Well, it’s pretty much spring and we’re ready to rock out with one of the most epic patios in Guelph. Don’t remember what it’s like to sit outside?
It’s something like this.
With that being said and shown, we’re happy to announce that we’ll be open for lunch from Tuesday to Friday, while maintaining our current weekend hours.
From Tuesday to Friday between 11:30am and 5pm, we’ll be serving our lunch and snack menus and from 5pm on, our dinner and snack menus will be available.
Check out our lunch menu below, we hope to see you out!
Our Wine & Dine Dinner is back again! This month our intimate dinner will be with John Howard, of Megalomaniac Wines. Our culinary team has crafted a menu that has been specifically paired to Megalomaniac Wines that is sure to make your mouth explode! To ensure that the experience is a super good time, we’ve limited the number of people that will be able to attend. If you’d like to come, please fill out the contact form below and we’ll get back to you as soon as possible. Our doors will open at 6pm for a cocktail hour, with the meal beginning at 7pm. Wondering what to expect? Check out last month’s Wine & Dine with Ravine Vineyard.
Update: We now have a complete menu for this evening. Have a look at it below and book your place with us using the contact form above. Cheers.
While we’ve always used local ingredients in all of our dishes, we think we’re ready to take it to the next level. We got in touch with the good folks at Blue Haven Farms and ordered ourselves an entire pig and today we’re happily introducing our Nose to Tail Feature.
What is Nose to Tail? In a nutshell it’s the concept of making food go further. We’re aiming to feed more people with one animal, using everything we can. This is a feature we aim to stick with and just this one pig, will run contribute to features over the next year. Every part that can be cooked and made into something delicious will be.
Here’s a rough guide of how we plan to do this:
- All cuts that can be sold immediately will dot our menu and be offered right away- pork loin, pork belly, ham hock & trotters among other pork based dishes.
- We’ll aslo be making salami which will be available on our menu in two to three weeks.
- Our culinary team will also be making prosciutto that will be ready in about a year from now.
If you’re interested in locally sourced products, and in the concept of food conservation, look no further, we’ve got you covered.
Interested in Blue Haven Farms? Check out this video of their operation.
D Eve Archer will kick off our first ever Soul Saturday. She’ll be offering up an assortment of tunes, based around jazz and pop. Come in and check her out. It all goes down at 8pm on Saturday October 5th! Check out the Facebook Event here!
With the changing of the leaves, we’re rolling out a whole new style at 39 Carden Street. We’ve changed our entire approach to our menu which will allow our kitchen to be more dynamic in creating awesome food around what is available locally. Gone are our menus and in their place, we have an easy to update chalkboard! Have a look. Our Brunch and Snack menus will continue to be available as they always have been, but dinner will be a constant carousel of amazing dishes that our kitchen will come up with daily.
As well, we had so much fun with the Guelph Jazz Festival, that we decided music should be part of our weekends. Starting this Sunday, September 29th, we’ll feature a DJ spinning chilled out tunes every other Sunday from 9pm to 12pm. Check out the Facebook event page here. The perfect way to end your weekend. As well, we’ll be bringing back other local musical acts for the alternating Saturday evening. October 5th will feature Dee Archer on October 5th! Check out our Facebook events for more info on each of these shows. We’ll be sure to blog about them as well.
Over the last few months we’ve had a blast at 39 Carden Street and have thoroughly enjoyed being a new restaurant in town. With the colder months coming, we have two quick announcements. The first is that we’ll be scaling back to our Fall/Winter hours. We’ll also be launching our Winter Menu soon enough! In the meantime, our culinary team has been listening to feedback and we’ve created a Weekly Rotating Brunch Menu that will be served Friday, Saturday and Sunday. This menu will feature local and in season specialties hand-picked by our culinary team that will change each week.
Monday – Closed
Tuesday – Closed
Wednesday - 4pm to 12am
Thursday – 4pm to 12am
Friday – 10am – 1am – Featuring a weekly rotating Brunch Menu
Saturday – 10am – 1am – Featuring a weekly rotating Brunch Menu
Sunday – 10am – 9pm - Featuring a weekly rotating Brunch Menu
We’re also happy to announce that we have a new email for 39 Carden Street. Please contact us at info@39CardenStreet.com for all inquiries and to make reservations, which we are now accepting! You can also make reservations by phone or by coming in!
We’re off to a great start in Guelph and we hope to continue along this path. If you haven’t given us a try, drop in and taste for yourself!
We’ve got our first ever musical acts coming in for the Guelph Jazz Festival this weekend! Jason Raso (bass) and Brent Rowan (sax) will be in for two shows.
Friday September 6th – 9pm-12am
(with special guest Adam Bowman on cajon)
Sunday September 8th – 11am-2pm
Drop by and listen to some awesome tunes and enjoy some of our menu selections!
Check out the Facebook event and let us know you’re coming!
We’d like to introduce our first of many incredible features at 39 Carden Street, Paired Menus. Our culinary team has created a paired menu that will be ever changing. Our diners have a choice between 5 or 7 courses with or without wine. We’ve taken extreme care in selecting these wines and their edible counterparts. We hope that everyone enjoys them as much as we enjoyed creating them.
Smoked Salmon – Potato, Olive, Sauce Gazpacho – Riesling
Course 1: Scallop Ravioli, celery, honey mushroom — Sauv Blanc
Course 2: Smoked Salmon, potato, olive, sauce gazpacho — Riesling
Course 3: Beef Tartare, grilled brioche, parmesan cream — Negromaro
Course 4: Lamb Lollipops, swiss chard, confit garlic, olive jus. — Grenache
Course 5: Wheat Berry Porridge, quail egg, duck skin — Cab Sauv
Course 6: Ribeye, confit shallots, pine nut, sherry lentils, radish, bone marrow — Zinfindel
Course 7: Lemon Tart — Chenin Blanc
Five Course: $65
Seven Course: $75
Five Course Paired: $85
Seven Course Paired: $95
Opening a restaurant is hard work and we had quite a bit of help along the way to transform 39 Carden Street into the bistro that it is today. We put together a short video to document the journey we took in bringing our vision of 39 Carden Street to life over the last 6 weeks. From logos to chandeliers, have a look and be sure to drop in if you get the chance. We hope that we’ve made something that everyone will love as much as we do. Thanks again to everyone who helped us to get here.
We’re proud to announce that 39 Carden Street will be opening it’s doors at 3pm on Tuesday, July 16th! It’s been a fun journey so far and we’d like to thank everyone who helped us to make our vision come to life. Our menu will be updated shortly so be sure to check back soon. We hope to see everyone next week and we hope you’re as excited as we are!