When Martin Kouprie and Peter Geary took over the restaurant, it was already a going concern by a chef.
Kouprie changed the menu and design of the restaurant successfully.
Today the 130 seat restaurant caters to business people around Bay and Bloor Streets for lunch and dinner six days a week.
The chef offers only sustainable seafood, each meal component is carefully chosen.
Kouprie buys from farms known for their produce quality, or from food gatherers, organic farmers, Spanish black hoof (pata nera) ham procured from pigs that were fed on wild acorns, and truffles from Croatia (when available).
He is known to take his time to source produce that he deems acceptable only after trying out by himself, his staff, and guests.
Everything is produced in house and from scratch, i.e stocks, sauces, dressings, pastas, fruit jellies, pickles, marinated olives.
Only locally produces cheeses are featured.
The service is exemplary, although on a rare occasion a server may use the term “How are we doing today?”
The food is unfailingly well prepared, and thoughtfully presented for ease in eating.
Menus change as often as practicable in a restaurant catering to a repeat clientele with high standards that expect the best, and don’t mind paying for it.
Outstanding Ontario wines are featured on the long beverage list including fine beers, spirits, and cocktails.
1221 Bay Street
416 920 2323