Located in a gorgeous two-storey garage and dominated by a wood-burning oven the size of a small igloo, ex-Czehoski chef David Haman's extraordinary 40-seat bistro-slash-bakery is the most exciting thing to hit Hogtown since the Hoof. Two parallel menus – one vegetarian, the other unapologetically snout-to-tail – and massive portions guarantee there will be leftovers aplenty. And, no, he doesn't do pizza. Reservations essential. NOW's Resto of the Year 2010.
Best: to start, house-baked Red Fife baguettes with salty whipped butter; substantial starters like baked French onion soup with Gruyère and caraway crouton; secondi like Red Fife papardelle with either tomato-braised wild boar or wild mushrooms and boozy shallots; humongous mains like chicken and smoked ham hock pot pie with seasonal root veggies and cipollini onion; superfluous sides like mashed russet potatoes with bone marrow; to finish, lemon 'n' blueberry tarts topped with roasted marshmallow merengue.
Complete meals for $55 per person, including tax, tip and a pint of Duggan's #9 IPA. Average main $23. Reservations accepted. Licensed. Access: one step at door, washrooms in basement.
Updated Mar 20, 2014