We specialize in food inspired by, cooked with, and paired alongside a whole lot of really good beer.
Our menu goes through a significant overhaul quarterly, while also regularly rotating out a few taps and bottles of limited offerings. We also maintain a temperature-controlled cellar where we stock high strength and bottle-conditioned beers that we think will improve with age, and then release them at maturity.
It's more than just braises and marinades. Though based in Belgian tradition, we apply modern techniques to beer cuisine to make tasty, novel dishes. Our ice creams are made fresh in-house with beers that just might surprise you. We brine our own bacon in ale before we put it in the smoker, cure our salmon in citrusy wheat beer, and make a killer habenero sauce tempered with a plummy Abbey Dubbel. The kitchen is our home where we play and share, always updating the menu with our favourite results.
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 peanut 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 garlic mayonnaise.
Saturday's dinner starts on Wednesday. That's when we receive our local suckling pig. The pig is prepared and then brined until Friday. It’s then stuffed with the brining vegetables and herbs and slowly smoked over applewood for 18 hours. The result is pulled and served with sides inspired by seasonal market ingredients, along with an unctuous smoked pork jus made from the reserved bones. Our next step is angrily debating the best beer to pair alongside the complete dish. By 5pm Saturday, dinner is ready. Our smoker can only fit one pig at a time, so this dish does sell out.
Starting at 11am on weekends and holiday Mondays, come join us for brunch. The menu features a heavy focus on recovery food with the odd healthy option slipped in for good measure. Pairing beer with brunch is where a lot of fun happens, but we also make a killer Caesar and don't judge.
You can't throw a brick in Toronto without hitting a bowl of poutine, but good luck finding a great beer to drink with it. Every night starting at 11pm (*10pm Sundays), we aim to fix that situation. Our 5 poutines all start with our signature frites, and are available up until an hour before closing time.