“You’ll know the whole town, just walking down our Main Street,” Gene Kelly, playing a sailor on shore leave, sings in On the Town. More and more, Picton Main is the gateway to PEC.

Several restauranteurs, many of whom already own and operate businesses in other parts of the County, are flocking to Picton’s old world Main Street. At the centre of the County, it never seems to slow down, no matter the time of year. 

Flanked by Port Picton, on Picton Bay, with the just re-opened Claramount Club on one side, and the hurly burly of entertainment, tourism, and residential development at Base31 on the other, the town is at the center of a slow-burn population boom that is only promising to pick up speed over the next few years. 

But it’s already a busy place. 

A New Outpost

Eight years ago, Christine and Andrew Gillingham opened Gillingham Brewing Company in bucolic Hillier. Several seasons of staying nimble through fickle tourism patterns suggested a second location in Picton might add a sustaining, year-round element to their operations. The Outpost opened in November.

“We’re seeing a boom in Picton. With housing  development and new things happening on Main Street, it just seems  to be getting  busier and busier.”

—Christine Gillingham

Of Hillier, and the other far reaches of the County, “it’s very quiet out there in the winter time, as you know,” she  observes.

Though many visitors come for the pastoral scenery, sampling beer outside doesn’t have quite the same charm in January as does in July. But even during peak season, County distances pose a challenge.

“We are so full of wide open spaces, and, frankly, there is a lack of transportation,” Ms. Gillingham notes.

The Gillinghams are partnering with local restaurants like Hartleys and The Royal to develop their food offerings. 

“In absence of our taking on a kitchen role, if you will, or a restaurant, because we are a craft brewery first, we allow those talented chefs that we are so fortunate to have here to shine through our menu and pair things with our beer.”

Bantam is Back

Chef Rollande Robertson, who created the opening menu for The Outpost, is bringing the beloved Bantam restaurant back to Picton Main this spring. 

Bantam will be taking over 165 Main Street, formerly occupied by The Marans, owned by Ms. Robertson’s former business partner. Both Bantam and The Marans were Main Street standouts, with loyal clientele. 

“Bantam was born when The Marans decided to expand,” Ms. Robertson notes. After briefly occupying the space that is now The Russ & Co., Ms. Rollande learned that Closson Chase was looking for a food partner. She headed to Hillier in 2022.

But, “I wanted to get back on Picton Main Street.” She’s aiming to open the doors to Bantam before Easter. 

“I can’t wait to start working some magic in there but the wheels always move slower than you anticipate.”

The menu will center Ontario produce and products, especially those of local farmers, winemakers, and brewers. 

There are a few fan favourites as well, including the seafood hoagie. “It harks to my East Coast roots,” says Ms. Robertson. Primarily a lunch spot, dinner will be offered during Countylicious. 

Rosetta

Down the street, another new restaurant is set to hatch this spring. Rosetta is  the product of a partnership between Grant Van Gameren and Jesse Fader, two prolific chefs from Toronto who moved here during the pandemic to set up Harry’s Charbroil and Darlings, respectively.

Their new Italian-inspired eatery will bring classics–pastas, grilled meats and seafood—and a sense of European old-world flair. 

They are in the process of transforming the space recently occupied by Hank’s Lonesome, another restaurant of Mr. Fader’s, and the County Canteen before that. 

“We want the space to be a fairly large departure from what it’s been over the past 20 years,” said Mr. Fader. “It’s easy for a space in a small town to just sort of carry the same energy.”

Mr. Van Gameren supplies his Toronto restaurants with food from his County farm. He’s looking forward to taking  a break from the commute as he sets up a new local. 

“It’s probably going to be my last restaurant, although I said that two restaurants ago,” he says. 

Chef Luke Haines, who headed two of those establishments, Bar Raval and Martine’s, will direct the food offerings.

“Luke was looking to move to Belleville, Jesse was looking to change things up at Hank’s and I was looking to have a restaurant here in Picton where I could supply my own vegetables,” said Mr. Van Gameren. “All the stars aligned.”

Rosetta will offer fine in-house dining — and an elevated take-out menu.

“As a father of two, I always find it hard to find a quick and efficient way of ordering takeout locally,” Mr. Van Gameren noted. 

The team is already actively hiring staff for both front and back of house for a March opening, allowing them time to establish before what’s sure to be a busy summer. 

“We wanted to open up early to give our core community the opportunity to come try us out,” Mr. Van Gameren notes.

The notion of an off-season is becoming obsolete in Picton. The business landscape may be the canary in the coal mine. After all, Domino’s Pizza also opens soon. 

“Picton is the big city of the County,” Ms. Gillingham notes. 

It’s not New York, but if sailors on shore leave ever show up, they’ll be spoiled for choice on Picton Main Street. It’s a wonderful town.