ABOUT US

IN the Beginning…

In the fall of 2003, a new restaurant opened their doors at the corner of King and Yonge, right smack-dab in the middle of the city. Beer-lovers from the start, the bar offered rare and exciting beers from around the world, while the kitchen enjoyed finding delicious new ways to incorporate those flavours into our menu. It took a few years, but it seems like the rest of the city has caught up to what we always knew: there is a wild world of beer to explore, from our “House” brand Hacker Pschorr’s light golden lager to the exciting new offerings from the best breweries in Toronto.

We’re pretty chuffed to say that we were ahead of the beer-boom in Toronto! Since day one beerbistro took beer seriously — educating diners to the enormous range of flavours in beer — both in the glass and on the plate, and serving up a varied bistro menu paired with a selection of more than a hundred beers to hundreds of hungry and thirsty patrons every week. There are only a few things that we insist on around here: that guests leave here with a new understanding of what a beer can be; that the kitchen employs the vast diversity of flavours found in beer to craft new tastes and food experiences; and that everyone — customers, staff, and management included — has a good time!

We’re looking forward to introducing you to the food, beer, people and place that together make up beerbistro. We think it’s a pretty great place, and the thousands of diners who have paraded through our doors seem to agree. We’re hoping you will too!

We specialize in food inspired by, cooked with, & paired alongside a whole lot of really good beer.

Our Belgian frites have gotten a lot of good press, and here's the fine-print reason why: we take a batch of russet potatoes and store it for one week in our warm room to best balance starch removal while slowing its conversion to sugar. Every morning, a minimum of 100 lbs. of these are manually chipped by whoever shows up last to work. The chips are washed under cold running water to remove surface starches, and then refrigerated under water for 24 hours to stiffen the potato cell walls for a crispier result. For service, the frites are first blanched in a blend of beef and duck fat and then cooled to room temperature. They're then fried up at high temperature in canola oil until the outside is crispy and golden, the inside fluffy and flavourful. A generous helping is seasoned with kosher salt, and served to you with our house-made smoked tomato ketchup and  mayonnaise.

"TOP 10 [or better] FRIES IN TORONTO”
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