Posted on February 25, 2013 by Marina
Leslieville’s dining scene is on the rise with the latest addition of Skin and Bones - a new restaurant from Daniel Clarke and Harry Wareham once co-owners of both Pizzeria Libretto and Enoteca Sociale.
Here’s what Harry had to say about this Leslieville addition to the restaurant scene.
1. What is your background and how did you get started in the industry?
Both myself and my partner Daniel Clarke have worked the the Toronto restaurant scene for the last 8 years. Most recently we both worked for the Libretto Group (Daniel as the Director of Opperations & myself as the Restaurant Manager at Enoteca and Pizzeria Libretto Danforth). Both our paths are pretty similar, we both worked our way through university serving and bartending. From there is really developed into a pasion for great wine, good food and most importantly amazing service.
2. What inspired the name Skin & Bones?
The name Skin+Bones is a reference to grape skins and animal bones. Grape skins play a very important part in the winemaking process lending colour, tannin and to a degree structure to a wine. Bones in stocks, braises, and roasts play such an important role in much of the food we eat. What we aim to to is very simple, great wine, great food and exceptional hospitality.
3. How would you describe the restaurant to someone who has never been there?
Skin+Bones is the kind of place you can swing in for a quick snack and a glass of wine at the bar after work, or bring friends or a date for dinner in the dining room. Its a casual environment where we want to encourage people to relax and be themselves.
4. What are some of your favourite events that have been hosted Skin & Bones?
Being only few weeks old we are yet to host to many events, however we are currently working on a couple of weekly features as well as trying to lock down a couple of winemakers dinners.
5. Who is your chef and what are the menu inspirations?
Chef Matthew Sullivan is a Stratford Chef’s School grad. Before landing with us he had been traveling and stageing quite extensively (Gramercy Tavern NYC, The Fat Duck London, as well as a couple weeks working in Taiwan). He most recently had been hosting his own series of Pop-Up dinners called Boxed. It was through these dinners that he really piqued our intest and the rest is history.
6. Most rewarding thing about running Skin & Bones?
The most rewarding thing about running Skin+Bones has been the fantastic response we have had from our neighbours in Leslieville. There is a real sense of community here, and its amazing to be a part of it.