The Restaurant

Nestled in the southwest corner of James and Pearl, a cozy restaurant awaits, marked by a discreet entrance.

The dining areas unfold into the building's unique corners, each offering a distinct atmosphere—whether you're people-watching, chatting at the bar, taking in the action of the kitchen, or enjoying a more secluded, intimate setting.

Rustic oil lanterns illuminate the various styles of wood present in the room. Dark green leather encompasses the banquettes, supple to the touch.

The distinction between Server and Chef is blurred as it appears the staff intertwine themselves between all tasks, disappearing and reemerging from the several staircases.

Dishes that arrive at the table tell unique tales of blending personal experiences and respected cuisines. Limits do not confine the menu to a single ideology as each chef brings a unique blend from their individual careers and worldly travels.

Chef in a professional kitchen wearing a white shirt and dark apron, gesturing with one hand. Cooking pans and kitchen equipment visible in the background.

Chef Stephen Baidacoff

With over 15 years of international culinary experience, Chef Stephen Baidacoff combines his passion for food, travel, and the outdoors to create exceptional dining experiences at No.8. His journey has taken him from Michelin-starred kitchens like Noma in Copenhagen and Eleven Madison Park in New York to remote fishing lodges in Haida Gwaii, where he honed his love for seasonal, sustainable ingredients.

An avid hunter and wilderness enthusiast, Stephen brings a unique perspective to his craft, drawing inspiration from his adventures and his respect for nature. As Culinary Director of the restaurant, you will find him spending equal time in the kitchen and the dining room.

Wood-fired oven interior with burning logs

  • At No.8, we offer a tasting experience built around three distinct five-course set menus, each priced at $160 per guest.

    Rather than a single fixed menu, this format allows each guest at the table to choose the path that speaks most to them, while ensuring that each visit offers something new.

    Each menu reflects a different approach under a fall season of flavours:

    MAPLE

    GINKGO

    OAK

    Guests at the same table are welcome to order different menus, allowing everyone to experience No.8 in their own way.

    SASSAFRAS

    *Vegetarian Menu:

    We offer a fully composed vegetarian tasting menu to accommodate as many guests as we can.

    Please note that this menu is vegetarian but not vegan.

    *Please note that all guests included in your reservation are required to participate in one of our set menus. Guests who attend the reservation but choose not to dine will be subject to a charge equivalent to the full price of the applicable set menu. We kindly ask that all guests review this policy prior to confirming their reservation. Thank you for your understanding.

  • *Allergies & Dietary Restrictions:

    Due to the nature of our cuisine and the structure of our set menus, not all requests can always be accommodated. Dietary accommodations require a minimum of 48 hours’ notice by email or TOCK prior to your reservation.

    In these cases, guests will not choose from the set menus. Instead, our kitchen will construct a dedicated five-course tasting menu designed specifically around those restrictions. Without advance notice, we cannot accommodate.

  • The parking lot located directly outside the restaurant is available to patrons dining with us that evening. Should that lot be full, there are several options around us within a half block radius. Parking on the street is free after 6pm.

    The entrance to the restaurant is located at the east side of the building, facing the parking lot.

  • As a small restaurant, we have found that the largest size table we can comfortably accommodate is 6 guests.

    For those who wish to inquire about buyouts for large groups and events, please contact us directly through email: inquiry@no8restaurant.com