In this Table 42 Vignette, Chef and Co-owner of Downtown Toronto’s Richmond Station Carl Heinrich describes how Toronto and Richmond Station have grown as an important part of Canada’s food scene.

Heinrich and his business partner Ryan Donovan wanted a restaurant with a tavern feel – that wasn’t called a tavern. As they sat together one day in a tavern, marveling at the subway tile that surrounded them, an idea dawned. With some word association, the subway tile led them to subway station, which blossomed into the Richmond Station – a nose-to-tail, farm-to-table restaurant.