"A welcome addition to Notre-Dame’s culinary circuit, Heni comes from a team devoted to weaving the rich flavors and cultural heritage of the SWANA (Southwest Asia and North Africa) region with Quebec’s seasonal bounty into meaningful dialogue. Led by chef Julien Robillard, formerly of Pastel, the kitchen crafts dishes that exude a certain preciousness, each one clearly the result of care and thoughtful deliberation. Be sure to try the exquisite kibbeh nayyeh, a gorgeous plate of raw PEI beef and caperberries. On the drinks front, wines lean largely Lebanese, sourced from sibling wine operation Sienna, complemented by creative cocktails infused with ingredients like rose and ras el hanout. For more of that, dip downstairs to Salon Badin, the team’s listening lounge." - Valerie Silva
