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The Beginning

Born from a Love of Canadian Terroir

Maple & Grill opened its doors in 2018 with a singular vision: to create a dining experience that authentically represents the richness and diversity of Canadian cuisine. Our founders, Chef Isabelle Tremblay and restaurateur Mark Henderson, shared a belief that Canada's culinary heritage deserved a dedicated stage.

What started as intimate gatherings in a converted heritage building has grown into one of the city's most respected dining establishments, yet our core mission remains unchanged: to honor Canadian ingredients through exceptional cooking.

Cozy restaurant interior with natural wood elements

Our Approach

Sourcing with Intention

We maintain relationships with over forty producers across ten provinces and territories. Each partnership represents a commitment to sustainability, quality, and fair practices. Our procurement team visits farms, fisheries, and foraging grounds personally, ensuring that every ingredient meets our exacting standards.

This network allows us to showcase the seasonal best from every corner of Canada. In spring, you might taste fiddleheads from New Brunswick; in autumn, wild mushrooms from the Rockies. Each menu reflects the land's natural rhythms.

Fresh local produce and ingredients arranged beautifully

What Drives Us

Our Values

Authenticity

We never compromise on ingredients or techniques. Every dish reflects genuine Canadian culinary traditions, whether drawn from Indigenous practices, settler heritage, or modern innovation.

Sustainability

Our environmental responsibility extends from sourcing to waste management. We prioritize organic produce, sustainable seafood, and carbon-conscious operations throughout our business.

Community

We believe restaurants serve as gathering places. Beyond serving meals, we host events, support local causes, and create employment opportunities within our neighborhood.

Excellence

From the first greeting to the final course, every element of your experience receives meticulous attention. Our team trains continuously to maintain the highest standards of service.

Culinary team working together in professional kitchen

The Team

Culinary Leadership

Executive Chef Isabelle Tremblay brings over twenty years of culinary experience to our kitchen. Trained in Montreal and Lyon, she returned to Canada with a renewed appreciation for local ingredients and a refined technique that elevates humble products to extraordinary heights.

Our brigade includes specialists in pastry, charcuterie, and sommelier services, creating a comprehensive dining experience that addresses every detail with expertise and care.

View Our Offerings

The information presented on this website is intended for general informational purposes only and should not be construed as professional culinary or dietary advice. Individual experiences may vary based on personal preferences and dietary requirements. Menu items and pricing are subject to availability and seasonal changes. Please consult with our staff regarding any specific dietary needs or allergies before ordering.

Our Story