This Queen West West love letter to modern Canadian cuisine is a newcomer to the haute gastronomy scene, but a trailblazing one. Chef Jacob Sharkey-Pearce (co-owner with brother Lucas) is dedicated to making food that not only tastes good, but is good for you, and so nutritional value is a guiding principle in food prep here. It’s why details like made-in-house butter, cultured probiotic kefirs, tofu and yogurts are such special additions. And why dishes like elk tartare and wild boar with toasted barley — splendidly plated, the lot — have such exquisite flavour profiles. Canadian, Italian and French wines dominate, and are nicely complemented by a lively selection of cocktail options. The space is as eclectic is the food; diners sup under a starry ceiling of dangling bulbs.