Rundles
9 Cobourg Street, Stratford
Tel. (519) 271-6442 or 271-6448
www.rundlesrestaurant.com
Chef Neil Baxter's cuisine has been guided by his own experience and training, as well as that of his employer at Rundles, James Morris, who encourages Neil's innovative flair. While it has been described in terms ranging from “modern French” to “sophisto-bistro” (the latter by Toronto Life magazine), the cuisine is largely defined by its simple, natural characteristics, emphasizing the superiority of the foodstuffs. It is constantly metamorphosing, resulting in unexpected and exciting interpretations of classical dishes.

Neil began his apprenticeship at the age of 16, in Cheltenham, England, and completed four years of college training in catering, breadmaking, and confectionary. He has been Chef de Cuisine at Rundles since 1981, and has done stages in France at such renowned Michelin three-star restaurants as Jamin, Tour D’Argent, Taillevent, Hotel des Frères Troisgros, and several one- and two-star restaurants.

Field to Chef Menu
Prix Fixe: Three Courses - $79.50 per person includes coffee or tea. Wine, taxes and service are extra.