Posted by Josh
What a change! The new decor is very comfortable, unintimidating and very friendly. Prices are down at least 20% and the new cuisine format is still very creative, but features wonderful comfort food taken to a higher level. I had the memorable chicken liver/fois gras pate with preserved plum and apple mostarda. I also enjoyed a fabulous gutsy dish of lovely pulled suckling pig, with crackling and my favourite blood sausage in Toronto (a quality tradition with former executive chef David Lee and new co-owner/chef Victor Barry). The second new co-owner is the highly knowledgeable, well known sommelier Carlo Catallo.