9/9/2023 0 Comments Download the clocktower inn![]() The Clock Tower is also able to provide custom catering thanks to a large prep kitchen in the newly-renovated basement. “We hear all the time how much Strathroy needed a restaurant like this.” “We’ve had great feedback,” notes Graham. Wednesday is for pizza and wine, while Fridays are for the fish and seafood lover. That’s in addition to a themed nightly feature. The dinner menu is supplemented by mouth-watering entrées like Apple Whiskey Baby Back Ribs, Grilled Duck Speidini and selection of pasta dishes. We use Slegers Greens for our salads, Ralph Bos Meats for our meat, and Hamilton’s Bakery for our breads,” says Graham. As for the pub, it has been stripped of its sports bar past, and is now a more traditional ale house, complete with plenty of beer on tap and a newly-installed tin ceiling.Ī self-described “old school chef” whose resume includes lengthy stints at Niagara’s Cherry Hill Club and Queen’s Park, Graham prepares everything at the Clock Tower Bistro and Pub in-house and from scratch, using as many local products as possible. Both are perfect for private events, and Graham says he is already receiving bookings for Christmas parties. The room comfortably seats 65, while a second dining area holds around 30. ![]() ![]() Renovations to the restaurant began in January and continued until the end of May, although the pub area remained open through Easter weekend. Working with designer Cathy Jurjevich from in2space, the Grahams transformed an empty ground floor storage area into a spacious, contemporary dining room that combines the original exposed brick walls and oversized windows with a sleek new wine bar and an open kitchen where a pizza oven takes pride of place. And, as with many old buildings, remodelling brought both challenges and opportunities. So we decided to take a chance and jump in with both feet.”īuilt in 1889 and designed by Thomas Fuller - chief architect for the Parliament Buildings in Ottawa - the building originally housed the Post Office. “I’m 52 and thought if I don’t do it now I’ll never do it. “It’s every chef’s dream to own their own restaurant,” he says. ![]() “We bought this almost on a whim,” says Graham, who has been a chef for over 30 years, most recently at the Oakwood Resort in Grand Bend. Michael and Cathy Graham on the front patio of the Clock Tower Bistro ![]()
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