Chef-owner Alida Solomon’s narrow restaurant is outfitted with photos of Tuscany and a 100-year-old oak library counter that doubles as a bar; the rustic room complements the woodsy flavours coming out of Solomon’s Tuscan-inspired kitchen. Crostini arrives generously topped with a lovely harmony of pecorino, squash, black cabbage and locally sourced speck ham. Dense, rigid ravioli explode with a sensational filling of duck, dried cherries, chestnuts and oranges. Oven-roasted rabbit stuffed with prunes, dates and pine nuts and wrapped in prosciutto is over-salted, but supple veal cheeks braised in red wine and black pepper are expertly done.
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