![]() Article contentĪ different presentation of calamari at Ruby and The Beast. This advertisement has not loaded yet, but your article continues below. A big believer in letting her staff’s talents shine, Davidson gives Fummerton a lot of freedom in letting his creativity run wild, provided he sticks to an approachable “modern Canadian” concept and delivers on her personal preference for a great house French fry devoid of truffle oil and garlic. Davidson interviewed more than 70 chefs before landing on Cody Fummerton, best known for his time in the kitchen at The Living Room. Photo by Azin Ghaffari / Azin Ghaffari/PostmediaĪ passion for customer service and pretty vintage fixtures don’t mean a thing if the food doesn’t live up to the room. There’s a beautiful copper bar, an old mural leftover from a previous tenant and gloriously creaky floors, all adding to the charm of the venue.Ĭonfit Duck Wings on the menu at Ruby and The Beast. Photo by Azin Ghaffari / Azin Ghaffari/PostmediaĪtmosphere is key to any restaurant and the two-storey, century-old building, with 46 seats upstairs and 33 downstairs, including those on the fireplace-heated enclosed atrium, is exceedingly cozy, with eclectic details scattered throughout. Pictured is Ruby and The Beast on Thursday, May 18, 2023. The restaurant is named for the colour of the building, as well as Scheller’s daughter, with the “and the Beast” thrown in to add a touch of whimsy to the concept. That human connection is the guiding force behind Ruby and the Beast, which is located in the familiar red house behind the Beltline Safeway that was recently the original Vegan Street location and, most famously, the Laurier Lounge before that. It’s a very human experience that really fulfills me and makes me very happy.” “I have a real love for customer service and that has a lot to do with the connection you make with a guest. “I felt it was time for me to be a managing partner in a restaurant here,” she says. ![]() Photo by Azin Ghaffari / Azin Ghaffari/Postmedia Manage Print Subscription / Tax Receiptįrom Left head chef Cody Fummerton owner Kathleen Davidson server Clara Castro-Zunti saucier Jenna Collins and sous chef Kurtis Anderson at Ruby and The Beast. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |