Hotel Macdonald to launch its first pop-up restaurant


By Sharon Yeo

The historic Fairmont Hotel Macdonald is launching its first-ever pop-up restaurant next month called Ephemeral. The initiative is the latest in a series of pivots the restaurants inside the hotel have undertaken to sustain business throughout the pandemic, such as offering curbside pickup and organizing socially-distanced outdoor events.

Ephemeral will run over two weekends, April 15-17 and April 22-24. The Mac has partnered with local artist Giselle Denis, florist FaBLOOMosity, and Special Event Rentals to evoke a “magical garden sanctuary” in the Wedgewood Room. Guests will enjoy a 4-course meal and two signature cocktails inspired by the floral art and the promise of spring.

Danielle Lundy, the director of sales & marketing for the hotel, told Taproot that it was the change in season that ultimately led to this pop-up.

“We’ve infused this feeling of renewal into every part of Ephemeral, from the elaborate floral décor, to the forest landscape paintings to our nature inspired menu,” she said.

Art of Beet Roots

A glimpse of Ephemeral’s menu with the Art of Beet Roots (roasted and pickled beet roots, beet root gel, goat cheese, candied pistachio, beet root powder). (Fairmont Hotel Macdonald/Instagram)

Executive Chef Jiju Paul embraced the challenge of creating a meal reflective of spring.

“Chef Paul’s background growing up on a farm has imparted a deep appreciation for farm to table [and incorporating] fresh ingredients into his cooking style which is a perfect inspiration for this menu,” said Lundy. She promises that the dessert, in particular, will be an “absolute showstopper.”

Tickets for Ephemeral are $159 per person, and as with all indoor dining, guests must be from the same household, or the 2 close contacts of a person living alone, in order to dine together.

Lundy said the response has been positive so far, with some seatings nearly sold out. Two other pop-up concepts are in the works.