SeasonalAug 2026
The Autumn Harvest Tasting Begins
Twelve courses built around Ontario's late-summer bounty — sweet corn, heirloom tomato and smoked squash.
The Journal
News&Stories.
Seasonal notes, kitchen stories and announcements from the house of 100Plus.
KitchenJul 2026
Inside the Pass: A Night with Our Chefs
A rare look behind the counter where every plate is finished by hand, tweezers and all.
CraftJul 2026
Ceramics Made in Ontario
Our new tableware collection, thrown by local artisans in small batches.
FarmJun 2026
First Harvest at Dawn
Herbs and edible flowers picked hours before service — freshness you can taste.
EveningsJun 2026
Candlelight Dinners Return
Once a month, the room goes electric-free. One menu, one long table, one flame.
MenuMay 2026
A New Signature: Fire & Root
Charred celeriac, black garlic and gold — the dish our guests keep writing about.
MenuMay 2026
The Green Course, Reimagined
Our chefs rebuild the classic salad course into something sculptural.
DessertApr 2026
Finale: Honey, Grain & Smoke
A closing course of burnt honey, toasted millet and chamomile.
PeopleApr 2026
Meet Our Executive Chef
On discipline, vegetables and why the quietest plate is often the boldest.
PhilosophyMar 2026
Why We Cook Only Plants
Our founding belief: restraint is not sacrifice — it is focus.
Private DiningMar 2026
The Dark Room: Private Dining
Our most intimate space now hosts tasting evenings for parties of eight.
SourcingFeb 2026
The Farms We Call Family
Meet the growers within 100 kilometres who shape every season's menu.
KitchenFeb 2026
Mise en Place, Meditated
The quiet two hours before service that define everything after.
TechniqueJan 2026
Cooking Over Live Fire
Why our hearth never goes out, and what flame gives that gas never can.
CraftJan 2026
Plating as Composition
Negative space, colour theory and the architecture of a single course.
GuestsDec 2025
A Year of Evenings
Thank you to everyone who dined with us in 2025 — a look back in frames.