About

Small Restaurant, Big Dreams
What does the term 'vegetable forward' mean? 

At Ten, our goal is to put vegetables first when creating a dish. While not being a solely vegetarian restaurant, we aim to showcase the true potential and versatility they hold and highlight the amazing produce that grows during it's season. 

This means on a typical menu there may be as many as 2-4 courses that include seafood or meat however they are used to highlight, support and balance the chosen vegetables and fruits who are always the focal point of the dish. We are always happy to accommodate vegetarians and vegans and will be glad to make the appropriate substitutions. 

We believe that this is the future of sustainable eating and hope to show how tasty it can be!

What does it mean to us to be truly sustainable? 

We are committed to changing how fine dining restaurants function from the ground up. We don't believe that the best way to make good food is to overwork and underpay your employees as is so often the case in the industry. 

We have created a calm work environment and provided our staff with not only competitive pay, but with a work life balance that is manageable by only being open 4 nights a week. 

We have eliminated the option to tip and instead have implemented a flat 20% service charge onto every bill. This service charge, meant to be as transparent as possible, is split evenly between the front and the back of house. 



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