RESTAURANT OF THE YEAR
TEN FOOT HENRY
Ten Foot Henry’s menu is built to make vegetables shine. The wide variety
of dishes provide a hearty, satisfying meal, transforming veggie doubters
into veggie believers. “Although I’m a true carnivore, I love what they’re
doing with vegetables at Ten Foot Henry, and that they draw from so
many cultural and family influences to put an interesting array of dishes
on the table,” says Julie Van Rosendaal. The vegetable-focused meals are
served family style. Try the fried potatoes with lime, jalapeño and green
goddess dressing, or the Peruvian chicken with aji verde, which will satisfy
the pickiest meat eater. Say yes to dessert—the coconut cake is fluffy and
moreish. From start to finish, you’ll have an exceptional experience through
a variety of flavour profiles, whether you want to sit at a table and eat your
way through the menu or perch kitchen-side to watch the chefs in action,
and have a drink from the unique cocktail list (page 28).
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where.ca
JANUARY/FEBRUARY 2018