Rundles Restaurant

We have been visiting Stratford for years and somehow never visited this establishment. We finally did and were not disappointed. Service and food was amazing and the ambiance is wonderful. This is a must if you are visiting Stratford and want a higher end restaurant.

A perfect birthday celebration. Elegant understated setting (and waitress!), perfect service, and a delicious meal. We both had the «classic» meal, selecting the house cured salmon and a scallop-​shrimp appetizers, one of the best duck confit I’ve ever had, with supercrispy skin on a bed of delicate mushrooms, eggplant, and onions, house made butter and rolls, and delectable lemon tart and sorbet for dessert, with coffee. The young house violinist played a tune for my sister’s birthday. The meal was paced so we’d make it to our 8pm performance. And when we realized we’d forgotten something, the staff were kind enough to arrange for it to be delivered to our hotel! I’d return to Stratford just for Rundles!

A Summer Evening at Rundles
Rundles in Stratford Ontario, is an experience best not ventured into lightly.
I’m a fan of minimalism: in design, life and food. The entrance sets the stage by whispering… simple, warm, beautiful. A testament to the meal held in store for us.
Our table overlooked the summer gardens and Stratford’s Avon River. The mood was set with a Manhattan and Champagne Cocktail.
Our experience at Rundles was excellent and memorable. Each dish was prepared flavorfully and presented beautifully, complementing the surroundings. Dinner was timed perfectly. The staff were ever present but not hovering. We ended up the last table in the restaurant but never felt rushed. The background music that evening, was perfect. Le Clos Jordanne Pinot Noir was an especially fantastic choice. Rundles lived up to our expectations and we will certainly return. I’m sure a chilly Winter’s weekend will be the perfect time to return to taste the change of seasons that Chef Neil Baxter and team will infuse into the ingredients available at that time.
AMUSE-​BOUCHE | Beggars Pouch | Corn Purée
CITRUS CURED WILD SALMON | White Asparagus | Pea Shoots | Yuzu Jelly
IMPROMPTU Seasonal Sweet Corn Soup
VEGETARIAN, ROAST CAULIFLOWER and POTATO GNOCCHI curry-​flavgured, and garnished with almonds, coriander, and sourdough croutons
DRY_​AGED RIB EYE of ONTARIO ANGUS BEEF with Bearnaise sauce, beluga lentils, and roasted celery root
A SELECTION of GOATS’-MILK CHEESES pistachio nuts and wild greens, and a pistachio butter
VANILLA and WHITE CHOCOLATE PARFAIT with lime granita, and fresh and dried pineapple

The food here is interesting, innovative, and very good. However, we waited over an hour for our appetizers, and our four drinks precipitated three miss orders. In fact, we waited for each of our courses longer than we should have. Do not come here for prompt service. But I bet you will enjoy the food once it arrives.

Incredible experiences on four occasions. Beautiful location, presentation and execution. Inventive menu and local ingredients. A very serious dining experience, not a casual dining locale. Great wine list. Many local wine options, as well. One of my first impressions…“this place is like an art gallery for food.”

Outstanding food and service. We were on the bistro side. Rack of lamb is so rarely well executed, but Rundles hit it out of the park. Best lamb I’ve had in years. Chicken was perfect. $ 50 per head for two course meal. Small but decent wine list. Excellent value overall.

I have eaten here three times. First in 2008, then in 2012 and finally earlier this week. If you’d asked me after meals 1 and 2 I’d have told you to splurge on a meal here. It is very expensive (without a doubt them most expensive restaurant in beautiful Stratford, Ontario) but worth it.
Unfortunately (and, believe me, I tell you this with a heavy heart) it has gone down in quality and, far more alarmingly, down in service. The food was pretty ordinary (limited selection; bland flavourings; small portions) but even worse, the service was poor. We had a tray of drinks spilled on a woman at our table (soaked right through to the skin) and the waitress (a nice young girl) was so shaken up she did not apologize.
That was fine (she was very young) but when we raised the matter with the management their reply was (and I am not making this up) that it was just an accident (true) and that we were fortunate it was not red wine! Well their logic was hard to refute but it was perhaps not what we would have expected by way of apology. When this reply was challenged, we were advised (and again, I am really not exaggerating) we were told that Stratford deserved more sophisticated diners than us.
Now you will read this and think that this level of rudeness is impossible, but (unbelievable as it may sound) it is true.
So please limit your expectations – and dress accordingly!

Excellent casual elegant meal following a Stratford show. The Unilocal checkin special made it even more fun. We even got to try a free experimental dessert that was fantastic. pricy, smaller portions (but right size for us), tasty. We’d go again.

Beautiful, inspiring, transcendent –just some of the words I’d use to describe any great work of art. The Rundles experience counts, to me, as such. Chef Neil Baxter and owner Jim Morris have created, and successfully developed, something very, very special in the heart of Southwestern Ontario. To go there and enjoy a meal is to experience food –and the entire dining experience –as something special, sacred, and deeply delicious!
Having experienced the formal dining room at Rundles for both dinner and lunch last year, I was curious about its more casual bistro sister. With the whimsical pieces of artist Victor Tinkel adorning the walls and ceiling, the bistro definitely has a fun, eclectic vibe. The menu between it and the formal dining room differs only slightly: instead of fancier dishes like lamb (cooked sous vide –heavenly) or duck confit (for mains), the bistro offers lighter, if equally succulent dishes like seared sea scallops and braised short ribs.
I decided on Mexican chili-​rubbed quail –and, oh my, how delicious! Tender, moist, pieces of melt-​in-​your-​mouth quail were complemented by spicy little daggers of pungent chili flavour. The dish came with a tender, creamy barley risotto, and I was overjoyed at the happy puddle of green onion sauce (flavored with tomato and chili) adorning the dish –so much the better for sopping up with Chef Baxter’s fresh daily-​made baguette!
It’s worth noting the portions at Rundles are proportioned accordingly; there is no architectural design at work when plating, but rather, a considered, classy approach that is in accordance with first courses. My lobster bisque was heavenly –near-​foam, in fact –but had none of the heaviness usually associated with bisque. It was a fresh, clean lobster-​y taste. The accompanying (three) seafood croquettes were crispy without a hint of grease. When my quail subsequently arrived, I was beyond relieved that the plate wasn’t overflowing. Of course I finished the whole thing!
This same relief extended into dessert; a fresh cheese plate featuring an array of gorgeous Canadian cheeses (including local favorite Monforte) was simply laid out with slices of crispy green apple, and a side of fruit compote with toasted walnut bread. Together with a glass of port, it was an ideal, delicious ending.
It must needs be noted that service was as stellar as food. Our server clearly, precisely explained every course, was happy to offer sourcing information, and accommodated special requests handily. She also introduced Rundles’ special-​blend wine with interest, noting the involvement of Canadian winery Rosehall Run, as well as artist Victor Tinkel’s contribution in designing the labels. There’s something gratifying about having so much detail offered in procuring a glass of wine; it truly complemented the entire dining experience.
Everything, from start to finish, positively emanates class, dedication, and passion at Rundles. For $ 55.50, you get a truly memorable dining experience you’ll take with you in every other dining and eating situation. Take my word for it: I’ve been dreaming about that meal ever since, and plotting my return.