TORONTO — There may be a new reason to stay in Toronto’s downtown core after work, with the launch of Richmond Station, a restaurant by Top Chef Canada winner Carl Heinrich and butcher Ryan Donovan.

“We want the restaurant to be a neighbourhood joint,” Donovan told Post City News, of the resto located at Yonge and Richmond. “It should be casual; an easy place to stop in and have a burger or a drink.”

The menu consists of sharing plates, appetizers and mains such as Smoked Kolapore Springs Trout with soybean hummus and roasted sunchokes and topped with antipasto and watercress ($24), a charcuterie plate ($28) or beef tartare ($14). “Our focus is on buying the best ingredients we can. We make charcuterie because we buy the animals whole; we make mortadella because it’s a great way to use up wild boar fat, or salami, because it uses up beef trimmings,” Heinrich told Toronto Life.

The restaurant is open Monday through Saturday, from 5 p.m. to 10 p.m.

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