Just in time for Countylicious, it’s a new look and expanded menu for the restaurant formerly known as Seven Numbers.

Owners Theo Marra and Vicky Worlidge are putting on the final touches for an elevated bisto dining experience.

“We were ready for a bit of a change,” said Mr. Marra. “Four years in the restaurant industry is like dog years so it was time for a switch up.”

The pair amicably parted ways with their previous partners, who operate two Seven Numbers locations in Toronto. Mr. Marra said moving away from a strict southern Italy menu might bring more customers through the doors.

“Our chef almost had tears of joy at being able to develop a non-Italian Countylicious menu,” Mr. Marra added.

Panko-breaded shrimp skewers with garlic aioli and Hoisin honey-glazed pork ribs with peanuts and spring onions are some of the new appetizers. Lunch features grilled cheese with carmelized onions on local sourdough. Dinner includes braised beef brisket and house-made Gnocchi. 

Beau Bistro proudly sources local produce, meat and beverages from The Blueberry Patch, Prinzen Farms, Jubilee Forest Farms, PEC Lavender Farm, Karlo Estates, Prince Eddy’s Brewing Co., Stock and Row, and Kinsip House of Fine Spirits.

“We’re hoping to be able to use produce from more farms and food businesses now that we will feature a more diverse menu,” Ms. Worlidge added. 

For information, reservations and their menu, see: thebeaubistro.com/menu.