A favourite among locals, weekenders and visitors alike, Tesoro is 23 years young and still humming. Tucked into its intimate space with an open kitchen at the heart of the room, the restaurant has long been defined by warmth—both on the plate and in the welcome.
By Anthony Vanderwal | Photography by Clay Dolan
From his start at George Brown College to cooking for Queen Elizabeth II, Chef Jesse Bell’s career has taken him from the Canadian Rockies to Toronto’s Fairmont Royal York and beyond. Today, as Executive Chef at Gustav Chophouse and Bar, Jesse draws on his wealth of experience to craft dishes that balance refinement with comfort.
By Chef Jesse Bell | Photography by Clay Dolan
Tucked inside a 1930s-era apple storage building, Thornbury Craft Co. is marking the one-year anniversary of their new kitchen, an addition that has elevated the experience to match the quality of their award-winning ciders, seltzers, and the newly launched Blue Mountain Brewing Co. beer lineup.
By Kennedy Deneau, Thornbury Craft Co. | Photography by Clay Dolan
Station 87, a charming reminder of Meaford’s firefighting history, was originally designed in 1887 by architect James A. Ellis. Recognized as a heritage site in 1991, its 2024 restoration blends its historic character with modern touches, ensuring it remains a lively spot where history, flavour, and community converge.
By Robert Saunders, Aragon Restaurants Corporate Chef | Photography by Clay Dolan
From sugar shacks to dinner parties, Trish Magwood’s way of life is guided by the seasons—and the people around her table.
By Elizabeth Rush Brooks | Photography by Ksenija Hotic
Chef Shaun Edmonstone of Bruce Wine Bar in Thornbury culinary creations capture the essence of fall, blending hearty ingredients with subtle, surprising notes that feel both familiar and refreshingly new.
Recipes by Chef Shaun Edmonstone | photography by Clay Dolan
Located in the heart of Markdale, Marilynne Restaurant is inspired by fond memories of family gatherings, and embodies the values of simplicity and connection to the land—fresh, nourishing, and made with love.
By Chef Brandon Bannon, photography by Clay Dolan
Beet carpaccio, pan-seared salmon and everyone’s favourite s’mores!
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