Where chef Matthew Simpson goes for sandwiches, breakfast pierogies and wood-fired pizza in Whitby
He took us for a tour of his favourite spots to eat in the Durham region town
Matthew Simpson took ownership of The Springwood, a farm-to-table restaurant in Whitby, in January, 2023, opening in May of that year after a hefty renovation. “We haven’t taken our foot off the gas since,” he says. Simpson is the executive chef, managing the back of house, while Jasmine Lee, his partner in business and life, takes care of the front of house. Soon, Simpson will sit down with his staff to devise a menu for the spring and summer. “I’m really looking forward to it,” he says. “Generally each menu runs for three months, with 12 to 15 new items each time around. We also change the beverage menus seasonally to match the new dishes. Ultimately, we push ourselves to make the Springwood better each day.”
Whenever he has some free time, Simpson likes to support his community. “I was born and raised in Whitby, and I got my start in the restaurant industry here when I was 14 years old,” he says. “In fact, Jasmine and I met, in 2007, when we were both working at Hot Rocks, a local diner that’s been around forever. We’ve been together ever since.” With such deep culinary roots in the Durham region, he’s excited that there have been a lot of exciting new additions to the previously low-key food scene. Here are four of Simpson’s favourite spots to grab a bite.
Lloyd’s Lunchbox
111 Dundas St. W., @lloydslunchboxwhitby
“This spot is relatively new. I really appreciate owner Kyle Farnum’s creative and elevated takes on classic sandwiches—you really can’t find these anywhere else in Whitby,” Simpson says. He adds that everything is made from scratch and on the weekends, they serve breakfast.
Go-to dish #1: Dad’s Chicken Salad on sourdough
“I didn’t eat chicken salad much growing up, so now I like to try it whenever I see it on a menu. I enjoy it so much these days that I’ll often make it for our staff meal at the restaurant. I really like the pickled grapes here—that pop of acidity cuts all the fat in the sandwich and balances out the richness of the mayonnaise and the chicken. Then you have the miso dressing, which adds a great savoury component.”
Go-to dish #2: Ham, egg and cheese on an egg bun
“Even though it’s messy, I always ask for a runny egg. I really like how the whites are lacy, adding a bit of texture. This is just a great way to start your day.”
T&D Family Restaurant
701 Rossland Rd. E., 905-668-0752
“This place has been open since 1981—it’s an institution. It’s not fancy, and that’s exactly how it should be. I’ve been visiting here since I was a kid because it’s walking distance from my parents’ house. I’ve always ordered the same dish here. I guess you can say I’m a creature of habit.”
Go-to dish #1: Pierogi breakfast special (cheese-and-potato pierogies with sour cream, two runny eggs, crispy ham and toast)
“I always have to get this dish. Probably because it reminds me of being a kid around Christmas. Pierogies used to be a treat over the holidays because my parents would buy them every year from Ukrainian ladies who made them inside our local Polish hall. But then, when I discovered this place and could eat them any time? It was very much an OMG moment. First off, I would say, don’t be like me—wait just a bit for the pierogies to cool down, because they’re absolutely screaming hot when they get to the table. None of this is chef-y food, but that’s not what you come here for. These no-frills places serving good food exist for a reason—and there’s a comfort to that.”
Go-to dish #2: Deluxe burger with peameal bacon and the works (ketchup, mustard, relish, lettuce, tomato, pickled banana peppers) and a side of onion rings
“This is a classic diner burger, exactly how you want it. They also make the patties in house. I like the addition of the peameal, with its slight salty edge. And the onion rings are my weakness. If I’m feeling reckless, I’ll sandwich a few of them into my burger.”
Hot Rocks Creative Diner
728 Anderson St., hotrocksdiner.com
“This is another one of these spots that has been around forever. It has very loyal clientele—so many people have been coming here since day one. There must be something in the water, but I also think it’s a generational thing. If you came here with your parents when you were a kid, chances are you’ll bring your own kids—and on it goes. The menu doesn’t change too often because the regulars would probably riot if the staple dishes disappeared. For me and Jasmine, this place has a lot of memories, on both a professional and a personal level. We’re still friends with a lot of the people who work here.”
Go-to dish #1: Spicy cajun wood-fired pizza
“Jasmine and I have a ritual whenever we dine here. We’ll each order a main to eat in, but then we order this to go so we can enjoy it later. It’s different from what you might see at other pizzerias these days, but what matters most is that it tastes great. It’s topped with tomato salsa, mozzarella, cajun chicken, banana peppers, sweet potato frites, orange slices and a drizzle of chipotle aïoli. I like how the crust is crispy, and then you get the crunch from the fries, the heat from the peppers, and the welcome acidity and sweetness from the oranges. It remains a bestseller for a reason. It’s a crowd pleaser.”
Go-to dish: #2: Chicken, sausage and shrimp linguine pasta
“This is another bestselling dish. When I worked here, I must have made this at least 100 times. The thing that stands out most, flavour-wise, is the star anise–basil cream sauce. It’s very distinct with its mild licorice taste. There are also leeks, mushrooms and sun-dried tomatoes in it. It’s very fun to eat because every bite is different. The only thing missing is a squirt of lemon to cut through all the richness.”
Crave Doughnuts
102 Lupin Dr., cravedoughnuts.com
“I should let everyone know that we just bumped into Crave’s owners at T&D—and I happen to be wearing one of their branded T-shirts. So of course, I need to mention them! I would actually credit them for putting Whitby on the culinary map—in a viral sense—for their gourmet doughnuts. I’ve been supporting the bakery since day one, but I actually only met Nikki and Jeremy after Jasmine and I opened the Springwood and they came to eat at our restaurant. The industry here is small and tight-knit. We continue to support one another’s businesses as much as we can.”
Go-to dish #1: Assortment of doughnuts
“If they aren’t already sold out when I get there, I’ll grab a variety of whatever’s left. Any of their signatures made with their brioche-style dough are great. I’m a big fan of the vanilla sprinkle, but my other favourites are the pistachio cruller, the maple-bacon bar, the apple fritter and the cookie butter cake. The most important thing to note about Crave is that nothing they make is ever too sweet—there’s a great balance going on in all the doughnuts. But they’re best enjoyed fresh, right when you buy them, because they’re not made with any preservatives or additives.”
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Tiffany Leigh is an award-winning freelance journalist with degrees in business communications and education. She has a culinary background, is a recipient of the Clay Triplette James Beard Foundation scholarship award and has worked in restaurants such as Langdon Hall. In addition to Toronto Life, her pieces have been read in publications such as Forbes, Vogue, Eater, Dwell, Elle, Business Insider, Playboy, Food & Wine and Bon Appétit.
