Young owner-chef Andrew Field apprenticed for two years at Fressen in Toronto. Although he's a vegan, he uses fresh cheese with a light hand. Other than that, you won't find any lacto-ovo products whatsoever. All of the sauces and stocks are vegan, too. To start, try the soup of the day or such small plates as avocado bruschetta and grilled asparagus with red-pepper coulis. Good main courses include Moroccan chickpea tart, Thai curry, eggplant ravioli, and veggie stir fry. The restaurant gets daily deliveries of produce from an inland farm. During high season (late November-April), the lounge at the back has live music on Friday and shows films Saturday, Sunday, and Tuesday at 8:30. It opens at 4:30 PM.
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