I often end up at the bar at Reds with colleagues on Friday evening for a glass of wine at the end of the work week. The menu has recently changed with the new chef and we were somewhat put out when we first looked at it a couple of weeks ago as it doesn't seem to have items that are good for sharing which is our usual habit. However, the bartender encouraged us to try the cheese fondue. Made with fontina rather than the gruyere and emmenthaler I've had in Swiss fondues in the past, served with pieces of bread, apple and olives. Excellent with a bottle of red on a cold winter's evening and an interesting diversion from typical bar food offerings found downtown.