All Alex Molitz needed to do to sell the Danforth locals on this soothing, sage-green new spot was put a bunch of carrots onto a plate. The OC, a delicious tangle of shaved, seared and puréed heirloom carrots with an unexpected smear of chimichurri, is one of the breakout hits of the former Farmhouse Tavern chef’s “seven season” menu (finally, a place that acknowledges Toronto’s second, third and fourth winters). As is farm-to-table custom, the veggies star here, playing off one another in novel but pleasingly simple combinations: think pea purée (puréed anything is pretty much guaranteed to be good here, FYI) with roasted mushroom and California-made crescenza cheese on Blackbird sourdough, or a dill-cucumber salad that just screams springtime, made meatier with fried artichoke hearts. But there’s still indulgence to be had, in the form of a salty, crisp-crusted burger with sour cherry chutney and massive wedge fries (actually each about a third of a potato) and a brunch slate of bennies and house-cured slab bacon. 1352 Danforth, at Linsmore, 647-271-3949, citybetty.com
The OC – featuring seared, shaved and puréed carrots – at City Betty.