When I popped into Dash Kitchen on the Danforth a few months ago for my fave mac and cheese, it was obvious things had changed. There were no familiar faces, the atmosphere was drab and my beloved comfort dish had taken a turn for the worse.

To my dismay, I learned that the neighbourhood nook had been sold.

Dash devotees, like myself, noticed that the buyer made a few disconcerting changes while acting as Dash's leading man. One of the three previous owners, Andre Wikkerink told me he couldn't just stand by and watch his creation crumble. "The changes were significant and visible," said Wikkerink when asked for details. "The menu was inconsistent, the recipes weren't being followed and the presentation was suffering."

Despite his desire for more leisure time, Wikkerink reclaimed the resto. Now he and Chef Gunar Steen are back to resuscitate Dash. With his return to the day-to-day, Wikkerink has reconnected with previous vendors and injected Dash with the vibe and commitment to quality that I originally fell in love with.

Thankfully, the vegetables are once again hand picked from the local market daily; the salmon is again fresh; the shelves are stocked with affordable merch; the place is pristine; and, most importantly, the gruyere is back in my mac.

Written by guest contributor Amy Grigg.