While you can't count on enjoying the same dish on repeat visits to Nero Tondo, you can count on it being hyper-seasonal and Canadian to the core. Chefs/owners Devon Latté and Lucas Johnston have fashioned a farm-to-table spot where most of the ingredients hail from British Columbia, and the wine list is equally patriotic. These are ingredient-driven dishes, as in a bowl of kohlrabi mixed with caramelized honey and makrut lime nahm jim sauce, or albacore tuna served two ways for a simple but stunning plate. Dessert may include delightful offerings like a wildflower honey gelato or a Basque-inspired cheesecake. 
The space is small, a mix of counter seats and tables, so reservations are highly recommended.