What’s on the menu at Eastbound Brewing Co., a new 80-seat brewpub next to the Broadview Hotel
Name: Eastbound Brewing Co.
Contact: 700 Queen St. E., 416-901-1299, eastboundbeer.com, @eastboundbeer
Neighbourhood: Leslieville
Owners: Dave Lee, Adam Stiles, Dave Watson, Peter Moscone
Chef: Tara Lee (Cowbell, Bar Hop)
Brewmaster: Dave Lee (Mill Street)
The food
A bunch of snacks including some bar-food favourites (pickled eggs, wings) and some a step or two above typical pub fare (duck liver paté, octopus tostada); a few sandwiches and salads; and a couple heartier mains, like baked ricotta gnudi. Tara Lee says a lot of the current menu comes from what she learned working with Mark Cutrara (Cowbell, Bar Hop Brewco). “I just wrote down a bunch of ingredients one day and was like, ‘What would I want to eat when I go out?,'” she says. “If there’s anything I’ve learned working at Bar Hop, it’s that no one ever drinks what you want them to with the food they’ve ordered. So, I tried to make things that go with a lot of different beers.”
The drinks
Until Eastbound’s own recipes are ready (in the next couple months, give or take), the bar is serving a rotating selection of beers from guest breweries (Sawdust City, GLB, Indie Ale House, Collective Arts and Rainhard, currently). Dave Lee says his first original brews will include a range of styles, after which he’ll fill in the gaps as he goes along, getting creative with seasonal ingredients when possible. “The analogy is, it’s sort of like a restaurant with a chalkboard menu that’s constantly changing,” says Lee. “We want to do that with beer as much as we can.” Eastbound will also be the first Toronto brewery to sell crowlers (the canned version of growlers), 32-ounce sealed cans to-go.
The space
Between two-tops and bar stools, the space (which was once the Teck Theatre) can seat around 80. Those more interested in food can grab a spot facing the open kitchen, while beer geeks can sit right in front of the tanks.
Brewmaster: Dave Lee (Mill Street)
The food
A bunch of snacks including some bar-food favourites (pickled eggs, wings) and some a step or two above typical pub fare (duck liver paté, octopus tostada); a few sandwiches and salads; and a couple heartier mains, like baked ricotta gnudi. Tara Lee says a lot of the current menu comes from what she learned working with Mark Cutrara (Cowbell, Bar Hop Brewco). "I just wrote down a bunch of ingredients one day and was like, 'What would I want to eat when I go out?,'" she says. "If there’s anything I’ve learned working at Bar Hop, it's that no one ever drinks what you want them to with the food they've ordered. So, I tried to make things that go with a lot of different beers."
[caption id="attachment_421017" align="aligncenter" width="3236"] Warm pretzel with cultured butter and house-made beer mustard. $8.[/caption]
[caption id="attachment_421016" align="aligncenter" width="3236"] Crispy pastrami beef cheek with shishito peppers and "fancy sauce." $14.[/caption]
[caption id="attachment_421011" align="aligncenter" width="3235"] Cornmeal-crusted cod with cabbage slaw and a dill pickle tartar sauce. $16. (Add fries for $3.)[/caption]
[caption id="attachment_421015" align="aligncenter" width="1663"] Baked ricotta gnudi in tomato sauce with chard and sheep's milk cheese. $15.[/caption]
[caption id="attachment_421010" align="aligncenter" width="3236"] Dessert rotates, but on this day it was a spiced rhubarb cake with white chocolate and pistachio, and a raspberry coulis. $7.[/caption]
The drinks
Until Eastbound's own recipes are ready (in the next couple months, give or take), the bar is serving a rotating selection of beers from guest breweries (Sawdust City, GLB, Indie Ale House, Collective Arts and Rainhard, currently). Dave Lee says his first original brews will include a range of styles, after which he'll fill in the gaps as he goes along, getting creative with seasonal ingredients when possible. "The analogy is, it’s sort of like a restaurant with a chalkboard menu that's constantly changing," says Lee. "We want to do that with beer as much as we can." Eastbound will also be the first Toronto brewery to sell crowlers (the canned version of growlers), 32-ounce sealed cans to-go.
[caption id="attachment_421021" align="aligncenter" width="1593"] There will always be six to nine of Eastbound's own brews on offer, along with two guest beer taps and one cider tap.[/caption]
The space
Between two-tops and bar stools, the space (which was once the Teck Theatre) can seat around 80. Those more interested in food can grab a spot facing the open kitchen, while beer geeks can sit right in front of the tanks.
[caption id="attachment_421018" align="aligncenter" width="1647"] When fully up and running, the retail section will sell beer to-go, brewery merchandise and house-made sauces and preserves.[/caption]
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