Marigold Unique Flavours will soon open its doors to serve guests in North Bay, joining locations in Bracebridge, Huntsville and Pembroke.
A sign posted on the front of the building at 639 Lakeshore Dr. — the former home of the White Owl Bistro — reads "Coming soon," and indicates the new restaurant will offer Indian, Thai, and Indo-Chinese fare.
According to its website, Marigold Unique Flavours "prides itself on delivering the very best Indian cuisine, with our chef’s unique twist, coupled with excellent customer service and incredible ambience. It is our sincerest desire to provide the best overall flavour experience for our customers by offering the widest range of professionally prepared recipes."
The building has been undergoing renovations since the Dubois family, led by married chefs who owned and operated the White Owl since 2008, sold the North Bay landmark earlier this year to pursue a private catering venture. The White Owl Bistro was originally built in 1934 as a confectionery store and small diner. It was famous for serving local patrons tasty breakfast, sandwiches and the largest ice cream cones in the Bay. It was later sold and then purchased by the Sunset Inn (located next door) in 2003 and renovated into the 40-seat restaurant that operated as the White Owl. The property also has a 1,500-square-foot patio on Lake Nipissing.
"Indo-Chinese and Thai cuisine is a combination of many subtle tastes. Flavours are as varied as the climate of India, China, and Thailand and as exotic as the people of these regions," from the restaurant's website.
Marigold Unique Flavours offers both lunch and main menus with vegetarian and vegan options. A sampling of dishes available for diners includes chicken korma, butter chicken, lamb vindaloo, and various Indian and Thai curries.
Marigold Unique Flavours writes, "Fragrant, pungent, and warm spices from the four corners of the country are delicately blended in meticulous proportions to create the dishes we present to you. Each dish will have its own distinctive flavour and aroma which cannot come from any curry powder, but from spices which have to be separately prepared each day fresh for each individual dish."
BayToday contacted the new owners seeking an opening date and further comment but did not receive a reply before publication and will update as more information becomes available.