What’s on the menu at The Good Son, the Queen West restaurant’s new Don Mills location

What’s on the menu at The Good Son, the Queen West restaurant’s new Don Mills location

Name: The Good Son
Contact: The Shops at Don Mills, 11 Karl Fraser Rd., 647-748-0589, thegoodsontoronto.com, @thegoodson_to
Neighbourhood: Don Mills
Previously: Linda Modern Thai
Owners: Vittorio Colacitti with Oleg Dreitser, Darren Hinds, Sako Dekirmendjian and Trevor Speis (The Annex Hotel, Mrs. Robinson)
Chef: Vittorio Colacitti (The Good Son, Lucien, George)
Accessibility: No steps at entrance; barrier-free, main-level washroom

The food

Globally inspired dishes, including many of the fan favourites from Colacitti’s Queen West location: jerk shrimp, wood-fired pizzas, and his Top Chef Canada challenge-winning bulgogi short ribs. In addition to dinner and brunch, the uptown location has weekday lunch service featuring a few new recipes, like a flatiron chicken and an organic salmon dish. “Toronto’s recognized as a total mosaic of culture, and that’s what we want to bring forward here,” says Colacitti.

The lunch-only chicken caesar features anchovy dressing, bacon and garlic croutons. $18.


Another lunch menu item is this Cubano sandwich stuffed with mojo pork shoulder, ham, emmental and pickles. It comes with a choice of fries or salad. $15.


The steak tartare, inspired by chef Didier Leroy’s recipe, is crowned with a soft-boiled quail egg and served with grilled sourdough. $21.


The spicy sopressata pizza is also topped with Anaheim chilies and sun-dried olives. $21.


From the dinner menu, Colacitti’s famous bulgogi short ribs are served over kimchi-fried rice and topped with a sunny-side-up quail egg. $26.


Chef Vittorio Colacitti.


The drinks

There’s beer (some on tap, some in bottles), an international wine list and a cocktail menu featuring original creations by bar manager Connor Scott, who trained under Moses McIntee. There is a weekday-only happy hour between 3 and 5 p.m. featuring half-priced cocktails, wines by the glass and draft beer, along with snack specials.

Always Outnumbered, Never Outgunned is made with Diplomatico Reserva rum, Campari, orange, lemon and a sloe gin reduction. $14.


Fourteen Bones is a mix of Cazadores Reposado, Amaro Montenegro, a citrus-stout-molasses reduction, raspberries. and mole bitters. $14.


Little Priest is made with Cocchi Vermouth Amaro, Rinquinquin peach, lemon juice, earl grey and rosemary. $13.


The space

Murray Duncan, who was responsible for the Queen West location, designed the bright and open space. The 100-seat main room is flanked by three semi-private dining rooms, a focus wall of antique clocks and framed pictures, and a front lounge. A wrap-around patio can seat 30 more diners.

Here’s one of the semi-private rooms.


And another.


And another.