Alo alumnus Sam Corkum takes charge as executive chef in this welcoming Yorkville spot, delivering an eight-course tasting menu from his open kitchen. Textures are spot-on and flavours rich on the unfussy plates, three or four ingredients providing sophisticated harmony — Hokkaido scallop with potato chowder and spicy XO oil, or duck breast with turnip pavé and bok choy. A more casual à la carte service is offered at the bar. The wine list is smallish but intriguing, with plenty of options well chosen to complement the menu.