SMACK DAB in the middle of Toronto’s
eclectic Queen West scene, the split-level
restaurant and sleek bar lounge attracts the
tailored suit lunch crowd, the hungry and
parched happy hour pack and the relentlessly
devout evening foodies. At the relaunch of
the space in early 2016, the interior decor
and his menu received a face-lift. Alluding
to the ingenious thinking that has crafted
each dish, the menu quotes,
hen you live
in a country with four completely different
seasons, the menu can’t help but follow the
same rhythms,” a concept that Chef Lee
whole-heartedly believes.
The philosophy at Nota Bene balances three
key components to craft every dish as a
memorable one – simplicity, seasonality and
flavour.
e’re very picky on what we deliver
on the plate. If it’s not the best, then it doesn’t
make sense to me,” Chef Lee explains about
his standards. With a commitment to source
the finest, seasonal ingredients for the menu,
Chef has shaped lasting relationships with
local suppliers to help bring his vision to life.
Organic, locally-raised meats and produce
make all the difference in the flavour. oticing a shift in dining out, patrons are offered
a delightful menu that caters lighter, simple
yet delicious dishes. Don’t forget to start
with or pair one of their many Gin Tonic
concoctions or a bottle of red or white from
their long list of complementary wines. Easily
categorized by Snacks, Begin, Follow and
Share plates, the menu will get taste buds
elated with Begin dishes like the Zucchini
Carpaccio, Tunisian Octopus and their very
popular Heirloom Cookstown Carrots and
Follow dishes like their Nova Scotia Lobster
Tagliolini or signature Cumbrae Farms 60Day Dry-Aged Ribsteak for Two. No matter
your decision, your mouth is in for a divine
meal from beginning to end! The challenge is
creating options inclusive of vegan, dairy and
gluten-intolerant diets, and for this, Chef Lee
relies on his inspiration from the ingredients,
“You have to be passionate about food and
you have to be in love with this job, if you’re
not then it’s very difficult to produce
these dishes.”
Yet the menu is the not the restaurant’s only
reflection of nature and simplicity the space
outside of the kitchen tells the same story.
Tumble weeds cover the ceiling leaving the
walls sparing both art and décor. Mixed neutral wood and leather pieces, a pop of colour
for bench seating in the dining room with an
extensive wine collection display sitting in the
sleek lounge and a reclaimed iron wood tree
trunk with 3-D printed branches featured at
the entrance. The recently revamped room
accomplishes the a casual-dining, constantly
evolving feel that Chef Lee envisioned for his
own restaurant, a dream he has had since he
can remember.
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- DAVID L
[email protected] • www.ourbrands.ca • 647-461-7627
start following us today @ourbrandsmedia
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