Changes

The Wellington dining scene is in flux, and there’s more to come

Food and beverage establishments in the village of Wellington have been in a state of flux over the past few months and the landscape in Wellington has changed dramatically for the 2018 season. Here is an update on what’s changing, and who’s bringing new things to the table.

If you are starting from the west, you’ll find that Soup Opera is no more. The term permanently closed is used on both the front doors and on Google. There are also no signs of it opening under another name this season.

Enid Grace outside her flagship cafe on Main Street in Wellington.

Just down the street, you will find the Orchard Drive Dari Bar. Bill and Sue Bailas are back for another season of sweet treats. They are opening on April 6, and are currently looking for some new staff for the busy summer months.

Further into town you land at The Courage Bar, which is back for another season with a brand new menu for food and drink. Chef Tyler Adam Smith has spent the winter in France studying under Michelin star chef Christophe Pele at Le Clarence in Paris and has brought back some tricks up his sleeve. Look for exciting seafood dishes as well as a new commitment to keeping things as local and in-house as possible.

Across the street at Enid Grace Café, things are about as busy as they can be. Enid ’s vision of an Italian café has won rave reviews around the County, but make sure you get there early. The kitchen closes at 2 p.m., but popular dishes are usually sold out before then.

In what is going to be a major development for the village, Enid will be signing the lease for what will be a classic Italian “Mercatto” in front of the Wellington Hotel at 192 Main Street. A Mercatto, by definition, means “market” but it’s roots in Italy define it as more of a meeting place where you buy anything from local produce to a full meal.

“I want this to be as classic as anything I’ve seen in Italy. There may not be any seats inside. If you’re grabbing an espresso, or want to eat there, it will be standing only. It’s for people on the go,” says Enid.

The focus will be on take-out style meals and baked goods, alongside retail items like Enid’s Lemon Curds, her jams and jellies and granola. The small menu will feature a handful of hot entrée items, and what Mercato would be complete without a coffee program? Look for classic Italian beverages both hot and cold at the new location. Enid has not decided on a name yet, but it will be included under the umbrella of Enid Grace as a brand, so look for that announcement coming soon. The Mercatto is to be housed in the building that currently sits at the back property of the Wellington Hotel. The 150-year-old building was once the home of the tomato canning offices in Prince Edward County and they plan to move the building from the back of the property and onto Main St. The building will also have a stone patio which will be where you can sit. It is the hope that Grace and her new Mercatto will be up and running sometime in August. Enid will not be closing the current café location and won’t change anything that she is doing there.

The plan is to stick with the rural café model at the flagship location, with items that are available until they sell out. In a move to make sure the two locations don’t cannibalize each other, Grace will be opening the Mercatto later in the morning and staying open later into the afternoon. The Mercatto will also be a seasonal location, opening only during the busier times of the year.

The Wellington Hotel is also one of the most anticipated openings in this area and the team there hopes to throw open the doors sometime in 2018. They are taking their time in making sure the hotel is ready to go and have hired local company Wharf Lane as their new builders, sticking to their promise of keeping things local. The hotel will open first, with cabins and a spa in the plans for the following year.

The Midtown Brewing Company has quickly become a popular local establishment known for its great food and casual vibe. Look for an official announcement coming in a few weeks about a change in direction on the food front. Chef Neil Dowson, formerly of County Rd. Beer Co., made the announcement over social media recently that he will be taking the helm of the food program at Midtown after the departure of Chef Marty Brzozowski. Dowson has been on the local scene for years, and was one of the winners in the first season of Chopped Canada. Look for the Midtown to continue where Brzozowski left off in bringing delicious food to patrons of the brewery.

Business partners Trish Cook (R) and her mother Linda Maguire are opening Good Place, in the old convenience store at Main Street and Belleville Road, along with partner Stewart Garnham.

Finally, in what looks to be the biggest changes of the season, two new establishments are opening this season at the corner of Main Street and Belleville Road. The new restaurant taking the place of the former Duke Of Wellington Pub will be called North Docks and it will focus on American style food and a casual dining atmosphere. Look for locally focused craft beer and County artifacts wall that will hopefully endear them to the community. Owner Paul Dubeau wants the North Docks to be a reflection on what the County wants. There will not be any live music, but music will play an important role in creating the vibe.

“Music is a big part of my life, and the music chosen for the restaurant will be a big part of what we do. For instance, Saturday brunch will be old school hip-hop. Sunday brunch will be ’90s slow jams.”

Look for North Docks to be open all year round when it gets going.

In the old convenience store you will find what a lot of the locals have been buzzing about. Good Place will open in just a few weeks and it’s being described as a healthy lunch counter, organic grocer and a juice bar all in one. Their counter offerings will include grab’n’go salads, wraps and rice bowls with smoothie bowls in the morning as well as fresh-juice all-natural popsicles. The counter will also have a coffee program with coffee supplied by Cherry Bomb Coffee Roasters. The juice bar will be infusing healthy elements to the already healthy juices. The hours will be from 8 a.m. to 8 p.m. in high season and will be open year-round. For owner Trish Cook, it’s also about leaving a minimal footprint on the environment.

“We are not doing anything with plastic and aim to be as wastefree as possible. It’s tough with food, but it’s a huge focus for our company. We will be selling re-usable cotton bags here that you can basically use forever, so we’re hoping to start a trend and have people bring their own bags for the produce they buy here,” says Cook.

Vegan and gluten-free baked goods will also be made in house, and a take-out-window will be installed right on Main Street for those on the run. Good Place will most definitely be filling a need and a desire for healthier options for eating in the village, with the ability also to buy produce and bulk products that you can be certain are either organic, or at least on the Clean Fifteen list.

The scene in Wellington is ever-changing. Health-conscious consumers will be happy to know that change is only a few weeks away. Now everyone play nice and let’s all have a great season.