The Good Son Don Mills
The menu is generally the same as at West Queen West, but with the addition of daily lunch service and brunch on both days of the weekend, instead of just Sunday.
This location also differs from the original in that there are three private dining enclaves that only enhance the same lived-in feel embraced by the first restaurant. Antiques covering every inch of the walls were genuinely salvaged.
A steak tartare ($21) is done Parisian-style, very simple but with lots of ingredients. Hand cut beef tenderloin is dressed to a nice level of acidity, garnishes favouring herbs more than capers or pickle. The yolk of a soft boiled quail egg provides a little extra texture, and sourdough is provided for spreading.
Jerk shrimp ($18) exemplifies the global influences of the menu, combining Thai and Caribbean flavours. Shrimp are poached in a jerk brine and wrapped in crispy potato, plated atop a mango salad with boiled peanuts and finished off with a little jerk mayo.
A spicy sopressata pizza ($21) is done in the same kind of wood burning oven as at the original location, made with a 72-hour cold ferment sourdough crust and sweet, glossy san Marzano tomato sauce.
It's topped with hot, chewy strips of Calabrian-style salami, Ontario fior di latte, basil, Anaheim chili for even more heat and a little earthy sun dried olive.
A cheeseburger ($19) sandwiches a loose house ground chuck and brisket patty with house cheese melted into every crevice inside a soft milk bun with zesty Russian dressing and typical fresh, crispy, thickly-sliced burger toppings. Fries are accompanied by a thinner but indulgent malt vinegar aioli.
Roasted banana caramel creme brulee ($10) is literally a smashing end to a meal, bananas roasted in the wood oven incorporated right into the custard for a pleasant fruity flavour. Slices of banana on top make this dessert.
Fourteen Bones is both the name and cost of one particular cocktail, a simple but pleasantly boozy (while still easy-to-drink) combination of Amaro Montenegro, reposado, raspberries, mole, and a citrus stout molasses reduction made from toasty Guinness.
A rum old fashioned ($13) is obviously a twist on a classic, balancing Bacardi 4 Year off against palm sugar, Jamaican bitters and burnt absinthe.
Little Priest ($13) is a Good Son signature based on Cocchi Vermouth Amaro with Rinquinquin peach lemon juice, Earl Grey and a dramatic rosemary sprig.
Formerly home to a Thai restaurant, this 100-seat location will also feature a patio in warmer weather.