our, the new numerical noshery, takes its name from a reference to the seasons (no, it's not the address) in the old "Soul of the Vine" space in Commerce Court South, on the concourse level.

What is being billed as the "first healthy, upscale restaurant created to offer guests top quality, chef-driven dishes without all the calories normally associated with high end cuisine," is the latest appendage to SIR Corp.'s long list of eateries. Four focuses on a seasonally changing menu with small plate varieties, using ingredients like spelt flour, ancient grains, buckwheat noodles and other complex carbohydrates. The plates are small which leaves a ton of combinations that promise to have assertive flavours. It’s at eateries like Four that sometimes less is more.

In developing the menu, SIR Corp.'s Executive Corporate Chef Gord Mackie was inspired by the cuisine and cooking techniques of international countries and regions including the Mediterranean, India and Japan. Mackie, who has an intriguing résumé that includes the menus at both Far Niente and reds bistro & wine bar, has focused on core cooking techniques such as steaming, grilling and broiling. Steamers have been installed in the kitchen and no deep fryer will be in the house. Mackie worked with Canadian certified nutritionist Rosie McLean to assess the caloric value of the menu items.

Don't expect diet fare. The menu features high carb/low fat plates like Jerk Shrimp with pineapple salsa, Beef Tenderloin with roasted root vegetables and Striped Bass with Yukon potatoes, braised green beans and chipotle. These dishes are healthy without losing out on flavour.

The über-design of the space aims for a grown-up mix of vegetarian cuisine and fun i.e. food that doesn't take itself too seriously. Four’s relaxed demeanor is nonetheless carefully thought out and executed. As for the name, they should have gone with the Norwegian translation: Sesongene. Great word. Always liked the sound of it. Nonetheless, Four it is.