A clearer picture of Anthony Rose’s soon-to-open Bar Begonia are starting to come together. Reached by phone last week, the chef-turned-restaurateur filled us in on his recent hires and details of the menu.

To lead the kitchen, Rose has hired Trista Sheen, the final exec chef at the now-closed Crush Wine Bar. Oliver Stern, best known as a bartender at the Toronto Temperance Society, will wear the general manager’s hat.

As was much reported this summer, Bar Begonia will be going into the long-empty Nite-Caps space at 252 Dupont St. His aim is to have it embody a "Paris-meets-Brooklyn” essence. Despite these cosmopolitan influences, he says “we’re keeping it as country as possible.”

That means a menu tilted heavily toward French-inspired hors d’ouevres including French ham, cheese, charcuterie and a whole section of the menu devoted to foie gras. Pernod and Ricard both come up as influences for the liquid offerings.

In common with Grant van Gameren’s Bar Raval, Rose will  open in the morning, but he’ll sell Parisian staples like “an Americano with a fresh baguette and beautiful French butter and ham on it."

Bar Begonia’s liquor license application is up for public comment until November 8 and Rose hopes to be open in December.

Bar Begonia, 252 Dupont St., 647-352-3337