Restaurants in Toronto, Quebec, Nova Scotia, New Brunswick, Newfoundland and Labrador and Prince Edward Island are seeing new and renovated dining tables, and the owners are eager to see how it works out.

( Richard Lautens / Toronto Star file photo ) The restaurants are also getting rid of some of the old decor and are asking for feedback on what they’ll be using as decor and how much it’ll cost.

“We’re looking at this as a whole,” said owner James Siegel, who is also a chef at a restaurant in Ottawa.

“I don’t think this is a one-off.

It’s not like we just came in, and we just said, ‘Here’s a new dining table and we’re going to make it new.’

He said the new dining tables will be built from scratch with materials from local factories and will be equipped with the latest in electronics. “

This is the kind of thing where if you’re not sure, you don’t say no.”

He said the new dining tables will be built from scratch with materials from local factories and will be equipped with the latest in electronics.

It will have LED lighting, which can help brighten the space and also help with light pollution, Siegel said.

He also hopes to offer a wine bar, a barber shop, a sushi bar and other dining options.

Some of the older decor is being removed, but the restaurant owners are looking for feedback from customers about what they’d like to see.

The dining tables are expected to be available this fall.

The restaurant is also getting a new kitchen and a kitchen sink, as well as a new roof.

It is not clear when the new kitchen will open, but some of Siegel’s staff members have already been hired.

Some restaurants in the region already have new kitchen spaces, but they don’t have the amenities that the new space will have.

For example, the new kitchens will not have free Wi-Fi or a separate dining area.

Restaurants have been asking for space to open in new spaces, and restaurants in Hamilton, St. Catharines, Niagara-on-the-Lake, Peterborough and St. John’s have also been asked to renovate their dining areas.

“In order for it to work, the restaurant needs to be a destination restaurant, and this is where we want to be,” said Siegel.

“And that means being able to serve the neighbourhood.”