The sauteed foie gras is a minimalist triumph, served delicately on a toasted crostini with Cloudberry compote. The Prime Striploin with mustard and green peppercorn sauce is a perfect cut, on every visit, with its thyme-scented mushroom & potato croquette, with braised kale makes a big plate. is well-executed and a classic choice for beef. Provimi veal tenderloin and sweetbreads are a rare treat, with the shallot and Madeira sauce, accompanied with a Brussels sprouts and onion salad to bring it all together.

You'll find plenty of depth in the small menu beyond the intellectual-property laws, though. Short and to the point, appetizers include the public domain goat chevre and caramelized onion tart; and roasted quail, superbly plated with du puy lentils. Breast of Duck, which is pan roasted and served with wild Burberry sauce; B.C. Salmon with saffron pernod cream sauce; and the rack of lamb, tamarind glazed, and served with a warm chick pea salad.

Dessert list includes the standard crème brule and lemon tart. But Fat Cat served up this dish called the Banana Cobbler, which was the route to go here. The staff is a fun crew, yet scattered when busy. But all in all this is a great time, this little bistro, way, way up on Eglinton. Once you’re in Sutherland’s hands, you will be thankful you ventured out.

Fat Cat also offers up the Chef’s Table. Leave yourself in his creative hands, and be served a culinary feast, inventive dishes of tiny proportions, one dish after another. Go forth! - S.W.