The Springwood Whitby

We’re still enjoying the bounty of spring for the next few weeks. Asparagus, Rhubarb, the first of the cucumbers, Bok Choy. Southern Ontario is about to be bursting with life and colour. This is a snapshot of what’s going on in this place in time and it will be totally different in a few weeks. Eat seasonally and enjoy good food just like you enjoy life…in the moment.

Come Over for Dinner™️

📸 -

Carmelized Sunchoke Ice Cream Bar

Just in time for the warm weather. Our classic carmelized sunchoke ice cream, made with roasted sunchokes from Zephyr Organics and dairy from Hewitt’s. Dipped in a mix of Callebaut 55% and 72% chocolate and then dusted in a mix of toasted and crushed red and black peanuts from Kernal Peanuts, fried sunchoke chips, feuilletine and Vancouver Island sea salt. Sometimes you don’t want a full dessert but still need something sweet…we got you covered.

Come Over for Dinner™️

📸 -

Halibut Casino

A playful take on the steakhouse classic, clams casino. Ours is done with wild BC Halibut topped with what we call “casino butter”. A mix of shallots, roasted garlic, bacon lardons, piquillos, Worcestershire, lemon and parsley get mixed into softened butter and then that gets mixed into panko breadcrumbs. That mixture is rolled out between sheets of parchment paper and chilled overnight to set. After the fish is seared we cut a piece roughly the size of the fish and bake it in the oven so the crust sets overtop of the fish giving it a similar flavour profile to clams casino. We serve it over a celeriac puree and with a lemon wedge for squeezing to cut the richness of the dish. On the menu now while the west coast halibut is still in prime season.

Come Over for Dinner™️

📸 -

Cucumbers, Peanut Sauce, Tamari, Chili, Lime Yogurt, Mint

A bright and fresh dish fit for spring. A mix of different cucumbers that change based on availability. Currently we have a mix of Quirk and Japanese Lime cucumbers from Ohme Farms and English cucumbers from Hoogenboom Family Farm. They are dressed in a house made tamari style dressing made from infusing soy with bonito, seaweed, ginger and ton of citrus. As well as fish sauce, lime and gochugaru. The base of the dish has a satay style peanut sauce made from Ontario peanuts from Kernal Peanuts. On top, more crushed and toasted peanuts, lime yogurt, more gochugaru and pink candypops mint, also from Ohme Farms. The idea is give it a good mix up and enjoy.

Come Over for Dinner™️

📸 -

New week, new opportunities. Let’s get after it.

Tue-Sat 5pm-Close

Come Over for Dinner™️

We are hiring!

We are looking for a part-time bartender to join our team. We are a small, tight-knit team so attitude is more important to us than experience, but some experience is necessary. Our commitment to sourcing local and making everything from scratch extends to our bar program so a passion for local beverages is a must and just a general curiosity towards spirits and cocktail culture. This is an opportunity to join an upcoming restaurant that is only growing. If this sounds interesting to you or someone you know then please send your resume along with a brief note about why you feel you would be a good fit to [email protected]

We look forward to hearing from you.

Cheers🥂

3 years🍾

Today marks 3 years of The Springwood. 3 years of showcasing the best of what Southern Ontario has to offer. 3 years of serving our community and meeting the most amazing people. 3 years of Smoked Trout Dip!

We are truly grateful for Whitby and everyone who has walked through our doors in the last 3 years. Opening a restaurant is already very risky, even for 2 people with as much experience as we had. When we told people the concept and what we wanted to do, almost everyone said we were crazy or it wasn’t going to work.

But we had a vision and we felt like we had a story to tell. So from the bottom of our hearts, thank you for the support, thank you for continuing to let us tell our story and thank you for coming over for dinner.

Come Over for Dinner™️

Jalapeño-Citrus Margarita🍋‍🟩

Our staple Margarita. The recipe developed at home during covid lockdown. Altos Blanco tequila, fresh lime and orange juice, limoncello (instead of the usual triple sec) and a jalapeño simple syrup. A little tajin salt rim and a big cube and you’re good to go. Not super spicy but a hint of spice and the flavour of the jalapeño comes through. Just enough to wet your palate and get you ready for dinner. The secret move if you want it really spicy is just ask and we will dash some of our Springwood fermented hot sauce in there for you.

It’s Friday, you deserve a marg.

Doors at 5pm and walk-ins at the bar.

Come Over for Dinner™️

Come Over for Dinner™️

It’s more than the tagline for the restaurant, it’s an invitation. We love hosting and now we do it for a living. It’s an invitation to relax, ignore troubles of the outside world for a bit and just let us take care of you. We really do try to evoke the feeling that you are dining with us in our home.

Tue-Sat open at 5pm. Reservations through OpenTable and walk-ins available every night at the bar.

Come Over for Dinner™️

Ontario Wine 🍷

We are a Canadian restaurant whose focus is on expressing the terroir of Southern Ontario. This means not only sourcing our proteins and produce exclusively from Canada, but the wine too. Unfortunately this is still a hard thing for some guests to wrap their heads around.

For us it’s simple, we want to work with farmers, and what are wine growers, but essentially grape farmers. We live 90 minutes from the largest wine growing region in all of Canada, it would be crazy not to serve wines from there. Our mission statement for 2026 when it comes to our wine program is “Loud & Proud”! We are starting to pour all our wines at the table and make a focused effort to show the bottles, to tell the stories of the wineries, the growers, the wine makers and what makes them special.

The assumption that we would be so overly meticulous when it comes to sourcing our food and then just slap together a wine list is almost offensive. This isn’t an LCBO shelf wine list, this is curated collection of wines from places that share a similar ethos to the restaurant.

We like to pose this question, would you travel to Italy and ask for California wine? If you were in Spain would you ask for German Riesling? There’s nothing wrong with those wines, in fact a lot of them are spectacular, but that’s just not what we are about.

We grow cool climate wines here. If you like California Cab that’s great. We grow some Cab here too but if you go into expecting the same thing, you will be disappointed. It will be a different wine but that doesn’t make it inferior. We try to celebrate it for what it is, instead of complaining about what it isn’t.

Canadian wine has come a long way and we are excited to share that with our guests. There are amazing winemakers right here in Ontario if you know where to look. Tell us what you like to drink at home and let our staff guide you into something we think you will like. And if you’re still not satisfied, we have corkage and you can drink whatever you like.

In the picture is a list of the wineries we currently work with and we couldn’t be more proud to be able to share their hard work with all of our guests.