In 2012, “Top Chef Canada” winner Carl Heinrich catapulted to stardom after sweeping the competition with his smart, seasonally driven cooking. Shortly after the show wrapped up, Heinrich opened this low-fuss restaurant. The wooden tables and subway-tiled-walls read casual, though the food is anything but. Even a humble burger is something to ooh and ah over. Stuffed braised short ribs are swaddled in a cloud-light milk bun. There’s a reason it’s consistently named one of the best stacks in the city. There’s not an ounce of locavore sanctimoniousness present, though the kitchen’s dedication to knowing everything about the ingredients is impressive. Servers will happily tell you what the cow you’re eating ate and where it was pastured.