If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Taste the fruits of culinary creativity with today's Groupon: for $30, you get $60 worth of haute cuisine and beverages at Luke's Gastronomy. Helmed by 19-year-old gastronomic guru Luke Hayes-Alexander, Luke's Gastronomy delights diners with a menu of tantalizing plates and almost all locally sourced ingredients. Begin a toothy soiree with bites of crisp-smoked pork-belly pizza, a delectable disc topped with thyme, potatoes, capers, olives, and onions ($10), or steer a meat-laden course towards the Lucanian sausages, which loiter at the intersection of savoury and sweet with a pack of wild blueberries, pinot grigio, and walnuts at their side ($28), or the cosmic duck, a tender duck gam paired with strawberry french toast, tomato, and marshmallow ($36). Diners can pair their meals or conversations about their least favourite periodic element with sips from the extensive wine list, with sups squeezed straight from the family's private vineyard.
Luke's Gastronomy has received a vast amount of press: CTV News, the Ottawa Citizen, Toronto Life magazine, Food & Wine, Watertown Daily Times, and the Financial Times have all featured the restaurant. TripAdvisors give it a 3.5 owl-eye average, and three Google Mappers give it a 3.7-star average.
- Here, all manner of fun foodstuffs are being fashioned and, yes, manipulated each day to delight adventurous foodies who travel from far and wide to sample what can only be described as very eclectic cuisine. – Ron Eade, Ottawa Citizen
- small and unpretentious, this place knows food. – Mat, Google Maps
Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, culinary wunderkind Luke Hayes-Alexander became the executive chef at Luke's Gastronomy six years ago, when he was just 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs artistically presented dishes that blend classic, modern, and neo-futurist techniques. These dishes pair nicely with the wine list’s signature chardonnays and cabernet francs, each of which is crafted from free-range grapes grown at the restaurant's own vineyards.
264 Princess St.
Kingston, Ontario K7L 1B5Get Directions