|Garlic's of London
MENU: Garlic's of London$25
Whole Roasted Garlic Bulb
Soup of the Day
Starter Greens Salad
Traditional style tomato meat sauce with fresh pasta, parmesan and chive
Roasted 6oz Beef Top Sirloin
Maple roasted roots, Yukon gold puree, green beans, tomato chutney
Pan Seared Atlantic Salmon
Roasted fingerling potatoes, baby broccoli, basil chili pesto
Smoked garlic, baby broccoli, cherry tomato, house made pasta, chili oil, parmesan
Flourless Dark Chocolate Cake
With fresh cream and berry garnish
Berry compote layered with custard and vanilla whipped cream
Carrot Spice Cake
With caramel sauce and cinnamon
Address: 481 Richmond Street, London, Ontario, N6A 3E4
Garlic’s could be the prototype for the ethical modern Ontario restaurant. It celebrates culinary regionalism and the uniqueness and idiosyncratic characteristics of the terroir. The restaurant understands that culinary regionalism and the local food movement are not trends, but a transformation in the collective mindset of communities across Ontario.
Regional foods and recipes are a significant part of what makes one locale unique from another, and restaurants like Garlic’s create distinctive and memorable food and drink experiences which build enthusiasm and foster community and culinary tourism.
Garlic’s offers some of the most patriotic farm-to-table cuisine in Ontario’s Southwest. The cooking has a contemporary edge, rustic, and made from scratch with inspiration from local and signature ingredients and seasonal products.
Owner Edo Pehilj appreciates that the smart money is on chefs and restaurants that express their ethics on the menu, Garlic’s leads by example and with plenty of style and culinary vision. The cooking repertoire of Chef Joshua Fevens and Chef Chad Steward is influenced by a strong commitment to a steadfast culinary philosophy that advances the economic, ecological and social values of our local culinary and agricultural communities.
Pehilj also recognizes the value of professional, hospitable and informed service. Leading the team of service professionals is Guest Relations Manager, Emma Pratt. Pratt is knowledgeable, detail-oriented and gracious.
Garlic’s menu progress and change monthly to reflect high-quality seasonal availability and a network of farmers and culinary artisans that supply impeccable local ingredients. Menus are a collaborative exercise. Pehilj, Fevens, Stewart and Pratt understand that provenance and direct farmer relationships have become instrumental to the restaurant’s success.
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