Latest Photos
Booking Online
View All
Introduction
Established in 1977.
Overlooking Lake Victoria. Architecture by Shim-Sutcliffe; décor by Viktor Tinkl. Contemporary haute cuisine, fine wines, and gracious service. Fixed-price menu only. Catering. For hours of operation, and further details, please see our website.
40th SEASON: MAY 27 to SEPTEMBER 24, 2016.
Dinner: Tuesday through Sunday. (Closed Monday.)
Reservation required.
Review of Rundles Restaurant:
"On the bank of the River Avon, Rundles is an idyllic spot for pre-theatre dining in Stratford. The room, all grey cement and pale wood, feels like a Mies van der Rohe–designed spa. Chef Neil Baxter, who’s been head chef since 1981, has a flair for the dramatic, in a good way. The tender poached lobster with salmon roe, cubed cucumber, yuzu jelly and dill oil sparkles like a mosaic of multicoloured sea glass and tastes bright and clean. Flawless panfried rib-eye showcases classic training and finesse. At the end of the meal, the server suggests “the famous lemon tart.†The brûléed concoction, studded with toasted pistachios and sided with smooth orange sorbet, lives up to its recommendation." (TorontoLife.com)
James Morris, proprietor.
Neil Baxter, chef de cuisine.
Kathy Bell, maître d'hôtel.
Richard Maloney, sommelier.
Overlooking Lake Victoria. Architecture by Shim-Sutcliffe; décor by Viktor Tinkl. Contemporary haute cuisine, fine wines, and gracious service. Fixed-price menu only. Catering. For hours of operation, and further details, please see our website.
40th SEASON: MAY 27 to SEPTEMBER 24, 2016.
Dinner: Tuesday through Sunday. (Closed Monday.)
Reservation required.
Review of Rundles Restaurant:
"On the bank of the River Avon, Rundles is an idyllic spot for pre-theatre dining in Stratford. The room, all grey cement and pale wood, feels like a Mies van der Rohe–designed spa. Chef Neil Baxter, who’s been head chef since 1981, has a flair for the dramatic, in a good way. The tender poached lobster with salmon roe, cubed cucumber, yuzu jelly and dill oil sparkles like a mosaic of multicoloured sea glass and tastes bright and clean. Flawless panfried rib-eye showcases classic training and finesse. At the end of the meal, the server suggests “the famous lemon tart.†The brûléed concoction, studded with toasted pistachios and sided with smooth orange sorbet, lives up to its recommendation." (TorontoLife.com)
James Morris, proprietor.
Neil Baxter, chef de cuisine.
Kathy Bell, maître d'hôtel.
Richard Maloney, sommelier.
Contact Info
Address:
9 Cobourg Street
Stratford
Ontario N5A3E4
Canada
Stratford
Ontario N5A3E4
Canada
Tel:
5192716442
Fax:
5192713279
Website:
http://www.rundlesrestaurant.com
Offering
- French
- European
- Modern
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Closed | ||||||
| Tuesday | Open | 5 p.m. | 7:30 p.m. | ||||
| Wednesday | Open | 5 p.m. | 8:30 p.m. | ||||
| Thursday | Open | 5 p.m. | 8:30 p.m. | ||||
| Friday | Open | 5 p.m. | 8:30 p.m. | ||||
| Saturday | Open | 5 p.m. | 8:30 p.m. | ||||
| Sunday | Open | 5 p.m. | 7:30 p.m. | ||||
Meet Our Team (2)
James Morris HCIMA
Proprietor
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.
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.
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.
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.
