Though he has worked around the world (at restaurants in London, Sydney and L.A.), Roberto Granata’s cooking is characterized by the simple styles and rich flavours of his Italian childhood, though he does modern takes on the classics. Menu staples include peppers stuffed with organic quinoa, tofu and veggies, served with tomato sauce (also sold by the litre); grilled panini with seasoned tofu, avocado, tomato and greens with a vegan dijon mayo; arugula salad with roasted peppers, goat cheese and mint; and canelloni stuffed with ricotta and spinach. Whenever possible, local and organic ingredients are used; long-time clients skip the menu and trust Granata to surprise them. The bulk of his customers comprise film, TV and music biz types, but he also caters private and corporate functions.