GASTRONOMY
Thirty-five seasons on, Rundles’ philosophy still stems from the artistic tradition that it is only after you have mastered the fundamentals can you confidently begin to experiment and interpret to create something unique and original.
In keeping with this principle, food and drink are acquired and prepared according to the standards and practices of French haute cuisine, using only the finest and freshest ingredients, then given a modern interpretation that has been influenced by the singular experience and outstanding talents of Chef Neil Baxter and his kitchen team.
Similarly, the fundamentals of design and decor, such as line, texture, colour, and light, have become the foundations for the creative touches that give Rundles its distinctiveness – the modernist architecture of Shim-Sutcliffe, the whimsical artworks of Viktor Tinkl, the bold addition of Phillipe Starck designs, use of Alessi and Stelton classics, the dashes of eye-catching colour, and the costuming of Rundles’ owner and staff. Mr. Morris and his senior staff wear the most current Yohji Yamamoto designs sourced from Paris or New York, while junior service staff is clothed by Hoax Couture in Toronto.
The same insistence on mastery of the basics applies to staff training. Once the staff members are confident in their knowledge of proper service, and have acquired the poise and perception that experience brings, they are encouraged to reveal their personalities in a manner that will enhance the pleasure of the restaurant’s clientele.
It is this pleasure that is the root of Rundles’ gastronomic philosophy; its aim is to delight and satisfy its cosmopolitan clients by providing them with an unparalleled dining experience.
CUISINE
Rundles’ cuisine is based solidly on the standards and practices of classical French cookery, influenced by the cuisines of Italy, Japan, Morocco, and other cultures. It is continually being re-styled, revised, and expanded through the creativity and expertise of Chef Neil Baxter.
Chef Baxter’s cuisine has been guided by his own experience and training, as well as that of his employer at Rundles, James Morris, who encourages Neil’s innovative flair. While it has been described in terms ranging from “modern French” to “sophisto-bistro” (the latter by Toronto Life magazine), the cuisine is largely defined by its simple, natural characteristics, emphasizing the superiority of local and seasonal ingredients. It is constantly metamorphosing, resulting in unexpected and exciting interpretations of classical dishes.
Menus are planned to showcase new creations, yet maintain the availability of the dishes that are popular with our more-frequent customers. The most recent approach, which has been enormously successful, is to offer a table d'hôte menu of about six each of appetizers, main dishes, and desserts. In addition, there is one gastronomical menu, which is a set multi-course menu, with wines pairings available.
STYLE
As you sip champagne from the stunning handblown crystal flutes, and bask in the views of the gardens and the river, an artful amuse-gueule arrives to captivate your palate. When the appetizer is served, you find that it is even more dazzling than you had anticipated. You savour the fine wines that have been carefully selected to complement each course; and, when the main dish is uncovered at your table with a cheerful and playful flourish, it reveals a perfect composition of flavours, colours, and textures.
The sumptuous dessert leaves you quite satiated; then petit-fours appear unexpectedly, and you indulge in the luxurious partnership of the sweets and a frothy espresso. You linger over a fine cognac, and muse upon the wonder of this uncommon meal. It is understandable why many patrons forget that they are due at the theatre.
The intent behind Rundles’ gastronomic philosophy – that clients should feel that they have taken part in an “extraordinary culinary and cultural experience, and, moreover, truly enjoyed it” – has been achieved.
YOU ARE INVITED TO DINE BEFORE THE THEATRE
Rundles was created to fulfill the need for a sophisticated restaurant in Stratford. Discriminating visitors from Toronto, Montreal, major cities in the northern U.S., and abroad are attracted to Stratford by superb theatre. Rundles provides these individuals with an epicurean experience that, along with the theatre, is unequalled.
Patrons of Rundles expect their experience to be one that is of cultural as well as culinary value; they want to dine well. To satisfy these expectations, the dining experience must be extraordinary: The food must be prepared and presented to perfection; the service must be superlative; and the surroundings must be engaging and appealing.
NEIL BAXTER, Chef de Cuisine
Neil began his apprenticeship at the age of 16, in Cheltenham, England, and completed four years of college training in catering, breadmaking, and confectionary. He has been Chef de Cuisine at Rundles since 1981, and has done stages in France at such renowned Michelin three-star restaurants as Jamin (owned by Joel Robuchon), L’Abroisie, Tour D’Argent, Taillevent, Hotel des Frères Troisgros, and several one- and two-star restaurants. Recently, he has completed stages in two Scandinavian restaurants of note: Noma in Copenhagen, and Frantzén/Lindeberg in Stockholm.
