Scratch kitchen, Ontario craft, and Durham's best Sunday roast — in a 140-year-old brick room on Brock Street.
The Copper Fox lives in a 140-year-old brick storefront in Old Downtown Whitby — the one with the crooked doorframe we refuse to fix. The name comes from the fox that kept stealing the builders' lunches during the renovation. We figured anything that determined deserved the naming rights.
Everything leaves the kitchen made from scratch: the pies, the gravy, the tartar sauce, the sticky toffee pudding your table will fight over. Produce comes from Durham County growers, and 24 taps lean hard on Ontario craft — with a permanent line for our own Fox & Hollow ESB, brewed twenty minutes up the road.
Chef Mara Quinn ran Toronto kitchens for fifteen years before coming home to Whitby. Her rule is written above the pass: "If we wouldn't serve it to our mums, it doesn't leave."
The front room — brick, brass, and the good kind of noise.
House blend, aged cheddar, bacon jam, triple-cooked chips.
Beer-battered haddock, mushy peas, tartar.
Cumberland sausage, cheddar mash, onion gravy.
Wild mushrooms braised in stout, flaky top.
8oz flat iron, garlic butter, hand-cut fries.
Buffalo, honey-garlic, or PERi-hot.