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Editor's note: Since the publication of this gallery, the restaurant Borealia has changed its name to Boralia due to a trademark issue. The headline of this gallery has been changed to reflect this.

Photos by Kevin Van Paassen for The Globe and Mail. Read Chris Nuttall-Smith's review here.

Pan-roasted elk.
Cippoline onions stuffed with a curried carrot whip with rye crackers, dark-roasted carrots and a skiff of onion béchamel.
The chocolate beignets are inspired by the famed hot chocolate drinks of the east-coast fortress town of Louisbourg.