Côte de Bœuf

Côte de Bœuf

The namesake bone-in ribeye, dry-aged and cooked to order — the entire restaurant orbits around this cut, and it earns every bit of that gravity

Steak Tartare

Hand-cut raw beef with the classic French condiment arsenal — a reliable litmus test for the kitchen's confidence, and here it passes

Charcuterie & Butcher Cuts

In-house butcher shop provisions the charcuterie selection — expect cured meats of noticeably better provenance than most Toronto bistros

Frites

Accompanying the côte de bœuf, these are the classic French companion — properly salted, twice-fried, and difficult to stop eating

Natural Wine by the Glass

The list rotates with new arrivals and leans toward low-intervention French and European producers — ordering blind off the staff recommendation rarely disappoints