Tomlin restaurant

I think the hugest thing we’ve noticed at Tomlin is how many new directions in charcuterie and cured meats this salt opens up. For us, a taste of place is huge and the more of the key ingredients, we can source from Canada instead of abroad goes a long way towards creating that.

Chef Steve Simpson
Tomlin Restaurant, Thunder Bay, ON
http://www.tomlinrestaurant.com
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