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ontario

estaurant News R August 2013 Vol. 28 No. 7

N A T I O N A L

C O V E R A G E

regional

Reviving The Western

From left: Tim Halley and Bob Dehu.

Canada Post Publications Mail Agreement No. 40010152

By Kristen Smith, assistant editor, digital content GUELPH, ON—The history at the corner of MacDonnel and Wyndham streets is evident throughout the recently opened Western Hotel Burgers and Steaks restaurant. Moving past the new open-concept kitchen through the three rooms of the renovated restaurant, the brick walls and archways show evidence of expansions as the hotel changed hands, names and shape over more than a century. The building was first home to the Western Hotel, which opened in 1881. Since then the New Western Hotel, the Ambassador Hotel and

the Diplomat Hotel have called 72 MacDonell St. home. Now owned by Tony and Fred DiBattista, the new downtown burger and steakhouse proudly bears the original name. Western Hotel Burgers and Steaks opened in early July under the operation of Bob Dehu and Darryl Moore. Just inside the entrance made of reclaimed barn wood lies a bar table made from a piece of a 150-year-old fir tree. Garage doors open the 65seat front dining area to the passing pedestrians. Dehu told ORN that once work is completed on the back area of the building, the modern-day saloon will expand from the 1,600 square feet currently in use to 3,500.

He estimated a front patio will add somewhere between 12 and 20 seats. As the name implies, the Western offers burgers, steaks and smoked meats. The menu, created by local chef Tim Halley, uses local products: the burgers are made with beef from Paradise Farms in Caledon, the Ontario steaks are AAA and aged 28 days, and the chicken is from St Clements Poultry in Kitchener, ON. Halley spent two months working with Dave McRae of Guelph’s Grain Revolution to develop organic, poppy and sesame seed-glazed buns for the burgers, which he wanted to be lighter than typical artisan breads.

FINDING THE GREAT OUTDOORS AT BIG CROW

CANADA’S FIRST MASTER CHEF

F O C U S

$ 5 . 9 5

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NEW TYPES OF RESORT FOODSERVICE

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BEAU’S STARTS BSIDES BREWING LABEL

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ENVIRONMENTAL SPOTLIGHT: Going green in a restaurant can add up to cost savings for the operator as well as the planet. Learn how to build a successful green operation from the ground up, and how stepping up your waste management practices can keep your profits from going down the drain.

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Docket: Development

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Project: Restaurant News Ad ONT EDITION

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Date: July 9, 2013

| Trim: 10” x 3” |

Build: 100%

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Colors: CMYK

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Revision: 1

Ontario Restaurant News - August 2013  
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