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Ryan Crawford, and his wife, Bev Hotchkiss, own this celebrated and much-anticipated restaurant, Backhouse, that landed on Where Canada’s 11 Best New Restaurants 2015.

Haute-cuisine, all made on site (grown and raised) themselves; raising pigs with friend Paul Harber at Ravine, vegetables are grown at the EPP Family Farm.  Ryan cures his own prosciutto, (48 months), bakes the bread, and makes the ricotta.  Everything is made from scratch, many wood-fired, to showcase the ingredients’ natural integrity.

Creativity abounds, not just in the cuisine, but in the rotating, local fine-art collections, open-mic nights, well-styled vignettes and well-dressed servers.  Setting the bar, with a curated selection and house-made muddles, Zac Kvas, bar chef, is making his mark.

It’s the signature tasting menu that you want to secure a table for; an inventive five-courses that showcases the Chef’s best.

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