Ruffino’s Pasta Bar & Grill

Having been a fan of Ryan Crawford for a number of years now I am kicking myself for not getting to his restaurant sooner. We waited with anticipation for the opening of back house and we were not disappointed. We decided on the 3 course tasting menu with ummm two appetizers to start. No judgment please! The poutine because who can pass up chicken gravy, house made curds and crispy chicken skin and the house made burrata with tomato purée ...dear lord! Then onto the tasting menu....beef tartar as an amuse bouche- the dry aged beef did not disappoint! Radish soup - earthy served along side 2 different house made sour dough bread, a carrot dish 3 ways with house made pancetta - was for me the highlight of the meal, so creative and hearty it could pass as a protein and then the final beef dish with creamed kale and parsnip(??) not to be out done by the dessert dish of chocolate terrine(?) and cumin ice cream ( to die for) with beets (2 ways)? I was in a food coma at this point. Couple highlights beside the food- the caesar is beyond exceptional- served with a pickled egg, beans, smokey baguette and house cured bacon ( this drink alone is worth popping in) I greatly appreciated the interior millwork package and design. The mix of modern materials and reclaimed has been well thought out finished off with exceptional art pieces. It's exceptional and reflective of the meal above ! I have to admit I loved the random light feature in the ladies room. ( you'll know when you visit). The staff , our table appreciated the introduction by each staff member that had a hand in creating each course. You can tell that everyone is involved at every level on where the food is grown and the process it takes to create it as evidenced by our server. Needless to say as locals we are lucky to have this restaurant in our midst.