Events at 151

02/09/2018

❤️ Reservations are now available | [email protected]

10/12/2017

Bar One Fifty One will be closed for regular service this Saturday October 14th for a very special Wedding! 💍🍁 Luckily we have extended our October hours!! Open for service Fri & Sat at 430pm for the rest of October! Thanks for your understanding and hope to see you this month!

07/27/2017

•• Happy Thursday!! ☀️🍻🍸 Come by Bar One Fifty One inside The Prune Restaurant for $5 feature cocktail And $5 drafts!! Have a bite to eat as well - delicious bar menu to please everyone!! OPEN UNTIL 12am!! #

07/20/2017

Open LATE tonight! Kitchen and Bar open until 12am • Make sure you come in for our $5 Thursday features!!

07/15/2017

•Don't forget Bar One Fifty One is Open LATE! Kitchen and Bar open until 12am for your after work / after theatre needs!✨☀️ 🍻 🍸 🎭

07/15/2017

Yet another new addition to our Windsor Hospitality family! Make sure to check out Mercer Mercato in Baden, ON!!

07/13/2017

• It's Thursday!! You know what that means... $5 Draft 🍻 & $5 "Junction Fizz" signature cocktail 🍸😍 --Bar and Kitchen Open until 12 Midnight! Come by tonight and quench that thirst 🙂

07/13/2017

Our Parasol and Smokin' Prune is featured in this issue of EatDrink's Craft Cocktail article!

Drink What’s Hot! Small Batch Distillers & Craft Cocktails with Cred Written by Bryan Lavery Getting a dynamite cocktail at a friendly bar is a wonderful experience. But getting a great crafted cocktail, at the bar where it originated or from the mixology whiz who demonstrates their craft, adds an e...

07/12/2017

•Carrots, fennel, asparagus, soft egg and rye crumble• -- one of Sous Chef 's favourite dishes off The Prune Restaurant Dinner menu! Reserve yourself a table now before our spring menu is no longer!!😍👌🏼 (photo cred: )

07/08/2017

Chef Bryan Steele has trained and mentored hundreds of professional chefs. In his capacity as senior cookery instructor at the Stratford Chefs School, the originality and diversity of culinary undertakings that span his three-decade oeuvre have helped lay the underpinning for the culinary revolution...