Restaurant
Bin 942
October 8, 2009
A bright, boisterous space that draws diners in nightly with blasting tunes and innovative share plates. Chef/owner Gord Martin travels the globe (most recently to North Africa shooting a TV pilot) and updates the menu accordingly. For meat lovers, the lamb sirloin with heirloom carrots and mushrooms in plum vinaigrette ($16) proves tender, as does the ever-popular beef tenderloin phyllo Wellington in a mustard marsala glaze ($16). There are also mussels done three ways ($13), scallops for seafood fans ($16), and various veggie options. Don’t miss the decadent fondue ($18). Compact but well-selected wine list. Late closing (1:30 a.m.) attracts a post-shift industry crowd. 
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