Burgundy Restaurant

Executive Chef Nitzan Cohen draws on myriad European cooking styles to create each flavourful bite on Burgundy Restaurant's well-executed menu. Shareable plates include oysters doused in balsamic and vodka, as well as flatbreads crowned with high-end fixings like yam and pear confiture. For entrees, chef Nitzan stirs potatoes and beets into classic French ratatouilles and spices up bone-marrow-and-prosciutto risottos with dashes of smoked paprika. Nitzan's culinary creativity continues at weekend brunches, where he adds Dungeness crab to eggs benedict and beef bourguignon to potato hashes. Complemented by Burgundy's wine selection, feasts unfold inside a cozy dining room lit by a sparkling chandelier overhead.