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Raymonds, St. John's » Canada's Top 50 Restaurants List

Raymonds, St. John's

 RAYMONDS, St. John’s, Newfoundland and Labrador 

Jeremy Charles Raymonds chef

Jeremy Charles is the chef who leads Raymonds, the No. 1 restaurant in Canada. (Julia Pelish/Vacay.ca)

Chef: Jeremy Charles (co-owned with Jeremy Bonia)
Website: www.raymondsrestaurant.com.
Cuisine: East Coast, Canadian
Telephone: 709-579-5800.Twitter: @Raymondsnl
2015 Rank: 1
2014 Rank: 1
2013 Rank: 10
Price Range: A seven-course tasting menu runs $125 ($75 with wine pairing) and a five-course menu is $100 ($55 with wine pairing). A la carte entrees range from $40-$45 on the current menu.
You Must Order: Rack of Lamb, roasted rack, local merguez sausage & braise, creamy polenta, roasted red peppers, eggplant purée, grilled zucchini, gremolata, and tomato sauce ($45).
Need to Know … from Peter Neal of Neal Bros.: “I have eaten Jeremy's food on several occasions outside the restaurant and have always been impressed but my one experience in his restaurant is a food memory that will last a long time. The room is spectacular, the service is excellent — I was very impressed with the wines presented by Jeremy Bonia with representation from Canada as well as international sources and which included many interesting organic/biodynamic wines. The tasting menu was a highlight to my 2014 dining escapades! They have the ability to serve sophisticated, interesting, ‘Best of Canada' food that garners international attention and yet do so in an inviting and unpretentious manner.”

Fine-dining aficionado Ken Jerrett says: ”If Joe Beef is the heart of food, Raymonds is the brain. The food is novel and inventive, but never gimmicky. Wine (or beer of spirits) pairings are always impeccable. The atmosphere is formal but never stuffy.”

Food and travel writer Gordon Noseworthy says: ”Fresh, flavourful, balanced and visually appealing. Flavours within each course were complementary. Excellent wine selection. Knowledgable staff who served seamlessly in an elegant and comfortable setting.”

Ontario Culinary Tourism Alliance Executive Director Rebecca LeHeup says: “Incorporating the freshest seasonal ingredients in their kitchen, outstanding service in their dining room and impeccable style in their waterfront space. Jeremy Charles, Jeremy Bonia and their dynamic team deliver an authentic ‘taste of place’ that reflects the culinary culture of Newfoundland. They are truly deserving of national recognition in being awarded the Top Canadian Restaurant from Vacay.ca.”

2014 Judge and CHARCUT Executive Chef Connie Desousa says: “Jeremy Charles drives farm-to-table so well with his restaurant. I love that the majority of his menu items are either grown with his bare hands or fished or hunted. He is a great ambassador of Canadian cuisine.”

Chef Jonathan Gushue, Principal, Gushue Hospitality Inc. says: “Quietly becoming the benchmark for regional Canadian cuisine. Not many take terroir as serious as this restaurant providing a unique look into North Atlantic cuisine like no other. To say they are serious is an understatement, using up to 1,200 square feet of storage facilities to keep their foraged product for year-round use. Commitment in giving everyone who walks into Raymonds the best experience possible.”

Ontario Culinary Tourism Alliance Executive Director Rebecca LeHeup says: “Incorporating the freshest seasonal ingredients in their kitchen, outstanding service in their dining room and impeccable style in their waterfront space. Jeremy Charles, Jeremy Bonia and their dynamic team deliver an authentic ‘taste of place’ that reflects the culinary culture of Newfoundland, Labrador and Canada . They are truly deserving of national recognition in being award the Top Canadian Restaurant from Vacay.ca.”

Vacay.ca Co-Founder Adrian Brijbassi writes: “If the spirit of Newfoundland is wild and unwieldy and rambunctious, Raymonds is its grown-up, sophisticated alter ego. … Inside the circa 1916 building, light floods through a bank of windows in a way that will remind you of a Napa Valley spa restaurant, if not for the view. The Narrows and the harbour catch your gaze again and you wonder what kind of food Charles can manage to pair with this sight. Turns out, the cuisine is just as spectacular as the view.”

Click here to see the Vacay.ca video and read the rest of the article on Raymonds.