Located on the Burlington lakefront, Spencer’s at the Waterfront offers lovely, panoramic views of Burlington Bay and Lake Ontario. Warm and welcoming with a natural wood and earth tone interior, diners can enjoy the sparkling lake view from inside Spencer's newly renovated dining room with floor-to-ceiling windows, or from the picturesque outdoor terrace, perfect for summer dining. Tucked away in the award-winning landmark building by Baird Sampson Neuert Architects, Spencer’s on the Waterfront has been a signature restaurant in downtown Burlington for the past decade. The property is well-known for its ship-shaped observatory encased with 30 foot, floor-to-ceiling windows that overlook Burlington’s parklands and waterfront.
As part of the restaurant’s 10-year anniversary, Pearle Hospitality refreshed Spencer’s brand to focus on fresh seafood and a daily changing Market Board features everything from halibut from B.C. to pickerel from Ontario’s Great Lakes. Whatever the fishermen are catching, that’s what’s for dinner. The market board is also accompanied by a menu that features craft cut steak, chilled seafood and a great selection of appetizers and sharing plates, such as Fried Humboldt Squid with gochujang aïoli, East and West Coast Oysters and spectacular Deluxe Seafood Tower which at $125 amply serves 4-6 people. On the weekend, Spencer's serves it's famous Sunday Brunch with unlimited Mimosas, seafood, salads, pasta, cheese board, artisanal breads, roast beef, salmon and chef's station with Eggs Benedict and made-to-order omelettes. Water and sky: the serene and naturally romantic backdrop of Spencer's waterfront naturescape promises a dining experience that changes with the seasons.
Spencer's bartender mixing a Mint Julep
The newly renovated interior with a modern nautical theme by Toronto design firm Addax
6 oz Beef Tenderloin brushed with red wine butter and served with potatoes and farm inspired vegetables
Spencer's Sunday Brunch with fresh east coast oysters, shrimp, snow crab and more
Canadian Seafood Bake
Recipe courtesy of Spencers
2 large onions
2 tbsp old bay seasoning
16 small new potatoes
8 bottles of Mill Street Organic beer
2 andouille sausages
2 1 1/2 lb Canadian lobsters from Nova Scotia
12 medium sized Manila clams from BC
16 blue PEI mussels
2 cobs of corn, cut in quarters
1/2 lb butter - half for cooking half for drawn butter
In a large stockpot, melt the butter over medium-high heat. Add chopped onion and old bay spice. Sweat onions until translucent, about 6 minutes. Add new potatoes and andouille sausage, stir to combine. Add Mill Street Organic beer or beer of your choice, and bring to a simmer. Once the beer is simmering, add the lobsters to pot and cover tightly with a lid for about 6 minutes. Remove the lid, add the clams followed by the mussels and corn. Cook until the clams and mussels are open, the remove the lobsters from pot, and crack the claws and tail. Serve in large deep platter with drawn butter and warm bread for guests to share.
Classic Mint Julep
Recipe courtesy of Spencers
8 oz Bulleit Bourbon
4 oz simple syrup
12-16 mint leaves
Tear and place mint leaves in the bottom of 4 chilled julep glasses. Add the bourbon and simple syrup then fill the glasses about 1/3 full with crushed ice and stir slowly. Fill the glass with ice until it comes over the rim, resembling a snow cone. The glass will become frosty. Garnish with a mint sprigs.