Co-owned by Brian Vallipuram, a former executive chef of North 44°, this restaurant offers international cuisine from the Continent, subcontinent and Orient. Pizzas from the wood-burning oven include the eclectic lamb variety, with lamb sausage, curry leaves, pickled jalapeños, cumin and feta. Other mains focus on risotto, pasta, seared ahi tuna, Provimi liver, Angus steaks, Australian rack of lamb, P.E.I. mussels and escargots—a world of flavours under one roof. Mains $18–$38.