About Radical Gardens

We put the tables back. Then we built a dinner menu worth sitting down for.

We put the tables back. Then we built a dinner menu worth sitting down for.

For a few years this place was mostly a take out and delivery spot with a bakery. You could take our food away — you just couldn't sit with it.

That's changed. We've renovated, and there's a dining room again. Which means the food we've always been proudest of finally has somewhere to be eaten.

Dinner is now the whole show: a full evening menu, wine pairings chosen course by course, and craft cocktails built behind the bar in house. It's the best version of this restaurant we've ever put in front of people — and it only works because of where we are.

We farm. Not "we source locally." We farm.

We farm. Not "we source locally." We farm.

Radical Gardens started as a farm in 2012, and it still is one. A real amount of what reaches your plate started in our soil.

We grow mushrooms — oyster, shiitake, lion's mane and enoki — and they turn up all over the menu, from the dinner plates to the takeaway bowls. We raise chickens, ducks, geese, pheasants and peafowl. We grow produce through the season, and we forage what the boreal forest offers.

Everything else we buy as close to home as we can — from growers, butchers and makers we know by name. We cure our own meats in house, from locally sourced proteins. So when we tell you where something came from, we can usually tell you the farm it came off.

A menu you can come back for. With parts that change.

A menu you can come back for. With parts that change.

For years our menu turned over every single week. That was exciting, and it was also the reason nobody could ever order the dish they'd loved last month.

We've changed how we do it. There's now a static core menu — the dishes we're known for, the ones people ask for by name, kept on permanently. Around them sit dishes that shift with the season, plus what's coming in fresh that week.

So the thing you loved is still there when you come back. And there's still something new when you want it.

Dinner

Dinner

Dinner service starts at 4pm. We're a small room, so we strongly suggest booking.

The evening menu is à la carte and it moves with the season, but the shape of it stays familiar — a handful of starters and small plates, a few larger plates, and something worth staying for at the end. The wine list is chosen to go with the food, and if you'd rather be guided, say so and we'll pair the courses for you.

The cocktails are ours, built in house, and worth arriving early for.

The Bakery

Three-layer black forest cake with chocolate buttermilk sponge, house-made cherry filling and vanilla Swiss meringue buttercream — Radical Gardens bakery, Timmins

The Bakery

Scratch-baked, every day: cookies, muffins, croissants, danishes, tarts, brownies, our layer cakes and our cheesecakes. Our signature cakes are made to order, and the cheesecakes come in ten flavours across three sizes. Planning something and want it printed or personalised? Ask us for a quote.

What we're certified for

What we're certified for

Feast Ontario certified since 2015 — recognized for sourcing Ontario food

ecoLEAF certified — for environmental practice

Red Seal Chef — Brianna certified in 2022

How We Got Here

How We Got Here

Radical Gardens started in 2012, after a serious illness showed Brianna the connection between what she ate and how she felt.

It began as an organic farm selling at local farmers' markets, grew into an online delivery service, and opened as a restaurant in 2015. Fourteen years on it's still the same idea underneath everything: grow it well, cook it honestly, feed people properly.