What are the opening hours?

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

The Springwood Whitby

Name: The Springwood Whitby
Address: 1645 Dundas Street E Unit #1, Whitby, ON, L1N2K9, CA
Telephone: +19055561602
Price range: $$$

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The Springwood Whitby

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

09/01/2026

Just a reminder that; yes we still have our Smoked Trout Dip and yes it’s still awesome.

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08/28/2026

Feature for this weekend. Melon & Prosciutto 🍈🍖

Cantaloupe from Top Tomato Farm. The melon is dressed with a vinaigrette of sorts made from the melon trim, white soy and champagne vinegar. Seasoned with fennel pollen and Aleppo chili. Topped with slices of Mangalitsa prosciutto from Linton Pasture Pork, as well as pink candypops mint and calendula petals from Ohme Farms.

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08/25/2026

The open kitchen is a focal point in the dining room. It’s just one way we try to break down the barrier between the Front of House and the Back of House. You can see all the food being prepared and plated right in front of you. In one way it’s about transparency but also it’s about allowing the guests to feel like they are a part of the action. Come up and say hi, ask questions, our chefs are all passionate about what they do and love to interact with our guests. Or better yet, walk-in and sit at the bar right in front of the kitchen, dinner and a show.

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08/22/2026

We’re at peak tomato season right now. We are using them in a number of dishes, including this tomato salad.

The base is Crowdie, a Scottish style farmhouse cheese from Goldspie Dairy in Woodstock, ON. We season ours with Vancouver Island sea salt, a heavy dose of za’atar from Never Not Eating and preserved meyer lemons we made back in the winter. The tomatoes come from Cookstown Greens and they are mixed with capers, urfa biber and basil and lightly dressed with olive oil and champagne vinegar. We cover them in a bread crisp made from Pain au Lait bread from Future Bakery that’s seasoned with sumac s&p, also from Never not Eating. The salad on top is mostly nasturtium, shiso and marigolds from Ohme Farms, as well as some spicy greens from The New Farm. A little more urfa and lemon zest to finish. The idea is to crack the bread crisp and the bread with shatter onto the tomatoes, divvying up the crunch to the salad. It’s summer, eat tomatoes 🍅

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08/19/2026

Smoked Trout Dip

Just a reminder that we have these prints available still. Designed by the super talented Just a cool vision of exactly how I would imagine a “cool” trout would look. 12”x16” full colour. Only available in-restaurant for now but maybe other options down the road. Get dipped.

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08/17/2026

Our cucumbers are still going strong this summer. As we get a bit further into the season we are able to introduce more varieties into this dish. Not just English cucumbers, but now we have; Japanese seedless, gimlet, quirk, Persian, silver slicer and Barese to name a few. Each with their own subtle differences and nuances.

Cucumbers, Peanut Sauce, Tamari, Chili, Lime Yogurt, Mint

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08/13/2026

Little feature for the next couple days. Some pretty special products just simply served to enjoy a snapshot of this moment.

Organic galia melon from Hope Farm, Mangalitsa prosciutto from Linton Pasture Pork, bi-colour shiso from Ohme Farms, urfa biber and lime zest.

Galia melon is like a cross between a cantaloupe and a honeydew. Very floral and sweet.

We’re selling them by the “boat”. On until we don’t have any melons left.

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08/11/2026

PEI Bluefin Tuna, Heirloom Tomato, Preserved Green Strawberry, Shiso, Bergamot Infused Sunflower Oil

Summer🌻

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08/07/2026

Carmelized Sunchoke Ice Cream Root Beer Float

One of chef’s all time favourite things is a root beer float. This idea has been simmering for a long time but when the restaurant first opened we didn’t have the confidence in ourselves to just go for it. 3.5 years later, we are less seeking validation and more just serving what we want to serve with confidence. Now of course this is no ordinary root beer float;

Carmelized Sunchoke Ice Cream
Toasted Cacao Nibs
Honeycomb Sponge Toffee
Dad’s Root Beer

Also look at that photo, I mean c’mon. We get humbled by our friend’s talent sometimes.

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08/04/2026

The Springwood Fried Chicken
Green Garlic Ranch, Za’atar Honey Mustard, Pickles, Lacto Fermented Radishes, House Hot Sauce

What says summer like fried chicken? But this is no ordinary fried chicken. It all begins with the quality of the birds. We only use White rock chickens from Kendal Hills Farm in Orono, ON. The arrive whole and get brined for 24 hours and then left to dry for another 24 hours. After that, they get cut into pieces and marinated in our buttermilk and hot sauce mixture for at least 48 hours. Finally they get dredged in our secret mix of Colonel Chef’s herbs and spices and fried to order. So if you clocked that right, that’s 5 days of preparation on just the chicken. Like we said…no ordinary chicken.

Not to mention the week-long process for the hot sauce, the 2-week process for the lacto radishes and the 1-month process for the cucumber pickles.

We take our fried chicken very seriously and we hope that you will taste the difference.

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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

http://www.thespringwoodwhitby.com/

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