The buzz: Ever since the restaurant had its soft opening at the end of May, the same question has been on everyone’s lips: what in the world is Canadian cuisine? Chef Derek Furlani, a native of Toronto, attempts to dislodge poutine as the poster child for Canadian fare, offering up some contemporary alternatives instead.

The décor: Furnished in deep red and white, with simple fixtures that take a backseat to the six-person counter facing the open kitchen. Here, the amiable chef chats away as he nimbly hops around the tiny workspace, tantalizing the lucky six with enticing aromas wafting off the stove.

The drinks:  Wines from Canada, primarily Ontario, as well as the famed Canadian ice wine. Plus an interesting cocktail list with some truly unusual concoctions, such as the Canadian treasure: basil-infused vodka, fresh berries, elderflower syrup and soda.

The food: Meat is definitely a big part of the menu here. Sadly, the chef was unable to import bison, but you can enjoy venison, lamb, rabbit and beef, as well as salmon and the signature halibut with blueberry sauce for those who prefer the fruits of the sea.

Why you’ll come back: Distinctive dishes that you simply can’t get elsewhere. The halibut is a signature dish for a good reason. And the bannock, a yeast-free soda bread eaten by indigenous Canadians and served with a garlic puree dip, is another rare treat.

31 Elgin St., Central, 2524-4123.