Supply and Demand

“There’s a reason why you can’t walk into a place like this without a reservation, because it’s that damn good without the pretentious noise; one of the servers was wearing an M&Ms T-shirt (love this). We sat at the bar and requested simply, “feed us”. The food was fantastic and I have no notes. Go! NOW!”

“I've been to Supply and Demand a few times over the past couple of years, and my husband and I decided to make a return trip for his birthday. I have to say this past visit was the best so far! We were warmly welcomed by the hostess at the door and our jackets were taken to be stored elsewhere. Our server was absolutely wonderful and she did a great job explaining the flavour profiles of the dishes we had questions about. She recommended that we order around 2 dishes each in terms of portion size, which ended up being just right for us. Now for the food! Here is what we tried and my thoughts on each dish: House bread and butter: Honestly, this has been a highlight every single time I've been here (which I never thought I could say about bread and butter). The bread is so fresh and fluffy and the flavours for the whipped butter change every once in a while to spice things up. This time, it was bacon butter (which, of course, was delicous). Albacore tuna crudo with lemon: Every time I've been here, I've ordered this dish! It's so refreshing and by the time I'm done, I always wish there was more on the plate. Fried Brussels sprouts with cashew cheese: Creamy, cheesy goodness! Roast Duck breast: Perfect crispy skin and cooked perfectly! The jus has a deep and rich flavour that complements the dish really well. Baked Cod: Flaky and buttery, delicious! Queen Elizabeth Cake: Very similar to a sticky toffee pudding and just as good! The menu changes seasonally, so we can't wait to come back and try more new offerings!”

“A very nice, art deco vibe with sit down and bar service. Hostess and servers were all very courteous. Food was perfectly seasoned and cooked. Kale salad, roasted duck, tuna crudo and bucatini were amazing. Lemonade mocktail was refreshing. Will definitely be back. If you come early when they open you can likely get a table or else reservations probably better than not because it fills up fast. Plenty of street parking. Free after 530p till morning on Saturdays.”

“Food was excellent. Good spot for those looking for seafood or pasta. We ordered tuna from the raw bar that was delicious. The warm buns and butter are a must as well. The server/bartender was very knowledgeable about the wine selection and picked out a funky wine to pair with the early part of the meal (pictured), and another for the pasta later (not pictured). Great wine selection, full bar, and a couple of nice craft beers.”

“My friend and I have been to this restaurant several times. It has become somewhat of a tradition for us because the food is consistently exceptional. Even the bread and the house-made butter are memorable, which says a lot about the care put into the menu. Every dish we have tried over multiple visits has been impressive, and the kitchen deserves recognition for that level of quality. I also want to note that our bartender was very knowledgeable about wine. She took time to explain pairings and origins (France, Ontario county, etc.), and at dessert she offered us an exquisite amaretto and a high-quality spiced rum for my friend. Those details were appreciated. During this visit, however, the service dynamic at the bar did not align with the overall standard of the restaurant. While we were seated at the bar, the bartender and another staff member were at moments engaged in personal conversations. I have worked in hospitality management, so I understand staff communication happens, but in a high-end environment those conversations should remain discreet. Anything said at the bar can be heard from one end to the other, so what guests hear should ideally relate to service or the dining experience. After we had already paid and tipped, I decided to offer feedback. I said to the bartender directly that staff should be mindful of what is said at the bar, since conversations can be overheard and misinterpreted. I was not trying to obtain anything; I directly expressed that discretion matters in environments like this. The reaction was unexpectedly defensive and disproportionate. The bartender insisted that I was “accusing” her and demanded that I repeat exactly what she had said. Her tone escalated enough that other staff members paused to observe the exchange. At that point, I became reactive as well, which I acknowledge. However, the dialogue did not involve insults or raised voices on my end, and once I realized the conversation was becoming unproductive, I chose to end the interaction. I thanked her, my friend praised the food again and we said goodbye, leaving respectfully. I really enjoy this restaurant, and that is why we keep coming back. This feedback is not about the kitchen or the venue, but about the service dynamic at the bar on this particular evening. In a restaurant operating at this level, professionalism and discretion are part of the guest experience. I hope management reviews this, because the kitchen consistently delivers excellence and deserves service that reflects the same standard.”