Get a load of this. A non-profit restaurant run entirely by volunteers with all proceeds going to community organizations and local charity groups. And it's good. Really good. Seasonal organic Quebec produce is lovingly thrown into comfort food concoctions like black beer and buckwheat honey pork spareribs, with caramelized garlic and parsnip purée and spicy red cabbage salad or anis-scented salmon gravlax. Relatively cheap, cheery and all for a good cause. That Robin Hood dude had a pretty great idea. (No bows and arrows here, but, hey, for five bucks you can smash a plate against a brick wall.)