Beastly setting: the dining room at Beast (Image: Lisa Paul)
“I don’t dislike vegetarians, but my style of cooking is heavy on meat,” says chef Scott Vivian. It’s more of a warning than a defence: the Montreal-born chef has just opened a new restaurant with his wife, Rachelle, and it more than lives up to its name, Beast.
The carnivore theme is evident in the changing weekly dinner menus prepared by Scott and Luca Gatti, the sous-chef who came along when Scott and Rachelle left Wine Bar. Starters include such seasonal items as soft shell crab with foie gras, greens and jalapeño ($19), and mains include such meat-heavy dishes as pig’s head pasta with pea shoots, yolk and spaghetti ($16).
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The people behind 
If pigs could fly, they’d be ducks, according to Jason Inniss, chef and co-owner of the endearing west-end restaurant 
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