WOODLOT 293 Palmerston, at College, 647-342-6307, woodlotrestaurant.com.
Whey-fed Pork Chop ($26)
Since opening a year ago, this back-to-basics bistro in a two-storey side-street garage has been the hottest table in town. Literally. It’s primo communal table is located directly in front of the gigantic wood-burning stove that cooks most of the rustic resto’s card, the star of which is this positively Flintstonian pork chop. Owner/chef David Haman sources these all-natural 10-ounce behemoths from Burkefield Farms through Sanagan’s before simply searing and finishing them in brodo infused with rosemary and orange.
“We tend to buy the best ingredients we can get and not do too much to them,” says Haman.
Sided with Yukon Gold porcini gratin and blanched Brussels sprouts tossed with bacon and juniper berries (both $6 à la carte), it’s the ‘Lot’s most popular combo, the kind of nostalgic nosh we all wish Mom used to make even if she didn’t.
“I’ve had 200 people tell me exactly the same thing.”
Dinner Tuesday to Sunday 5 pm to midnight. Closed Monday, holidays. Licensed. Access: one step at door, washrooms in basement.
