Union (photo by Robert J. Brodey)
ECO-CONSCIOUS FARE
The movement toward environmentally friendly eating has progressed to the mainstream, thanks both to the specter of climate change and the fact that fresh, locally sourced cuisine often just tastes better. Taking up the challenge are restos such as Cowbell and Union, which use naturally raised meats. Also going green—with produce grown in their own gardens—are Epic, George and Veritas, while certified sustainable fish and seafood is served at Trios Bistro and Pangaea. Even chain restaurants are rising to the challenge: Canyon Creek Chophouse offers a locally focused menu that highlights Ontario’s fall harvest.
