Eatdrink #77 May/June 2019

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22 | May/June 2019 eatdrink.ca |@eatdrinkmag gnocchi that melts in your mouth, and is topped with a light salad. Don’t put it past Sandwith to play it up with jumbo shrimp, lobster and other ocean fishes for his fish-of-the-day or his crostini-of-the-day. “Ben has just gotten better and better,” says Shephard. Both chefs were trained in the US. Shephard attended the Greenbrier Apprentice program in West Virgina as well as programs in Dallas and Ohio. Sandwith grew his talents in New York City before returning home to Grand Bend, where he and Shephard connected at the Oakwood Inn. They are strongly customer-centric while remaining true to “cooking what we love to cook” and what the customers love to eat. Front-of-house is managed by Susan Tebrugge. A visit to F.I.N.E. simply must include dessert. Shephard’s cheesecakes are deep, creamy and not overly-sweet despite being double-chocolate or peanut butter with additions of fudge sauce, whip cream, cookies and candies. She is playful with offerings such as hot bananas in deep-friend wontons with spiced honey, cinnamon sugar and vanilla ice cream. “People are more open to trying things, trusting us,” says Shephard. As well, they get summer customers on vacation who are looking for a special experience. The customer base has grown from Grand Bend locals to regulars from London, Sarnia and beyond. The restaurant is open ten months a year, closing in January and February (although it opens for Valentine’s Day). F.I.N.E. also has a busy catering business serving up to 200 at off-site weddings, custom private dining and even beach parties. The restaurant itself has two sections for about 40 people, a seasonal patio for 24 and a private room upstairs for 12. Think elegant cabin with stunning artwork and funky seasonal decorations. F.I.N.E. offers some special occasion events such as Mother’s Day brunch, Father’s Day dinner, wine-tastings and tapas with Michael Buck of Lifford Wines. And an interesting experience that combines dinner with psychic readings. Still, Shephard is strongly hinting she wants more. “I love the feeling of yeast, dough in my hands,” she says. For example, locals pop by on Fridays for Cinnamon Friday Fries — a tribute to a longago Grand Bend bakery which sold iced cinnamon deep-fried dough strips. “I was taught by such great chefs in the US so I like the classical stuff and how it’s applied here. Sometimes I think I’d like to offer the food of your parents: cool, old-school and still really good.” She gets sentimental reminiscing about Oysters Rockefeller and Surf ’n’ Turf. Clearly, with 14 solid years in the bank, the loyal clients of F.I.N.E. Right, from top: Cream of Celery Root Soup with apple slaw ; Crostini-of-the-Day: jumbo shrimp, garlic chilis and homemade hot sauce; Chocolate cheesecake with Skor bits, chocolate fudge sauce, cream and berries.
eatdrink: The Local Food & Drink Magazine May/June 2019 | 23 F.I.N.E a Restaurant 42 Ontario Street South, Grand Bend 519-238-6224 finearestaurant.com lunch & dinner hours change seasonally Pan-roasted BC Halibut (top) with homemade gnocchi, spring peas, asparagus, and lemon cream; and Hot Bananas Won Tons (below) with spiced honey, cinnamon sugar, Macadamia nuts and vanilla ice cream. have proven that Shephard and Sandwith have found a unique space for their talents, with the promise of more to come. The Best and Only Water-TOP Patio! Chef-inspired Breakfast, Lunch & Dinner Menus Craft Beers & Inspired Cocktails Best View In The City Join Us ... Dockside! JANE ANTONIAK is a regular contributor to Eatdrink. She is also Manager, Communications & Media Relations, at King’s University College in London. BRUCE FYFE is a frequent photographer for Eatdrink and Head, User Experience & User Services, Western Libraries for Western University. Alternate Grounds Dockside Sarnia Bay Marina, 97 Seaway Road, Sarnia 519-332-3081 Open Daily • from 8–Late • April–October agdockside.com “Where everyone knows your game” 18 Hole Golf Course Year-round Restaurant / Bar 519-236-4030 whitesquirrelgolfclub.com 72538 Bluewater Hwy. 21, Zurich
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Eatdrink #77 May/June 2019

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