Mon Lapin translates to “My bunny” in English, but this shouldn’t be taken literally (although, with an ever-changing menu, a rabbit dish is not necessarily off the table). Led by executive chefs Marc-Olivier Frappier, Jessica Noël and sommelier Vanya Filipovic, the farm-focused food is expertly balanced with a carefully curated list of natural and biodynamic wines that pair perfectly with the dishes.
Momofuku Noodle Bar serves a constantly changing roster of noodles, steamed breads, soft serve, and daily dishes. Noodle Bar Toronto is a sister restaurant to our restaurants of the same name in New York City.
A modern beer hall specializing in artisan sausages and craft beer in a laid back atmosphere. Accessible, fun and communal, sit elbow-to-elbow among old and new friends alike and enjoy a cold beer and gourmet sausages.