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Bistro '67

Field-to-fork fine dining at Bistro ’67 in Whitby

Nestled in the heart of Whitby, Bistro ’67 offers guests a memorable field-to-fork dining experience within Durham College’s (DC) award-winning W. Galen Weston Centre for Food (CFF). 

With stunning views of lush fields and gardens and a diverse and flavourful menu, it’s no wonder diners’ reviews placed Bistro ‘67 on two of OpenTable’s top restaurants lists in less than two months. In August, it was recognized for its breathtaking panorama as one of the 100 Most Scenic Restaurants in Canada and in October for its innovative plant-based dishes as one of 50 Best Restaurants for Vegetarians in Canada. Bistro ’67 was the only restaurant in Durham Region to make either list. 

Worth the visit for its views and cuisine alone, DC’s restaurant also impresses guests by offering a dynamic atmosphere where community, local agriculture and learning come together. DC’s horticulture and food and farming students cultivate and harvest 7,000 pounds of food in the CFF’s agricultural planting fields and greenhouses each year. Dishes are then prepared in Bistro ’67 by Executive Chef Raul Sojo and his team of skilled staff and culinary students who create meals inspired by fresh ingredients from the CFF’s gardens and other local suppliers across Durham Region. Throughout the year, hospitality and special events students gain valuable experience in Bistro ’67, on its fully-licensed patio and at high-profile special events, like the annual Harvest Dinner or opening reception at the Royal Agricultural Winter Fair.

On the main floor of the CFF, DC’s retail store Pantry sells Bistro ’67 staples to the public, including dinners-to-go, student-butchered meats and student-made sauces, salsas, chutneys and jams. Executive chef Sojo and his team also nurture partnerships with local businesses to bring unique products to Bistro ’67 and Pantry, like its Harvest Salsa Brava. The result of a dynamic collaboration between DC and No. 7 Mexican Hot Sauce, a local Toronto company that produces all-natural, vegan products, the exclusive recipe uses peppers planted, cultivated and harvested by students at the CFF, and is produced by the culinary talent at No. 7.

Through this partnership, and the many others DC and Bistro ‘67 maintain with local industry, students gain valuable real-world work experience learning the complicated process of taking a product from the agricultural planting field to market and industry partners benefit by gaining access to student talent and fresh, local produce.

Housed in a beautiful 7,500-square-foot green-certified facility, the Bistro ’67 team also specializes in catering and events, accommodating many types of functions in its contemporary space, from intimate board meetings and presentations to larger receptions, weddings, celebrations, corporate functions and trade shows. Bistro ’67 also offers off-site catering, taking its culinary excellence on the road to provide tasty menus and skilled serving staff for weddings and events.   

Whether on the hunt for a delicious meal or the best place to see local farming in action, Bistro ’67 is a dining experience that will delight your palate while supporting the next generation of culinary, hospitality and horticultural professionals. A 3 Star Certified Green Restaurant, Bistro ’67 also holds a Feast ON designation in recognition of its use of local food and beverage.

It’s open Tuesday to Friday for lunch and Tuesday to Saturday for dinner. To make a reservation or learn more visit www.bistro67.ca or follow Bistro ’67 on social media.

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