Garlic’s of London was the brainchild of Kathy Burns, a food enthusiast and graduate of Ivey School of Business who wanted to promote the eclectic food scene during the 1990’s in London, Ontario. The restaurant first opened its doors in 1992 with the intent to spotlight garlic as an integral ingredient that enhances many traditional recipes. Fourteen years later, Edin “Edo” Pehilj took over the restaurant with the vision of adopting the farm-to-table philosophy and bringing a rural sensibility to London's sophisticated diners.
Having been exposed to an ethical and natural way of eating since his youth, Edo wanted to share his appreciation for locally grown ingredients and passion for culinary creativity. While staying connected to his Bosnian roots and his ideology, Edo and his progressive culinary team have been conscientiously offering seasonally inspired and internationally influenced cuisine to Southwestern Ontario since 2006. The restaurant's menu reflects a rustic yet modern flare, sourcing high quality ingredients from Canadian farmers and preparing most menu elements from scratch; from bread baked daily to house made pastas to desserts. The carefully crafted menu is complemented by the skillfully curated wine list, cocktail selection and local craft beers available on tap.
The ever-evolving, chef-driven kitchen has been home and training ground to many luminaries in the Canadian food scene. Talented chefs like Wade Fitzgerald, Andrea Renner, Chad Steward and Carla Cooper were some of the predecessors to Head Chef Alex Martin. Chef Alex believes cooking is not just a full-time job; it is something ingrained in his being, and an integral part of his personal creative expression. He strives to present memorable dishes that are sophisticated and intriguing, while showcasing his ingenuity with ingredients and passion for enticing flavours.
An alumnus of Fanshawe College, Alex assumed the position of Head Chef in 2017, and has since this time attentively mentored and trained young culinary students. In 2019, Garlic’s of London was recognized by Fanshawe College with an award for Industry Supporter of the Year, reflecting the restaurant’s commitment to supporting and developing local talent.
To maintain the restaurant's high standards, the kitchen staff has built longstanding relationships with the local suppliers that include Steelhead Food, Munro Honey, Frisa Farms, Clear Creek Farms, Heeman’s, Edesia Fine Foods, John’s Fruit and Vegetables, London Quality Dairy and The Butcher Shoppe. The Garlic’s family proudly supports the London community through partnerships with the Grand Theatre, Eatdrink magazine, Forest City Cookbook, Londonlicious, Fire Roasted Coffee, Forked River, London Brewing Co-op, Anderson Craft Ales, Bench Brewing, Floral Theory Inc., as well as various charities and artists.
The unique and artistic atmosphere of the restaurant's dining room exhibits its deeply-rooted connections with the city. Guests frequently note the quirky appeal of the building’s architectural elements which include the exposed brick walls displaying local artist Steve Tracy’s paintings and posters from the Grand Theatre, and the hand-crafted metal garlic sculpture which holds the changing menu by the door .
For over 25 years, the restaurant has been a popular dining destination. Open seven days a week, we welcome you to join us for an intimate gathering, leisurely Sunday Brunch, business meeting or special celebration. Our team will proudly ensure you have an exceptional experience including gracious service, warm ambience, distinguished wines and our carefully crafted, seasonally inspired menu.