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27 | The IFP -H alton H ills | T hursday,D ecem ber 19,2019 theifp.ca www.leathertownlumber.ca GIFT IDEA MERRY CHRISTMAS FROM EVERYONE AT LEATHERTOWN LUMBER LEATHERTOWN LUMBER GIFT CARDS MAKE GREAT STOCKING STUFFERS! CLOSED: TUESDAY DEC 24 WEDNESDAY DEC 25 THURSDAY DEC 26 Sidewalk Scraper Stamped steel blade and 48" stained hardwood handle. 7070956 60 Volt 7-1/4-In. FLEXVOLT Max Circular Saw Kit 5,800 RPM, 15 Amps. Includes 7-1/4" circular saw, Lithium Ion battery pack, charger, blade change wrench. 3888757 $19.99 $299.99 WAS: $35.99 WAS: $399.99 LEATHERTOWN LUMBER Quantities are limited. While supplies last.EVERY EVENT SHOULD BE A SPECIAL EVENT 363 Maple Av. West | Georgetown, ON northhaltongolf.com | 905-877-5236 WEDDINGS RELIGIOUS CELEBRATIONS BRIDAL & BABY SHOWERS BIRTHDAYS RETIREMENTS CELEBRATIONS OF LIFE Celebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with usCelebrate with us Storytelling is an important part of a new downtown George- town restaurant. The Berwick opened in No- vember and is the second instal- ment of owner Mike Murphy's Georgetown offerings. The first instalment, South- paw Café, named both for Mur- phy's left-handedness and its lo- cation in south Georgetown, while The Berwick's story ties Georgetown history to Murphy's. "George Kennedy had a house on the corner he called Berwick Hall named after his mother," Murphy said. "The Murphy's are from Cork in Ireland, and in the middle of Cork is a fountain called Berwick Fountain." Formerly employed advertis- ing and marketing around the world, from London, to New York, to Warsaw and Frankfurt, Murphy said storytelling was an important part of his restaurants. "Each menu item has a story, it has to have a reason," Murphy said. Whether it's a locally-sourced ingredient that inspired the dish, or a recipe learned in his time liv- ing abroad, or a creative endea- vour of the chef, each dish tells a story. "Anyone can put chicken on the menu, but why this chicken?" Murphy said. A recent project for the Ber- wick kitchen was the tuna tartar. A traditional steak tartar is of- ten served with a raw egg cracked on top, but Murphy shied away from mixing raw egg and raw fish. "We're playing with a mango puree that we'll put in a sphere to look like an egg when it's served," Murphy said. The Berwick's vegan and veg- etarian option also plays with ap- pearances. "If you're vegan or vegetarian, you'll always get a stir fry," Mur- phy said. "How do we make some- thing that feels more like a main course?" The Berwick's answer is a grilled cauliflower steak set on cauliflower puree served with fried florets. "It's substantial and it resem- bles what everyone else is get- ting," Murphy said. When it comes to changing ap- pearances, The Berwick's décor is also a fresh perspective on a fa- miliar space. Murphy said he learned a valuable lesson about the value of a name at the café. Originally, he'd stayed open as Schillaci Café and Espresso Bar, named after the former owners affinity for an Italian footballer. Murphy quickly realized cus- tomers who hadn't been fans of the original Schillaci weren't giv- ing the new ownership a chance. After closing and re-branding, the newly minted Southpaw Café developed a base of loyal patrons. Taking over the former Lati- tudes space, he said a rebrand was in order, having closed the restaurant for minor renovations to add a bar and a lounge area. "Georgetown needed another place you could go and have a drink," Murphy said. While patrons will see similar- ities in the space, Murphy has made The Berwick stand out from the previous incarnation. The Berwick is located at 99 Main St. S., and is open Wednes- days to Saturday. FOOD AND DRINK 'EACH MENU ITEM HAS A STORY' AT THIS RESTAURANT Opened in November, The Berwick is owner Mike Murphy's second venture inGeorgetown, the first being the Southpaw Cafe. Mike Murphy photo BRYAN MYERS bmyers@metroland.com HOURS Weds. 5 - 10 p.m Thurs. 5 - 10 p.m Fri. 5 - 10 p.m Sat. - 5 - 10 p.m. PHONE (647) 812-3954 SIGN UP FOR OUR WEEKLY NEWSLETTER AT THEIFP.CA