About
Small Restaurant, Big Dreams
As ten has grown we have decided to become even more unapologetically plant focused than when we began. Our ten course tasting menu is now fully vegetarian. Because of this, we often get asked: Why plants?
First and foremost, we want to showcase all the world class produce that grows here in Southern Ontario, but that so often doesn't receive the treatment it deserves. We also want to show our guests the true potential that plants hold and how versatile they can be. Plants crave balance and ask of our chefs to constantly taste, adjust, and react to what they bring to the table. This is what the act of cooking is truly all about. Plants push us as chefs outside of our comfort zone and force us to ask the questions that catapult creativity to the forefront. Questions such as : What does this ingredient have on its own? What does it need? How is it traditionally cooked? Is there a reason for that? What changes in it's starches and sugars as it cooks? How do we bring balance to this ingredient on the plate without overpowering it? These questions are what drive our menu forward constantly.
We are committed to changing how fine dining restaurants function from the ground up. We don't believe that the best way to make good food is to overwork and underpay your employees as is so often the case in the industry.
We have created a calm work environment and provided our staff with not only competitive pay, but with a work life balance that is manageable by only being open 4 nights a week. We hope that ours can act as a framework for others to follow suit.