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  • This place is a foodies dream come true. I was there on a sat night and was lucky to get one stool at the bar. This is a place that takes local sourcing very seriously. They change their menu on a constant basis. They only buy whole animals and use every cut of the beasy. They make their own butter and use the left over buttermilk to make biscuits for their hamburgers. These guys are hard core. If I were still a chef, I would want to work here. I had a Thuringer sausage (with lentils I think) as an app and seared red deer for an entree. The red deer was really amazing b/c it was actually a shoulder cut (normally on the tough side) which they had put in a sous-vide and a very precise emersion heater until the entire piece of meat was up to medium rare, then they waved it over a flame to get some sear on it. It was super tender. The only complaint that I would have is that the wine by the glass list was really lousy. I would liked to have tried a couple of local Ontario or BC wines but the only one they had was not drinkable in my book and especially not up to par with the great food. So I settled for a low brow Sicilian red. The service was good too. I chatted with my waiter here and there about the food they make and local wines. If you are at all a foodie, I would highly recommend this restaurant. Their food would have been so much better with a good wine to go with it. And since I was by myself, I was not going to buy a whole bottle. At the end I had a pear/ice cream dessert with a couple of Ontario ice wines. It was ok, but lacked imagination, not a zinger. The ice wines were nice though. An interesting contrast to German ice wines that have more acidity and are thus more food friendly.
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