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| - Woods is not only (obviously) a suitable name given who owns the joint, but it's also a good reflection of the space's rustic Canadiana feel. And now don't go letting the experiences at other self-proclaimed "Canadian" establishments inform the types of things you assume that means. Woods' doesn't communicate it's Canadian theme with folklorish Moose-heads, hung ice-skates or sports-game memorabilia. Rather, Woods' interpretation is far more elegant and organic while staying true to the naturistic "woods" theme. There are dark wooden floors, a gorgeous wooden branch chandelier, beautiful rain-drop shaped lights, a wall resembling white rapids or sand, and booths with a birch tree pattern. They even have taken the time to serve their drinks with custom-made straws that resemble skinny birch-tree straws. With the natural light shining through the massive front and back windows, and the noise never exceeding a gentle buzz, Woods makes me feel comfortable, warm and welcome. No one's telling me to come back in three hours because they don't take reservations. No one has to scream at anyone else because the music is too loud. No one has to shimmy into a communal table because they've packed us in like commercially raised cattle. Nope. It's clear that Woods has opted out of the current hipster-mecca trend and man, am I ever glad.
Service is also a pleasure, especially considering they're only one week in. From the moment we arrived, the adorably bubbly hostess greeted us with energy and smiles, starting the evening off on an immediate high. Likewise, our server for the night was friendly, well prepped on food and drink offerings, and was able to confidently make recommendations. The service staff were also very attentive with water glasses and cutlery, and both drinks and food emerged at a comfortable well-spaced pace- in and out within an hour and 45 minutes.
Speaking of drinks, Woods' international wines list features about 16 selections by the glass ($10-19) and almost four times that by the bottle ($50-425). They also feature a handful of microbrews by draft or bottle, single malts, rye, grappa and 5 signature cocktails. Over the course of the evening, we enjoyed a fresh Sauvignon Blanc from New Zealand ($12), the Sparkling Ginger (Wise Special Blend Meets Bitter Ginger with Dry Proscecco, $10), and the Woods Caesar (Muddled Tomato, Crispy Onions, Bacon Salt and Deep-Fried Pickle, $10). Two very different drinks, but both good in their own right. The former, of course, was much sweeter, while the latter was unmistakably savoury. It wasn't as spicy as I normally like my Caesars, but it had tremendous texture and flavour with the umami-packed rimmer and the crispy onions on top. And they must be reading my blog to know I'm obsessed with Deep-Fried Pickles- because the one that garnished my drink was totally spot on.
Foodwise, Woods and Davis have compiled a menu that celebrates sustainable local ingredients without being too explicit with the Canadian theme. That is, you're not going to find maple syrup, bacon and game meat in every menu description. Rather, the dishes offer a generous range of seasonal ingredients prepared using both Canadian and Mediterranean influences, and are presented in palatable portions with elegance and restraint. It was certainly a tough call to choose, but with a little help from our server, we opted for:
Wild Digby Scallops with Parsnip Puree, Roasted Heirloom Garlic, Green Alder, Corned Beef Cheek ($17)
One of the best scallop dishes I've had in years. They were beautifully seared and buttery inside with a fresh delicate flavour that was perfectly complemented by the sweet puree and garlic, and the salty chew of the beef cheek. We literally scraped our plate clean.
Venison Carpaccio with Black Trumpets, Wild Leek, Corn Nuts, Seedlings ($16)
The venison was meltingly tender and flawlessly seasoned, with enough pleasant gaminess going on to complement the umami-rich trumpets. And with all of the delicate textures on the plate, I loved the supple pop and crunch of the corn nuts in every bite. Really a nice light starter for sharing.
Roasted Muscovy Duck Breast with Tatsoi, Shallot, Sourdough, Crispy Confit, Dried Cherries, Duck Egg Bernaise ($28)
I always feel like I'm playing with fire when I order duck breast, because so often I'm presented with super chewy overcooked meat. But this one was so tender I hardly needed to use my knife, contrasting nicely with the chewy sweet cherries, and the crunchy buttery sourdough croutons. I also appreciated that the mild mustard kick of the tatsoi helped offset the richness of the duck egg bernaise. A really well composed dish.
Spaghetti and Meatballs Stuffed with Pecorino Fresco, in Tomato Sauce with Toasted Basil Breadcrumbs ($22)
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