rom the team that created Marché 27, comes Greasy Spoon on Laurier. Staffed with a chef formerly of DNA and Time Supper Club -- back when the food was good -- expectations are high.

Vibrant and lively, Greasy Spoon's (aka The Spoon) bright dining room has fifty or so seats, almost all occupied by mid-20s to mid-30s patrons dressed in anything from hoodies to shirts and ties, frilly dresses to jeans and t-shirts.

The dining room reflects the cuisine being mixed up behind the kitchen window. Stools at elevated tables look like cut-off logs, the tables and bar are made of distressed wood, the shelving behind the bar is a bunch of stacked wine crates, and there's a moose head hanging across from the entrance. This place screams fresh, market cuisine.

Before looking at the menu, my friend and I agreed that wine was in order. The wine list was far from overwhelming. Wines by the glass were scarce: Inniskilin and Mission Hill (both Canadian) in their red and white incarnations respectively. The Mission Hill Merlot is a great wine from B.C., but I would have liked a larger selection of varietals to complement my meal. The list by the bottle ranged from $40 - $120 and did not have the depth I would have expected from a mid-range market concept on Laurier. At any rate, we settled on a bottle and moved on to more important matters: solid food.

Perusing the menu while sitting at the bar, numerous items piqued our interest: trout tartar, sautéed mushrooms with parmesan, chicken poutine, Cornish hen, rib steaks, and the usual suspects of market salads. The inspiring sights and smells emanating from the kitchen made selection a little difficult. Furthermore, the oyster and lobster bar at the left end of the bar didn't make choosing easier. In a nutshell, there are a number of very tasty options to consider. Apps start at $8 and mains range $18-$31.