Woodlot has eager Torontonian diners standing in long lines and begging for reservations, and they haven’t even been open two months. This bakery and restaurant boasts two menus: one meat-heavy, the other vegetarian. Both options comprise simple ingredients, ample portions, and sumptuous results. The dining area looks over a giant wood-burning oven where chef David Haman, formerly of Noce and Lucien, and his team cook everything: fresh bread, onion soup, wild boar ragu, lemon blueberry tart. To top it all off, this joint makes the college strip smell just like a pioneer village. Good luck getting a spot.