Woodlot

OUT Review

Chef David Haman has a lot of guts. With wood-fired pizzas all the rage in the big smoke, the former Lucien staffer built a wood-burning oven from scratch with no intention of taking on Libretto for the city's best pie. Instead, his carte focusses on what can best be described as Canadian comfort food: the generously-sized venison pie, rustic cabbage rolls stuffed with braised duck, and a classic french onion soup that immediately stakes its claim as the best in the city. The two level space matches the rustic cuisine; a converted garage with the requisite pickle jars lining the wall, Ojibwa spirit prints on the walls, a communal table right in front of the open kitchen, and that gorgeous wood-burning oven, so guests can watch it burn baby, burn.