Our

PHILOSOPHY

The original format of The Eatery family style menu was created in 1979.  The menu has been often copied by other restaurants but our standards have never been emulated. We want you to know about the pride we take in what we do and why there is a difference in what happens here and the quality of our food. We encourage you to ask us any questions about our ingredients or cooking standards and compare that with any other restaurant.

Our

MISSION

Our concept is about the food and drink of course, but it’s also about our team, our facilities, our practices, and the hundreds of decisions we make each day that affect the world around us. We believe it’s about finding a balance, which allows us to sustain our quest of making quality, accessible food, while also giving back to our community and the environment.

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Discover

OUR HISTORY

In the past 30 years, under the ownership of the Snider family, The Eatery has become an Alliston landmark and dining institution. The oldest restaurant in the city still has a youthful spirit and we have served generations of Allistonians and visitors alike who appreciate our high quality standards.

Now in our 34th year of continuous operation in the same location, we take pride in the traditions and commitment to our family business.

The Eatery began as a home and meeting place and remains one to our many valued friends and customers.

Meet our

TEAM
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A word from

OUR CHEF

Every since he was young, John helped him mom bake and his dad BBQ working his way up to cooking his own meals in his 8th year. Now working in his own kitchen in a very nice restaurant in the old down town area.

His Vision is to have the best meals in town where people love to come back to and enjoy his passion. Spreading love in every meal he makes.

John Smith                                

The Eatery Head Chef                                 

Donna

DONNA SMITH

VEGETABLE CHEF

It takes learning from other chefs in order to really figure out what types of cuisines, flavors and styles make us tick and speak about who I am and want to be.

Jessica

JESSICA DONALDSON

DESSERT CHEF

One of the most important things an artist does is see things that don’t yet exist, and finds ways to bring them to life — that’s what we do through our food.

Jack

JACK JOHNSON

SOUS CHEF

We have to create recipes and processes that put our teams in the best position to succeed. You need to always be looking to make things more efficient and more productive without sacrificing quality.

What people

SAY ABOUT US
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