Wild boar with sweet garlic fries mirrors classic steak frites, macaroni and cheese gets dressed up with truffles and Cuban mojo sauce dresses duck with a side of Alsatian rosti laced with manchego.
Sowinski sticks to classic offerings such as Dover sole, wild salmon en croute, and a crisp maple leaf duck breast with Grand Marnier sauce.
Dale, operating in a modern stone-and-wood restaurant designed by New York's AvroKo, plays with classics, grilling the romaine in a deconstructed Caesar salad, adding Cherry Coke to the sauce in a duck tamale, and marinating sushi-grade tuna in smoky Lapsang souchong tea with, respectively, good, bad, and indifferent results.
Make sure you get the cheaper menlu-style half duck with pancakes, scallions and sauce which some say is more tender.
It has highly localized menus, including congee, or Chinese-style porridge, for breakfast, Peking duck served with scallion and seafood sauce, and you tiao, or Chinese dough fritters.
Two examples are the Beijing Chicken roll with sea food sauce (similar to Beijing duck, a traditional Chinese dish) and Spicy Diced Chicken (resembling a popular Sichuan-style dish).
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Best bets: heirloom squash and chestnut soup, coriander-seared duck breast with roasted parsnip and sweet potato sauce, pan-seared trout with sweet pea and corn pancakes.
Theirs comes with duck confit, caramelised balsamic onions and a foie gras and red wine sauce.
The decadent sauce is ladled over cheese curd-dotted chips fried in duck fat and topped with 100g of expertly seared goose liver.
At Restaurant Au Pied de Cochon, fries are cooked in duck fat and guests can order regular poutine or with foie gras chunks and sauce.
And then there was the duck that dated back to June (yuck), two week old tomato sauce (retch), expired peanut dressing, and an improperly functioning freezer to name but a few of the violations.
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