Fire on the East Side's Head Chef Quincey Tysdale summons fresh, seasonal ingredients to patrol a menu of soulful, southern-inspired fare. Taste buds seeking flavour jolts can sample the Louisiana-style jambalaya, a mélange of saltwater junkies such as crab and mussels splashing alongside meaty sausage in a spicy red-chili sauce. Meanwhile, mixed baby greens fill herbivores with chlorophyll quotas ($10), and Le Famous meatloaf solves appetite conundrums by way of algebraic proofs and a hand-ground, triple-A tenderloin wrapped in bacon, smothered in red gravy, and accompanied by a smoked-bacon-shallot hash ($23). A diverse wine list offers vinos by the glass, including reds ($7–$13), whites ($7–$12), and fizzies ($8). While guests inhale uninhibited oxygen on the outdoor patio, stark colour contrasts, a demurely lit dining space, and sleek wooden tables dress Fire on the East Side's interior in comfortable, modern shades, akin to a bubble-bath screen saver.