Introducing: The Böhemian Gastropub, Paul Boehmer’s new casual spot on Queen West
Inside Paul Boehmer’s new pub (Image: Renée Suen)
The Böhemian Gastropub , the new casual restaurant from executive chef and owner Paul Boehmer ( Böhmer ), stands out from the takeout joints and bars that dominate its section of Queen West. Built on the site of the now-defunct Oh Boy Burger Market (whose menu Boehmer consulted on), Böhemian, which opened last Friday, arrives just in time for the first residents of the new Queen and Portland Condominium and Lofts.
The Roy Banse– designed space is casual and modern, with plush tan banquettes, whitewashed walls and skinny pendant lamps that dangle over reclaimed wood tables. The long dining room, split into two sections, comfortably seats 60. In the front room there’s a sunny bar with 12 beers on tap and a tall, focal harvest table (similar to the one at Böhmer) with three neat bouquets of light bulbs dangling above. The hushed rear dining room is flanked by a deep open kitchen. Here diners can watch the action, led by chef de cuisine Chris Scott (formerly of L.A.B. ).
The food at the Böhemian Gastropub is a departure from that of Boehmer’s Ossington restaurant. Instead of Canadian cuisine, expect playful takes on rustic, home-style German and Alsatian food. Traditional dishes are reinvented, like Maultaschen ($18), a ravioli-like dish with lamb shoulder and a lamb bacon broth, or the hunter schnitzel sandwich ($12) with sautéed mushrooms, red onion chutney and a homemade bacon mayonnaise tucked inside a homemade cheese-and-onion bun. Instead of smothering currywurst ($10) with a saccharine curry-ketchup, Scott fills a soft New England–style hot dog bun with a homemade sausage seasoned with house-made curry paste and Boehmer’s grandmother’s mango chutney. Where possible, Scott sticks to local and seasonal ingredients, although those ingredients may be subjected to “molecular” techniques—Scott uses vacuum sealing to pickle sunchokes, beets, artichokes and Swiss chard ($7). He also sources some exclusive cult items like Michael Stadtländer ’ s smoked pork fat, which shows up on the Rueben ($11).
Despite the attention paid to the food, the Böhemian Gastropub is all about beer, either paired with food or used directly in dishes. “Everything starts with beer,” Scott tells us. “Anywhere I can use beer on the menu, I do. For example, I make all our mustards in-house. I use Denison’s weissbier in the white mustard and Mill Street’s organic lager in our honey mustard.” Although the Böhemian Gastropub doesn’t take reservations, it’s open seven days a week for lunch and dinner, from 11 a.m. until close.
83340 (Image: Renée Suen) Outside Paul Boehmer’s new gastropub Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-outside-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-outside.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-outside.jpg 513 624 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-outside/ bohemian-outside 0 0
Outside Paul Boehmer’s new gastropub
83346 (Image: Renée Suen) Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-sign-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-sign.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-sign.jpg 624 348 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-sign/ bohemian-sign 0 0
83339 (Image: Renée Suen) A couple of menus and a bottle of Beau’s Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-menus-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-menus.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-menus.jpg 416 624 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-menus/ bohemian-menus 0 0
A couple of menus and a bottle of Beau’s
83335 (Image: Renée Suen) The front dining room and bar Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-front-room-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-front-room.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-front-room.jpg 624 416 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-front-room/ bohemian-front-room 0 0
The front dining room and bar
83336 (Image: Renée Suen) The harvest table, the focal point of the front dining room, seats six to eight diners. Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-harvest-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-harvest.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-harvest.jpg 416 624 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-harvest/ bohemian-harvest 0 0
The harvest table, the focal point of the front dining room, seats six to eight diners.
83338 (Image: Renée Suen) Between the two dining rooms sits the open kitchen. Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-kitchen-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-kitchen.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-kitchen.jpg 624 310 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-kitchen/ bohemian-kitchen 0 0
Between the two dining rooms sits the open kitchen.
