Nota Bene, or for short hand, NB ("Note Well" in English), is a notation that most people pretend to know the meaning of, but in actuality, it signifies the reader to take note of an important point to be made. Nota Bene, the newest venture by Splendido owners David Lee and Yannick Bigourdan, and Toronto restaurateur Franco Prevedello, is striving for the same effect.

From the outset, the restaurant's sleek flat façade, carved out of the new Canada Life building, is a slick mix of dark and light woods, blended with stone and neon green accents. It all adds a bit of luster to an area that was otherwise left to the squeegee kids down the street, a Condom Shop and a neighbouring tattoo parlor.

This is a Queen West-ified Splendido: precision service, high quality ingredients, but with a much more laid back, edgy, and relaxed atmosphere. In collaboration with high profile architectural firm KPMB, the three owners conceptualized the space, right down to the fabrics used. The result is a high ceiling-ed room, with lower level bar, and private dining area. The majority of the space is decked in blond and dark wood, chocolate coloured seating, and white table cloths accented by colourful abstract art covering many of the walls.

Splendido is a widely successful destination spot, but sometimes, the average diner wants nothing more to do than just unwind a bit. So it's no surprise that the newest venture for Lee and Bigourdan is a much lower key affair. The team stole Sous-Chef Geoff O'Connor and Manager Cameron Dryburgh (who is happy not to be coordinating three-hour, eight course meals) for the new place. Make no mistake; this is still a very well executed affair. With Chef Lee running the show, the menu is more accessible, and features gourmet takes on comfort food classics.

For now, the chef is separating his time equally between his two restaurants, often spending afternoons at Nota Bene, and evenings at Splendido; "You can never love one child more than another; and each has their own qualities," says Lee. The menu is thoughtfully planned out; smaller dishes are divided between soups, salads, and raw proteins, while mains are heavy on red meat and fish, and includes an exclusively steak section, (which doesn't include the hangar steak and short ribs listed under entrees). Vegetarians consider yourself warned.