“When people are dining, it’s a transcendental experience between two places, between your day job and your bed, going home,” says Harrison Shewchuk, chef and co-owner of the recently opened restaurant Limbo in Little Italy. “It’s between time and space.”
But the project isn’t just between time and space: it’s also between friends, a collaboration sustained by a love of art, music, and making things happen fast. Shewchuk is joined by former Pichai Maître d’ Jack Zeppetelli, as well as Pichai and Pumpui co-owners Jesse Massumi and Xavier Cloutier-Guérard who bring their management and homme à tout faire expertise to the partnership.
Rustic in roots, but not in presentation
Shewchuk’s kitchen is focused on French, Italian and British flavours and techniques, with a reverence for local produce and proteins. Vegetables are from Parcelles, Moulin des Cèdres supplies flour for crusty einkorn bread served with ever-changing compound butters, meats are from Ferme D’Orée, and the first shipments of Nova Scotian seafood included scallops and halibut.
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