Photo: John Cullen
In a town where French cuisine typically reigns supreme, chef Derek Dammann proves that there’s no shame in reaching back into the Anglo culinary tradition. Dammann’s haute pub grub features such classics as Welsh rarebit, a meaty, stout-soaked, very umami dish of hearty bread topped with cheese and broiled – no rabbit involved. The wine list, too, eschews France to focus exclusively on such Upper Canada producers as Lailey and Pearl Morissette. Loyal punters know that any good night here ends with soft-serve.