At the unassuming Dandylion, Jason Carter can usually be found in the open kitchen, keeping an eye on the line of tables stretching out in front of him. The intimate 30-seat restaurant is four years old, but its game has never wavered: It has kept a tight menu of three appetizers, three entrees, and three desserts. It’s still pleasingly minimal, with a wall of plant life by the front entrance, hinting at the seasonal MO that is embraced by the restaurant. Chef Carter is still ultra-excited about local Ontario produce, from wild edibles to the promise of Ontario’s sour berries and peaches, from organic greens to outdoor charcoal grilling come summer. But, somehow, here, every dish is a new adventure.

JUDGE GRANT VAN GAMEREN,
BAR ISABEL & QUETZAL
"Few chefs in this city have an approach to food as unique and humble as Jay Carter. I admire the thoughtfulness put into the food.­"