The clean modernity of Charcut’s hip, urban design is tempered with splashes of warm colour—and an intriguing collection of porcine statuary lined up across the counter that fronts its open kitchen. There are stools there, too, and if your daily fantasies feature the sound, smell of various meats meeting hot grill, rotisserie or pan, this is definitely the place to be. Charcut co-chefs (and coowners) John Jackson and Connie deSousa see eye to eye on almost everything culinary, and above all, they believe that no one should ever leave their restaurant even remotely hungry. So expect a focus on big meat, often smoky: prime rib, lamb leg, whole chickens, double pork chops and big meat pies. They make their own charcuterie, too—including an excellent pig’s head mortadella, studded with pistachios and truffles. Sometimes they even show off a lighter touch, as with the conserva of albacore tuna, preserved in olive oil with lemon and new potato. The wine list is wellcurated and affordable, and the beer list extensive.