This small chef-run restaurant in quaint Little Portugal is cozy and rustic with a welcoming bar, walls of exposed brick and forest scenes and, yes, a mounted deer with antlers (naturally). 
Chef/co-owner Michael Hunter lives and breathes by the locally sourced and grown ethos, and takes it up a notch by focusing on game. 
First up, a carrot and smoked ricotta salad. Sound boring? It's anything but, with roasted heirloom carrots and ribbons of yellow and red raw carrots over a pool of creamy, smoked ricotta. Then, pan-seared and roasted Ontario venison, bathed in a green peppercorn sauce and served with a wedge of hot Boulangère potatoes, hits all the right notes. For dessert, pear tart Tatin is a wedge of pure bliss.