When chef John Sinopoli was asked to helm the kitchen at the Broadview Hotel’s flagship restaurant, he decided to dig into the culinary culture of the Broadview’s heyday. The resulting menu is rooted in turn-of-the-20th-century trends, executed through a modern lens. Oysters Rockefeller and chicken liver parfait are a few of the anachronistic items on offer. The mains are timeless; confit wild boar shank and roasted Mennonite chicken never go out of style. The glamorous, 100-seat dining room, with tufted maroon banquettes, Victorian wallpaper, and cool blue accent walls, could double as a "Boardwalk Empire" set. The most coveted seats are on the rooftop terrace. The 360-degree glass facade, topped with a pyramidal skylight, boasts sweeping views of downtown and the Don River.