Eddington’s of Exeter: These gourmet pizzas are way outside of the cardboard box

30 Mar

2015-03-26 20.58.51heather boaBy Diva Heather Boa

EXETER – To get the full experience, you should probably order all three wood oven gourmet pizzas that are offered on Thursday nights at Eddington’s of Exeter.

Maybe it means a few slices are boxed for late night snacking or breakfast, but if you don’t order all three, you’ll miss out on a unique taste experience.

For example, March 26 featured three pizzas: garlicky, bacon-riddled three-cheese with hunks of perogies; slices of tomatoes and pieces of meatballs in a punchy tomato sauce, topped with a glorious helping of mozzarella cheese and fresh basil, and; pieces of caramelized chicken and cinnamon-laced apple slices lying in a creamy layer of brie cheese.

The pizza, par cooked in a wood oven, is finished at a high temperature. Photos by James Eddington.

The pizza, par cooked in a wood oven, is finished at a high temperature. Photos by James Eddington.

The thin-crust pizza was just the right consistency of tender-chewy, which is an added bonus for me since I eat pizza with a knife and fork and it can be frustrating to try to cut through a crisp crust.

The consensus at my table was that the caramelized chicken, apple and brie pizza was the favourite, but the beauty of Gourmet Pizza Night at Eddington’s is there are three new offerings every Thursday night for eat-in or take-out. (To order all three is $47, including tax.)

We rolled into the restaurant a little late in the evening for the Huron County crowd, after finagling an 8:30 p.m. reservation, and were greeted at the door of this renovated century home by none other than chef James Eddington.

Without prompting, we hung our coats on the hooks at the end of the foyer, just as we would at home, and made our way through the restaurant, which is blocked off in rooms. (In the summer, they open a quiet patio at the back of the building.) At that time of night, there was just one other table, finishing off their dinner with a celebratory birthday sundae with a sparkler on top. Our waitress was efficient and casual, the feel of the restaurant was friendly and welcoming, and the atmosphere was quiet – which was surprising since that one nearby table of six was celebrating a birthday.

It’s a little bit formal with linens and heavy cutlery, but jeans and a nice shirt will get you through the door.

We didn’t even look at the menus, and ordered three 10-inch pizzas along with a couple pints of Honey Elixir from Railway City Brewing Company in St. Thomas. The strong, tasty brew paired nicely with the pizzas.

Chef James said he is working on a plan to offer only micro-brewed beers at his restaurant.

Now, I don’t want to leave people with the impression that Eddington’s is in the business only of making pizza.

Because that just isn’t so.

Chef James was carefully building lunch and dinner menus around local meat and produce long before the local food movement became a trend. His menu changes seasonally to reflect all that southwestern Ontario has to offer. For his efforts, Chef James was recently named Culinary Feature Artist and will be featured in the live auction at the annual Conservation Dinner hosted by the Ausable Bayfield Conservation Authority on April 16.

“When James prepares a meal, it reflects much of the inspiration, creativity, expertise, and visual appeal found in paintings and visual art,” said Paul Anstett, Chairman of the Conservation Dinner Committee, in a press release.

For more information on dining in Huron County, please visit Ontario’s West Coast website.


Gourmet Pizza Night

Choose from three unique wood oven gourmet pizzas.

When: Every Thursday night

Where: 527 Main St., Exeter. Eat-in or take-out

Reserve:  By calling 519-235-3030

More information: Lunch 11 a.m. – 2 p.m. Tuesday through Friday; Dinner 4:30 p.m. – 9 p.m. Tuesday through Saturday Evenings; Closed Sunday/Monday

Email: wine@execulink.com

Driving distance:

From Seaforth: 25 minutes

From Bayfield: 30 minutes

From Masonville Mall, London: 30 minutes

From Goderich: 45 minutes

From Stratford: 40 minutes


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: