The official tasting menu still reads like a reason to sit down. Cured saba mackerel with zucchine alla scapece and smoked buffalo-milk foam. Muscovy duck with garam masala, Taurasi cherries, Casaloma carrot. Roasted ravioli of smoked B.C. king salmon brandade. Chilean sea bass with miso, cauliflower mushrooms, Oscetra. Wagyu tenderloin with shishito, bok choy, fresh wasabi. Chef Daniele Corona, Liberty Entertainment Group, a landmark bank at College and Bathurst. We are not inventing a plate. We are saying the chair is earned.

Then the washroom. The WeFlush restaurant-layer pin says poo unknown, access dine, Cashmere 3 Fleurs, converted bank. The Cashmere UltraLuxe Bathroom Guide names 30-foot ceilings, marine stone-clad walls, and custom glass mirrors that look like otherworldly sea creatures. We still do not have a public photograph of that stall, so we will not fake one. No washlet language. Bidet unknown.

If you came for the tasting menu, the pin keeps the vault honest. Eat first. Then the door.