Haisai
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705-445-2748
w: http://haisairestaurantbakery.com/
Michael Stadtländer is one of Canada’s best chefs, and Haisai, his three-year-old farmhouse restaurant, is a top culinary destination. Städtlander demonstrates a commitment to sustainable, local eating that verges on madness. Even the dining room (a candlelit woodland fantasy straight out of A Midsummer Night's Dream) brings the farm to the table: the walls are plastered with clay from the family pond at Eigensinn Farm, and the handmade wooden chairs are upholstered with lambskin from Stadtländer's own flock. And about that lamb: a plate of wood oven–roasted Eigensinn Farm lamb brings tender, fattened flesh and crackling belly skin along with a few thick slices of juicy shoulder. It’s the centrepiece of a pitch-perfect dinner. Everything—from the smoky richness of the Georgian Bay whitefish swaddled in speck that opens the meal to the silky cinnamon flower ice cream that ends it—indicates that Stadtländer and his brigade are as fanatical about their techniques as they are about their ingredients. The Ontario-only wine list includes some beautiful by-the-glass pairings to complement the tasting menu. Knowledgeable, delightfully friendly service. Mains $28–$32; prix fixe $75–$90.
Profile by Client (Description)
Category Features
Wheelchair Accessible: Yes
Vegetarian: Yes
Brunch: Yes
Outdoor Dining: Yes
Cuisine: International
Price Range: Dinner for $90 - $130
Editor's Star Rating: 4
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