Chef Jarrett Stieber pulls inspiration from around the globe at this restaurant, nestled within the Summerhill area. He presides over an open kitchen where an eclectic, contemporary menu is frequently changing and a prix fixe offering includes dishes not found on the à la carte. You may dine on items such as house-cured rainbow trout with kraut yogurt, shaved cured egg yolk, and everything bagel powder or pork döner sausage with hoppin’ john fried rice. Leave your expectations at the door, as evidenced in the mushroom soup with a warm, bitter chocolate broth, pickled zucchini, pak choi and a wallop of flavor. La Zi Ji-style chicken thigh with strawberry sauce delivers a spring twist on a classic Chinese dish, while citrus custard with a sweet cucumber relish is a perfect finish.