The newest local joint serving up hearty comfort food is tucked in among the Korean eateries on Bloor Street West. The White Brick Kitchen, on the corner of Bloor and Euclid, is the work of brothers Stephen and Matthew Howell, both George Brown alumni (Matthew took hospitality management, while Stephen did culinary arts). After several years working in local restaurants—Stephen is an alum of The Stockyards and Jump—the siblings decided to combine forces on their own place.
By Stephen’s own admission, the restaurant’s interior has “no dominant design theme,” but it is clean and humble and has large picture windows looking out to the sidewalk. The partially open kitchen injects some energy into the dining space and the walls are lined with Toronto cityscapes photographed by a third Howell brother.
Stephen describes the menu as “classic America,” with homemade “Tater Tots,” made-from-scratch barbecue chips and hand-cured bacon (a skill he honed at The Stockyards). The BBLT ($13) features beef bacon (yes, we said beef), arugula and Roma tomatoes served between two pieces of thick-cut, butter-fried bread slathered with horseradish buttermilk mayo. The fried chicken ($17) comes with a cider and honey mustard glaze for dipping. The plate is rounded out with a side of garlic chili broccoli and a bowl of purple cabbage slaw. The eatery also offers a full brunch menu for those Sunday mornings when eggs and bacon win out over bi bim bap and kimchee.
The White Brick Kitchen, 641 Bloor St. W., 647-347-9188, thewhitebrickkitchen.com,