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From Our Editors
According to Hicham "Sam" Eddahi, every meal should be a multi-sensory experience. ?We put all five senses on one plate, have all the ingredients fuse into one exquisite taste," said the chef, who cultivated his culinary skills and passion for global cuisine in Europe and Morocco. At Windmills, Eddahi and his team infuse their breakfast, brunch, lunch, and dinner menus with flavours ranging from France to Asia to Latin America, and an expansive wine list ensures mouthwatering matches for every entree. High-quality proteins, such as local ground beef, sustainably fished salmon, or marrowbone, mingle with market-fresh vegetables and flavourful sauces. The menu also features nightly chef's specials, and like a chameleon walking beneath a rainbow, it changes frequently.