Abrielle is the Entertainment District's spot for coastal Mediterranean fare served in unapologetically feminine surroundings.

The restaurant occupies a prime spot of real estate at the corner of King West and Blue Jay's Way, in the recently re-branded The Sutton Place Hotel. "We are a fishbowl," laughs the restaurant's owner John Sinopoli, sharing that the team wanted "a stunning vision through the window."

And the experts at DesignAgency delivered. Glimpsing the sophisticated spot — awash in pastel hues, flaunting statement light fixtures that bring the interior to life — passersby are likely to stop dead in their tracks.

Abrielle, it would seem, leans toward luxe fabrics and finishes, and isn't shy when it comes to accessorizing. She's eye-catching without being loud. She's elegant but exhibits a style that's uniquely her own.

Loosely divided into three sections, the restaurant includes a bright and spacious room off the hotel's lobby, a main dining area and bar, and a more intimate seating section adjacent to the kitchen.

With room for 120 people, there's spots for large groups, reclusive couples, and solo diners seeking respite.

As with the restaurant's look, the menu at Abrielle is similarly classic with a fresh spin. Rather than limit the kitchen's creativity, the goal of serving strictly Mediterranean cuisine allows the team to play with flavours from a variety of countries, like Italy, Spain, Greece, Morocco, and others.

"We try to elevate the traditional dishes," explains executive chef Olivier Le Calvez. "Everything that is traditional has an evolution. We took those dishes to the next step. There's a lot of flavour, dishes look nice. There's zero molecular cuisine. It's all classic."

A former teacher at Le Cordon Bleu Mexico, Le Calvez helmed the kitchen at El Catrin Destileria, then Casa Madera before joining the team at Abrielle and bringing a wealth of personal and professional knowledge of classical French and Mexican cuisine to his new role.

Beginning with offerings from the sea, the menu jumps to the coast, the land, and the garden. Combine several sharing plates, and you'll afford yourself and your companions the opportunity to graze unhurriedly over myriad charming bites.

"It's accessible but with points of luxury," says Sinopoli of the menu. "We are in a luxury hotel but we know there's going to be people going to the theatre or going to the baseball game, and we didn't want to alienate anyone."

So while you could begin your meal with a caviar bump, you'd be just as wise to settle in at the bar with one of the team's unique cocktails and a few stellar snacks, like Croquettas ($18), Whipped Eggplant ($14), and Lamb Ribs ($26).

A by-product of grilled octopus tentacles, croquettas make splendid use of the mollusk's body. It may not be the part of the animal that Instagram drools over, but Chef Le Calvez and Chef de Cuisine Andres Felipe Jaramillo have a laudable interest in cutting back on kitchen waste.

Blended with Ibérico chorizo into a zesty, creamy paste, the octopus is turned into cute croquettes that are fried until they become the ideal snack — golden, delicate, crunchy, and thirsty for something delicious from the bar.

Brown-butter-honey-basted Burrata ($28), meanwhile, is encircled by Treviso lettuce, chermoula, and mint. Pairing the buttery cheese (and literal butter) with the freshness and herby zing of chermoula is nothing short of genius.

Light and lively (and just the thing Abrielle herself probably adores), Yellowfin Tuna ($24) is surprisingly full-flavoured and fun.

It's patted down with garum (an ancient fish-based condiment said to date back to the Roman Empire), cut into mosaic-like tiles, then napped with horseradish cream and dotted with grape slices, almonds, and mint.

Yes, it's fish on fish. No, it doesn't taste how that sounds. Instead of overpowering, the garum is a peppy sidekick to its grateful superstar.

Octopus Tentacles ($42), the photogenic other half to the octopus bodies, are brushed with paprika oil, then grilled and served atop confit potatoes and romesco sauce. "It's a bit like octopus a la gallega," explains Le Calvez. "Similar, but the twist is the sauce and the potatoes."

There are also plenty of land-based proteins on the menu to keep meat-eaters happy.

Festooned with flowers, a bone-in Berkshire Pork Chop ($48) is as pretty as it is satisfying. Massaged with a blend of ancho chili, guajillo pepper, and orange zest, each chop is then caramelized on a hot grill.

Served with sherry-spiked sunchoke purée and scorched pork jus, it pairs bitter with sweet to grand effect.

Alongside, you'll want a plate of Charred Broccolini ($16) with vibrant lemon marmalade.

With white bean puree, salsa verde, and confit heirloom tomatoes, Grilled Ontario Lamb Chops ($58) continue the more-is-more flavour trend.

At the bar, the team leans into the relaxation narrative with drinks inspired by sun-dappled coastlines and a life of leisure.

Spa Day ($23) combines Tanqueray Gin, Bianco vermouth, St. Germain Elderflower Liqueur, cucumber, lime, lavender bitters, and exuberantly foamy egg whites into the gulpable equivalent of a languid day of pampering.

Sombra Mezcal, Espolòn Tequila, Roots Divino Aperitivo, Cocchi Americano, lemon, and bergamot syrup band together in the Sunset & Serenade ($17), a drink with a whisper of smoke, herbal notes, savoury undertones, and a sweet finish.

For days when you want to turn heads, the Santorini Smoke ($25) is the only way to go. A bracing blend of ingredients — like Tanqueray Gin and Taylor Fladgate 10-year-old Tawny Port — the cocktail is presented with the type of flourish that might cause Abrielle's heart to skip a beat.

If wine is more your style, there's a wide variety of old- and new-world bottles that were selected specifically for their kinship with the kitchen's coastal plates. Interestingly, each by-the-glass option is from a female-owned winery or female winemaker.

In light of pastry chef Oksana Kramarenko's deft hand, you'd be wise to leave room for dessert. A chef who understands the intimacy between savoury and sweet, her plates are bold and contemporary without having to distract with pyrotechnics.

Akin to a cheese board, the crisply-named Lemon and Pear ($16) consists of marmalade cake, brie mousse, and a pear marinated in white wine and tonka bean syrup. Adult, but not serious, it challenges perceptions of what a dessert can be.

The prettiest way to cap off the meal? With Goat's Milk Cheesecake ($16) laced with rosewater and fresh lychee. Already party to one proposal (she said "yes"!) it's easy to envision this gorgeous dessert's future.

A place where the words "oasis" and "refinement" bounce around as naturally as the sun skips off salt-water-soaked rocks in Portofino, Abrielle feels like another world transplanted to Toronto.

It's a world that's approachable, welcoming, and that you'll want to visit again and again.

Abrielle is located at 355 King Street West.