A converted 1905 house holds a number of charming gray-purple dining rooms with white table linens surrounded by a tidy courtyard. Chef Bryan Steele, who is also senior cookery instructor at Stratford Chefs School, coaxes fresh local ingredients into innovative dishes with the best of what's available globally. Dishes change with the harvest but have included Lake Huron whitefish meunière with asparagus, cinnamon cap mushrooms; and spring risotto with Parmesan, crispy
egg, wild leek pesto. The owners proudly source their lamb from small family-owned Church Hill Farm, just 30 km (18 miles) away. The restaurant has a knowledgeable sommelier on staff, a solid vegetarian selection, and a strong wine list, with many Ontario options. Desserts are made fresh for each meal by an in-house pastry chef.