Part and Parcel

09/01/2026

07/01/2026

***gnudi***

one of the new dishes hitting the dinner lineup tonight
pillowy ricotta dumplings, blistered cherry tomatoes, beurre noisette

a deceptively simple, flavour loaded dish that starts with house made ricotta, the best local cherry tomatoes we could get a hands on, and generous helpful of parmigiano

03/26/2026

After more than six years with us, we’re saying goodbye to Chef Nick.

Over that time, Nick helped guide the kitchen through many chapters: from the early days of putting food in boxes, to our cook-at-home meals, to leading dinner service through our Feast With Us family style tasting menus. He also deepened our relationships with the farmers, foragers, butchers, fishmongers, and bakers who shape our ever-changing seasonal menus.

His generous and unconventional approach to cooking left a lasting impression, and inspired our team and guests to think out of the box and embrace the unexpected. Goat pastrami, uni ice cream, devil’s club ranch, candy cap panna cotta, salal berry mole. These are only a few of the many dishes that pushed what Part & Parcel could be.

If you have a favourite dish, a memorable night, or a note you’d like us to pass along, we’d love to hear it. Just reply to this email or send us a note through the button below. We’ll be sharing these with Nick.

As we move forward, Chef Christina and the rest of the kitchen team will continue to lead the menu with the same thoughtful, seasonal approach you’ve come to expect.

We’re grateful for everything he’s built here, and excited for what’s ahead, for him and for us.

02/10/2026

Staff favourites.

The plates we order when it’s our turn to choose.

Come on in, we’re expecting you.

02/04/2026

We have a few tables left on our Valentine’s weekend Menu, available Feb 13-14th. Book on our website or through OpenTable!

The tasting menu, plated for sharing, is $88 per person, with optional beverage pairings available.

Please note that we will not be offering à la carte dining on these evenings, and a vegetarian tasting menu will not be available. As the menu is served family-style, any dietary accommodations will apply to the entire table, and while we’ll do our best, we may not be able to accommodate all dietary requests.

01/17/2026

If you are doing Dry January, you might as well do it properly.

Our Golden Hour mocktail, is layered with citrus, rosehip, lavender, lemongrass and Lumette, alongside our zero proof “amaretto” sour means you can have both and still drive home safely.

Available all seasons, not just the dry one.

12/20/2025

This is your sign to stay a little longer.

Smash burgers, Negronis and much more for Happy Hour at Part and Parcel.

Tuesday to Saturday, lunch and late night.