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Nick Grigoriadis and Chef Joe Runstedler,
Peridot Resto Lounge,
Toronto, Ontario
By Gary Lipovetsky, President of MenuPalace.com
 Formerly Ithaca restaurant, Nick Grigoriadis and his partner Ted Ntoulist purchased this diamond in the rough and prime location in the heart of Toronto in 2006. After a renovation that smoothed out the rough edges and revived the atmosphere, the duo set out on their journey as an upscale restaurant with a new name and one mission: serving fresh food the good old fashioned way. Peridot Resto Lounge is the result of Nick and Ted's endeavour to introduce traditional Mediterranean cuisine made with quality ingredients by a quality chef. Their pursuit has gained them acclaim throughout the GTA as an upscale eatery with integrity. MenuPalace caught up with owner Nick and his passionate chef Joe Runstedler to pick their brain about this Toronto gem.
MP: When did Peridot or Ithaca first open?
NG: Peridot opened June 2006
MP: I saw the renovations for Peridot on Season 3 of Restaurant Makeover. How has it affected business?
NG: As the reruns continue to be played, I expect more people who watched the show come to Peridot for a dining experience. When I bump into people and mention we were on the show, they get excited. So, the exposure is out there.
MP: What do you love most about your job?
JR: The thing that I love most about my job is taking fresh raw local ingredients, all unprocessed and chemical free, and working with those to transform them into wholesome, honest food. Real food, fresh food, slow roasting, braising and stocks made like they are in the old country.
MP: Peridot was originally named Ithaca Restaurant. Why the name change?
NG: As we all know TV scripts are always created with the intent of creating a buzz. Ithaca was solely owned and operated by my old business partner Simon. Ted and myself came into partnership with Simon to close Ithaca and start a new fresh concept. The name change was for an overall restaurant and dining experience change.
MP: The decor, ambiance and food all create an image. What do you want the customers to envision when they think of Peridot?
NG: Food wise: a quality plate for a quality price. There is no cheating the guest here. We have created an environment that is a casual but elegant atmosphere for our guests. We want our guests to feel comfortable in their surroundings and to have amazing food each and every time.
MP: If you had to describe Peridot Resto Lounge in one word, what would it be?
JR: Fresh.
MP: If you had to eat one dish off the menu every day for the rest of your life what would it be?
JR: Portobello mushroom chicken.
MP: How would you describe your cuisine?
JR: Mediterranean inspired, wholesome, local ingredients all prepared on-site by hand. Always fresh.
MP: What is the biggest challenge of being a chef and restaurateur in the heart of Toronto?
JR: The biggest challenge for a chef is to maintain consistency across the board. Guests want to know what they are getting when they dine at a restaurant. They want the same item the same way they had it last time they were at the restaurant. They do not want overzealous cooks experimenting with their food.
Competition is obviously fierce. As a restaurateur and chef you have to find something to set your establishment apart from others, something that makes people want to return. Repeat business is the key to a winning environment in the food service industry.
MP: What makes Peridot unique from other restaurants?
JR: Versatility. Peridot can accommodate 1 or 35 guests. Peridot can accommodate almost any requests from a guest including: baptisms, buffets, wedding receptions, Ã la carte, cocktail parties, theme nights, club nights and meetings. All fresh, all clean, all quality. |