The idea for this farm-to-table eatery came to chef Trevor Bird as he was competing on “Top Chef Canada.” He opened it in 2012, taking over the old Fuel/Refuel location on a busy stretch of 4th Avenue. It’s got a rustic look, with chicken-wire cabinets, old kitchen tools on shelves, a wall covered with a chalkboard menu, and an open kitchen right as you walk in. The menu, as you might expect, features dishes that are simply prepared to let the flavors of the great local ingredients shine. At dinner, you might find herb-crusted halibut, roast chicken, or duck breast with creamed cabbage, and for lunch, simple salads and sandwiches, including the popular grilled cheese. It also boasts a small but good wine list and a good selection of craft beer.