The Racines have brought a touch of European elegance to Northville’s historic downtown district with the creation of Toria Cafe, a European-inspired eatery led by 35-year veteran Chef Richard John Simmons. Nestled in the heart of Main Street, the cozy atmosphere of exposed brick walls and brass and wood chandeliers reflects the vintage European design inspiration, accented by fresh flowers from Adorn boutique across the street. Unique flavors from local purveyors using seasonal ingredients ensure an unforgettable culinary experience.

Alicia and Ryan Racine, Northville residents, have created a unique consortium in the heart of historic downtown Northville. Their latest addition is Toria Cafe, a European-inspired eatery that serves brunch, lunch, dinner, and Sunday roast. The name Toria pays homage to the former business, Edward’s Cafe, which was at 115 E. Main Street for many years, as well as the building’s architecture. This delightful addition to the walking district promises to bring a taste of Europe to the city.

The Racines have taken great care to create an intimate and cozy atmosphere at Toria. The walls are lined with vintage pieces, exposed brick, and brass and wood chandeliers that intersect at two large golden crowns. Rich blue and blush velvet seating evokes a Paris café feel, while the Victorian pub sign and liquor bottles behind the bar honor the building’s heritage. Fresh flowers adorn the tables, and shoppers can purchase the artwork from the sister shop, Adorn, located just across the street.

To top it off, Richard John Simmons, a 35-year veteran chef of Switzerland, France, and Sweden, has joined Toria as Chef de Cuisine. This incredible team has come together to bring a touch of European elegance to Northville and make everyone feel like royalty.

Inspired by French and European cuisines, Simmons combines the best of both worlds with unique flavors and seasonal ingredients. With a focus on comfort food, he sources local purveyors within the state to create dishes that are sure to tantalize the taste buds. As spring approaches, Simmons and his team plan to feature morels, mushrooms, ramp, wild garlic grass, and racks of lamb. Moraine Park Farms in Michigan’s Upper Peninsula supplies “craft beef” for the menu year-round, ensuring the highest quality product.

Simmons and his team have truly outdone themselves with their Sunday Roast. This pre-fixe menu of rotating meats served with Yorkshire pudding, roast potatoes, seasonal vegetables, and house crumble, is a celebration of the traditional English family dinner. Proudly sourcing local purveyors within the state to bring comfort food to Northville, Simmons combines the best of French and European cuisines with unique flavors and seasonal ingredients. With spring just around the corner, diners can look forward to an abundance of morels, mushrooms, ramp, wild garlic grass, and racks of lamb. And with Moraine Park Farms in Michigan’s Upper Peninsula supplying “craft beef” for the menu year-round, Sunday Roast is sure to be a hit.

Simmons proudly expresses that the team at Toria can benefit from the knowledge and experience he has gained over the past 35 years in the industry. He enjoys the creative process of creating and learning together, resulting in specials that may even make it onto the menu if they prove successful and the ingredients are sourced locally and in season.

Chef de cuisine Richard John Simmons and chef de partie Nathan Gudenburr have crafted a truly delicious smoked mozzarella and white truffle ravioli, perfect for any occasion. Bartender/mixologist Mario Hernandez adds to the experience with his signature cocktail, the Victoria – a purple hue made with pea flower gin, egg whites, and lemon simple syrup, garnished with a sprig of lavender. To top it off, Toria’s menu features a selection of 90% French wines and 10% from Napa Valley in California, providing guests with a truly indulgent experience.

The perfect pairing for the meal, Ryan Racine said: “At our wine dinners, we showcase the depth and complexity of these regions and provide guests with an unforgettable experience.”

The limited seating of 24 guests allows them to get up close and personal with the team and taste wines that pair with each course. Tickets ranging from $125-$200 can be found on our social media and website, offering an intimate chef’s table experience. The last wine dinner was a huge success, with many people approaching us afterward and expressing their appreciation for the unique and creative dishes that had never been seen before in Northville.

The menu included a six-ounce beer-battered haddock, duck fat roast potato, truffled tartar sauce, English garden mushy peas, and lemon wedge; a succulent sixteen-ounce Michigan craft beef rib-eye served with pomme dauphinoise, winter vegetables, and Toria jus; an exquisite vine tomato bisque with house croutons, chantilly cream, and fennel leaf garnish; and a delightful sticky toffee pudding with golden sauce, English custard, and shards of caramel sugar. The establishment was proud to bring its unique culinary creations to Northville and will continue to do so in the future!

TORIA is a restaurant located at 115 E Main St, Northville. Its phone number is (248) 924-3793.

Open every day from 10 to 9 pm, Toria is your new favorite spot for brunch, lunch, dinner, and Sunday roast. Working with local farmers and suppliers, Chef de Cuisine Richard John Simmons serves up a unique menu featuring French-European X flavors made with seasonal ingredients that please the palate. With an atmosphere reminiscent of a Paris café and vintage finds adorning the walls, designers Alicia and Ryan Racines honored the building’s 159-year heritage without compromising on modern luxury. If you’re looking for a taste of Europe in Northville, enjoy a visit to Toria café – they have created something special!