Glassroots is the newest dining experience to come to Richmond Row. After a hugely successful summer of dinner service, they’re soon opening for lunch with reasonable student prices.
The idea behind Glassroots is its grassroots approach to everything from décor to construction to food. Everything is local; everything comes from the heart.
“We are fiercely local. Almost everything we do comes directly from farmers, directly from local buyers,” says Mike Fish, co-owner and front-of-house manager. “A lot of our cherry tomatoes and our herbs come from our patio. We’ve got 22 planter boxes that surround the patio.”
Located where Veg Out was open for several years, this new restaurant with new owners is entirely vegan. But you won’t find the word “vegan” anywhere in the restaurant. Instead they want to be known for their environmentally friendly and healthy experience.
“For us it was like every other restaurant, the food just happens to be vegan,” says Fish. “We get people in all the time… They’ll leave not having a clue that they just ate at a vegan restaurant. That’s really neat.”
If you check the Glassroots website, you’ll be able to find last week’s menu with items such as the mushroom melt burger and the late summer barbeque bowl. Whereas most restaurants will change their menu quarterly, they have a new one every week. “After the end of one calendar year we’ll have done 50 menus, which would take a restaurant 13 years to do,” says Fish.
Fish shares ownership of the restaurant with Glassroots' chef Yoda Olinyk. The pair's lives have always been surrounded by food.
When Olinyk was 18, her parents split up and she was left with the responsibility of cooking a decent meal for her dad and herself. “I bought a cookbook and pretty much since that first meal I made… I just loved it,” says Olinyk. Since then she has worked at several restaurants and ran the first plant-based catering company in southwestern Ontario, often serving at vegetarian and vegan events.
Fish's story is similar. He discovered a love for food and worked in the food business. At the age of 18, he got into bartending and learned the “artistic mixology experience” at the Whistler Fairmont in British Columbia. He has spent years working as a wine rep and has become known for his drink-mixing skills.
Sitting down for a meal at Glassroots will provide you with more than just a vegan dining experience — you’ll get to join the intimate atmosphere that Fish and Olinyk have created. With their limited hours — only open five days a week — they're able to prioritize interacting with their patrons.
“That’s why our tagline is ‘A food and wine revolution’ — we really want to change the way people think about food in general,” says Fish. “Everyone can be comfortable here.”
“At the same time, we wanted to have a place where vegans or anyone dabbling in that lifestyle could come in and not just have a kale Caesar,” adds Olinyk. “We’ve got everything from Creole food to Mexican food to Italian food to Asian-inspired dishes.”
On Sept. 30 Glassroots will be opening for lunch. Olinyk emphasizes the value-driven reasonable prices for take out items like fresh soup and salad. If you’re downtown and in the mood for a new experience, Glassroots is the place to try.
Glassroots can be found at 646 Richmond St. and is open from 4:30-11:00 p.m. Wednesday to Sunday (soon opening for lunch).