tonegrill on Winchester is impressive enough, if nothing else, because it finally brings the underused Winchester Hotel space to life; but the main attraction of this dining room is that it's more interactive than you might have initially bargained for. More than just a clever name, an eponymous stone grill is brought to your table alongside your entrée. Your raw entrée. The idea is for you to grill your entrée on the sizzling hot rock to your specs a la Korean Grill House.

This method, according to our hyperbole-driven waiter, sears in the juices and nutrients, enhancing the full flavours and tenderness of the food. While the idea is inspiring, the implementation is tiresome. And, it should be noted, is not for the impatient.

Nonetheless, Stonegrill Chef Tim McHugh does a super job with tapas plates. Grilled calamari, for example, is a classic, and one we know well, but so satisfying when well-executed. And these little gems, stuffed with chorizo sausage, are the best of the lot. Even the little dose of black olive tapenade reigns supreme.

The spicy chicken ($8.00), another solid choice, is a little homemade dim sum paired with buttery soy-plum sake sauce. The steamed mango-injected pillow is appropriately spicy, as advertised. Similarly, McHugh brightens their dense, moist and satiny house-made Cabbagetown rolls ($12.00) with a quivering spoonful of toasted sesame mayo; while the added tomato concasse is striking addition, the crispy rolls need something more, maybe just salt. A plate of three mini burgers is a great little composition; the entire table hovering over the cutest baby burgers in town, stealing the thunder away from the less cute, but much more quality-driven plates.