London's Local Flavour Culinary Guide: Volume 6

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Classical Preparations with a Modern Twist SPRUCE ON WELLINGTON Chef Thomas Waite started the In Home Chef in 2010 as an outlet to express modern takes on cuisine. It is now one of London’s most innovative and successful boutique caterers. Waite wanted another way to show more culinary options, to allow more people to experience innovations in dining. Spruce on Wellington was born in 2017, delivering a professional restaurant experience, directly, like every successful in-home catering event. 54 London’s Local Flavour www.eatdrink.ca RESTAURANTS
Danielle Pupulin Jamie Sandwich Evan Futcher Thomas Waite Jason Astels THE SCENE Located in a small bungalow with plenty of charm, Spruce on Wellington features a minimalist design is compact, with 32 seats in the dining room and 22 on a nicely appointed seasonal patio. The intimacy of the operation allows executive chef/owner Thomas Waite and chef de cuisine Evan Futcher to prepare meals à la minute, plus converse with diners. Contemporary Casual Fine Dining 731 Wellington St. N. (S of Oxford) MAPS A & B: 20 519-434-9797 WEDNESDAY–SATURDAY 11 am–10 pm SUNDAY 10 am–2 pm monday & tuesday closed LUNCH: $10 – $13 DINNER: $14 – $38 spruceonwellington.com Al Fresco Dining The In Home Chef Catering Cooking Classes Culinary Retail Take Away Brunch Saturday and Sunday MENU HIGHLIGHTS Work is everything to Chef Waite — his consuming passion is for cooking and jobs he can really sink his teeth into. His cuisine is beautifully handcrafted, classic in its influences, innovative in sensibility and plating, and known for outstanding combinations of flavours and textures. Artfully arranged Beef Tar Tar, Double Beet Carpaccio and Chicken Liver Pate are on trend, and as appetizers at the Spruce, they generate good word of mouth. Also recommended is the Muscovy Duck Two Ways, with seared duck breast, pulled duck croquet, orange ginger jus, buttered hakurei turnips & mushroom and confit sweet potato. The AAA Beef Tenderloin, a fillet with Scallop Gratin, Cipollini Onion, Whiskey-Braised Carrot, Demi-Glace and blackberry has become a house signature. AAA Beef Tenderloin At lunch, the excellent “Spruce” Burger is made with ground chuck, smoked bacon, heirloom tomato, Boston bibb, smoked cheddar, garlic aioli and brioche bun. Perfectly al dente Fettuccine Carbonara, with Parmigiano and boar bacon crowned with a raw egg (that is essentially cooked tossing in the hot pasta) is a hit. There is also delicious Potato Gnocchi with cauliflower, romesco, crispy prosciutto, Manchengo, crème fraîche and sprouts. Desserts might include Double Chocolate Cake with peanut butter mousse, berry purée, chocolate sauce, banana honey comb, blackberry, burnt banana and mint powder. Al Fresco Dining A creative Brunch is served Saturday and Sunday. Potato Gnocchi with cauliflower, romesco, crispy prosciutto, Manchengo, crème fraîche & sprout Spiced Barramundi with Israeli cous cous, tomato marshmallow, heirloom tomato salad & olive oil two ways White Gazpacho with cucumber, green grape, almond, radish & sprout RESTAURANTS www.eatdrink.ca London’s Local Flavour 55
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Page 19 and 20: THE SCENE David’s Bistro, a class
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Page 25 and 26: Weekday Lunch & Sunday Brunch THE S
Page 27 and 28: THE SCENE Jess Jazey-Spoelstra’s
Page 29 and 30: The Bar THE SCENE Warm and comforta
Page 31 and 32: THE SCENE The 38-seat restaurant is
Page 33 and 34: Chefs Scott Wesseling and Matt Rice
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Page 37 and 38: Tomato Napoleon Chefs Jason Eccles
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Page 43 and 44: THE SCENE Restaurant Ninety One off
Page 45 and 46: THE SCENE Located in the heart of L
Page 47 and 48: THE SCENE Garlic’s of London has
Page 49 and 50: Owner Betty Heydon THE SCENE Blackf
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Page 53 and 54: Owner & GM Chris Cleary THE SCENE A
Page 55: lakes BISTRO & BAR THE SCENE Blakes
Page 59 and 60: THE SCENE Funk music fills the inti
Page 61 and 62: Farm-to-Table Dining 147 Wortley Ro
Page 63 and 64: London’s Premiere Boutique Hotel
Page 65 and 66: Savoury Seasonal Cuisine THE SPRING
Page 67 and 68: Not As Bad As We Used to Be JOE KOO
Page 69 and 70: Local Organic Food THE ROOT CELLAR
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Page 73 and 74: New Orleans-Inspired Deliciousness
Page 75 and 76: Experience the World of Tea THE TEA
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Page 79 and 80: An Inspired Escape ELM HURST Inn &
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Page 89 and 90: Worker Owned. Locally Grown. LONDON
Page 91 and 92: Ask for Anderson ANDERSON CRAFT ALE
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Page 95 and 96: CULINARY RETAILERS www.eatdrink.ca
Page 97 and 98: Think Global. Read Local. Pick up y
Page 99 and 100: Be delighted Satisfy your appetite
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London's Local Flavour Culinary Guide: Volume 6

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