Amidst the restaurants catering to a hip, young downtown crowd, this stands out as something different. Yes, the décor is industrial and spare, combining whitewashed brick seats and rough wood tables. But instead of the usual braised and deep-fried meat-heavy oeuvre favoured by so many tattooed young chefs, the food here is serious and thoughtful. Expect novelty and refinement in dishes such as scallops with cauliflower, shiitake, pear, watercress and beurre noisette or cappelletti with parsnip, lobster, chestnut, bacon and clementine. Chef François Nadon likes original and polished presentations. Dining at the bar affords a good view of the semi-open kitchen. Professional but friendly waiters are good at making recommendations from both the menu and the short but carefully selected wine list. Non-alcoholic drinks also titillate— try the coriander lemonade, or the spicy natural ginger ale.