Tags
Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish
Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
Nota Bene Restaurant/Cafe
Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400
Canadian $$$ Late Night, BYOB, Farm-to-Table
Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne
Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am
Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.
Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto
Nota Bene Restaurant/Cafe Reservations via Opentable
Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page
-
- Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4
-
- Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4
-
- Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce
-
- Cod fritters, scotch bonnet mayonnaise sauce
-
- Cod tongues, mustard sauce
-
- Charcuterie, tartare sauce
-
- Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
-
- Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
-
- Smoked B.C. sturgeon, red dandelion, capers
-
- Smoked B.C. sturgeon, red dandelion, capers
-
- Quebec venison terrine, shaved foie gras, apple purée, pistachio granola
-
- Quebec venison terrine, shaved foie gras, apple purée, pistachio granola
-
- Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts
-
- Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts
-
- Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each
-
- Chicken-fried mushrooms $4.50
-
- Brussels sprouts, sambal, mint, tempura bits $4.50
-
- Pommes frites, milk mayo $4.50
-
- Rosemary-grilled pork rib chop, braised kale, lentils du Puys
-
- Rosemary-grilled pork rib chop, braised kale, lentils du Puys
-
- Double chocolate brownie, pecan praline, espresso carame
-
- Double chocolate brownie, pecan praline, espresso carame
-
- Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch
-
- Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch
-
- Housemade chocolate truffles
-
- Virgin Bloody Mary $5.00
-
- Winterlicious Dinner Menu 2016 01 30
-
- Winterlicious Lunch Menu 2016 01 30
-
- Artisanal Cheese 2016 01 30
-
- Dessert Menus 2016 01 30
-
- 4 to 7 Bar Snack Menu 2016 01 30
-
- Drink Menu 2016 01 30
-
- Valentine’s Day 2016 Menu 2016 02 13 & 14
-
- Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)
