The Springwood Whitby

The Springwood Whitby A Canadian restaurant with a family style, seasonal farm to table menu - Come Over for Dinner™️

07/16/2026

The sights & sounds of The Springwood.

A bustling neighbourhood restaurant with a commitment to great food and hospitality.

Come Over for Dinner™️

Rye Cavatelli, Shrimp, Bacon, Garlic, Brandy, Pangrattato, Tomato Sauce Our house rolled rye flour cavatelli made with K...
07/13/2026

Rye Cavatelli, Shrimp, Bacon, Garlic, Brandy, Pangrattato, Tomato Sauce

Our house rolled rye flour cavatelli made with K2 Milling light rye flour. The dish is built from the bottom up. We start by rendering bacon lardons made from double smoked bacon from Seed to Sausage. Once rendered down, we add shallot confit and a puree of roasted garlic. We deglaze the pan with both brandy and white wine. Then we add our house made tomato sauce, which is spiked with a little chili flake and fennel pollen. That is the base of the sauce, to that we add the cooked noodles and our BC spot prawns at the last minute so they are just barely cooked. Then on top we add a small layer of Shepherd’s Harvest cheese and a pretty heavy layer of Pangrattato, then broil it under the fire to toast them. We finish with tons of chives, lemon zest, fried garlic and chili flakes.

It should give baked garlic shrimp vibes in the best possible way.

Come Over for Dinner™️

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Cheers to the weekend!Summer has started, our wines by the glass are chilled and ready for you. Maybe you’re not familia...
07/10/2026

Cheers to the weekend!

Summer has started, our wines by the glass are chilled and ready for you. Maybe you’re not familiar with local wines or you only know what’s available at your local lcbo. We have curated a fun list of BTG wines that are perfect for the warm weather as well as a bunch of other selections available by the bottle. Let our staff guide you and help you find something that you’ll love.

Winemakers are essentially grape farmers and we love farmers. Grab a seat at the bar this weekend.

Come Over for Dinner™️

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Crispy & Raw ScallopsJust a few weeks left of this one before we transition to something else for the rest of the summer...
07/07/2026

Crispy & Raw Scallops

Just a few weeks left of this one before we transition to something else for the rest of the summer. Crispy scallop mousse, scallop tartare and scallop sashimi. Flavours of sumac, preserved lemon, rhubarb and coriander seed.

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Spiced Carrots a L’Orange🥕Getting to the tail end of this one as we move closer to more summer produce, but it’s still g...
07/04/2026

Spiced Carrots a L’Orange🥕

Getting to the tail end of this one as we move closer to more summer produce, but it’s still going strong for now.

Heirloom carrots from Cookstown Greens, spiced with Lebanese 7-Spice from Never Not Eating. Roasted in the oven and then glazed down in a mix of chicken stock and freshly squeezed orange juice (attempting to mimic the classic a l’orange sauce). The dish is garnished with orange segments, puffed wild rice, and both marigold flowers and leaves from Ohme Farms.

Come Over for Dinner™️

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Come Over for Dinner™️Back tonight after a few days off. We are in the last couple of weeks of our spring menu before we...
07/02/2026

Come Over for Dinner™️

Back tonight after a few days off. We are in the last couple of weeks of our spring menu before we start into our summer changes. We look forward to hosting you all weekend. 5pm - Close Reservations through OpenTable or just walk-in and sit at the bar.

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Please note that we will be closed Tuesday June 30th and Wednesday July 1st for Canada’s Birthday.We look forward to hos...
06/28/2026

Please note that we will be closed Tuesday June 30th and Wednesday July 1st for Canada’s Birthday.

We look forward to hosting you again Thursday July 2nd starting at 5pm.

We appreciate the continued support and look forward to a great summer ahead.

Come Over for Dinner™️

Salad…but make it interesting🫜We always have a seasonal salad on the menu and this is our current spring set. A mix of o...
06/25/2026

Salad…but make it interesting🫜

We always have a seasonal salad on the menu and this is our current spring set. A mix of organic salad greens from The New Farm in Creemore, ON. The dressing is made from Pinot Noir vinegar from Niagara Vinegars and is flavoured with toasted and crushed caraway seed. Inside the salad are radishes and kohlrabi from Ohme Farms in Jordan Station, ON. As well we mix through some freshly picked herbs; parsley, chives, chervil and tarragon. It turns out that we really loved the combination of tarragon and caraway. On top a light dusting of Red Chesterfield cheese from Goldspie Dairy in Woodstock, ON and some buttermilk fried shallots.

Light, acidic, crunchy, nuanced. A perfect way to start the meal or a lighter option to accompany the main event. Salads are usually boring but they don’t have to be and this one is anything but.

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Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Th...
06/22/2026

Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s uh shrimp kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That-that’s about it.

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Asparagus season is still in full swing for a few weeks still. That means a few more weeks to enjoy this one until it’s ...
06/18/2026

Asparagus season is still in full swing for a few weeks still. That means a few more weeks to enjoy this one until it’s gone for another year.

Welsh Brothers Asparagus with Miso-Blue Cheese Sauce Gribiche

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Address

1645 Dundas Street E Unit #1
Whitby, ON
L1N2K9

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 4pm - 11pm

Telephone

+19055561602

Website

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