I have had the privilege of travelling the world and
experiencing distinctive cities in all their uniqueness and, when I long for
home, I am fortunate to come back to Hamilton.
I find this city to be the perfect combination of what I love so much in
other cities; there is, of course, some exception.
We have the inimitable escarpment, gorgeous
waterfront (the nice part), quick access to the largest city in Canada as well
as wine country, a predominantly unpretentious population born from a century
of blue-collar labourers, a flourishing art scene, and genuine distraught
amongst its residents about how misunderstood this city is by outsiders. We have all watched Hamilton’s music scene
develop; now the attention is on the growing art scene. I am so unbelievably excited for the day that
Hamilton catches up to other relevant major cities in another very important
category: food.
When I travel anywhere, I am most excited to experience
new styles of food, original dining concepts, and unconventional tastes. Hamilton, in the grand scheme of its life, is
just starting this foray into the interesting world of food. I am going to write about this from two
perspectives: as an eager diner discovering what this growing city has to offer
and as a person from the restaurant industry offering commentary on
Hamiltonians as diners.
Ultimately, I look forward to uncovering the
culinary innovations in my hometown, Hamilton.
See my articles in The Main www.hamiltonmain.ca
