Sample site built by The Linova Group — demo content, not a real business
See the packageSince 2011
The building was a bait shop, then a sandwich counter, then empty for two years. Nadia and her father took the lease in 2011 because the windows faced the harbour and nobody else wanted the draft.
The room has been full most nights since. The bar side came in 2016 when the unit next door opened up, and the two have shared one kitchen ever since.
The fish is Great Lakes, the beef is from a farm outside Guelph, and the produce comes off a Tuesday run to the Ontario Food Terminal. The menu changes when the supply does.
Crates of Ontario produce on the loading step at open, morning light, hands unloading
src/assets/demos/fnb-full-service/sourcing.jpgOwner mid-forties standing at the pass, warm low room light, candid not posed
src/assets/demos/fnb-full-service/staff-nadia.jpgOwner
Took the lease in 2011 with her father, who still does the Tuesday produce run. She is on the floor most nights and will find you a table if you are patient.
Chef plating at the pass, hands in frame, steam and warm tungsten light
src/assets/demos/fnb-full-service/staff-marcus.jpgExecutive Chef
Cooked in Toronto rooms for a decade before deciding he would rather know his suppliers by name. He writes the specials the morning they are served.
Bar manager behind the taps, backlit bottles, hand on a tap handle
src/assets/demos/fnb-full-service/staff-june.jpgBar Manager
Runs the taps and the short cocktail list. She is the reason the rotating handle changes on a Thursday and never on a Friday.
The dining room seats forty for a buyout and takes groups of twelve and up any night. Call or email and ask for Nadia — there is no form for this, because a party is a conversation.