Spirit Wares

Spirit Wares �Welcome To Our Beautiful, Artisnal, Hand Crafted Tableware Collections �NOW SHIPPING - Across

01/28/2026

In the Latitude 44 kitchen, Chef Ambrose Pinder plates up pan seared scallops. Expertly caramelised scallops are deglazed with brandy, set into creamy corn puree, flanked with meaty chorizo sausage and garnished with roasted tomato, green onion, pea shoots. Chilli oil and parsley oil add the finishing touches to this beautiful dish.

01/23/2026

Latitude 44 Bar and Restaurant, located inside the Four Points Halifax Hotel, offers a diverse menu ranging from seafood to soups, sandwiches to classic bar snacks. Here, Chef Ambrose Pinder is plating up Red Snapper Crudo. The snapper is sourced from Gloria’s, Dartmouth's go to shop for Caribbean ingredients. Perfect thin slices of raw snapper are dressed up with orange rum sauce, pencil peppers, cherry tomatoes, orange segments and lemon zest. Brilliant sunshine in every bite.

01/17/2026

Chef An Tran plates up Toridori’s Sesame Snap Honey Rollcake. The sponge cake incorporates powerful flavours of roasted sesame accented with honey cream and sesame nougatine for a nutty crunch. Looking handsome served on a Spirit Wares Breeze plate.

01/09/2026

When you are really hungry, there is something especially satisfying about hot fried rice fresh out of the wok. A cloud of steam warms your face and fills your nose with deep savoury aromas as you anticipate the first big spoonful. There is nothing quite like it. Sous-chef Jialiu Wang is on the wok making Toridori fried rice with peas, eggs, olives and rich Yamasa soy sauce. Toasted sesame seeds and fresh cut green onion finish off this mouth-watering dish.

01/07/2026

Sister space to Toridori, “de la Dori” is a sushi bar offering a compact menu of local fish dishes to pair with their unique list of largely Asian alcohol. Freshly mixed or canned cocktails, sake, Japanese whiskey, Asian spirits as well as a few local bottles and quality tequilas populate the bar menu.
In this reel, Head Chef An Tran plates up some Nova Scotia Yellowtail tuna, seasoned with tomato ponzu, green onion powder and toasted sesame. Perennial favourite Dynamite Roll with surimi crab, shrimp, avocado, cucumber, kewpie mayo and crunchy tempura hits all the right notes with a perfect blend of textures and flavours.

12/29/2025

Spirit of York is a craft distillery and event space in the heart of Toronto’s historic Distillery District. Cocktails and tasting flights of made-on-site spirits accompany a farm to table menu, ranging from small bites to charcuterie & cheese boards to hearty seasonal mains. In this reel, long-time Spirit Wares supporter Chef Nico Litscher explains the importance of plateware design as both inspiration and canvas for food plating

12/19/2025

Set into a Spirit Wares Ice Stratus plate, a slice of cranberry-powder dusted white chocolate cheesecake is accompanied by pistachio anglaise, candied pistachio crumble and cranberry sorbet. Complimentary flavours in vivid colours for a perfect last bite.

12/17/2025

Hudson Valley duck breast is slow roasted and then passed over charcoal for a hint of smoke. Rich and meaty, the duck is perfectly paired with sweet roasted apricots, so**ed aubergine and burnt aubergine puree. Garnished with fresh tangy sorrel leaves, the plate gets finished tableside with a woody herb and warm-spice scented duck sauce.

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Toronto, ON

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+14165571086

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