“One of the main things I thought about when it came to opening a restaurant in 2019 was that I wanted to be sustainable. One of the ways we do that is by being entirely vegetable-focused and plant-based. Of course, in Canada and Ottawa that’s a challenge with such a short season, so that means we utilize a lot of fermented and preserved products. We look to Scandinavia, northern Japan and Canada for inspiration.” —BRIANA KIM
CHEF: BRIANA KIM
SEATS: 28, INCLUDING 2 AT A HIGH-TOP OVERLOOKING THE KITCHEN
POLICY: RESERVATIONS RECOMMENDED
MENU: Blind eight-course tasting menu, with a detailed handout provided at the end of the meal
CUISINE: Modern vegetarian with an emphasis on fermentation
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