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NOTA BENE
" WHEN YOU LIVE IN A COUNTRY WITH FOUR COMPLETELY DIFFERENT SEASONS , THE MENU CAN ’ T HELP BUT FOLLOW THE SAME RHYTHMS ."
BY MEGHAN FILICETTI
“ Pay attention ,” the Toronto famed Executive Chef and Owner , David Lee , talks about his highly acclaimed restaurant , Nota Bene . Deriving from the Latin phrase , ‘ notare bene ’ or more commonly referenced by its abbreviated version , N . B ., Chef Lee explains how his restaurant is not insinuating for visitors to ‘ pay attention ’ but rather the contrary . He strives to prove that even while working well into his seventh year of business , the Chef ’ s unwavering attention to the guests , the service and most importantly , the food , is still very much top of mind . Dedicated and hard working , Chef Lee notes , “ My happiest accomplishment is when a plate comes back to the kitchen empty .”
76 • fredi spring 2016 FOOD & DRINK //