A Popular Restaurant is Moving into Mississauga
Published November 22, 2017 at 9:41 pm
It looks like Mississauga’s well-loved (and for good reason) food scene is about to get just a touch more elegant and unique.
Anyone who has ever dined in downtown Oakville no doubt knows that that the town to our west boasts a strong and perhaps underrated food scene that features a number of independent gems that combine on-trend menu items with a classic upscale dining experience.
For that reason, some people might be excited to hear that the team behind Oakville’s popular Noble Bistro is taking over Tu Casa restaurant in Lorne Park early in the New Year.
“We’re set to do it in the New Year,” says Noble Bistro’s Chef JohnRoss Woodland, adding that his team will be joining with staff members at Tu Casa to officially bring Noble to Mississauga.
“We’re fortunate because the staff is staying on board.”
This is something of a homecoming for Chopped Canada veteran Woodland–who operates Noble alongside co-owners James Baker and Augi DeOliveira–as he was a chef at Tu Casa for two years.
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“A lot of staff are still here, so it’s kind of a reunion,” he says.
While Tu Casa lovers will still be greeted by familiar faces, diners should expect a different menu and some small but noticeable upgrades to the restaurant’s look and feel.
“The Tu Casa chef will be working with me and we’ll be working on the menu together. It’ll be similar to the one in Oakville,” says Woodland.
Woodland says the Oakville resto will remain open after the Mississauga location launches.
As for what to expect in terms of food, Woodland says it’ll be a little different from the Oakville location while still boasting beloved staples.
“It’ll be a little different, but the core menu will have the signature Noble Bistro dishes such as the gnocchi and the pan-seared Canadian scallops. We do tasting menus called Let Us Cook where we do a three or five course tasting for you on the spot. That’ll be different, obviously.”
So far, the community seems excited to welcome Woodland back to the culinary fold.
“I was a chef there for over two years, so people are happy to see me back and are excited to come see me again and it’s nice to hear. We’re excited to rebuild and rebrand and get a fresh start.”
We’ll keep you updated on new opening details as they emerge.
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