335 on the Ridge

A bone-in tomahawk steak and a sourdough pizza come off the same pass at 335 on the Ridge, and the kitchen treats neither as a concession to the other. This is a Ridgeway bistro built for the mixed table — the one where someone wants a steak, someone else wants a pizza, and a third person wants to split mussels before committing to anything. The menu runs wide on purpose: handhelds, salads and sourdough sandwiches at lunch; shareable starters, steaks, seafood and composed entrees at dinner. The trick is holding that breadth without becoming a place that does everything and commits to none of it, and 335 manages it by giving each lane real attention.

Sourdough is the through-line that keeps the menu coherent. The house loaf opens the meal as a bread service with bianca and herb butter, anchors a row of sourdough sandwiches — the Italian Deli stacked with mortadella, ham, salami and provolone; the Milanese layered with chicken cutlets, prosciutto, fennel and pesto aioli — and forms the crust under every pizza. Those pizzas are where the kitchen's range reads most clearly. The Ultimate Pepperoni doubles regular and cup-and-char pepperoni under Fior di Latte; the Burrata finishes spicy soppressata with chili oil and a honey drizzle; the Bacon Apple Brie folds caramelized onion and green apple into something closer to a cheese course than a slice. One material, carried clear across the menu.

What the menu says is that comfort food here gets a bistro's attention. The 335 Classic Burger is an eight-ounce brisket patty with aged cheddar, onion bacon jam and chipotle aioli on brioche; Mussels & Frites arrives in white wine, garlic and shallots with hand-cut fries and aioli. But the same kitchen plates a pan-seared Arctic char over potato-leek croquettes, a seafood pasta of mussels, lobster, shrimp and seared scallop on pappardelle, and a mushroom risotto built on woodland mushrooms, Tartufo Nero and truffle oil. Open since 2017, the restaurant treats local Ontario ingredients as part of its own positioning rather than a label added afterward, and the cooking is specific enough to carry the claim.

The restaurant changed hands in 2024, a transition local reporting framed as a handover meant to keep the kitchen's character rather than reset it. What carried through is visible on the plate — the same house sourdough, the same wide bistro range — rather than in any announcement. The dining room sits in the village of Ridgeway, casual-chic without being precious, the kind of neighbourhood spot a family can walk into and a couple can plan around. A backyard patio extends it in warmer weather, treated as part of the visit rather than overflow seating.

That breadth pays off for a table that arrives without a plan. Lunch leans on the handhelds and sourdough sandwiches — a Korean fried chicken thigh with cilantro-sesame slaw and hoisin aioli on brioche, a Reuben overstuffed with corned beef and Gruyère on locally baked marble rye — alongside salads like the citrus and beet with goat cheese and candied walnut. Shareables make groups easy: Bread Service, the Wilkinson Dip, Mussels & Frites, Mushroom Arancini, the Crispy Burrata Ball with romesco. It is comfortable being a quick weekday lunch or a long dinner, working from the same menu either way.

For all that range, the cleanest way to use 335 is the Dinner for Two program. Wednesday through Friday, two guests share an appetizer, choose entrees from a list that runs to Arctic char, mushroom risotto and chicken Milanese, split a dessert, and add a bottle of Pinot Grigio or Meritage for twenty-five dollars more — ninety dollars a couple before the wine. It is a structured offer rather than a vague promotion, which is what makes it easy to plan a date night around. The rest sorts by appetite: a sourdough pizza for the table that can't agree, Mussels & Frites and a Wilkinson Dip to start, the backyard patio when the weather cooperates.