Introducing: Bloke and 4th, King West’s newest big, shiny resto-lounge
At the end of May 2011, the Toronto outpost of Montreal’s M:Brgr shut its doors after a very brief run (perhaps they didn’t sell enough $100 burgers). Now that space at King and Spadina has been taken over by five first-time restaurateurs, all in their 20s, each from a different field and all exuding a preternatural confidence about their new venture. In short order, they took an upmarket burger joint and turned it into a stylish 400-seat resto-lounge: Bloke and 4th.
Of course, “resto-lounge” is usually code for a place with mediocre food served until 10 p.m., at which point the room becomes a dance floor. The cuisine team behind Bloke, however—Adrian Niman and Brent McClenahan—assures us they’ve raised the bar. Since 2007, Niman and McClenahan have run the successful Food Dudes catering operation, with Niman in the kitchen and McClenahan managing everything else. Niman created the menu at Bloke, but his chef de cuisine, Alex Burgess, is the force behind the house-cured duck prosciutto and maple bacon, as well as homemade buffalo ricotta ($17) and ice cream in inventive flavours like basil ($10). The menu unites local and seasonal ingredients with flashes of molecular gastronomic theatre. Smoked chicken drumettes ($16) are served with a sprinkling of nitro-frozen Quebec blue cheese. Pan-roasted diver scallops ($27), meanwhile, sit atop little mounds of oxtail risotto. For the partiers, there’s a small late-night menu that riffs on all things fatty and filling (expect poutine, say, or grilled artisanal cheese on house-baked brioche).
Driving the front of the house are Michael Ullman and Reza Abedi of Something and Monroe (also known as S&M). The event planners and nightclub promoters are the force behind countless parties at the Century Room, Maison Mercer, Cheval, Nyood and The Ballroom. So yes, Bloke is indeed primarily a nightclub, with all the velvet ropes, bottle service and pounding music that entails. But from Thursday through Saturday, dinner is served, in two seatings, from 6 to 9. The final partner in the establishment is Steven Georgiev, an entrepreneur and venture capitalist with a family background in food service. He’s also the serious one of the bunch. Perhaps that’s because he spends more time pondering the bottom line or the thousands of dollars tied up in champagne inventory (a perfectly chilled bottle of Armand de Brignac Brut will run you a cool $2,200). Still, things are looking good for the new King West magnet. As Ullman told us: “We’re already fully booked a month ahead.”
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- Mason jars of house-made bitters, garnishes and boozed-up fruits line the second of two bars
- Introducing: Bloke and 4th
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- Liquid nitrogen–frozen cubes of watermelon top a pomegranate mojito called the No. 01 ($14)
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- Frothy egg white and a hint of lavender soften the tart gin and lemon soda ($13). The bartender says, “If you don't already like gin, this is a gateway gin cocktail.”
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- Basil ice cream with a drizzle of blood orange syrup ($10)
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- Nori-flecked cones cradle salmon belly and tuna tartare ($18)
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- A canister of liquid nitrogen sits at the ready for special effects
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- Smoked chicken drumettes are sprinkled tableside with bits of Quebec blue cheese frozen with liquid nitrogen ($16)
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- Fire-roasted shrimp with chili honey glaze ($17)
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- B.C. yellowfin tuna with crispy calamari on Bangkok slaw ($26)
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- Bloke’s charcuterie platter features house-made duck prosciutto and buffalo ricotta on a wooden platter made by one of the partners ($17)
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- Three delicate diver scallops on braised oxtail risotto ($27)
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- Private dining communal table
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- Flair alert!
- Introducing: Bloke and 4th
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- Plush royal-blue banquettes, original artwork and gold globe lights by designer Tom Dixon
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- The cavernous main space boasts $80,000 worth of original art
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- Some deep purpleness
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- Dinner is served in two seatings from Thursday to Saturday
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Bloke and 4th, 401 King St. W., 416-477-1490, blokeand4th.com
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-bloke-and-4th/&title=Introducing: Bloke and 4th, King West’s newest big, shiny resto-lounge&picture=https://torontolife.com/wp-content/uploads/2012/01/jan12bloke4th_intro-624x399.jpg&description=[caption id="attachment_114911" align="aligncenter" width="656" caption="What was once M:Brgr is now the 7,000-square-foot, 400-seat Bloke and 4th (Image: Signe Langford)"][/caption]
At the end of May 2011, the Toronto outpost of Montreal’s M:Brgr shut its doors after a very brief run (perhaps they didn’t sell enough $100 burgers). Now that space at King and Spadina has been taken over by five first-time restaurateurs, all in their 20s, each from a different field and all exuding a preternatural confidence about their new venture. In short order, they took an upmarket burger joint and turned it into a stylish 400-seat resto-lounge: Bloke and 4th.
