EIGHT

Fogo island Squid from Canada’s east coast, is carefully selected for its size and tenderness. The whole squid is carefully processed. In particular the “shiokara” or innards of the squid is carefully preserved and lightly fermented as the base of a green curry. Finished with coriander flowers grown at

These incredible gifts of the forest are about to take off all across Canada. Wild mushrooms are such a delicious and fleeting part of our dynamic in the restaurant, the depth of flavours textures and techniques these edibles require make mushroom season in Canada one of the most exciting times of year

A new season of EIGHT awaits.

Reservations for January, February, and March open November 15 at 12PM MST.

Mark your calendars - seats are limited and fill quickly.

Showcasing a fresh expression of Canadian cuisine, it is our hope to spark an evening-long dialogue with you around Canadian food and what it means to call this nation home.

EIGHT looks at ingredients, techniques, and flavours that have found specific homes across our nation, nestled into the niches of the cultural mosaic that make up the Canadian identity. Cuisine defined not only by location, culture, and circumstance, but by the chaotic conflagration of the three. Flavours born of migration, whether it be indigenous or international. Technique passed down through shared history and tradition, not just between mothers and sons, but neighbours, friends, and loved ones whose stories may have begun in vastly different places, but who found a home in Canada.

We firmly believe that Canadian food is far from having any definition. EIGHT aims to serve as a catalyst for conversation and most importantly an exploration of what Canadian food is and will be.