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Nota Bene Restaurant Review: Franco Prevedello, the force behind many of Toronto’s best restaurants in the eighties, teamed with the owners of the classy Splendido---Yannick Bigourdan and executive chef David Lee---to bring the city an upscale bistro with cosmopolitan panache. The restaurant has become a hip destination where diners start the evening by sipping classic and unique cocktails such as the signature Nota Bene made with vodka, limoncello, sugar, lemon juice and elderflower water. Up a few steps is the open, airy dining area, its white walls enlivened with colorful, abstract cityscapes. Depending on the season, you might start with a plate of "farm to fork" charcuterie, hamachi ceviche or Nova Scotia lobster salad with avocado, maple bacon, blue cheese and buttermilk dressing. Steak lovers should consider sharing a nine-inch, 33-ounce, bone-in rib steak that's been dry-aged for 60 days. Pickerel sourced from Lake Huron is served with spinach, cauliflower purée, sundried tomato and basil pesto. Nightly dinner specials vary but might include grilled local venison chops with butternut squash, mushrooms and truffles. Don't miss irresistible desserts like refreshing Quebec yogurt panna cotta with meringue crunch and grapefruit and clementine compote. A selection of Ontario wines is accompanied by bottles from the world over.