There are lines outside this hip and trendy establishment before the restaurant opens for weekend brunch. The chef's British background means that the homemade scones and clotted cream here are to die for and must be ordered as a pre-brunch snack. Other brunch options include scrambled eggs with crème fraîche and smoked trout and deviled kidneys on toast or pig's trotters for the more adventurous eaters. The dinner menu changes regularly. If the pork chop with seasonal sides or the braised lamb with aioli are available for dinner, you're in luck. The Lawrence team just opened up Boucherie Lawrence, a butcher shop a couple of doors up on St-Laurent with meat sourced from small, local producers. The sandwiches are made on homemade bread and filled with the house meats and sausages.