When chef Matt Blondin debuted Omaw, it was his southern-inspired eats that drew attention. (Shrimp ’n’ grits, anyone?) After some growing pains, the resto closed briefly, and now it feels more casual, with a brighter interior and more stools to perch on. But the southern roots are still intact. The fried chicken sandwich is brined overnight and comes on a house-made milk bun with pickles and Parmesan aïoli. For fish fans, steelhead trout is served with spring peas, chili and fresh herbs. Don’t forget dessert, which will arrive looking like stolen goods from an art gallery. 88 Ossington Ave.