Reservations

Reservations

Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email guelph@breadbar.ca

All parties of 10 and over are subject to a pre-tax gratuity of 17%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

Make a Reservation

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Salad

Winter Salad

Ingredients

3 Belgian endives, cut off bottom and peel leaves away
1 head radicchio, cut off bottom and peel leaves, finely sliced
1 bunch watercress, washed, dried and stems removed
1 head blonde frisee, cut off base and separate leaves
1 tbsp (15 ml) ½ inch (1 cm) snipped chives
1/3 cup Dijon vinaigrette
1 cup (250 ml) crumbled blue cheese
1 cup (250 ml) candied nuts (see the last post)
Salt and fresh cracked black pepper

Dijon Vinaigrette:

1 shallot, minced
2 tbsp (30 ml) rice wine vinegar
2 tbsp (30 ml) sherry wine vinegar
1 tsp (5 ml) Dijon mustard
2 tsp. (10 ml) granulated sugar
1 cup (250 ml) extra virgin olive oil
Salt and fresh cracked black pepper

Directions

Winter Salad

Yield: serves 8

Method:

In large bowl, combine endive, radicchio, watercress, frisee and chives, tossing together with your hands. Pour vinaigrette over salad and toss, gently, until all the ingredients are lightly but evenly coated.

Toss in blue cheese and hazelnuts; be sure not to break cheese more than it already is.

Serve immediately.

Dijon Vinaigrette

Yield: 1 cup

Method:

In bowl combine the shallot with vinegar and allow to sit for 15 minutes. Whisk in the mustard and sugar. Add oil in a thin stream, whisking until well blended. Taste vinaigrette and season with salt and pepper.

(Make-ahead: Cover and refrigerate for up to 1 week.)




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