Chef David Lee's pedigree is impressive, having worked in the kitchens of Centro and Splendido; but if that pedigree doesn't get you, the crispy duck salad with green papaya slaw will. Chef Lee turns out finely wrought Continental dishes with seasonal Canadian ingredients. Jalapeños add zip to a refreshing yellowtail ceviche, and the beef brisket burger with Stilton is substantial without being heavy. A stone's throw from the Four Seasons Opera House, the modern dining
room is all clean lines in Brazilian cherrywood, chartreuse leather banquettes, and panels of contemporary art.