Ricky + Olivia is a Toronto restaurant that bridges the gap between comfort food and haute cuisine.

Behind its unassuming exterior, marked by a blocky blue and yellow sign, lies a maze of beaded curtains and wine racks, which ends in a small but intimate dining room.

Upbeat music plays over the sound system as diners mingle around a central bar.The back patio is just as lively, with wooden tables and decorative plants giving it a slightly more understated vibe.The Leslieville restaurant's eponymous duo, executive chef Ricky Casipe and front of house manager Olivia Simpson, met in 2016 while working in the kitchen at Hawthorne Food & Drink.

The two chefs quickly hit it off and became partners in life as well as business.

In 2018, Ricky and Olivia began hosting pop-up events throughout the GTA. Though the pair had discussed the possibility of starting a brick and mortar restaurant as early as 2020, this dream wouldn't become a reality until April 2024.

Co-owner and operations manager Adrian Proszowski was an integral part of their journey, supporting them throughout their pop-up period and officially joining their team in 2023.

Ricky + Olivia offers elevated takes on nostalgic food, such as Lunchables and Dunkaroos.

Ricky tells theGentries that this even includes dishes that he didn't like as a child. After years of exploring different flavours, he's interested in unpacking the reasons that he disliked them and trying to make them into something his younger self might have enjoyed.

The owners also make an effort to use local ingredients, from Niagara wines to Brighton cheeses.

The Chicken Liver Mousse ($17) is an unconventional homage to the humble PB & J.

The mousse is served in a glass jar with Parallel Brothers' beet tahini, Rosewood Estates wildflower honey and gummy bears made from VQA red wine.

Spread it over a plate of sour cream bundt cake doughnuts and savour this sweet and salty treat.

The Crepe Cake ($15) takes inspiration from Olivia's Hungarian heritage.

Instead of sweet cream, this cake layers whipped pork rillette between thin, flaky crepes. A dollop of Kozlik's classic dijon is served on the side, along with a cherry and berry reduction.

Steak Tartare ($17) is a French dish with toppings inspired by American fast food. This hand-cut hanger steak is dressed with iceberg lettuce, Brighton cheddar "cheese whiz" and sous-vide egg yolk.

Combined, all of these ingredients make the steak taste like a gourmet Big Mac. The deep-fried saltines that come with the meal only make its origins more obvious.

The R+O Burger ($18) consists of two large beef patties on a brioche bun, topped with lettuce, pickle aioli and velvety cheese.

Though it's one of the "safer" items on the menu, it's still presented in a creative and playful way.

Springhills Trout ($38) is a riff on trout almondine, swimming in a pool of herb oil and VQA sabayon sauce.

Honey nut cheerios and sesame snap streusel are sprinkled on top, accented with green sprouts and yellow marigold petals.Ricky + Olivia's take on French Fries ($9) proves that inspiration can be found in the most unlikely of places — including the bottom of a McChicken wrapper!

Thin, crispy fries are paired with what Ricky calls "wilted lettuce mayo". He claims that its taste is meant to evoke shredded lettuce drenched in mayonnaise, which he associates with childhood trips to McDonald's.

The NAC, which stands for "Not A Caesar", ($16) is a brightly coloured cocktail that tastes a little like a spiced orange juice.

Sambal is used in lieu of hot sauce, while Burdock Todo Mexican Lager stands in for vodka. Sea buckthorn berries and orange bitters are added to give the drink a fruity flavour.

The finishing touch is a collection of colourful gummies, which rest on the glass's salted rim.

The Saltini ($17) is a dirty martini made with deep fried saltine-infused vodka, as well as the restaurant's signature seasoning. Boozy Slushies ($15) are alcohol-infused desserts that come in a variety of different flavours. Currently, the restaurant offers two types: the Lil' Cap, made with iced coffee, cream and Top Shelf maple moonshine; and the Sour Cherry Pie, which contains sour cherry juice, nutmeg, lemon, Dillion’s rye and Top Shelf cherry moonshine.

Olivia explains that they intend to rotate these flavours throughout the year.

Ricky + Olivia is located at 966 Queen East.