Susur Lee's flagship now lives at Richmond and Portland as a polished Waterworks dining room built around shareable French-Southeast Asian signatures.

Cote de Boeuf is an Ossington butcher-shop bistro and French wine bar where dry-aged beef, steak frites, tartare and a walk-in room do the heavy lifting, with small-group butcher dinners handled by email.

Cluny Bistro & Boulangerie is a polished Distillery District French bistro with a boulangerie, Bar Cluny, weekend brunch, a daily happy-hour drinks window, and enough signature dishes to work for both celebratory dinners and lighter visits.

Union is a 2009 Ossington French bistro from chef-owner Teo Paul, built around daily seasonal menus, local farm sourcing, a lived-in room, and current lunch, brunch, patio, bar, and dinner use cases. Start with tartare or elk sliders, then read the kitchen through steak frites, rotisserie chicken, mussels, or whatever the day’s produce is carrying.