Woodlot

Woodlot ( a repeat visit) 293 Palmerston Ave 647 342 6307

If you love high energy and a positive atmosphere you will enjoy the hottest spot in town. It is trendy. It is fun. The food is delicious and very creative.

David Hamon is a young chef entrepreneur. He looks so adorable with his baseball hat. When I chat with him I see wisdom, talent and culinary skills way beyond his years. It is such a happy good luck story. David grew up in a culinary family. He then traveled throughout Europe gathering experience and skills working in top restaurants.

The story is too good to be true but I have now witnessed on 2 occasions this success story. David and best friend, Robert, started this business. They hired all young talent. The kitchen staff is impressive. The bartender is a good friend. The baker is also a good friend. Everybody knows their job and they totally work together as a team. On 2 occasions now I was fortunate to have Crystal as the server. She is charming and knowledgeable and so much a part of the total team. I love this place.

You have two choices. You can book 3 weeks in advance and dine in the dining area upstairs. The place is jumping and always filled to capacity.

I love the central area with the communal table. 12 people can sit around this giant magnificent table. On this occasion two glass jars were filled with wild flowers.

You get to see the total action. The wood burning oven is in the corner. Much of the food is prepared in this area.

Jeff arrives at midnight to begin preparing the bread. All the pastries are prepared in this tiny space. The place opens at 7:00 a.m. The large communal table is used for food preparation at this time. You can purchase croissants and basic pastry food as well as fine coffees and tea from early morning through lunch time.

In the evening a reservation is a must for the dining room upstairs. The communal table is on a first come first serve basis. I didn’t even care that the average age was a few generations younger than I am. In this place I feel young.

This is the only restaurant in town that has two different menus, one for vegetarians and the other for fish and meat diners.

On this occasion three diners shared two Salad appetizers. The Marinated Potato and Charred Leek Salad was presented with Tuscany cheese, arugula, hazelnuts and sherry vinaigrette.($9.00) You have to taste it to appreciate this creativity. The Winter Salad of Endive, Roots and Pear was prepared with shaved vegetables, blue cheese, horseradish and pecans.($11.00) Divine. On my last visit I enjoyed the Baked Caramelized Onion Soup ($8.00)

My two dining companions ordered the Braised Duck Cabbage Rolls with wild rice, chestnuts and prunes.($19.00) The filling was rolled in Savoy cabbage and served as balls in a large white bowl. Vegetarians can enjoy the Braised Chestnut and Wild Rice Cabbage Rolls. ($17.00)

Last visit I saw the Braised Tempeh Pie and knew before I even arrived that this would be my choice. Winter roots, cipollini onions and caramelized vegetable gravy are covered in a tasty pastry.($19.00) Roasted Tofu and Almond Gratin is a creative dish of saffron cream, fregola, cauliflower and spinach.($18.00)

The 12 oz.West Grey Farms Striploin Steak was the popular choice this evening.($29.00)

Fine dining in a fun atmosphere. This place works. It is a force of energy.