Frequently Asked Questions
Can I see a menu?
We only serve a 5 or 8 course tasting menu, where our chefs showcase a variety of dishes focused on seasonal ingredients. You will only know what the courses are as they’re being served to you. (Currently, a printed description of the dishes is available in order to make communication easier.)
Is everything vegetarian/vegan?
Everything is plant-based. We do not use any dairy, eggs, meat, or other animal products.
Can you accommodate allergies and other dietary restrictions?
Yes, we can accommodate a wide range of dietary restrictions, including gluten-free. Please make a note of dietary restrictions when making your reservation, at least 48 hours ahead. We never use peanuts, though we often have dishes with other nuts. We generally are not able to accommodate allium allergies, as our kitchen uses those ingredients extensively. Please note that we can not guarantee 100% against cross contamination.
What safety precautions are involved for COVID-19?
We have written a page specifically about safety protocols regarding COVID-19.
What if I need to cancel my reservation?
In order for us to make the table available to someone else, please notify us as soon as you can if you need to cancel. Your credit card will be charged $30/person for late cancellations or no shows.
Why a service charge instead of tipping?
Tipping has long been problematic in the restaurant industry, with issues around discrimination, wage disparity, and harassment. For more details, here’s a good overview (from a US perspective), and more about how some Toronto restaurants are moving away from tips.
This is an important change to make for the health and survival of the industry. Both Avelo and the former Awai had a system where guests did tip, while staff were guaranteed flat, fair, hourly wages. This avoided the worst aspects of tipping while maintaining a familiar process for guests. With multiple other Toronto restaurants doing away with tips and ensuring that staff are paid equitably, we believe it’s the right time to normalize this.
Isn’t a service charge just a “mandatory tip?”
The service charge allows us to show the breakdown of the same price as before, plus the same amount that would have been a tip. Showing the total as an increased price would make it seem more expensive (even though it’s the same total), and non-tipping restaurants that have done this have consistently seen reduced numbers of guests.
What if I still want to tip, in addition to the service charge?
With our focus on hospitality, we would not refuse guests who sincerely want to tip beyond the service charge. In these cases, tips will be distributed among the team.
How accessible is the building for people with mobility difficulties?
Unfortunately, there are a few stairs at the entrance, and there are stairs to the second floor, where the bathrooms are located.