Stratford’s newest dining spot is creating art on a plate. Set inside the Matilda Swanson Gallery, Art Bar draws inspiration from the imaginative space for its menu.
“This whole space sort of screams fun when you walk in, so we're trying to lean into that with the food,” said chef Julian Palmer.
The goal is to offer a unique venue where diners can admire the artwork on display while also enjoying a drink and some light bites.
The food menu features small plates, which change frequently based on the ingredients that are in season.
“I think the food here is a direct reflection of the space,” said Palmer. “We’re playing with ingredients and being open to any interpretation of food – it doesn't matter what cuisine per se.”
Current menu items include McIntosh Farms chicken thighs prepared adobo-style with soy and chili; and smashed cucumbers dressed with ponzu, pink peppercorn and cilantro.
“We’re flowing with the seasons and using a few simple ingredients that might not normally be thrown together in a classical sense,” said Palmer.
At $8 to $12 a plate, Palmer and gallery owner Sarah Filion also wanted to offer Stratford diners a night out that’s approachably-priced.
Palmer developed strong connections with local farmers during his previous stint at Braai House, which he’s tapping into at Art Bar to showcase the best of what’s in season.
“We’re focusing on the beautiful bounty that just happens in nature around here,” he said.
Palmer will soon revamp the menu to highlight the flavours of fall, spotlighting ingredients like chicories, radicchio and cilantro.
The restaurant’s local, seasonal sourcing also speaks to Palmer’s commitment to sustainable operations. For ingredients that can’t be found locally, such as tuna flown from Haida Gwaii in B.C., Palmer said he looks to partner with other Stratford restaurants shipping supplies from the same area to reduce the carbon footprint required for these deliveries.
“It’s about knowing exactly where the product is coming from and also the route that it took to get here."
Palmer also strives to minimize food waste by using every part of the ingredient in the restaurant’s dishes. Herb stems might be turned into a sauce or carrot peels get juiced to create an earthy, sweet seasoning for another dish.
“We’re trying to be forward thinking in how we write our menus and just trying to utilize everything."
Open late Wednesday through Saturday, Art Bar also aims to be a convivial nightlife destination in a city where after-hours entertainment options are limited.
“It’s a late-night place where you can still get a bite to eat after 9 p.m.,” said Palmer.
A full drink menu is still in the works, but Palmer wants to bring the same chef-driven approach to the drinks that he brings to the food.
“I'm trying to come at it from a more culinary perspective. We’re really focused on pushing the boundary as far as what happens for food in Stratford.”
