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Nota Bene Restaurant Review: Franco Prevedello, the force behind many of Toronto’s best restaurants in the ’80s, teamed with Yannick Bigourdan and David Lee (both of Splendido) to bring the city an upscale bistro with cosmopolitan panache. The restaurant is a hip destination where diners start the evening by sipping classic and unique cocktails such as the Current Affair, made with cassis, passion fruit and Scotch. 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 poached white asparagus with leeks and mustard or crispy duck salad with chilies and fish sauce. Steak lovers should consider sharing the 60-day dry-aged rib steak from Cumbrae Farms, which is served with chimichurri sauce and crisp frites. Black cod sourced from B.C. is plated with pickled shimeji mushrooms, sesame and fragrant coriander. Don’t miss desserts like the brownie with grapefruit curd and white chocolate or rhubarb compote with avocado sorbet. A selection of Ontario wines is accompanied by bottles from the world over.