Employing the Sous Vide method of vacuum sealing and slowly cooking the bird to maintain the integrity of the flavours, Woods removes the chicken’s skin prior to the “under vacuum” process and fries it separately to get a nice crispy texture. When the chicken breast is ready for plating, the crispy skin is affixed back on the chicken with a buttermilk batter adhesive. The leg meat also goes through a unique process of preparation: the meat is fully removed from the bone, placed in a rectangular mould and vacuum-sealed to make a confit and then pan seared for plating. The final element, a spherical croquette, has a moist buttermilk centre that nicely oozes the hot, rich filling from within. If anything, this geometrical plating (triangular breast, rectangular leg, circular croquette) is sure to please the child at heart.

Beef is a mainstay of any menu, and Woods has an appetizing dish that readily appeals to the carnivore within. The Organic beef ribeye is a standout dish, with meat sourced from small farms through contacts that Woods made at the Healthy Butcher. With consumers increasingly aware of what they put in their mouths, an effort has been made to source local meats, poultry, game and fish that meet high quality standards while intentionally avoiding factory farm products. The milk-fed lamb loin comes from a farm in Quebec and the duck (Everspring duck ramen) comes from a county just outside of London, Ontario. Where quality might be compromised (say, in the case of the Octopus panzanella – the Great Lakes have yet to spawn that suction-cupped species), Woods sources from countries known for quality seafood (like Japan).

Those suit-sporters in the mood for a quick bite will really enjoy the charcuterie plate. An excellent addition to a pint of beer, it's comprised of Genoa sausage, mortadella, and a smoky venison sausage made personally by Woods at Healthy Butcher (the apparent breeding ground of up-and-coming star chefs). If you would like to dive head first into Woods’ offerings, the tasting menu (three, four or five courses) is a great start.

An item that has Woods particularly excited (and ladies, please take note) is the highly luxurious Chocolate Complex. It's essentially an artisanal chocolate tasting plate presented in the same fashion as a cheese plate. Any man in the doghouse with his lady can more than make up for his shortcomings by ordering this for dessert. Comprised of South America’s sweetest export, Woods uses many South American and Caribbean chocolates (Venezuela, Santo Domingo) as well as Swiss and Italian milk chocolates to give tasters an idea of how different cocoa beans, regions and chocolatier techniques affect the flavour. Here, you can expect more than just the boring (and bland) Hershey Bar.