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  • This is my first visit, but definitely not my last. Very impressed with the dishes I tried, the service as well the gorgeous space. The restaurant was actually a little hard to find. Tucked away in the Angus shops, we parked street side and walked over to the beautiful light up space you can spot from Molson street. As soon as we walked in, this overwhelming feeling of warmth and comfort instantly came over me. The space is tastefully decorated, with minimalism and class. Everything revolves around the open kitchen, which stands out by its burning flame. Upon arrival, the waiter explained they use the flame to "burn" the food, a technique they've mastered for adding just the right amount of flavour without the burnt taste. The menu follows an Italian inspiration, with entres, primi and secondi plates. Although I would say the cuisine was much more of international fusion, than purely Italian. That said, we started with fire grilled focaccia, which was nice. For entres we tried a fusion of the topinambour and the Quebec mozzarella, the former won this round. We then continued with the Parisian gnocchi and lamb collier ravioli. The ravioli really did steal the show here. And finally we ended with the beef short ribs, cooked to perfect with all of its juices. The portions were not huge (which I like) and the food was truly rich in flavour. My review wouldn't be complete without a compliment on the excellent service we received. A table filled with foodies and a pregnant lady, we definitely weren't easy to manage. But, our waiter did an outstanding job of answering all our questions and guiding our choices. Although it's always hard to accurately judge a new restaurant in its first few weeks of opening, I have to say Hoogan & Beaufort really struck a cord.
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