Chef Clark Day - AquaTerra Restaubistro

Chef Clark Day doesn't need much of an introduction in Kingston. During the past two decades, Clark has run some of Kingston's best restaurants including: Clark's on King, Clark's on the Bay and, most recently, Aqua Terra, to name a few. Anyone who has eaten at one of Clark's restaurants understands what he means when he says that experience and taste is everything.

Clark's cooking philosophy is simple - use the freshest local ingredients you can find and experiment! He states that baking is a science and cooking an art, and encourages people to get artistic. He also believes eating is a much more fulfilling experience if you know the people who grow your food.

Speaking of growing food, Clark not only talks the talk when it comes to local food but he definitively has the walk to back it up. A walk that takes him from his house to his barn, that is. At his farm in Collins Bay, Clark is raising his own chickens and heritage breed Tamworth pigs, as well as tending a large garden plot which supplies garlic and hot peppers to the restaurant.  

Aqua Terra's menu reads like a cross between a five star menu and a rural phone book - with nearly every dish followed by a farm name.  The food is truly exceptional with service to match. The restaurant offers some of the best food in Kingston without the stuffiness sometimes found at restaurants of the same caliber.

To experience Chef Day's cuisine, please visit Aqua Terra Restaubistro