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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Quinoa chickpea salad webbanner

Quinoa, Chickpea & Black Bean Salad


  • 3 ½ cups cooked white quinoa
  • 2 cups packed baby arugula
  • ½ cup canned black beans, rinsed
  • ½ cup canned chickpeas, rinsed
  • ¼ chopped green onions
  • 2 tbsp grated lime zest
  • 1 tbsp Jalapeño Pesto (page 258 of Earth to Table Every Day)
  • 1/3 cup House Vinaigrette (page 244 of Earth to Table Every Day)
  • Kosher salt and freshly ground pepper
  • 4 oz feta cheese, crumbled
  • ¼ cup Crispy Quinoa (page 252 of Earth to Table Every Day)


  1. In a large bowl, combine quinoa, arugula, black beans, chickpeas, green onions, lime zest and Jalapeño Pesto. Drizzle the House Vinaigrette over the salad; toss gently to coat the salad evenly. Season with salt and pepper.
  2. Transfer the salad to a large platter or divide it among individual plates, piling it high. Sprinkle with the feta and Crispy Quinoa.

Serves 4 to 6

Featured Recipe

Open for Take-Out