The Springwood Whitby

The Springwood Whitby A Canadian restaurant with a family style, seasonal farm to table menu - 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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We’re still enjoying the bounty of spring for the next few weeks. Asparagus, Rhubarb, the first of the cucumbers, Bok Ch...
06/15/2026

We’re still enjoying the bounty of spring for the next few weeks. Asparagus, Rhubarb, the first of the cucumbers, Bok Choy. Southern Ontario is about to be bursting with life and colour. This is a snapshot of what’s going on in this place in time and it will be totally different in a few weeks. Eat seasonally and enjoy good food just like you enjoy life…in the moment.

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Carmelized Sunchoke Ice Cream Bar Just in time for the warm weather. Our classic carmelized sunchoke ice cream, made wit...
06/11/2026

Carmelized Sunchoke Ice Cream Bar

Just in time for the warm weather. Our classic carmelized sunchoke ice cream, made with roasted sunchokes from Zephyr Organics and dairy from Hewitt’s. Dipped in a mix of Callebaut 55% and 72% chocolate and then dusted in a mix of toasted and crushed red and black peanuts from Kernal Peanuts, fried sunchoke chips, feuilletine and Vancouver Island sea salt. Sometimes you don’t want a full dessert but still need something sweet…we got you covered.

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Halibut CasinoA playful take on the steakhouse classic, clams casino. Ours is done with wild BC Halibut topped with what...
06/09/2026

Halibut Casino

A playful take on the steakhouse classic, clams casino. Ours is done with wild BC Halibut topped with what we call “casino butter”. A mix of shallots, roasted garlic, bacon lardons, piquillos, Worcestershire, lemon and parsley get mixed into softened butter and then that gets mixed into panko breadcrumbs. That mixture is rolled out between sheets of parchment paper and chilled overnight to set. After the fish is seared we cut a piece roughly the size of the fish and bake it in the oven so the crust sets overtop of the fish giving it a similar flavour profile to clams casino. We serve it over a celeriac puree and with a lemon wedge for squeezing to cut the richness of the dish. On the menu now while the west coast halibut is still in prime season.

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Cucumbers, Peanut Sauce, Tamari, Chili, Lime Yogurt, MintA bright and fresh dish fit for spring. A mix of different cucu...
06/04/2026

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

A bright and fresh dish fit for spring. A mix of different cucumbers that change based on availability. Currently we have a mix of Quirk and Japanese Lime cucumbers from Ohme Farms and English cucumbers from Hoogenboom Family Farm. They are dressed in a house made tamari style dressing made from infusing soy with bonito, seaweed, ginger and ton of citrus. As well as fish sauce, lime and gochugaru. The base of the dish has a satay style peanut sauce made from Ontario peanuts from Kernal Peanuts. On top, more crushed and toasted peanuts, lime yogurt, more gochugaru and pink candypops mint, also from Ohme Farms. The idea is give it a good mix up and enjoy.

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New week, new opportunities. Let’s get after it.Tue-Sat 5pm-CloseCome Over for Dinner™️
06/02/2026

New week, new opportunities. Let’s get after it.

Tue-Sat 5pm-Close

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We are hiring!We are looking for a part-time bartender to join our team. We are a small, tight-knit team so attitude is ...
05/29/2026

We are hiring!

We are looking for a part-time bartender to join our team. We are a small, tight-knit team so attitude is more important to us than experience, but some experience is necessary. Our commitment to sourcing local and making everything from scratch extends to our bar program so a passion for local beverages is a must and just a general curiosity towards spirits and cocktail culture. This is an opportunity to join an upcoming restaurant that is only growing. If this sounds interesting to you or someone you know then please send your resume along with a brief note about why you feel you would be a good fit to [email protected]

We look forward to hearing from you.

Cheers🥂

3 years🍾Today marks 3 years of The Springwood. 3 years of showcasing the best of what Southern Ontario has to offer. 3 y...
05/25/2026

3 years🍾

Today marks 3 years of The Springwood. 3 years of showcasing the best of what Southern Ontario has to offer. 3 years of serving our community and meeting the most amazing people. 3 years of Smoked Trout Dip!

We are truly grateful for Whitby and everyone who has walked through our doors in the last 3 years. Opening a restaurant is already very risky, even for 2 people with as much experience as we had. When we told people the concept and what we wanted to do, almost everyone said we were crazy or it wasn’t going to work.

But we had a vision and we felt like we had a story to tell. So from the bottom of our hearts, thank you for the support, thank you for continuing to let us tell our story and thank you for coming over for dinner.

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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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