Cowbell

At Cowbell, the farm-to-table ethos is strong. The daily chalkboard menu prepared by chef Mark Cutrara and his staff lists dishes that offer diners a taste of what's fresh and in season in southern Ontario. But more than that, the meats presented in main dishes and on house-made charcuterie boards are often butchered by the chef himself, and accompanied by veggies and herbs grown on the restaurant's rooftop. Pickles are prepared in house and butter is churned on the premises. This is a meat-focused dining experience, but it's far from standard steakhouse fare. While you'll find beef–not a surprise, given the restaurant's name–the kitchen is equally adept at local fish, duck, pork and game meats. In keeping with the locavore theme, the wine list includes a wide selection of local bottles, as well as selections from other wine regions around the world.