Bistros are remarkable in that they somehow manage to be both fancy and casual at the same time, much like a necktie with Taz on it. Feel gussied up without too much fuss with today’s Groupon to Red Canoe Bistro in Burlington. Choose between the following options:
- For $20, you get $40 worth of modern bistro fare for dinner.
- For $10, you get $20 worth of modern bistro fare for lunch.<p>
Red Canoe Bistro’s chef, Tobias Pohl-Weary, dices locally grown onions and grills grass-fed beef when crafting the modern lunch and dinner he described in the Burlington Post as inspired by the “flavours from India, Asia, Europe and Italy.” For dinner, blue benedict and pumpkin-seed stuffing packs into roast chicken ($26). Diners can cut through the maple glaze that coats naturally raised beef rib eye ($36) or plunge their forks into flash seared big-eye tuna ($31) served with potato succotash and veggies haggled for at local farmers’ markets. The kitchen creates lunch fare weekdays from 11:30 a.m. to 2 p.m, using three-year-old cheeses to craft gooey mac ‘n’ cheese ($13) and brewing up chuck-steak chili ($14) with local habanero chilies. The culinary savants change their recipes to accommodate vegans, allergies, and specialty diets upon request. Like a slow-motion ballerina, the eatery’s menu rotates seasonally.
Red Canoe Bistro
After deciding at a young age what he wanted to do, Red Canoe Bistro’s chef Tobias Pohl-Weary wasted no time getting started. By age 12 he was assisting chef Jamie Kennedy during a New Years Eve meal at the Palmerston Restaurant, by 17 he apprenticed under chef John Higgins at the King Edward Hotel, and by 18 he'd apprenticed under Chef Michael Stadlander at Eigensinn Farm. After managing some of Canada’s finest restaurants, chef Pohl-Weary decided to pour his considerable knowledge and experience into Red Canoe Bistro.
Favouring a hyper-seasonal menu, Tobias builds dishes that give voice to regional Canadian ingredients, wild edibles, and local game. Diners might feast on naturally raised beef and pork belly burgers with wild leek aioli, chuck steak chili with local habaneros, or pan-seared scallops with a spiced carrot puree and goat’s milk yogurt drizzle. Local ingredients mingle with flavours from India, Asia, and Italy to create robust entrees that helped earn Wine Spectator’s Award of Excellence for 2012 and 2013. Tobias and his team of culinary savants are always willing to change their recipes to accommodate vegans, and people with allergies or specialty diets upon request.
398 John St.
Burlington, Ontario L7R 2K4