After debuting in 2008, Lucien wasted little collecting accolades, earning "Best New Restaurant" by Toronto Life and getting mentioned in Food & Wine. Simon Bower's restaurant continues to fill its narrow, dark wood space in Old Town with well-heeled professionals and international conventioneers. The noise level remains low, making intimate conversations easy, and the heavy red curtains keep things warm and cozy, especially in the winter. Dinner commences with a flaky brioche topped with hand-whipped butter and goes on to Canadian-sourced dishes like beef tenderloin with ricotta gnocchi, Ontario red deer, and British Columbia black cod, all given distinctive twists by chef Scot Woods.
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