he Gist: The concept is peasant food. It’s all about getting back to the roots of cooking.
Grub: The food is Northern Italian street and peasant fare, taken to the next level. Owner/chef Boris Babic describes it as "east meets west." High-end ingredients such as game from a local farm, real wagyu, foie gras torchon and truffles, and a heavy focus on seafood, get international touches – Germanand Austrian, to name just a few.
The menu ($3-$20) has just two categories – one side listing sharing plates, the other with larger plates. Staple items will remain, but menu changes are made daily.
Libations: Wines are mostly Italian and Californian, with 14 available by the glass ($8-$15) and a couple of unique cocktails are created daily.
Deets: Open for brunch, lunch and dinner, the restaurant seats 55 with bar, and has a private dining room (25-30 ppl) on the upper floor. Take out is also available.
Fixtures & Fittings: Babic designed the large space, choosing the tables and wall fixtures. Sous Chef David Bell's paintings are featured throughout the space. The two rooms done in gray paint and light barnboard have a modern shabby chicness to them, complete with chandeliers.
Off the Menu: Babic is a big fan of Chef Thomas Keller – "One, two, three, out!" so you’ll notice there are often just three things on the plate.
Creamy fresh Burrata ($12) is whip light, accompannied by poached pears, a large truffle honey prosciutto crisp, and vincotto.
Radiant red wagyu Carpaccio ($12) is served alongside black truffle crema, rocket, and pecorino.
Fritti ($8) arrive looking like pieces of black coal, but don't be fooled - these black ink cod fritters with crispy black exterior and creamy soft interior, atop of a swath smoked paprika aioli, are très sophistiqué.
Farro in place of rice gives a unique twist on traditional Risotto ($16) Mixed with porcini, mushroom fritters, grappa-soaked raisins, and olive burro, the vegan dish is both nutty and earthy.
Coniglio ($18) is an ideal cold weather dish with ale-braised rabbit, porcini, tomato, and heirloom carrots nestled in pappardelle.
How Cool is This?! Whether you live in Leslieville or not, this neighbourhood spot will become your local. Featuring a great vibe and some of the best prices in the city, this spot boasts modern food created with upscale ingredients and a hearty old world touch.
At the Stove: Executive Chef Boris Babic and Chef de Cuisine Lukas Vyhnal
FOH: Manager Kasia Czajkowski
Head Honchos: Boris Babic
Visiting Hours: Sun to Wed11:30am - 11pm
Thurs & Fri-11:30am - 1am
Sat - 10:30am - 1am
Map It: 782 Queen St. E. (near Broadview)
Phone It In: (647) 490-8426
Check out more photos on our Facebook page.