Beast

Chef Scott Vivian spent time early in his career cooking under Jamie Kennedy, the chef most often associated with farm-to-table cuisine in Toronto. So it was of little surprise that his own restaurant, Beast, celebrated local farmers and producers with indulgent dinner and brunch offerings. As expected with a name like Beast, many parts of many animals are utilized to add pizzaz to dishes. A dinner example is their take on a Canadian poutine, with fried gnocchi standing in for the french fries, wild boar ragu replacing plain gravy and cheese curds staying the same (why mess with perfection?). The popular brunch presents dishes that can't be found anywhere else. Bone marrow french toast is topped with a roasted marrow bone, in case you are deficient in protein.