Only recently has the term "Modern Canadian" become so reiterated. It's often offered up as an erudite way to describe a Chef's interpretation of their menu and where they draw inspiration from. Cooks across the country are seeking vision from traditional fare but putting a modern spin on each dish, while respectably trying to "keep it Canadian". The term is rooted in the mass Farm-to-Table movement that has taken restaurant culture by storm, championed by the likes of chef personalities like Dan Barber and famous food journalists like Michael Pollan. But Modern Canadian cuisine has rightly found that a focus on local produce--and a connection to the farmers they source their ingredients from--lends exceptionally to achieving the richest of flavour, texture, and succulence. Enter Nightingale.

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A restaurant that truly exemplifies its "Farm to Downtown" branding, we first heard about it from Harvey's Organics at the Trout Lake Farmers Market. The menu changes every few weeks, and it is always seasonal, local, and "99% organic" as former head chef Jack Chen noted while sitting down for a chat after a long shift last summer. Each type of pasta is handmade right in front of your eyes (if you get there early enough!) by one of the unbelievably consistent sous-chefs.

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