Since opening just a few months ago, Woodlot has become one of Toronto’s most buzzed-about restaurants. And for good reason: chef David Haman cut his teeth in some of the city’s top kitchens, as well as Spain’s famous El Bulli. At the helm of this new eatery, Haman has distilled his craft to its simplest, most mouthwatering essence. Instead of molecular gastronomy, diners can expect comfort food of the highest order—locally sourced, of course—with options for both vegetarians and omnivores. Much of the menu is cooked in a huge wood-burning oven, which, cabin-like, lends further warmth to the eminently cozy room.