Locally lauded chef Steve Simpson's elevated comfort food uses seasonal local ingredients, with the regularly changing menu split between small plates (eg beef tartare and smoked cauliflower) and large (veal cavatelli, crab and scallop linguine, redfin trout). The wine list is 100% Ontarian and includes ice wine, while creative cocktails such as the smoked port Manhattan also incorporate local ingredients.
Tasting plates and charcuterie boards are available, and the long bar is a suave hangout amid the industrial aesthetic of exposed brick and cage lamps.
