When talking about Sociable, Chef Eric had this to say about his menu/team:
"The Sociable Kitchen + Tavern menu is all about letting go of current trends and having fun with food! Of course every restaurant has to follow a certain status quo but it's what we're doing with our ingredients and what we are crafting in-house like our condiments, bread made from scratch daily, and our house-smoked and cured bacon, that really sets us apart. It's what has our team excited about food.
To see fresh ingredients coming through the door daily allows the team to stand behind the product.
You can see the enthusiasm in their eyes. They get excited when they see what they can play with from scratch. Hand-building in house brings art back into the craft of food."
Eric Pless is native to the Niagara region and honed his approach to food and wine working under renowned Chefs Michael Olson and Jason Rosso at Peller Estates Winery. He ventured across the pond to Bray, England where he worked under world famous chef and molecular-gastronomist Heston Blumenthal at his three Michelin-starred restaurant; The Fat Duck – often referred to as one of the top restaurants on the planet. Eric’s next great challenge was to assume the position of Executive Chef of the Distillery District Restaurants in Toronto, where he executed the culinary vision for three restaurants and two event spaces. Eric also has a passion for photography, the outdoors and never smiling in self portraits.
Some of Chef Eric's food shots: