Iain Farrell, the chef de cuisine and owner, describes the 35-seat restaurant as “casual, comfortable, accessible dining,” emphasizing, “we’re bringing back the attention to the centre of the table, and conversing about food…food that is done well with intention and care.”
March Hare’s journey began with Farrell’s success with the brand at a previous address in Sarnia. That culinary background, combined with the support from Community Futures Lambton (formerly Sarnia-Lambton Business Development Corporation) provided crucial funding and business support. Building owner Ontario Insulators (Local 95), has also been supportive of bringing the building to new life.
The 16-month transformation of the former bank at 195 Christina Street North was extensive. The building’s history adds to its charm, with the walk-in fridge repurposed from the original bank vault. A new restaurant-quality ventilation system also now runs through to the top rooftop. “We just gutted it. There was nothing in here,” Farrell recalls.
The bistro was then meticulously designed to offer an intimate setting with views of the kitchen, where the flavours of shareable dishes are brought to life. The open-concept space was carefully curated, with mid-century modern furniture to dine in comfort and jazz music playing throughout via speakers in the walls. Hidden soundproofing and even a reindeer moss wall work seamlessly to create a comfortable auditory experience.
“There’s also a lot of natural light,” Farrell says. “And when the sun goes down, the candles come up and the ambiance shifts.”
Farrell’s vision extends to every sense of the space, most notably in the food. “We’re trying to create an experience that gets people talking and excited about food. We’ve built trust with our clientele over the past four years,” he explains, referencing his previous March Hare location and chefs’ tables events.
Now having been open for over two weeks, Farrell says that being on the line as a chef in such a calming space he envisioned is incredibly rewarding. “It’s not stressful,” he says. Farrell also enjoys coming to work, being able to create cuisine with friend and sous chef Shale Salisbury, who has been with March Hare for four years, as well as Paula O’Mahoney, the maître d’ who oversees the front of house, and the many others who believe in a different restaurant experience.
March Hare is open for brunch, lunch and often dinner, and its culinary philosophy is the same no matter the time of day. “We have a bistro mentality that everything is there for a reason,” he says, driven by what Farrell and his team feel like doing and what is available.
Farrell’s creativity is evident in every dish and the menus are ever-evolving. “For example, we found that ‘duck wing’ is a thing. And so we applied basic French cooking of confit to the duck wing. And it turned out beautifully,” he says.
This spirit of creative exploration is reflected in every dish, such as the MH Breakfast burger, which is made with two dry-aged ground chuck and brisket patties and bacon on a brioche bun.
While many have supported Farrell’s style over the years, he, too, is supportive of those he knows who can help to elevate his menu. A friend’s pop-up bakery will be providing fresh donuts, and he sources quality meats from another friend who works at Woodward Meats and can provide products from Snake River Farms.
Looking ahead, March Hare plans to introduce more diverse offerings, including a 10-course tasting menu paired with wine or mocktails. Currently pushing for a liquor license, Farrell is already exciting clients with signature mocktails featuring the flavours of Ritual Zero Proof, a non-alcoholic spirit company known for its drinks that retain the notes of traditional spirits.
Ultimately, March Hare and the people who choose to celebrate food there are participating in a movement that brings food and family together again, where people and ideas converge and where a restaurant is more than just a place to eat. It’s home.
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March Hare continues to expand its hours, so readers are encouraged to check the March Hare Google profile or Facebook page for the most up-to-date hours. March Hare’s hours are:
Wednesday 10:30 a.m. – 4:30 p.m.
Thursday 10:30 a.m. – 9:00 p.m.
Friday 10:30 a.m. – 10:00 p.m.
Saturday 10:30 a.m. – 9:30 p.m.
Sunday 10:30 a.m. – 4:30 p.m.
This story was made possible by our Community Leaders Program partner.
Thank you to Community Futures Lambton for helping to expand local news coverage in Lambton County. Learn more