The palace-grand main room, with its oxblood walls, is always bustling. The dressed-up all-ages crowd often starts out schmoozing at the wine bar downstairs, moves up to the main floor for dinner, then migrates back downstairs for R&B music and a nightcap (the wine bar stays open until 2am). The seasonal menu pays tribute to the restaurant's Northern Italian origins, with pasta dishes like homemade egg tagliolini with smoked chicken in a truffle emulsion. Many choices lean to contemporary Canadiana, like the grain-fed Québec capon paired with a foie gras mousse and sun-dried cherries, or French modern, like the rack of lamb in a Provençal honey mustard crust. Delicious desserts run the gamut from traditional tiramisu to warm banana bread pudding. The stellar wine list is sure to thrill oenophiles.