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Woodlot Bakery & Restaurant Restaurant Review: This open-feeling spot is surprisingly warm, given it was once an auto body shop. The friendly, urban lumberjack vibe is created by laid-back servers in plaid shirts, toques and jeans. The kitchen is exposed, showcasing the restaurant's centerpiece: an enormous, maple-wood-burning brick oven with ten-inch-thick walls, where several kinds of sourdough are baked each morning. Sacks of Canadian flour are stacked in the open kitchen, while wall shelves display other cooking ingredients in bottles, cans and bags. The general din --- which includes owner David Haman shouting diners’ orders to the waitstaff --- is met by innovative, comforting dishes, like russet potato gnocchi in mushroom ragù and underscored by balsam fir; warm fall salad of cauliflower, raisins, kohlrabi and yogurt; and chuck rib steak with juniper jus and mustard seed. Vegetable dishes --- mushroom and kale fricassee with polenta and squash --- are complex and interesting, too. For vegetarians, there’s a separate menu. Among the dessert and cheese selections, try the sticky toffee and ginger cake with orange rosemary cream. Wines are from Ontario, France, Italy and Georgia. Single malts, spirits and beer are available in the cozy first-floor bar.