The earth-minded owner and head chef, Jared Davis, a graduate of the George Brown Culinary Arts Program, is very hands-on in the business and patiently answers all of our rookie questions. He emphasises local, organic agriculture, and his eggs and cheese come from a sustainable Newmarket farm that has a booth at nearby Dufferin-Grove Market. From 11am-5pm, Calico offers snacks and smoothies, and dinner starts at 5pm. The menu rotates on a daily basis, and they offer take-out, catering and meal-delivery ("like a vegetarian meals-on-wheels"), but if you plan to take your dinner home, they encourage you to do your part for the environment by bringing your own reusable bag. Even the descriptions of the dishes on the menu-board sounded far more flavourful than I credit meatless cuisine for, and they tasted even better. The smell alone of the Beet Lavender Borscht was calming and enticing. It was almost too pretty to touch the tomato-avocado walnut tarts starter, but once the damage was done, I dug in, unable to stop eating a full spectrum of flavours in a dish that was complimented by the slight bitterness of bean-sprouts. The entree, Pecan encrusted Tempeh (soy-based) would have been equally good if I actually liked barley risotto, but that's a matter of taste- everything else on the plate was fantastic. For desert, I tried the rich and beautifully decorated Chocolate Ganache with blueberry compote, with a gooseberry nestled in the bed of the surrounding flower, adding creative and original flair. The prices are reasonable, especially with all fresh, top-quality ingredients. Davis and sous chef Chad Barchard, create and prepare each dish with obvious care and pride. Visit www.calicocafe.ca online or just go grab a seat on the patio if the chairs ever get a chance to dry.

Review by Melissa Peters