Conversations with Jason Ouellette

Today we’d like to introduce you to Jason Ouellette.  

Hi Jason, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
Gladstone Commons is a fun upscale bistro nestled in the heart of Walkersville, a hip and upcoming neighborhood in Windsor, Ontario. The building itself has been around for over 100 years. We’ve preserved as much from the past as possible while pushing the space to be hip and modern. Out one exit in the building, a “V” is carved into the floor for when it had first originated as a Hotel Verde, and there is a big star decal right in front of our kitchen pass from when it was the Star Tavern. Our beautiful bar is actually constructed of old wood and steel beams that removed from the building in order to bring the actual space up to code. And this has become or philosophy in our food and drink programs: Taking classic traditional dishes and giving them a modern upgrade. Things like Steak Frites, Chicken Liver Parfait, Coq au Vin, and Sticky Toffee Pudding come across our menu but are done using modern techniques. Windsor has always been about respecting the past while looking forward into the future. Even our playlist is a mix of Motown classics, 80’s disco, and a ton of modern hip-hop and R&B. 

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
This has been a story of setbacks and perseverance. After years of hurdling through essentially a complete rebuild on the building itself, meeting new codes and regulations, we were slated to open March 2020. That obviously didn’t end up happening with the Covid pandemic, so there was a good 6-8 months of waiting and trying to make a take-out business out of a restaurant that had never even opened its doors in the past. It wasn’t until a year later we had opened jumping through the many hoops of Covid restrictions, food chain issues, and just trying to get people out again. The community has been nothing but supportive throughout, and we are here today because of them 

Thanks – so, what else should our readers know about your work and what you’re currently focused on?
We love to take classics and flip them on their head. “Simple but Unexpected” is always something we strive for in our food and drink. Our menu descriptors are very simple to make the food very approachable but allows the customer to discover flavors and textures along the way. Under all the simplicity we are using a ton of high-end techniques (fermentation, curing, pickling, preserving, etc.) 

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I really think the biggest change to come in our industry in the coming years will be how our guests interact with the restaurant itself. With us creating a strong narrative/story for the restaurant like building/creating dishes, the staff culture, and our back story, more and more guests have questions and suggestions on our every day, and finding new and fun ways to engage with the restaurant will continue to grow. Automation will definitely be a part of the food industry moving forward with more fast service concepts, but when it comes to our style of service, I can’t see the elimination of all the human touches we provide from full table side service, calling our manager to make sure your large party details are fully dealt with to our from scratch kitchen. 

We’ve also seen a big push for non-alcoholic beverages, from placebo cocktails to near beers. Different dietary restrictions and lifestyles continue to be something we cater to more and more as time goes on. 

Pricing:

• Apps from $12-26 CDN
• Mains $24-$39 (CDN)
• Cocktails $15-$17 (CDN)
• Wine by the Glass $9-$13 (CDN)
• Happy Hour (4 pm-6 pm) $5-$12

Contact Info:

• Website: glastone-commons.square.site
• Instagram: @gladstonecommonswalkerville
• Facebook: www.facebook.com/gladstonecommonswalkerville