Didier, the restaurant, had been around for a long, long time. By now, almost a Toronto institution!
Didier, the chef used to be very good, together with Marc Thuet and JP Challet, one of the better French chefs in town, especially when cooking at the Fifth in the late 90's. However, found his food to be so-so after opening up his own restaurant. Over-rated food except for the Souffle.
3X mark up for a bottle is about the norm of most restaurant in town. Wine-by-the-glass mark up is even more ridiculous!!
Why they managed to survive so long?! God only knows?!! Ever since some of my favorite restaurants like JOV BIstro, Goldfish, Square and Perigee all went out of business for unknown reasons, I am no longer surprise as to how and why great restaurants remain in business or went bust?!
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