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Pacific halibut à la printanière
No. 36

Son of Scaramouche

Scaramouche co-owner Keith Froggett and his son Benn are opening Greystones Restaurant and Lounge in a restored 1853 building in Orangeville, about an hour northwest of Toronto. The duo partnered with the building’s owner, Jennifer Dattels, and convinced Scaramouche sous chef Shigetaka Wakai to take the head chef role with the aim of turning out seasonal contemporary cuisine in a range of styles. “It’s a mixture of French country cooking and rustic Italian,” Benn explains. “It’s similar cooking to Scaramouche, presented in a more approachable way.” The menu features small plates and pizza, house-made pastas, a burger, seafood and a selection of steaks. “We have an amazing prep kitchen in the lower level of the building that the team is very excited about with a beautiful Rational oven and huge stock pots.” The interior was conceived by Solid Design Creative of Toronto, which played up the exposed stone walls, natural light and vaulted ceiling, adding rich accents, slick seating and a long marble bar. Two outdoor spaces are in place for summer, bringing total seats to 200. A café, opened in March, is run by the restaurant’s pastry chef, Kasten Alvarez.
—Doug WallacePhoto credit: Rick O’Brien

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