about sixthirtynine
Since opening in downtown Woodstock in 2005, sixthirtynine has become a destination restaurant for the region and beyond. Offering ever changing, locally sourced, seasonal menus, Executive Chef and Owner Eric Boyar in collaboration with Chef de Cuisine Sam Vandenberg, continue to offer dishes that are both beautiful on the palate and plate. While supporting local producers and abattoirs, the addition of a family farm has lead to another source allowing Eric and Sam to select from the best local offerings from Oxford County. Sixthirtynine features an elegant, contemporary dining room with 30 seats, welcoming guests with its soothing tones and modern decor elements. Additional seating is available for up to 4 guests at the Chef's Table, and a lovely patio offering a garden view is available seasonally.Eric’s wife and co-owner, Jennifer Boyar manages front of house service, with an emphasis on friendly but professional service. Cocktails are handcrafted in house with both low and no ABV options available for guests at all times. Wine list and beer offerings are the best of region but also feature international exceptions. With locally sourced, made in house and carefully curated dishes, sixthirtynine continues to offer guests a unique experience and "taste of place" when dining in Oxford County.
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about Eric Boyar
CHEF/OWNER
Raised in Princeton, Ontario,just outside of Woodstock Eric discovered his passion for cooking at a young age. Before opening Sixthirtynine, Eric attended Humber College which provided fundamental skills in order to start his career. Working through various positions in a variety of well-known Toronto restaurants including Mistura, Splendido and Crush Wine Bar, Eric gained the skills necessary to pursue a venture of his own. Since opening Sixthirtynine in 2005, some of the accolades Eric has received include the OHI Top 30 Under 30, attending the Premieres’ Agri-Food Summit and receiving an award as a 2016 SCOR Local Food Champion. Eric was able to further hone his craft in Vancouver in 2017, completing a professional stage at the highly regarded Hawksworth and Nightingale restaurants. Eric continues to gain leadership through participation in industry events such as the Feast ON rural retreat, Pigstock and most recently, CK Table’s Bread Camp.
Eric is dedicated to bringing Ontario farm products to the table. His dishes elevate and highlight what is available in Oxford County, while being defined by flavor and beauty. When Eric isn't sharing his love of good food with his customers, he's sharing that and his time with his wife and three young daughters.
From the Press
"Whether you are sitting on the beautiful garden patio or surrounded by the elegantly rustic decor inside, sixthirtynine is a perfect stop to grab a bite"
BLOG - ONTARIO TRAVEL
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"sixthirtynine is a restaurant that is offering unique flavours that can only be found in the backyard of Oxford County."
BLOG - CANADA STAYS
"The dishes were beautifully cooked and crafted, but the incredible flavours of farm-fresh ingredients that you could taste in every bite were definitely the main attraction."
HUBERT LEUNG - GOOD FOOD TORONTO
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"The small, historic town of Woodstock, is home to sixthirtynine, which is emerging as the embodiment of one of Ontario’s best destination farm-to-table restaurants."
BRYAN LAVERY - EATDRINK
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"You have to put sixthirtynine on your bucket list of restaurants to visit! The service was impeccable, the food was delicious, and the atmosphere was comfortable and enjoyable."
CHRISTINA BIENIEK - ABBEY"S KITCHEN
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"Every plate that comes out of the kitchen by Chef and owner Eric Boyar looks like it’s ready for its close up. The food is incredibly beautiful, arranged with colour, shape and texture in mind. And yes, it tastes just as good as it looks with Ontario-sourced ingredients, especially from Oxford County, starring on the menus.....(this is)Ontario’s best-kept secret when it comes to top restaurants. "
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