From a Wonderland-inspired cocktail lounge to a tasting-menu offered in a hidden, underground cave, And/Ore, Queen Street’s newest restaurant, offers a dining experience like no other in the city — and it’s entirely female-owned and led.
“I spent a whole career working with men and I think women are undercapitalized and underrepresented in most industries,” says Jaimie Donovan, one of the four partners.
New to hospitality, Donovan was very intentional in enlisting women to help bring to life the concept of And/Ore, which was shaped by her own background in mining. Joining the ownership team is business operations manager Kailey DeRubeis, general manager Abigail Rubiales, and chef Missy Hui.
“I loved the concept and this idea that seemed so unique and bold,” says DeRubeis. “It captivated me from the start.”
And/Ore has two separate dining areas with different vibes. The main floor and mezzanine, known as the “Above” space, offer a laid-back atmosphere for after-work drinks and casual hangouts. They serve signature cocktails and share plates. The underground dining room provides a more intimate experience.
“We call it the fun, lively, whimsical garden party where you can just come in and relax and enjoy yourself, no commitment to anything more than just a drink, a mocktail or whatever else you fancy,” says DeRubeis.
“We wanted it to feel like you’d stepped out of the city and into this eclectic garden party,” adds Donovan.
The space truly feels like an escape into fantasy, adorned with hand-painted murals inspired by the famous 18th-century oil painting, “The Swing.” Executed by New Love Collective, formed by artists Jack Phelps and Tisha Myles, the walls depict enchanting scenes reminiscent of fog-covered forests and the vibrant green and blue hues reminiscent of Alice in Wonderland.
The decor compliments the painting with Renaissance-inspired refurbished furniture, mirrors and grand chandeliers decorating the mezzanine that overlooks the dining room. Vast ceilings and skylights compensate for the subdued lighting from the blacked-out windows, creating an elegant, intimate, and exclusive ambiance at And/Ore that feels like falling into the rabbit hole.
“The Above” menu complements the décor with picnic-inspired share plates, including the King Oyster Mushroom Katsu Sandwich, reminiscent of a tea sandwich for light consumption. Other popular items include a devilled egg dish with soy, chili, cilantro, scallion and wonton, as well as the Hamachi tiradito and roasted chicken. These share plates contribute to the laid-back atmosphere of the lounge, making it a preferred choice for group hangouts.
“It was really important that we designed venues in the space that were equal and opposite and that you could dine in either space and have a completely different plating and service experience, but never feel that one was of more value than the other,” explains DeRubeis.
Downstairs provides an entirely different experience, embodying the “Ore” side of the restaurant’s name. Delicate lights encircle the “cave,” casting a soft and mysterious glow, creating an intimate ambiance despite being underground. The standout feature is the six-course secret tasting menu, priced at $150 per person with wine pairing, where Chef Hui excels. This menu showcases seasonal flavours and dishes that are both familiar yet uniquely infused with the distinctive flair of And/Ore.
“We’re about presenting food that is new and exciting, but nothing intentionally super challenging. Even if it’s very different than anything you’ve eaten before, the hesitancy to try something new isn’t present,” says Hui, adding that it’s also about keeping the pacing of the courses enough to keep diners satisfied. “It’s taking into consideration all these other little things within the dining space aside from the food that might influence how somebody enjoys a dish.”
Similarly, the cocktail menu adheres to the same approach, presenting a blend of familiarity and uniqueness. It includes a concise classic cocktail menu alongside a signature menu that puts a small twist on each offered classics. For instance, a signature negroni is made with Empress Gin, Aperol substituted for campari, and white Vermouth in place of red. Garnished with rosemary and grapefruit, the drink is visually stunning with layers of purple and orange
A completely original twist on the cocktail menu involves substituting simple syrup in the Old Fashioned with cotton candy. The inspiration for this unique idea came when the general manager, Abigail Rubiales’ nine-year-old daughter, watched a viral video of a raccoon attempting to clean a piece of cotton candy. The resulting drink provides an interactive experience for guests, allowing them to stir the drink with an orange peel, causing the cotton candy to dissolve into the beverage.
“We really wanted to lean into the playful aspect for the above ground part of the restaurant,” says Rubiales.
Every item on the menu comes with a story, including the mocktails, which are intentionally crafted to be just as enticing and interesting as the cocktails. Each mocktail is named after one of Donavon’s three young daughters and is made with their favorite flavours, tastes and colours. The mocktails are truly show-stoppers; for example, the Mae features a vibrant pink drink with pear, grapefruit, pink pitaya, black goji berries, thyme, and, likely approved by the drink’s namesake herself, edible glitter.
“We love that it looks like a little wildflower garden,” says Rubiales. “It was important to us to put as much thought and design into the mocktails as we did the cocktail program.”
And/Ore is open at 1040 Queen Street West.