The interior of Forest Hill favourite, The Southside.

Image © Claudia Hung

EDITOR'S PICK

Take a detour from downtown to taste the acclaimed cuisine of chef Patrick Wiese at The Southside. Since opening last autumn, the inviting neighbourhood gem has become a favourite among Forest Hill’s discerning foodies, who fill its 30 stainless steel seats for luxurious lunches, decadent dinners and premium late-night martinis. The contemporary space matches well with chef Wiese’s eclectic carte, which features a complex interplay of flavours in such hyphenated offerings as lamb sirloin with hibiscus-port demi glace and an apple-rhubard slaw accompaniment, a hot-and-cold duet of ahi tuna, and filet of ostrich garnished with a medley of champagne beets, lemon-thyme leeks, kohlrabi gratin and poached parsley.

Enjoy the cozy environs of Trevor Kitchen and Bar.

WINTER WARM UPS

Find relief from Jack Frost’s icy bite with these comfort-food faves.

1. Poutine is a filling option at Bymark, which offers the gravy-and-cheese-curds classic with a potent twist: crisp, golden frites tossed with butter-braised lobster and a luscious béarnaise sauce, $25.95.

2. Come in from the cold at Brazilian restaurant Cajù. Its meat-loaded black bean stew known as feijoada, $23, is guaranteed to warm your belly.

3. Thicken your hibernation layer with the tender pulled pork, Swiss cheese and béchamel sauce comprising the Croque Grunt sandwich, $11.95, at Cluck, Grunt and Low.

4. Among the hearty options at Trevor Kitchen and BarEnjoy the cozy environs of Trevor Kitchen and Bar.

Crush Wine Bar on King Street West.

HAIL BRITANNIA

When a good friend decides to alter his or her style, it can be a jarring change or one that’s completely fitting. Thankfully, restaurateur Jamieson Kerr achieved the latter with a recent rethink of his popular Crush Wine Bar. Formerly a French-inspired bistro, the King West staple now nods toward England. Banquettes lined with men’s suit fabric are Saville Row chic, while entrees like braised beef cheeks with chips, bangers and mash, and chef Michael Wilson’s daily roast highlight local ingredients while proclaiming their British provenance. Of course, the acclaimed wine list remains truly global, with more than 200 vintages from top vineyards in Italy, Australia and elsewhere.