What’s on the menu at The Fat Beet, a new Middle Eastern restaurant from Hemant Bhagwani

What’s on the menu at The Fat Beet, a new Middle Eastern restaurant from Hemant Bhagwani

(Image: Suresh Doss)

Name: The Fat Beet
Neighbourhood: Thornhill
Contact: 7330 Yonge St., 905-597-8081
Owners: Hemant Bhagwani (Amaya, Indian Street Food Co.) and Tarun Varma
Chefs: Sudhan Natarajan (Amaya)

The food

Lunch and dinner menus that incorporate Middle Eastern, Mediterranean and Indian flavours. Vegetables are tossed in a myriad of spices before being roasted, and proteins coated in Indian and Middle Eastern rubs are presented with contrasting dips and sauces. “I don’t call this fusion food because that’s dated—I like to call it a crossover, inspired by my recent travels,” says Bhagwani. “I want to give a modern take on these types of food to show how the cuisine as it continues to evolve.” As it is at his Bayview kitchen, Indian Street Food Co., tipping is a no-no here.

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Chickpea-and-coconut patties served with a curry leaf and turmeric paste. $9.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Roasted cauliflower with celery root purée, quail eggs, almonds and smoked paprika. $9.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Roasted brussels sprouts in a garlic and anchovy dressing, served with an assortment of sides (jalapeños, pickled onions, carrots, olives). $9.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Watercress leaves with pickled shallots and red quinoa in a dijon-and-sumac dressing. $9.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Cherry tomatoes with olives, wasabi paste and pine nuts. $9.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Curried mung beans with carrots, labneh and pita bread. $9.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Pan-roasted halibut with curried potatoes and rasam curry. $19.80.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Tandoori lamb chops with fenugreek-mint sauce. $15.90.

The drinks

Cocktails include updated classics like an old fashioned made with rooibos tea, and a signature drink made with gin, elderflower liqueur, sparkling wine and saffron syrup. The wine list favours Ontario producers.

The space

Bhagwani kept things simple for the redesign of the restaurant (home to Indian Kitchen for the past 15 years). He used reclaimed wood and imported ornaments to dress the 52-seat space and, during a recent trip to India, he sourced handcrafted tableware from independent designer Baarique.

(Images: Suresh Doss) (Images: Suresh Doss)
 

Chef Sudhan Natarajan and his chops.

(Image: Suresh Doss) (Image: Suresh Doss)
 

Hemant Bhagwani (left) with his brother-in-law, co-owner Tarun Varma.

(Image: Hemant Bhagwani) (Image: Hemant Bhagwani)