Our Food

chef avaughn

Chef Avaughn began cooking in 1992. He was a student in high school and spent his evenings in a Cleveland, Ohio, hotel, where he met a number of talented young chefs. With these interactions, he developed a passion for fresh ingredients and classical preparation.

Over the next 10 years, Chef Avaughn worked in various hotels and privately owned upscale restaurants. He was able to learn and master the art of hospitality and culinary arts. In 2004 he was hired as Executive Sous Chef for Maggianos Little Italy, where he realized that he had a real talent for creating indulgent comfort food.

Chef Avaughn takes great joy in the emotional connection created when providing great food, drinks and service. Now in the Toronto area, Chef Avaughn has worked in some of the most high volume and respected restaurants in North America. Armed with 24 years of experience and confidence, he has been at the helm of such kitchens as The Amsterdam Brewhouse and Real Sports Bar and culinary director for the Rec Room.

With a focus on fresh ingredients, Avaughn has set out to create very personal menus and experiences for families, dinner parties and brand new restaurant start-ups.

apps & shareables

Roasted Brussel Sprouts   12
balsamic gastrique, lardon, chèvre

pan-fried raclette   15
oven dried tomatoes, roasted garlic, onion jam, arugula salad

Short Rib Raclette Poutine   16
house-cut pomme frites, 7 hour braised short rib, beef demi glace, table side scrape of raclette

Cheese & Charcuterie Board   MP
daily selection of cured meats, international cheeses, accoutrements, fresh bread

Roquette Salad   13
citronette, parmigiano reggiano


Raclette Burger   21
roquette, oven roasted tomato, grainy mustard mayonnaise, table side scrape of raclette

Raclette Traditionnelle   45
(min 2 ppl)
charcuterie, potatoes, salad, bread, pickles

Peppercorn Bavette Steak   21
oven roasted potatoes, caramelized onions, roasted mushrooms, roasted zucchini and oven roasted tomatoes

Chicken Suprême   21
oven roasted potatoes, caramelized onions, roasted mushrooms, roasted zucchini and oven roasted tomatoes

French Vegetarian   19
potato Lyonnaise, roasted zucchini, caramelized, onions, roasted mushrooms, oven roasted tomatoes


Toronto Cheesecake   10
chantilly cream and macerated strawberries

Galette   10
granny smith apples, cinnamon and sugar in a hand formed pastry