Bar Eugenie is a cozy Toronto restaurant in the Harbord Village neighbourhood with an ingredient-driven menu inspired by global flavours.

Seating just 36, the space, like the menu, is small and intimate. Located in the former Harbord Room and most recently home to Piccolo Piano, the interiors reflect the spot's original character and charm while introducing a warm, contemporary refresh.

White-washed walls, warm pendant lights, leather banquettes, and an oak bar ground the room, with pops of denim blue woven throughout.

Behind the concept are chef Rebekah Bruce, general manager Ronnie Fishman, and bar manager Lee Bonds, a trio of friends with some serious credentials.

"Rebekah, Lee, and I all worked for the Alo Food Group. That's where we met," Fishman tells blogTO. "We wanted to open a restaurant that felt very neighbourhoody — we wanted that community vibe. We wanted somewhere that we would want to eat."

For Fishman, Bruce, and Bonds, that means leaning into a style of dining centred around sharing, where guests can try different pairings, discover new cocktails, and connect over eclectic plates passed around the table.

Beyond grounding the restaurant in community and honest cooking, the co-owners also wanted to pay homage to those often at the heart of every great meal.

"I grew up very fortunate, where my mom always cooked these incredible, elaborate dinners," says Fishman. "When we were throwing around ideas for names, we wanted to find a way to represent our mothers and our sisters and our aunts, but we didn't know how without choosing one of their names. Then we were just spitballing and thought, Eugénie Brazier is kind of like the mother."

Inspired by the legendary French chef — and not just for her six Michelin stars — Bar Eugenie reflects Brazier's philosophy of showcasing the beauty of simple ingredients.

While the menu isn't strictly French, Bruce draws from her Filipino roots, travels abroad, and uses whatever ingredients spark her creativity. Sourced from Ontario farms, each ingredient is used with intention, often in multiple ways, with dishes changing regularly.

"It was really important for Rebekah to create a menu that was seasonal, that could change, and where there were no rules," says Fishman.

The Bone Marrow ($20) draws inspiration from the roast bone marrow at Michelin-starred St. JOHN in London. Deeply savoury, it's topped with a persillade of finely chopped parsley and garlic and pickled Tokyo turnips to cut through the richness. On the side is Bruce's freshly baked, garlicky sourdough.

Faring lighter, the Hiramasa ($20) layers buttery slices of yellowtail with sweet-tart Redlove apple and fresh sorrel. It's served over a caramelized Filipino-style soffritto.

Reminiscent of the salt-and-pepper squid you might find at a Chinese restaurant, the Green Peppercorn Squid ($21) is Bar Eugenie's take on fried calamari, tossed in a marinade of garlic, soy sauce, vinegar, and plenty of green peppercorns. Crispy and mildly spiced, it's finished with a crunchy slaw on top.

"I tell people a story that we were talking about a salt and pepper squid for a long time, and that during renovations, we ate a good amount of Chinese food," laughs Fishman to Bruce. "It had a small inspiration, but really it started from our love of peppercorns."

The Halibut ($48) is pan-seared until golden and served in an aromatic coconut-based sauce with sweet Manila clams. Garnishes vary daily, but here the flaky fish is paired with red kuri squash from Tamarack Farms and leeks from Broadfork Produce.

Often described as cauliflower's younger cousin, the Fioretto ($14) is delicate and sweet, roasted in the wood-fired oven and tossed in a nutty brown butter. It's finished with hazelnuts, a squeeze of fresh lemon, and finely chopped chives.

For drinks, Lee's Bar has you covered.

The Quiet Storm ($22) is a potent mix of Havana Club 7, Torres 10, Bitter Bianco, Bénédictine, sweet vermouth, gentian, and mole bitters. A riff on the New Orleans Vieux Carré, it's a strong, stirred classic that's as boozy as it is smooth.

Essentially a passion fruit margarita, the Sadatay ($22) combines Maestro Dobel Diamante, Campari, passion fruit, vanilla, lemon, and chili. Bright and fruity with a subtle heat, Bonds spent plenty of time perfecting the balance. The name comes from the catchphrase in the 2001 cult comedy Pootie Tang, signalling that the drink is finally done.

The Dirty Martini ($24) shows how the kitchen's ingredient-driven approach carries to the bar. Alongside Tanqueray Ten and traditional olive brine is a charred pepper brine, courtesy of the chef.

Bar Eugenie is located at 89 Harbord St.