From brown to pink, leopard prints to floral, the new black is always changing. Fashion can be frustrating.

But since 2001, Chives Canadian Bistro has been changing their core menu every six to eight weeks, and we love it.

Inspired by fresh local ingredients, Chefs Craig Flinn and Darren Lewis rely on sustainable seafood and established partnerships with farmers, artisan cheese and meat producers to bring us their unique culinary creations. Their plates are always colourful, artistically styled and served up with a large side of finesse.

A fall feast might include the gluten free and ever-popular curried coconut mussels, followed by a squash, lentil and chickpea strudel. Top it all off with a lemon tart complete with Oxford blueberry compote.

First time visitors to Chives are typically blown away by their signature buttermilk biscuits served warm in a brown paper bag. Luckily, Chef Flinn isn’t afraid to share. The recipe for those mouthwatering morsels is available on their website. He also has three published cookbooks filled with amazing recipes designed to inspire you to go local.

The urban bistro’s interior combines elements of the Canadian landscape—water, sand, rock and wood—with contemporary flair. Chalkboard menus present Canadian cuisine infused with Asian, German and French influences. 

And check out their permanent ‘Moving Menu’ art installation. It allows passersby to watch activities taking place inside the Chives kitchen via live video feed. 

You’ll just want to chive in.