A team of Toronto chefs is opening an Italian-inspired steakhouse in Prince Edward County

Toronto can’t seem to get enough of Italian trattorias and steakhouses—and chef Grant van Gameren is hoping that Prince Edward County feels the same way. His newest project, Rosetta, will sit somewhere between the two dining experiences, and it’s slated to open on April 1 in downtown Picton.

To pull it off, he’s working with two other big names from Toronto’s restaurant industry: Luke Haines (Bar Raval, Martine’s Wine Bar) and Jesse Fader (Bar Fancy, Superpoint, Paris Paris, Extra Burger). “I don’t think I’ve ever done a restaurant with three chefs before,” says Van Gameren.

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The trio has taken over the space that was previously Hank’s Lonesome, Fader’s honky tonk–inspired spot on Main Street, transforming it into a more sultry, old world–inspired dining destination for the county’s rapidly evolving food scene. While Van Gameren first wanted to call the place Vinny’s, the team eventually landed on Rosetta for an elegant feminine spin with a bit of mystery.

“Think of it somewhere between walking into an old place in Italy, New Orleans or Paris. It’s a little bit like a trattoria, a little bit like a café and a little bit like a cocktail speakeasy” says Van Gameren.

“We wanted to create that feeling that it’s always been here,” says Fader. “We’ve taken care to work with the existing elements in the building, so that if you know nothing about Rosetta and you walk in, it feels like we’ve been here for 100 years.”

For Rosetta’s menu, a selection of cooked and raw seafood (customizable seafood towers, crudo, ceviche) will join steak, pasta and a few Italian American classics like veal parm. For dessert: soft serve. A thoughtfully composed cocktail program will harmonize with a wine list that includes a few local standouts next to Italian and European bottles.

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“We want it to be a place where you can come for a quick veal-parm-and-salad lunch special, or you could arrive with eight family members or friends and have an extravagant celebration of a dinner, or you can roll in for a little antipasto plate and a cocktail at nighttime,” says Van Gameren.

The exodus to PEC comes amid shifting priorities for all three chefs. Family, work-life balance and a closer connection to ingredients encouraged them to go all in on the county lifestyle. Van Gameren’s family farm nearby will pivot from supplying his Toronto restaurants to almost exclusively growing for Rosetta. “I’m excited about the 15-minute drive to the restaurant versus three hours to Toronto,” says Van Gameren.

Rosetta will open for dinner starting April 1 and will expand to offer lunch come summer. “Yes, we’re opening on April Fools’ Day,” says Van Gameren. “It’s not a joke—please show up!”