While chef-owner J-C Poirier’s first Québécois restaurant, St. Lawrence, is a Michelin-starred affair of ingredient layering and pristine plating, this new space goes in the refreshingly opposite direction. Many items on the menu are written as bare-bones as possible: Lamb Belly Brochette + Good Anchovies; Arctic Char with Sauce Meunière. What you read is truly what you get.

The goal is to keep it really simple.” Chef-owner J-C Poirier