Cuisine:

Tradition – Evolution

Raised on a farm in Peterborough, Ontario, Larry Stewart has always made the connection between food and cooking. His first initiation in a professional environment was a small restaurant that baked from scratch, had a beef ageing and cutting room, and where the chefs cooked tableside nightly. Stewart moved west with stops in Winnipeg and Calgary before settling in Edmonton where he met his wife and business partner, Melinda.

Larry Stewart’s interpretation of Canadian Prairie Cuisine takes diners on a culinary journey of the Canadian west’s best products and flavors. Largely self-taught, (he credits a worn copy of Larousse Gastronomique with ensuing the fundamentals of good cuisine), Stewart takes the time to source out the most interesting and the highest quality products. Grilled Elk with Duck Sausage, Homemade Gnocchi and Raspberry-St. Ermite Sauce; Applewood Smoked Salmon with Truffled Potato Perogies; Bison Meatloaf with McNally’s Ale Sauce and Warm Gingerbread with caramel sauce and Rhubarb-Saskatoon Berry Compote are just some of his signature dishes.

A modern restaurant where the traditions of French cooking meet the flavors of the Canadian Market with a menu reflecting the changing seasons and focus on the simplicity of fine ingredients. Portions are always generous and the presentation is always artful. Heady cooking aromas waft from the glassed in show kitchen smack into the middle of the dining room.

Chef Larry Stewart, with his hand picked brigade of chefs, offers culinary grace and gusto in an elegant but casual setting with professional, convivial service.

In this kitchen every night Larry and his crew cook “a la minute” for each guest, having created a menu that they are prepping a relatively small number of each item. “When you order a chicken, we actually cook it to order in our ovens”. There are no shortcuts, good food comes from the heart and soul; it’s about respecting the ingredients and taking time and great care in its preparation. “We don’t use heat lamps to keep food warm, it forces us to have impeccable timing so that the food is literally 2-3 minutes out of the oven and onto the plate and to the guest.”

Bread is baked on premises twice daily. We make our own sausage and smoke our own salmon; virtually everything that we serve, we make on site.