83334 (Image: Renée Suen) Diners in the dark and warmly lit back dining room have a complete view of chef de cuisine Chris Scott’s open kitchen. Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-back-room-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-back-room.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-back-room.jpg 624 418 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-back-room/ bohemian-back-room 0 0
Diners in the dark and warmly lit back dining room have a complete view of chef de cuisine Chris Scott’s open kitchen.
83345 (Image: Renée Suen) Chef de cuisine Chris Scott with executive chef and owner Paul Boehmer Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-scott-boehmer-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-scott-boehmer.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-scott-boehmer.jpg 624 414 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-scott-boehmer/ bohemian-scott-boehmer 0 0
Chef de cuisine Chris Scott with executive chef and owner Paul Boehmer
83341 (Image: Renée Suen) Pickled sunchokes, beets, artichokes and Swiss chard ($7) Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-pickles-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-pickles.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-pickles.jpg 640 406 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-pickles/ bohemian-pickles 0 0
Pickled sunchokes, beets, artichokes and Swiss chard ($7)
83343 (Image: Renée Suen) A mini version of Böhemian Gastropub’s pretzels (full size, $8), coated in a thin layer of homemade weissbier mustard and black salt Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-pretzel-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-pretzel.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-pretzel.jpg 624 416 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-pretzel/ bohemian-pretzel 0 0
A mini version of Böhemian Gastropub’s pretzels (full size, $8), coated in a thin layer of homemade weissbier mustard and black salt
83347 (Image: Renée Suen) Böhemian’s tartes flambées ($8) are available in either the mild Reuben and rabbit goulash (left) or mustard-kicked “wurst pizza ever” (right) Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-tarte-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-tarte.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-tarte.jpg 624 416 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-tarte/ bohemian-tarte 0 0
Böhemian’s tartes flambées ($8) are available in either the mild Reuben and rabbit goulash (left) or mustard-kicked “wurst pizza ever” (right)
83344 (Image: Renée Suen) The Radler ($7): Denison’s weissbier, lemonade and 7UP Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-radler-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-radler.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-radler.jpg 423 624 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-radler/ bohemian-radler 0 0
The Radler ($7): Denison’s weissbier, lemonade and 7UP
83348 (Image: Renée Suen) The fried zucchini dumplings ($7): grated zucchini and cheddar in a thin cornmeal crust, served with a riesling–concord grape chutney Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-zucchini-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-zucchini.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-zucchini.jpg 624 416 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-zucchini/ bohemian-zucchini 0 0
The fried zucchini dumplings ($7): grated zucchini and cheddar in a thin cornmeal crust, served with a riesling–concord grape chutney
83342 (Image: Renée Suen) Sample-sized spaetzel “poutine,” covered in cheese, chives and a chunky bratwurst gravy (full size, $10) Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-poutine-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-poutine.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-poutine.jpg 624 416 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-poutine/ bohemian-poutine 0 0
Sample-sized spaetzel “poutine,” covered in cheese, chives and a chunky bratwurst gravy (full size, $10)
83337 (Image: Renée Suen) A miniaturized version of the hunter schnitzel (full size, $18), with veal, sautéed mushrooms, red onion chutney and homemade bacon mayonnaise in a homemade cheese-and-onion bun Introducing: The Böhemian Gastropub https://torontolife.com/wp-content/uploads/2011/08/bohemian-hunter-schnitzel-96x96.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-hunter-schnitzel.jpg https://torontolife.com/wp-content/uploads/2011/08/bohemian-hunter-schnitzel.jpg 624 434 [] https://torontolife.com/food/introducing-bohemian-gastropub/slide/bohemian-hunter-schnitzel/ bohemian-hunter-schnitzel 0 0
A miniaturized version of the hunter schnitzel (full size, $18), with veal, sautéed mushrooms, red onion chutney and homemade bacon mayonnaise in a homemade cheese-and-onion bun
The Böhemian Gastropub , 571 Queen St. W., 416-361-6154, thebohemiangastropub.ca
i miss the days when this spot was house of vintage!
@Laurie — you took the words RIGHT out of my mouth!
Sweet! I´ve been waiting for this place to open for ages. Portland strip badly needed a reasonably priced sit down place!
Spatzle poutine Is so good!!
Closed 2 weeks ago.