Guests can make a reservation by calling Bread Bar James at 905-522-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights. Tables will be available for walk ins on a first-come, first served basis.

For a special event booking or reservation of 14 or more please email

All parties of 10 and over are subject to a pre-tax gratuity of 17%. Reservations will be held for a maximum of 15 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

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Apple & Walnut Salad


  • 3 Belgian endives, separated into leaves
  • 1 head blond frisée lettuce, separated into leaves
  • 1 head radicchio, leaves torn from ribs & thinly sliced
  • 1 bunch watercress, trimmed
  • 1 cup (250 mL) chopped walnuts
  • 1/4 cup (60 mL) dried cranberries
  • 2 medium Empire or Northern Spy apples, cored & cut into thin wedges
  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) all-purpose flour
  • 4 oz (115 g) brie, cut into eight 1/2-inch (1-cm) slices
  • 1/3 cup (75 mL) House Vinaigrette (recipe follows)
  • Kosher salt & freshly ground pepper


In a large salad bowl, combine the endives, frisée, radicchio, watercress, walnuts, cranberries and apples; toss gently to combine.

Heat the olive oil in a medium skillet over medium heat. Place the flour on a plate and firmly press both sides of the brie slices in the flour until well coated. Shake off excess flour.

Reduce the heat to medium-low and carefully add the brie slices. Cook for 1 minute on each side. Remove the brie from the pan and drain on paper towel.

Add the House Vinaigrette to the salad, toss well, and season with salt and pepper. Divide the salad among plates and top each serving with a slice of fried brie.

Serves 8

House Vinaigrette

  • 3 tbsp (45 mL) chopped red onion
  • 2/3 cup (150 mL) olive oil
  • 1/4 cup (60 mL) canola oil
  • 1/4 cup (60 mL) unseasoned rice vinegar
  • 1 tbsp (15 mL) sugar
  • 1 tsp (5 mL) grainy Dijon mustard
  • Kosher salt and freshly ground pepper

In a blender, combine the onion, olive oil, canola oil, rice vinegar, sugar, mustard and salt and pepper to taste. Blend until creamy, about 1 minute.

Makes 1 1/2 cups (375 mL). Store in an airtight container, refrigerated, for up to 5 days.

Featured Recipe

Open for Take-Out