In 2014, Actinolite owner Justin Cournoyer decided to make a huge change at his Ossington restaurant. The restaurant was popular and packed with customers, with a Mediterranean menu. Justin, admittedly bored, decided to take a leap of faith and changed the menu to what he describes as seasonal, regional Canadian cuisine.
Born and raised in Actinolite, a rural town located in central-eastern Ontario, Justin spent his formative years outside, getting dirty surrounded by nature. While reflecting on where he came from, the way forward became clear. The place that is infused with childhood memories, senses and a deep connection to the land was leading him to forge his own path. Following his passion and beliefs is what made Actinolite survive its evolution.
Justin’s passion and sense of responsibility to sustainable living is contagious. “This restaurant gives me meaning, it allows me to express myself through food,” says Justin. “I take time for people, I utilize the people around me, learn from the farmers."
CHEF'S MENU: 7 courses for $90
+ Wine pairing $65
SUMMARY MENU: 4 courses for $60
+ Wine pairing $40
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Actinolite is focused on bringing local produce to the forefront of Canadian cuisine. Using ingredients sourced from local providers and farmers or foraged locally, Chef Justin Cournoyer is redefining Canadian cuisine by putting an international twist on Canadian products. He showcases everything Canada has to offer on a seven-course Chef’s Menu.
View this Smart ListLocated in a residential neighbourhood on Ossington, this Canadian restaurant harvests from their urban garden out back and uses seasonal ingredients for their creative menus. There are three menus to choose from - Chef's Menu (seven courses), Summary Menu (four courses) and the Neighbourhood Menu (2 courses and a glass of wine - $30).
View this Smart ListWith their chefs inspired by daily trips to farmers’ markets, this charming restaurant offers two seven-course tasting menus focused on fresh, seasonal favourites and the wild bounty of the Great White North. With inventive dishes like venison tartare with lichen and juniper, and trout in rutabaga consommé seasoned with moss and pine needles, you’re definitely in for a memorable meal. The intimate space provides a tasty tableau to try new things – and what’s better than a prix fixe menu to let you explore all those exotic Canadian flavours you never knew existed.
View this Smart List