The Springwood Whitby

We’re back.

After a little end of summer break we are back open at 5pm tonight. We are rested and recharged and can’t wait to get back to serving our community. Expect a couple more weeks of our summer menu. The calendar says fall but the produce still says summer. Tomatoes are still going crazy and the fall squashes aren’t quite there yet. Come and squeeze the last bit out of summer with us and then in a couple weeks we will start to roll out the fall menu. This is a big transition so it will happen over a couple of weeks and we will be fully changed over by the end of October. Exciting times ahead.

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When one door closes another door opens.

Our long time sous chef has departed and we have promoted Steph to be the new sous chef of The Springwood. Steph, AKA, chef’s sister (not actually related), has been with us for 2 years now so I’m sure you’ve seen her around. This is an exciting time for us and this new chapter of the restaurant. Steph has been consistently growing since she joined the team and has earned her new role with us. Please congratulate her in her new position! We are building strength as we continue to grow as a team. Exciting times ahead.

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Please note that we will be closed from September 20-23 for our annual end of summer break. We use this time to give our staff time to rest and reset before we start our push toward the holiday season. It’s been a very busy summer and we are looking forward to a little r&r. We re-open for service Thursday September 24th.

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Fall 2026🍂

As we spend the next few weeks putting the final touches on our fall menu, here’s what you can expect.

Just because the PSL’s are already out does not mean it is fall just yet. As much as we would like to follow the calendar, our menu is guided more by the weather and relationships we have built with our community of farms in southern Ontario. Based on how the projections look, we aim to begin to launch our fall menu in the first weeks of October. The menu transition from summer to fall tends to be a big one (about 12-16 dishes) so it will happen over a couple of weeks and by the end of the month we will be fully changed over. We have lots of exciting dishes on the horizon, as well as updates to all of our beverage menus to match.

Now that being said, our summer menu is no slouch. You still have a few weeks to enjoy the season. Tomatoes, zucchini, broccoli, cucumbers, peaches. Summer around here is short enough, no need to rush into fall just yet.

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Goodbye Faith👋

If you’ve dined at The Springwood then you have probably seen Faith around. She has been the sous chef since before day 1 open and has been an integral part of making The Springwood what it has become. Well today is Faith’s last day. She is moving to Toronto to pursue another opportunity. We will miss Faith and we wish her all the best in her new endeavours. If you are in the restaurant help us say goodbye to her tonight. We know she will be successful in whatever she ends up doing next and we couldn’t be more proud to have had her be a part of the team these last 3.5 years.

Happy Tuesday!

This is just proof that a photo of chef smiling does exist! The resting chef face is normally pretty strong with this one.

We’re here all week if you’re sad that your kids are off to school and need a cocktail, or if you don’t have kids and still need a cocktail, we’re here for that too.

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Hands Please 📣

Not only do we have an open kitchen, but our bar mirrors the kitchen on the other side of the pass. We take our beverage program just as seriously as the food program. Whether it is a craft cocktail to start the meal, or a beer or glass of wine with dinner. Our list changes with the seasons, just like the food, in order to use seasonal produce in our cocktails and to make sure that the food and the wine lists are in harmony. Let our staff guide you into finding the ideal drink to have with your dinner.

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Feature for this weekend. Melon & Prosciutto 🍈🍖

Cantaloupe from Top Tomato Farm. The melon is dressed with a vinaigrette of sorts made from the melon trim, white soy and champagne vinegar. Seasoned with fennel pollen and Aleppo chili. Topped with slices of Mangalitsa prosciutto from Linton Pasture Pork, as well as pink candypops mint and calendula petals from Ohme Farms.

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The open kitchen is a focal point in the dining room. It’s just one way we try to break down the barrier between the Front of House and the Back of House. You can see all the food being prepared and plated right in front of you. In one way it’s about transparency but also it’s about allowing the guests to feel like they are a part of the action. Come up and say hi, ask questions, our chefs are all passionate about what they do and love to interact with our guests. Or better yet, walk-in and sit at the bar right in front of the kitchen, dinner and a show.

Come Over for Dinner™️