The Green Wood serves an all-day menu crafted using sustainable, locally sourced ingredients.

This is their second location ever, the original located in Leslieville near the street that inspires its name.

The only traces that remain of the pub that used to be here are stained glass windows, their emerald tones picked up in paint on the walls.

Five live plant beds bring life to the large, open concept space. 

A turmeric-mango smoothie bowl ($15) is gluten-free and available on breakfast, lunch and brunch menus, with a base of mango, peach, turmeric, yogurt, fresh ginger and dates blended together and mango, toasted coconut, house quinoa granola and raspberries on top. The turmeric and ginger combined create a powerful kick of flavour.

The "Pita Nosh" ($16) starts with a foundation of soft stretchy pita, all baked goods produced through an in-house program. It's topped with very herby, crunchy house falafel, cucumber salad, tomato, pickled beets, hummus, two perfectly poached eggs and a lemon-garlic tahini. 

Cut with a knife and fork or rip and scoop the wholesome, varied toppings using the pita.

A gluten-free smoked trout chopped salad ($15) has a base of grilled radicchio combined with lentils for a hidden health factor, topped with cucumber, almonds, and stunning smoked trout and dressed with an herb vinaigrette.

A vegan burger ($15) has a red beet and quinoa patty that successfully imitates the look and texture of a regular burger, but when it comes to flavour it's basically a giant beet falafel. Served on a puffy house rye bun, it's topped with tahini, fresh greens and tons of avocado.

For dinner, opt for fall-apart tender paprika braised short ribs ($30) plated with several kinds of roasted mushrooms, tomato, a demi glaze and crispy fried onions. Price tags on mains are high, but it's suggested you pair mains with sides and share.

All sides are $9 or three for $24. A variety of tender chopped beets are served with warm honey, mint, sumac and whipped goat cheese.

Sweet potato beignets are unmissable for dessert, spongy with a delicious fried flavour, served with a thick Ontario maple syrup dipping sauce.

The Carrotini ($14) brunch cocktail is a refreshing combination of turmeric-infused Spring Mill Distillery vodka, Amontillado, dry vermouth, carrot juice, lemon, ginger, and aquafaba that gives it a foamy cap.

A Cynar Spritz ($14) dinner cocktail is a more robust take on a spritz made with slightly bitter Cynar balanced out by Mas Fi Cava Brut and soda, garnished with an olive and lemon twist.

Coffee made using Reunion Island beans is available from a cashless bar as well as for sit-down service.

A retail wall is stocked with house granola, bags of coffee beans and more.