Chefs Dominic and Mohamed draw their culinary inspiration from the Old World, crafting a menu of predominantly French cuisine with occasional Italian influences. Garlic-cream sauce lends a flavourful richness to orders of escargot, and tender filet mignon emerges from the kitchen decorated with sauce aux poivres and a latticework of freshly tattooed grill marks. The chefs embrace Mediterranean flavours by baking rustic pizzas and glazing penne and linguini pasta with bolognese or carbonara sauces. On Friday and Saturday evening, the dining room echoes with the live piano performances of Yvon Farmer, who effortlessly transitions between iconic standards and contemporary compositions.
Morello Ristorante's cuisine can't be confined to one region of the map. Instead, its chefs wholeheartedly embrace the spirit of refined Mediterranean cooking, accented with continental flavours and a touch of New-World flair. Escargot and gorgonzola in puff pastry and mussels in a fragrant broth nod to France, while entrees such as linguini carbonara and veal marsala represent its deep Italian roots. However, filet mignon, New York strip, and flank steaks—all of which are cut and aged in-house—display a classically North American sensibility.
The understated elegance of the dishes is echoed in the restaurant's decor. Earth tones and decorative masks warm the walls, and pendant lamps illuminate tables draped in crisp white linens like especially elegant ghosts. Tall windows at the front of the space offer views of the neighbourhood and ample chances to toast passersby.
Natural light floods Iron Empire Gym’s workout space, which is populated with a weight room stacked with dumbbells, barbells, and machines to work out every muscle in the human body. Treadmills, stair climbers, and ellipticals also fill the space to accommodate cardiovascular requirements.