Chef Bryan Steele's dinner menu showcases a variety of contemporary French dishes carefully crafted with ingredients from local growers. During the restaurant's dining season, which takes place May through October, diners flock to The Prune Restaurant's scenic Garden Room to savour gourmet fare and views of the historic building's courtyard. Once diners have chosen their favoured menu items, the warm and professional staff lends informed advice to help them pair their dishes with wines from a sommelier-assembled list comprised of both local and international varietals. The Prune Restaurant also hosts a number of small group classes, where guests come to taste and learn about wines or join forces to create a multi-course meal after finally conquering the chef's complex scavenger hunt to find the ladle.
The Parlour's team is made up of 12 stylists who combine a down-to-earth approach with high-quality service, many of whom have sculpted sleek 'dos at prestigious events such as Mercedes-Benz Fashion Week in NYC and LA Fashion Week. The staff participates in ongoing training by renowned stylists and in-house classes, and the salon's decor reflects the caliber of this talent. Illuminating hardwood floors and full wall mirrors add dimension to the space, in addition to helping hair techs tailor each cut to their client's face-shape and personality.
Harry Ten Shilling boasts a history as rich as its homemade desserts. The building's original identity was the Union Hotel, which served as a stopover for early pioneers. Later it would become a bootlegging operation, then an antique store, and then an art gallery. Finally, in 1977, the storied location transformed into Harry Ten Shilling Tea Room—a name that pays homage to William Shakespeare's Henry IV, Part II. During the play, characters reference a 10-shilling coin marked with the face of Henry III, who was also known as Harry.
Harry Ten Shilling's traditional teatime experience bridges the gap between past and present. The café complements cups of chai and naturally flavored black tea with homemade finger sandwiches, jams, and signature scones. Cooks arrange the delicacies on fine china and supply all the proper tea fixings—milk, sugar, and splints for keeping pinkie fingers angled at precisely 45 degrees.
In Union Burger kitchens, culinary crews grill fresh, never frozen 100% Canadian beef burgers and pour poutine gravy over hand-cut fries. The menu brings an eclectic, often gourmet edge to fast food with quarter-pound Angus-beef hot dogs and grilled-chicken sandwiches. Visitors can stack hearty burger patties with any combination of more than 20 toppings, or opt for signature creations such as the Bourbon Street burger, topped with whisky barbecue sauce and caramelized onions; the Philly Cheese burger, topped with roasted red peppers and grilled mushrooms; or the Great Canadian burger, topped with peameal back bacon and cheddar. Whatever the meal, a thick milkshake or a classic fountain drink washes it down in style.
Owners Philip and Darlene long harboured the desire to run a restaurant of their own throughout the years he spent driving a truck and she spent working for various food companies. In September of 2011, they discovered that the Fireside Cafe was for sale, and decided to check it out. The arched ceiling full of windows and the triple fireplaces immediately enchanted them before they'd even had a chance to sample the homemade schnitzels or attend one of the monthly live-music nights. The couple bought the restaurant, intent on continuing the legacies they inherited as they make the place their own by introducing their own favourite dishes to the menu and having their likenesses carved into the street outside.