Sunday open 5 p.m.

Monday closed

Tuesday closed

Wednesday open  5 p.m.

Thursday open 5 p.m.

Friday open 5 p.m.

Saturday open 5 p.m.

Chef Quincey has assembled a diverse tool kit of culinary skills by taking positions at many of Toronto’s specialist restaurants.  He was able to absorb the best that Toronto had to offer and has worked for some of the top chefs in Canada, including Normand Laprise, Martin Picard, Brad Long, as well as pastry Phenom Gabrielle Rivard-Hiller..

A double graduate of Canada’s premiere culinary institute, his time at George Brown’s Chef’s School led to his decision to specialize in French cuisine. Graduating on the Dean’s list at the top of his class, Chef Quincey counts the ongoing friendship of GBC Chef School Dean Chef John Higgans, as one of his greatest influences.  Quincey furthered his studies of both classical and modern French cooking by continuing his training at both the Institute de Tourisme and D'Hôtellerie du Québec, and the most prestigious French culinary school in Europe, L’Institut de Paul Bocuse in Lyon, France.

Chef Quincey continued to expand his skills by accepting positions at the Palais Royale Ballroom, and Platinum Club in Toronto, as well as Au Pied Cochon / La Cabane à Sucre in Montreal.  As Executive Chef at The Fire on the East Side in Toronto, his fried chicken and waffles was awarded as best fried chicken in Toronto’s Now Magazine.

“ Respect for classic dishes and a fundamental understanding of ingredients and techniques give me a culinary base from which to show my personal inspirations.  Few things make me happier than to exchange ideas about food and cuisine.  I strive each day to give each and every guest a meal they will completely enjoy.” -Chef Q