Libertine

"This wine bar has rewritten the book as far as French bistro fare is concerned. Rib-sticking dish from chef Max Mackinnon include saucisse puree, a fat pork sausage with gravy plunked on top of buttery mashed potatoes; scallop plus seaweed, the almost-raw shellfish under a gratin presented in its shell; and jambon persille, a slab of ham terrine littered with cornichons. There’s no printed menu at this charming spot, so consult the chalkboard bill of fare." - Robert Sietsema