the name came from a grandfather's laundry. not this room.

the kitchen is ken pittman's — co-founder, head chef. the cooking is contemporary canadian: an à la carte menu and a chef's tasting, built around what the island gives up that season, with the flavours that stay close — tea, rice, things fermented and things steamed.

tuesday to saturday, dinner into the night. the bar seats walk-ins and serves every plate except the tasting. the patio opens when newfoundland lets it.