London's Local Flavour Culinary Guide: Volume 6
London Ontario's Guide to Restaurants, Culinary Retailers, Craft Beer & Farmers' Markets
London Ontario's Guide to Restaurants, Culinary Retailers, Craft Beer & Farmers' Markets
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Danielle<br />
Pupulin<br />
Jamie<br />
Sandwich<br />
Evan<br />
Futcher<br />
Thomas<br />
Waite<br />
Jason<br />
Astels<br />
THE SCENE<br />
Located in a small bungalow with plenty of charm, Spruce on Wellington<br />
features a minimalist design is compact, with 32 seats in the dining room<br />
and 22 on a nicely appointed seasonal patio. The intimacy of the operation<br />
allows executive chef/owner Thomas Waite and chef de cuisine Evan<br />
Futcher to prepare meals à la minute, plus converse with diners.<br />
Contemporary Casual<br />
Fine Dining<br />
731 Wellington St. N. (S of Oxford)<br />
MAPS A & B: 20 519-434-9797<br />
WEDNESDAY–SATURDAY 11 am–10 pm<br />
SUNDAY 10 am–2 pm<br />
monday & tuesday closed<br />
LUNCH: $10 – $13<br />
DINNER: $14 – $38<br />
spruceonwellington.com<br />
Al Fresco Dining<br />
The In Home Chef Catering<br />
Cooking Classes<br />
<strong>Culinary</strong> Retail<br />
Take Away<br />
Brunch Saturday and Sunday<br />
MENU HIGHLIGHTS<br />
Work is everything to Chef Waite — his consuming passion is for cooking and<br />
jobs he can really sink his teeth into. His cuisine is beautifully handcrafted,<br />
classic in its influences, innovative in sensibility and plating, and known for<br />
outstanding combinations of flavours and textures.<br />
Artfully arranged Beef Tar Tar, Double Beet Carpaccio and Chicken Liver Pate<br />
are on trend, and as appetizers at the Spruce, they generate good word of mouth.<br />
Also recommended is the Muscovy Duck Two Ways, with seared duck breast, pulled<br />
duck croquet, orange ginger jus, buttered hakurei<br />
turnips & mushroom and confit sweet potato. The<br />
AAA Beef Tenderloin, a fillet with Scallop Gratin,<br />
Cipollini Onion, Whiskey-Braised Carrot, Demi-Glace<br />
and blackberry has become a house signature.<br />
AAA Beef Tenderloin<br />
At lunch, the excellent “Spruce” Burger is made<br />
with ground chuck, smoked bacon, heirloom tomato, Boston bibb, smoked cheddar, garlic aioli<br />
and brioche bun. Perfectly al dente Fettuccine Carbonara, with Parmigiano and boar bacon<br />
crowned with a raw egg (that is essentially cooked tossing in the hot pasta) is a hit. There is<br />
also delicious Potato Gnocchi with cauliflower, romesco, crispy prosciutto, Manchengo, crème<br />
fraîche and sprouts.<br />
Desserts might include Double Chocolate Cake with peanut butter mousse, berry<br />
purée, chocolate sauce, banana honey comb, blackberry, burnt banana and mint powder.<br />
Al Fresco Dining<br />
A creative Brunch is served Saturday and Sunday.<br />
Potato Gnocchi with cauliflower,<br />
romesco, crispy prosciutto, Manchengo,<br />
crème fraîche & sprout<br />
Spiced Barramundi with Israeli cous<br />
cous, tomato marshmallow, heirloom<br />
tomato salad & olive oil two ways<br />
White Gazpacho with cucumber,<br />
green grape, almond, radish &<br />
sprout<br />
RESTAURANTS www.eatdrink.ca London’s <strong>Local</strong> <strong>Flavour</strong><br />
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