By: Maisha Hasan, Local Journalism Initiative Reporter, Burlington Local-News.ca
Taste of Burlington returned on January 26 and runs until February 28, bringing a variety of local restaurants together to serve carefully curated prix-fixe menus across the city. The event encourages visitors to broaden their palates and delve further into the Burlington food scene.
With 42 restaurants participating, there’s a wide selection. One of the many is 400 Brant. It’s a relatively recent addition to the Burlington food scene, positioning itself as upscale yet casual, with an eat-in dining room and grab-and-go offerings.
400 Brant, the location, is a historical landmark in itself. Built in 1860, it’s said to be the oldest structure in town that has continuously operated as a hotel and public house. 400 Brant, the restaurant, opened in spring 2024, taking the place of the Queen’s Head pub.
Executive Chef Stewart Schmidt and Sarah Millar are the creators behind the eatery. Schmidt and Millar spoke about their vision for 400 Brant, their approach to creating a food-centred experience, and life running a restaurant. Answers have been lightly edited for clarity and flow.
Sarah, you’re the creative visionary, whilst Stewart is the executive chef. How does this partnership work practically, and how did it come to be?
Stewart and I work very closely together, with our highly engaged management team, and the partnership is really built on a shared vision. Stewart leads a menu and overall experience that fits the feel of our restaurant — upscale feel with a casual dining experience. Chef Stewart does an amazing job of creating dishes that feel special but are still perfect whether you’re celebrating something big or just coming in because you don’t feel like cooking that night.
What really makes it work is the connection between front and back of house. With a large main dining room, extensive patio, and two event spaces, communication is everything. We make a point of understanding each other’s roles and respecting each other’s craft, which helps us run as one strong, well-coordinated team. That teamwork is what allows us to give our guests a consistent, welcoming experience every time they walk through the door.
400 Brant has been open for nearly 2 years — what have you learned so far?
Owning a restaurant has definitely taught us that there’s no such thing as “set it and forget it.” It’s a nonstop business that takes a lot of hard work, dedication, and time, and it’s always evolving. You’re constantly pivoting, thinking ahead, and finding ways to improve what you’re already doing — that’s really become our mindset and our strategy.
One of the biggest lessons has been how important balance is: having a strong front-of-house team, an equally strong back-of-house team, and keeping a close eye on the business side of things. Most of all, it’s shown us that teamwork and communication are most important. When everyone’s working together and feeling supported, that’s when the restaurant really runs at its best.
What is a piece of feedback that led you to make a significant change?
We really try to look at feedback — both positive and constructive — as an opportunity to grow. Running a restaurant is always a learning process, and we’re constantly reassessing and making adjustments along the way. Whether the feedback is about the service, the menu, or the overall atmosphere, we take it seriously and use it to guide improvements.
Some of the changes we’re most proud of have come directly from listening to our guests and our team. When we first opened, we received feedback about the noise level, so we took the time to look at different options and ended up installing sound-dampening features throughout the restaurant. It’s made a big difference, and we’re really glad we were able to improve the space in a way that helps everyone enjoy their time with us even more.
How did you approach designing the interior before opening?
We absolutely love this historic building, so it was really important to us to honour its heritage while still creating a fresh, updated atmosphere. I envisioned a space that felt cozy, a little moody, and elevated, but still very welcoming. The dark greys and greens, touches of dusty rose, along with the wallpaper, wood, and gold accents, all come together to make the dining room feel warm and visually beautiful — a place where people want to relax and stay awhile.
The Brant Room, our private event space on the main level, is elegant and incredibly versatile. It hosts everything from bridal and baby showers to rehearsal dinners, corporate events, and private parties. It has a spacious, refined feel, but it’s also a space that guests can really make their own, which we love.
The Fore Hundred Room on the lower level is our roughly 3000 square foot private event space and can host up to 100 guests. It’s been extremely popular and is already booking well into 2026. It has more of a speakeasy vibe, with whiskey-themed and slightly more masculine décor. It also features two golf simulators with state-of-the-art Track Man iO technology, which makes it a huge hit for parties and corporate events. With a full bar and two lounge areas, it’s perfect for cocktail-style events where people can mingle and have fun.
How did you decide what items to put on your Taste of Burlington prix fixe menu?
It starts with the knowledge I have gained through many years of designing menus, what we are about at 400 Brant, and a look at current trends in the industry. Once I have the base of the menu, I take it to the culinary team, and we get input from them. We go through many variations of the menu from concept to actual launch. There are numerous factors that we look at when implementing new menu items, such as product availability, taste, appearance, and the ability to execute. We always want to bring new and exciting features to our menu, and the Taste of Burlington allows us to step out of our core menu and bring some new ideas to the table!
What do you find most rewarding about owning and operating a restaurant?
Personally, there’s nothing that makes me feel prouder or brings me more joy than walking into the restaurant and seeing people genuinely enjoying themselves — whether that’s sharing a great meal, having drinks at the bar, or listening to live music. Those moments really remind me why we do what we do.
We have absolutely loved getting to know our regular customers and building relationships with people in our community and other local businesses.
Hearing when someone has had a wonderful experience hosting an event with us at 400 Brant, knowing that we were part of such special moments, means so much. And none of this would be possible without our amazing team, who truly go above and beyond to make every guest feel welcome and taken care of each and every time.
If you could only choose one dish to best encapsulate 400 Brant and its ethos, what would it be?
I would have to say that the Pomegranate Braised Beef Short Ribs would be our signature dish. I have spent numerous years perfecting this dish. The reason I feel it best encapsulates 400 Brant is that it brings together quality, taste, and value into one dish. It has the feel of a home-cooked meal and provides the value that today’s consumers are looking for when choosing where to dine.
For more information on 400 Brant and Taste of Burlington, visit the Taste of Burlington website (click here) or 400 Brant’s website (click here).
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