Bistro 67

Nasturtium, what’s that and so we googled and learned it isn’t a NASTY radioactive chemical element. To learn is to experience and if these culinary students are already using words and foods the ordinary citizens don’t even know, they are ahead of the game after all why else would these students pay tuition.
Green-​certified teaching-​inspired ‘Field-​to-​Fork’ vision, it sounds like a salad to me.
Baby watercress and nasturtium ($ 8)
Strawberries | filberts | lavender peach vinaigrette
Roasted porchetta ($ 13) with Soup of the Day
Calabrese roll | fig confit | arugula | rosemary aioli
DC frittata ($ 15)
House sausage | goat cheese | roasted bell peppers | cilantro and chives
The concept, ingredients, dishes, plating and execution were all well done. It was the Roasted Porchetta dish that gave me the thought that they really know what they’re doing. Perfect seasoning on good selection cut of pork made this meal memorable.
While there’s good, there’s also advice to keep in mind. The salad had such fresh, fruitiness with the spicy bitterness of nasturtium it needed some more savoriness and texture. The frittata was less frittata in volume and more like a pancake and slightly oily.
From the way I see, the service needs a few more study sessions after school and during. It was not as polished as the space and the food, so it threw the meal off and as a «restaurant», all aspects should be considered. Overall grade = B

I like the décor of this restaurant and the staff is nice. I’ve been here twice, I got the grilled cheese, I didn’t like it I could barely taste the cheese and one side was slightly burnt.
The second time I went was a few weeks ago and had a better experience food was great, I got the filet mignon (orange menu, always changes) cooked perfect, nice and warm, very tender.
It is expensive. I’d go back again

Bistro 67 located inside the Centre for Food at Durham College’s Whitby campus, has all the visions I would love to support.
Green-​certified teaching-​inspired
’Field-​to-​Fork’ vision
The building and the restaurant is just modern and glorious. Love the view of the vegetable garden as I could imagine how fresh all my salad was.
We ended up sharing the following from the lunch menu:
Baby watercress and nasturtium ($ 8)
Strawberries | filberts | lavender peach vinaigrette
Roasted porchetta ($ 13) with Soup of the Day
Calabrese roll | fig confit | arugula | rosemary aioli
DC frittata ($ 15)
House sausage | goat cheese | roasted bell peppers | cilantro and chives
I enjoyed the plating and the freshness of all the food I ate. I just wish they have a prix lunch menu similar to other teaching college restaurant I had been to.
Beer on draft has selection from Ontario Craft Brewery and they also has an interesting cocktail list.
Menu changes every 3 – 4 months so worth coming back again to try out other items according to what fresh and seasonal.

I was very excited to first try this restaurant thinking it would be a great meal for a really reasonable price, however, I was incredibly disappointed. The food and wine is quite expensive, much more than you think a culinary school restaurant would be. The food itself wasn’t even good to make up for the steep price. I had the goat cheese and beet salad to start and it was bland and a fairly small. I had the steak and frites for my main course and it was good, however, my steak was overcooked, which was very disappointing considering it was about a $ 30 entrée. Also our desserts took over a half an hour and they were also disappointing and tasted underbaked.

At first, I had our reservations booked a month in advance and when we got there we got seated near the entrance which seemed very noisy and busy; a simple request and we were moved to a much nicer spot with a great view.
Our server was more than knowledgeable about the menu, a slight screw up but it was cleared up immediately with dessert thrown in for free. The food, oh boy, was so delicious! I was disappointed that it had to end.
I highly recommend giving this a try. You will love the experience! I am going to become a regular.

Very tasty food! The people are friendly and I love that the students seem to be of varied abilities. Sometimes the service is a bit slow but the food is always worth the wait!

This is a restaurant in the culinary school at the UOIT. As such it has students of varying degrees of experience and talent serving and preparing the food. However, for the most part you would never know these weren’t fully qualified staff with many years of experience. To add to the experience there are several TVs with a feed to various stations in the kitchen, so you can watch your meal being prepared. I liked this feature.
The food is presented like you’re in an up-​scale, fancy restaurant, but the prices are very reasonable, typically in the $ 12 – 15 range for a main entrée. I tried the meatloaf meatball pasta dish, which was a different take on a classic dish, and very tasty. A light, tangy tomato sauce with one huge spicy meatball stuffed with an egg. An interesting variation on a theme which was worth the price.
There is a private parking lot, for which parking is free, but you have to get a ticket validated by a cashier in the coffee shop downstairs. Presumably this is so that the campus students don’t fill the lot with their cars.
This week there is a special cocktail called California On The Beach. It’s a mix of cherry brandy, vodka and sprite. Very nice, and not too sweet. Perfectly balanced in my opinion.
This was our first visit to Bistro ’67, but we will definitely go back.

Time to go to where many of our favourite chefs started… school! Durham College has a culinary arts program that allows their chefs-​in-​training to practice in a real restaurant kitchen. Love this! In fact, there’s a screen in the dining room where you can see chefs making your meal. The next big chef could be cooking you dinner and you didn’t even know it!
That’s not all; it’s field to fork. When you drive by on Champlain Ave or drive to the restaurant parking, you can see their gardens and there are plans for greenhouses too! It doesn’t get any fresher than that. Whatever is in season is what they’re serving.
The venue itself is beautiful. Bright orange walls were the backdrop for the dark wood tables facing floor to ceiling windows. Everything was beautifully designed, right down to the lighting and table setting. Great atmosphere. Once the construction at the college is complete, the view from your second floor seat will become much more esthetically pleasing.
After we ordered our drinks, bread and a house spread. The bread was fresh and the spread was AMAZING. Garlic, shallots and a whole lot of yum. When our Warm Baked Flatbread arrived, we kept what was left of the spread and used it for the flatbread too! Marinated tomatos, fontina cheese, sherry onions and even more garlic all on a flatbread fresh out of the oven. The toppings were tasty, but not overwhelming. We made quick work of it even though it was huge.
For mains we went with Steak Frites, Local Cornish Hen & Grilled Birch-​Glazed Salmon. The Cornish Hen was tender, juicy and was infused with citrus. The strong citrus flavours were cut nicely with the pepperoncini polenta. Fantastic combination. The piece of salmon was HUGE. The picture doesn’t do it justice; it was easily over an inch thick. The roasted peppers were great but the potatoes weren’t fully cooked. The Steak Frites was probably the favourite. The steak was tender and well seasoned. The fries were truffled, sprinkled with thyme and served with tomato jam. You read it — JAM. This was not your grocery store ketchup. It had such a unique flavour that I have nothing to compare it to. Either way, it was fantastic. Gotta try it!
The service was great. They were quick, attentive and knowledgeable. They are very professional. You wouldn’t even know that the people there are in training to be chefs because it tasted like they were pros already!
I realize they just put a huge logo for this place right ON the building, but it just doesn’t stand out. I know if I’m looking for a restaurant, I’m looking for the traditional big sign near the road. If you’re not from the area, you might not find it.
This was my first meal at the culinary school and it won’t be my last. Support your local college and give them feedback to make them the best of the best!