On February 18th, one of Toronto's most notable and established restaurants, NOTA BENE, relaunched with a new look, menu and concept. After seven years in the Queen West neighbourhood, Executive Chef and Owner, David Lee, decided it was the right time to "evolve and update the restaurant from top to bottom".
Still located on 180 Queen St. W., one of the main focal points at the new NOTA BENE is the art piece, shown below. Treated with "Shou Sugi Ban", an ancient Japanese process of preserving wood by charring it with fire, the salvaged iron wood tree trunk is showcased at the front of the restaurant with a canopy represented by a 3-D printed installation.
The bar has been extended to accommodate more guests.
We started with a few cocktails and snacks in the lounge.
THE G&T (2oz, $17)
THE GIN - Hendricks (Scotland) - Cucumber, rose, honeyed citrus, juniper
THE FEVER TREE TONIC - Mediterranean - Thyme, citrus, quinine
THE ICE - Large - Slight chill, minimal dilution
