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

Avocado toast   10
Fresh avocado, blistered grape tomatoes, goat cheese, balsamic reduction, fresh basil

Roasted beet salad   13
Salt roasted beets, heirloom carrots, Roma tomato, goat cheese, pickled red onion,
toasted pumpkin seeds, roquette honey herb vinaigrette

Chorizo tacos   13
House ground chorizo, red onion, cilantro and salsa verde on white corn tortilla

Hoisin Chicken lollipops   15
Sticky hoisin sauce, sesame, coriander

Buffalo Cauliflower   12
Crispy battered, house buffalo sauce, dill ranch, blue cheese - celery salad

Smok’d bones    16
Back ribs, dill ranch, Onyx bbq sauce, pickled roots,

Deep slice (deep dish pizza)   13
Roma tomatoes, pepperoni, mozzarella, on a bannock crust, roquette salad

Tuna poke   15
Avocado, green onion, garlic scape, soy, honey, wakame, salad, crisp wontons


Raclette Burger   18
Char grilled brisket, raclette, oven dried tomatoes, roquette, garlic aioli, tomato jam

Shrimp and grits   21
Warm water shrimp, 3 year white cheddar grits, roasted peppers, caramelized onions,
soppressata, greens onions, pan jus

Pan roasted chicken supreme    23
Cornbread stuffing, roasted root vegetables, caramelized cipollini and forest mushroom pan jus

Rigatoni   19
Smoked chicken, roasted butternut squash, caramelized onion, roasted garlic, brown butter sage

Smoked short rib   23
14 hour cherry wood smoked, beef short rib, Charred collard greens, tater tots, barbecue jus


Hazelnut chocolate crème brûlée   10
Toasted hazelnuts and short bread cookie

Pumpkin cheesecake   10
candied pecans, cinnamon cream