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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Arugula fennel salad web

Arugula & Fennel Salad


  • 1 medium fennel bulb
  • 6 cups tightly packed baby arugula
  • 1/3 house vinaigrette (page 244 in Earth to Table Every Day)
  • Kosher salt and freshly ground pepper
  • 2 oz parmesan cheese, shaves with a vegetable peeler
  • 1 tbsp grated lemon zest
  • 1/4 cup raw sunflower seeds
  • 2 tbsp buttermilk dressing (page 243 in Earth to Table Every Day)


Trim the stems off the funnel bulb and peel off any blemished outer layers with your fingers. Cut the fennel bulb in half from top to bottom and cut out the core of each half. Slice the fennel crosswise as thinly as you can, or shave it with a mandoline.

In a large salad bowl, combine the fennel, arugula, and house vinaigrette. Season with salt and pepper and toss together.

Serve garnished with parmesan, lemon zest, sunflower seeds and a drizzle of buttermilk dressing. 

Serves 4

Recipe from page 49 in Earth to Table Every Day

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Open for Take-Out