Stop

This spring weather is quite something, isn't it? But the gardens begin to provide once again. Green, different shades of green, foraged, intense, delicate and bright.
Lovage!!! How I love lovage, no words can describe it.
A dish of asparagus and cucumbers brought together by a faint green sauce, ramps of course, pickled, lightly. And the lovage that ties it all.
Salmon is lightly kissed by warm duck fat, radishes loose their vibrant red exterior for a more sexy light pink hue, silky beurre blanc.
And a rabbit, we love a rabbit at the restaurant. Reasons are many and all valid. The rabbit has taken many forms. Last one is en crepinette with morels, foie gras, potato gratin and a sauce intoxicated on truffles.
Copper is my weakness. I suppose one can have a more severe addiction.
It has also been nice to welcome so many first time visitors and diners into our/my home. It's particular this environment of ours. And we are happy that the majority respect it and accept it.
Meow for now and bonne table!

May 1st is our anniversary! And what a ride it has been so far. 2 years at our current location. A race against time that seems to be the constant given our short lease...but here we are!
Thank you to everyone, and I mean everyone since so much of the restaurant is the people. Thank you for trusting us and accompanying us on this journey. Thank you for giving us a chance and a reason to keep striving to do better, to keep learning and growing.
From a COVID move to Sheridan, to post fire move to Roncesvalles, I really cannot express how much your support has been a driving force for me to not stop, all puns intended :)
Love you all, truly and apologetically. Nothing captures restaurant better than the images above. A small and dedicated team, a cat, a perfect cigarette, smiles and an after work dinner.
Bonne table and meow, meow! Thank you from the bottom of my heart ❤️🥂❤️🥂❤️🥂

For some time now I have been struggling to find identity for Stop.
Where do we fit in within the broad horizon of hospitality. And I have come to the conclusion that we do not fit in. Stop is my home, my house. It is more than just a place of work. Everything is deeply personal, food, team, environment, atmosphere.
Stop is a cat more than a restaurant. Curious to a fault, unwavering and temperamental, particular and loyal. Which is every bit describing myself.
So at Stop you are in my home first and restaurant second, and I am beyond grateful, humbled and honored to share my home with you. My home just happens to be a restaurant 😺
And I like to cook what I like to eat. And I like to share it with people, and I will forever be surprised that others find what I like interesting :) and that is truly priceless. So thank you 😺😽
Meow for now and bonne table!

Spring is apparently here, in intervals, pleasant intervals.
Spring menu is also here. Dressed down, with an opportunity to dress up, white asparagus, cleaner fresher flavours and scents. Rabbits, god, I love a rabbit, and a rabbit likes a carrot.
Striking colours, too many dogs and strollers and joggers. And remnants of the rich decadence of winter.
New dishes:
Leeks in "blood", Savoy Cabbage nest, Sweetbreads with ramps and white asparagus veloute, Rabbit in a sauce of beetroot, black garlic, red wine and beef stock, a feature dish of Rabbit saddle Rossini.

Spring.

Spring installment of our beloved wine makers dinner with Pearl Morissette winery😺😺😺!
April 23rd, at
Unreleased vintages, current favourites, PM's star cast and ours. Spring dishes to celebrate the end of winter, new crops and the joy of living.
Reservations will be live March 26. We are so beyond excited!

Restaurant Stop
Thursday - Monday, 5:30pm - 10pm
We cannot wait to host you! Reservation link in the profile, walk-in room available 🫶❤️
We look forward to your next visit!

Winter is nearly over.
Through all the snow and cold, spring is peaking out? This winter we cooked many birds, were number 1 on some list, dabbled with cassoulet, honored P.Bocuse, got shouted out by the GOAT M.Johnson, had the loveliest time at Mhel 🫶🫶🫶
Very much looking forward to warmer days and seasons' first offerings. Menu will be changing throughout the next few and fully in spring mode by April!
Meow for now ❤️