HUNGRY IN HEADWATERS: GREYSTONES A FEAST FOR THE SENSES

ACCESSIBLE MENU ENCOURAGES A FUN TIME FOR ALL

Greystones Restaurant and Lounge is an upscale Broadway staple and a fine feast for the senses.

The smartly blended old-world structure with modern decor is offset by grand and affluently inspired wall coverings, intertwined with natural qualities of wood, marble, leather and stone.

Fresh from their multimilliondollar renovation, this multifaceted event and dining space is keen to serve the community with a variety of contemporary culinary offerings.

Despite its fine dining allure, co-owner Benn Froggett maintains an inclusive and diverse restaurant experience.

"The term 'fine dining' scares us," said Froggett, frontman and hospitality veteran.

"We try to make our menu accessible to a variety of customers as we want people to come in and have a fun time — whether they are visiting the dining room or seated in the lounge."

Froggett — of the Torontobased Scaramouche restaurant family — partnered with Greystones property owner Jennifer Dattels, a longtime Caledon resident, to develop Greystones into a destination establishment in the heart of downtown Orangeville.

Now their newly refashioned restaurant, originally built in 1852, comes complete with a sep

arate lunchtime café, two seasonal patios, a lively art deco inspired lounge, coupled with a well-presented, mid-century modern vibe dining room.

"The dining room is more spacious with a slightly more formal feel. Our private dining room on the lower level is also a great space for intimate parties of up to 10 guests," Froggett explained. "This gets booked up every weekend as some guests enjoy a more exclusive dining experience."

At first glance, the newly designed lounge space could cast itself as a posh five-star boutique hotel bar; however, the unpretentiousness and genuine friendly staff interactions at Greystones make for a pleasant and unparalleled dining experience.

"Our lounge area is more upbeat and livelier. Customers come into that space and settle in to the action of our amazing bar team mixing great cocktails, while music fills the room," noted Froggett.

"Lately, we're noticing more people looking to book tables in the lounge area. The energy in the lounge is unmatched on a

busy night."

Greystones executive chef Shigetaka Wakai worked with Benn's father, Keith Froggett at Scaramouche for eight years before making the 60-minute trek northwest to a two-level modernized kitchen in the heart of the Greystones building.

"Chef Shige has been with us since Day 1," said Froggett. "He sources our beef from Guelph,

our halibut from B.C. and our lobster/scallops/oysters from the East Coast of Canada. Spring is an exciting time for chef Shige as he will look to source more local produce as it comes into season. Asparagus and wild ramps (a North American species of wild onion) will soon be added to our seasonal menu."

Notable dishes at Greystones include a lime-chilli infused tuna

tartare; a mushroom forward truffle oil-based fettuccine; and a Scaramouche tagalong fan-favourited

dessert — a generously portioned signature coconut cream pie.