“Everything we have is made in house,” says Danielle proudly, “right down to the ketchup.”
Three Six Kitchen was ready to make a change.
Actually, that change had been years in the making.
Chef Mike McKay had owned the Bowmanville restaurant since 2015 and had been contemplating a change when the COVID-19 pandemic put a wrench in their plans.
Although this was a difficult time for the restaurant industry, Three Six Kitchen is proud to have retained its staff and grown the team.
In the past year, longtime server Danielle Taylor and pastry chef Katherine Shaw bought into the restaurant as co-owners with Chef Mike, and the three decided it was time for a refresh.
On New Year’s Eve, 2023, Three Six Kitchen closed out the year, and closed its doors for six long weeks.
The result? A complete interior renovation that has Bowmanville and beyond buzzing ever since.
The renewed restaurant features a rich green interior, fitted with new furniture, hardwood finishes, gold accents, and a stylish new bar that blends perfectly into the dining space.
The team upgraded the kitchen facilities as well, including new cooking equipment, and a larger fridge and freezer so that they can keep delivering exceptional quality amid the increased visitor traffic.
Photography courtesy of Jolene Barker Photography.
“We were very proud when it all came together,” says Danielle. “We were envisioning in our head what things would look like, but to actually see it come to life was really cool, and it suits the food so much better now.”
The renovations were hard work for the entire team, with most projects completed by the owners.
The bar relocated from the entranceway into the main dining area, which reduced the seating capacity slightly, but made for a more amicable atmosphere.
The result is an upscale, sophisticated ambience that allows Chef Mike and his team to play with the foods and flavours that they love best.
“Everything we have is made in house,” says Danielle proudly, “right down to the ketchup.”
With his red seal designation and years of training, Chef Mike has some long-standing favourites on the menu but changes most items at the start of each month (usually on the first Tuesday for those keeping track).
Fan favourites–such as the burger and chicken sandwiches–stick around, but they are augmented by upscale offerings such as Chef Mike’s risotto, and the duck he loves preparing for loyal customers.
Whenever possible, the Three Six Kitchen team aspires to source things locally, including produce and meats.
“We have regular farms that we work with in the area,” Katherine and Danielle add, noting that they’re routinely in touch with local farmers, and even have one grower who delivers his harvest personally each week.
Photography courtesy of Jolene Barker Photography.
The menu has no problem catering to dietary restrictions where possible. While Chef Mike enjoys working with a variety of meats, there is also Chef Brent who handles vegan options, from their recent smoked beet sandwich to a vegan rice pudding.
While the restaurant routinely welcomes both regulars and first timers, they are also proud to host community events, including small weddings and wine tastings and even popular seances known as Dining with the Dead!
“Twice a week we offer date night,” says Danielle, which includes a three-course meal for two every Tuesday and Wednesday with one shared appetizer, two mains, and one shared dessert for $70.
Three Six Kitchen may be unrecognisable from what it looked like just a year ago–yet the commitment to locally-sourced ingredients, high quality food, and a welcoming atmosphere with expert customer service has not changed, and is what makes the restaurant a staple of downtown Bowmanville.
The team at Three Six Kitchen is ready to welcome you, “but,” adds Danielle, “we strongly recommend phoning ahead for reservations.”
Visit Three Six Kitchen
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