Since no one bothered to help us out, we tried Edible.
It was OK, but only OK. Mrs Topper liked her food and mine for the most part was alright, but there were some problems. Service was alright but needs to be far more attentive.http://www.ediblecanada.com/menus/46856-Winter%20DINNER%20Menu%2011.28.12.pdf
It was the first night of their new winter menu and that may explain the problems with my diner. We started off with winter green salad for the Mrs and I had the curry crusted tuna. Both were very good, but here is where the problems with service began. We had not decided on wine when the waitress took our order and she failed to come back to take a wine order. We ordered wine from the food runner when he brought our appys. Mrs Topper had the Joie unoaked chard and I had a Riesling, both paired well. Our server was useless when asked for recommendations, they just didn't fit with the food.
For mains, my wife had the salmon and I had the elk. Her salmon was great and she especially liked the smokiness of the tomato vinaigrette that dressed the bed of wilted greens. This dish is a hold over from the previous menu. My elk was fine but could have been better. It was cooked wonderfully medium rare but the outside sear was a hard and dry thin rind. I'm not sure, but it may be done with either a torch or under the salamander. I see they do their flatiron steak sous vide and I wonder if that is the same foe the elk. The shredded brussel sprouts were also good, but again could have been better. It looks like they cut the sprouts on a slicer or mandolin, which would be fine if they cut most of the core out first. The slices with large portions of core were unevenly coked and excessively bitter. Use a pairing knife to core the sprouts and then slice 'em and they would be much better. Nit picking maybe, but they can do better.
Again, problems with service. Our appy plates were cleared seconds before our mains arrived and no one had come by to look at our wine glasses to see that we'd be wanting more for with our mains. Wine didn't arrive until we were well into our food. They also do not serve bread. I finally asked was we were served some great foccacia.
For dessert, the wife order creme brule and I ordered the frangiopanne. The frangiopane got sent back. the filling was uncooked and tasted like raw roux, the puff pastry top crust was like hard rubber. I couldn't cut it with the side of my fork. The taste of raw flour and butter turned me right off. Hopefully they get this dish sorted out.
We brought the kid with us and the waitress was surprised when we spurned their kids menu and ordered him the same tuna appy I had. He loved it and cleaned his plate. One thing the servers did do right was handle the kid, they had colouring books and crayons on the table for him that kept him quietly occupied until the food came.
Would we go back? I doubt it. There was nothing on the menu I couldn't easily cook at home and when we go out for dinner, that is what I want. If a 1/3rd of your bill is food cost, then 2/3rds is service, cooking technique and atmosphere. I didn't see the value in the 2/3rds of my bill.
The place also only serves overpriced Canadian, primarily BC, wines. BC is producing some nice wines, but they are not worth the value. I'd take a $15-$20 bottle of Spanish red overt a $40 bottle (price from the winery) of BC red any day and it is time sommaliers and consumers grow a pair and start complaining.