Limbo has quickly established itself as one of the most compelling tables in Little Italy since opening in March 2025. Chef Harrison Shewchuk works alongside front-of-house manager Jack Zeppetelli and ownership includes Jesse Massumi and Xavier Cloutier-Guérard, all with ties to nearby Pichai. Shewchuk’s menu changes almost daily, drawing on French, Italian and British cues and local produce to shape dishes grounded in classic technique and pointed, sometimes unexpected, pairings. An einkorn-flour loaf with cultured butter opens the meal, followed by pommes dauphine with mouclade (steamed mussels in saffron curry cream sauce), which has been on the menu since Limbo opened. Then, sunflower-seed risotto with Fleur des Monts and spinach, followed by beef tartare with consommé gelée and trout roe. Dishes read simply but carry depth. Vegetables are treated with the same care as proteins. Henri Murray, also of Pichai, curates a wine list that leans natural, with Jura, Burgundy and Quebec bottles in steady rotation, while Élo Lavallée-Davis’s cocktail program layers modern twists into classics, including a house martini brightened by rice vinegar. The room — long bar, open kitchen, burgundy banquettes — keeps the focus on the pass.

A beautiful thing on Rue Mozart in Little Italy.” Ivy Lerner-Frank