In North America, he has completed stages at JoJos and the Quilted Giraffe in New York; Chez Panisse in California; Four Seasons in Philadelphia; and San Francisco’s Compton Place Hotel. In 1995, he was named Chef of the Year and received the Silver Ladle Award from the Toronto Culinary Guild.
JAMES MORRIS, Owner
James received his initial training in hotel management in Ireland, and remains a member of the British Hotel, Catering and Institutional Management Association. In London, he worked for Grand Metropolitan Hotels. Before opening Rundles in 1977, he gained experience at Winston’s Restaurant in Toronto.
In 1991, in recognition of his accomplishments at Rundles, and as founder of the Stratford Chefs School, James received the Ontario Hostelry Institute’s Gold Award for his outstanding contribution to the hospitality and food service industry of Ontario.
KATHLYN BELL, Maître d’ Hôtel
Kathlyn was enrolled in the inaugural class of the Stratford Chefs School, in 1983. She apprenticed at The Old Prune, in Stratford, before joining the kitchen staff of Rundles in 1985. She has held the position of manager at Rundles since 1990, along with various significant responsibilities with the Stratford Chefs School.
Kathlyn and a senior service team often explore food and wine service in restaurants and wineries around the world. Their spring travels have taken them to the finest restaurants in Paris, Milan, New York City, Chicago, and San Francisco. As well, she and her team have visited wineries and wine makers in the Bordeaux and Burgundy regions of France, the Napa Valley in California, and Niagara-on-the-Lake.
In addition, she functions as the restaurant’s catering co-ordinator. This role coordinates communication and activities involving the client, the restaurant, and external parties. As well, it requires extensive planning – such as confirming the date, time, location, and numbers for the event, as well as paying attention to the smallest details. Kathlyn, also, continues her role as co-ordinator with the Stratford Chefs School.
RICHARD MALONEY, Sommelier
Since 2000, Richard has worked at Rundles, where he first trained in the kitchen with Chef Baxter, before making his move to service in the dining rooms. Over the years he has traveled to gain international service experience at restaurants such as Rockpool in Sydney, and The Square in London. From 2009 onwards, he has been in charge of organizing the wine list at Rundles, taking over this responsibility from Billy Munnelly.
Besides knowing Ontario wines inside and out, he has visited many significant New World wine regions, including Washington State, Oregon, Napa, Mendoza, New South Wales, Victoria, and Tasmania. With colleagues at Rundles, and often on his own, he has frequented many restaurants throughout Europe, all to sip Old World wines in context. Experiencing many restaurant visits in Mexico, Morocco, India, Thailand, Vietnam, and Japan, he has mastered the art of pairing wines with ethnic cuisines.
AWARDS FOR RUNDLES
Toronto Life Three Stars
Where to Eat in Canada Three Stars
CAA/AAA Four Diamond Award
DiRoNa (Guide to Distinguished Restaurants of North America)
Wine Spectator Restaurant Award
VQA Restaurant Award of Excellence
THANK YOU LETTERS
“You are all so imaginative, sophisticated, and such fun to be with. In Rundles, you have created an atmosphere that is lively and friendly, a restaurant that is bright and flexible, while everything in it is well chosen and cared for. Best of all, the food is superb.” Edna Staebler
“We admired the decor, the unusual table flowers (columbine, iris, chives)...[the] efficient service with a smile...the innovative and delicious food.” Martha Collins
“I knew it was a good party as soon as we began to wrangle about Canada; this is always a sign of true enjoyment in this land of ours. I hope I did not hurt the feelings of the gentleman who had such a high opinion of Anne of Green Gables; I have always detested that opinionated, bossy girl. Your excellent wine loosened our tongues... Compliments from Brenda and me on your splendid restaurant, and your distinguished hospitality, and these compliments extend also to your admirable staff.” Robertson Davies
“You smile when we come; we smile when we leave.” Anon
“The setting is delightful, and I can honestly say that I have never tasted more delicious food...Each course was perfection, climaxing with dessert, that ambrosial partnership of pecan pie and muscat...surely a marriage made in heaven.” William Turner
“Not sure which I look forward to more, the theatre or dinner at Rundles. The combination is unbeatable.” Mrs. Leonard Grossman