger-entwined evenings, its proximity to the Four Seasons Centre also makes it the perfect pre-opera/ballet bite.
There’s a palpable sense of occasion here, with service so smooth and professional it’s almost unnerving. Before he made the move to Canada, British chef David Lee was sous chef to Anton Mosimann at his eponymous London restaurant. Lee acquired and nurtured the city’s gourmet Splendido before opening here in 2008 and promptly won Best New Restaurant.
It’s hard to pigeonhole a menu with French/Latin/Asian influences, but with a private stock for his 60-day aged steaks, let’s just say this is a serious operation.