Introducing: The Cocktail Parlor, Charles Khabouth’s new lounge at STORYS on King West
Introducing: The Cocktail Parlor, Charles Khabouth’s new lounge at STORYS on King West
Name: The Cocktail Parlor at STORYS
Contact Info: 11 Duncan St., 416-340 9995, storysbuilding.com, @storysbuilding
Owners: Charles Khabouth and Hanif Harji, the duo behind King West hot spots Patria and Weslodge
Chef: Stuart Cameron, executive chef at Patria and Weslodge
Cocktail Director: Elan Marks, also from Weslodge
The Place: A casual cocktail lounge housed on the second floor of STORYS, a four-level, 170-year-old converted warehouse and event space. With low banquettes, distressed leather stools and vintage glassware, the space feels like an updated library bar (minus the books).
The Drinks: The 66-long cocktail list includes a smoked mint julep, a chocolate sazarac and five different spins on the Old Fashioned. Negronis and other classic cocktails are available on tap.
The Food: Inventive bar snacks, like spiced hamachi with bruléed lime and slices of seared sirloin served sizzling on a salt rock. For dessert: chocolate mousse and miniature house-made bonbons in flavours like citrus and mocha.
The Numbers:
• 170 years since the STORYS building was built
• 66 different cocktails on the menu
• 7 cocktails named after deadly sins, plus one called the Dante’s Inferno (a mix of all seven)
• 1 absinthe fountain
• 1 Cirrus Ice Ball Press, a special mechanism for forming perfect spheres
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- The casual lounge feels like an updated library bar with low black banquettes and distressed wood tables
- (Image: Gizelle Lau)
- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- The STORYS building was built in the mid-1800s
- (Image: Gizelle Lau)
- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- There are 66 different drinks on the cocktail list
- (Image: Gizelle Lau)
- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- (Image: Gizelle Lau)
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- Introducing: Cocktail Parlor
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- The Cirrus Ice Ball Press in action
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- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- The Guardian Thistle with scotch, Campari, Drambuie and cinnamon tincture ($14)
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- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- An Old Fashioned with bourbon, banana liquor, tincture of clove and cinnamon, Angostura bitters and dried banana ($16)
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- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- Angostura Sour with Angostura bitters, simple syrup, egg whites and lemon ($15)
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- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- House-cured ibérico ham with crispy bread and horseradish cream ($10)
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- Spiced ash hamachi with bruléed lime and frozen coconut flakes ($10)
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- Seared sirloin served on a pink salt rock ($14)
- (Image: Gizelle Lau)
- Introducing: Cocktail Parlor
- Introducing: Cocktail Parlor
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- Chocolate mousse with yuzu and mint ($8)
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- Introducing: Cocktail Parlor
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- (Image: Gizelle Lau)
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cool ice cubes, cool garnishes, annoying staff, stop discussing manhattans for 15 mins just bring me what i ordered or make a quick suggestion. “managers” keep coming by the table and asking how everything is. i ordered 1 drink, not much can go wrong with one drink and nothing has changed since the last time you asked me 10 mins ago, lol.
18% mandatory tip was forced on my group some time ago when I went here. Not only that, but the tip option was still available on the pay machines, and the waitress failed to properly inform everyone in the party that the tip is already on the bill. They fully took advantage of our group. The drinks weren’t that great either. I won’t be going back here