On a stretch of rue Bélanger that had long been short on good tables, restaurateur Guillaume Drapeau (of Projet Pilote) and contractor François Boudreau saw an opportunity. They converted Boudreau's workshop into a neighbourhood bistro, enlisting designer Maude Coudé of Renard Flare to shape the room. The result is a warm, luminous space with a midcentury sensibility, popcorn ceiling and all, built out to seat around 70 with a summer terrace to follow.

Chef Heather Pfaff, whose résumé includes Au Pied de Cochon and the original Fugazzi, drives a franco-Italian menu weighted toward sharing: a generous slate of starters, four fresh pastas, and a handful of mains. Carpaccio de boeuf, agnolotti à la betterave, and aubergine alla parmigiana are among the signatures. Sous-chef Léon Buser-Rivet and pastry hand Aurore Padonou round out the kitchen. Sommelière Élodie Salmon oversees a wine list anchored in natural and artisanal producers, alongside cocktails that draw on Projet Pilote's house-distilled hydrolats.