Of course, “resto-lounge” is usually code for a place with mediocre food served until 10 p.m., at which point the room becomes a dance floor. The cuisine team behind Bloke, however—Adrian Niman and Brent McClenahan—assures us they’ve raised the bar. Since 2007, Niman and McClenahan have run the successful Food Dudes catering operation, with Niman in the kitchen and McClenahan managing everything else. Niman created the menu at Bloke, but his chef de cuisine, Alex Burgess, is the force behind the house-cured duck prosciutto and maple bacon, as well as homemade buffalo ricotta ($17) and ice cream in inventive flavours like basil ($10). The menu unites local and seasonal ingredients with flashes of molecular gastronomic theatre. Smoked chicken drumettes ($16) are served with a sprinkling of nitro-frozen Quebec blue cheese. Pan-roasted diver scallops ($27), meanwhile, sit atop little mounds of oxtail risotto. For the partiers, there’s a small late-night menu that riffs on all things fatty and filling (expect poutine, say, or grilled artisanal cheese on house-baked brioche).
Driving the front of the house are Michael Ullman and Reza Abedi of Something and Monroe (also known as S&M). The event planners and nightclub promoters are the force behind countless parties at the Century Room, Maison Mercer, Cheval, Nyood and The Ballroom. So yes, Bloke is indeed primarily a nightclub, with all the velvet ropes, bottle service and pounding music that entails. But from Thursday through Saturday, dinner is served, in two seatings, from 6 to 9. The final partner in the establishment is Steven Georgiev, an entrepreneur and venture capitalist with a family background in food service. He’s also the serious one of the bunch. Perhaps that’s because he spends more time pondering the bottom line or the thousands of dollars tied up in champagne inventory (a perfectly chilled bottle of Armand de Brignac Brut will run you a cool $2,200). Still, things are looking good for the new King West magnet. As Ullman told us: “We’re already fully booked a month ahead.”
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Bloke and 4th, 401 King St. W., 416-477-1490, blokeand4th.com ){kind=link}
When she said, we are fully booked a month ahead, relaly now what did you expect her to say ?! The place is average at least, would not send a postcard home to mommy to say I found this best place on the king west strip… nah!
@Wod – First of all Michael Ullman is clearly the name of a man and not a woman. As well, it is extremely difficult to reserve a table on a Friday or Saturday night less than a month in advance, the food is incredible IMO.
Sasha—-> You sound like an investor/insider/owner.
I’ve dined there twice….food is amazing…I have had Food Dudes food at events, really the most creative caterers in the city… and that’s what you are getting here, only better. Can’t comment on the club…not my scene.
Had dinner here – food was great and service was very attentive. If you like the social dining concept this place is doing it better than most in the city right now.
Adrian and Alex kill it in the kitchen. I ate here in December during a soft opening and walked away thoroughly impressed. Very creative, flavorful food. Not a big fan of the club crowd here but, hey, it is king west.
This place is awesome, I’m slightly embarrassed to say I’ve been there the past three Fridays. The last time me and my friends went for dinner as well and had a great time. The food is delicious and the service staff are so friendly. See you guys this Friday!!!
Food was very very average. Really fun place and gorgeous interior but try to get in after dinner. Really not worth it especially for the price they charge.
I had a chance to eat dinner at Bloke and 4th tonight! The best meal i have had since I was in New York two months ago.. The tar tare cones, bangkok salad and scallops were phenomenal. The dulce con leche stuffed donuts were incredible also. Keep up the good work guys!
As a new business I would expect better service at the front door! I attempted to come to your establishment tonight with a group that purchased 2 bottles and VIP. What happened when we got there was absolutely uncalled for. Because our party was 5 people over the accepted limit we got cutt off from our group. One girl who attended by herself and was desperate to get in to her friend was told that she would get in if the rest of us “FUCKED off” and left the line, keep in mind that we are group of well dressed mature and sober people not causing a fuss or scene and this is how we were spoken to! This isn’t about money or VIP service if the door man had been human enough to at least compromise with us we would have purchased an extra bottle for our party! Instead we were completely disrespected! Thanks for a waste of a night
Very interesting post above. Completely ridiculous though. I was in line for the same reason last night and no one was rude and disrespectful to me. We had the exact situation where we brought more people then we told them and they told us very politely that due to the capacity we had to wait. Completely understandable. Especially when you are going to one of the most sought out place in the city right now. I never write reviews but when I see complete lies it bothers me. In fact I watched a guy wanting to buy 3 bottles for him and his buddy and they told them it wasn’t possible. The world doesn’t revolve around people that don’t listen to proper direction. Btw we got in after a bit of a wait and I had a great time with the rest of our group that was inside.
Bloke and 4th restaurant has the best and more creative food I have seen in a long time. Every dish was amazing, buzzing not only to my taste buds but also my optic nerves. You will want to frequent this place because the menu changes with the seasons and the service staff are professional and good looking. Let’s not forget about the drinks, it’s like Dr.Seuss got behind a bar and made his magic. Bloke and 4th should not only be looked at as a hot clubbing spot but also a culinary inferno powered by Alex Burgess. If you live in Toronto or just visiting you have to check it out!!
Horrible place and customer service!! They are money hungry! They charged my friend for birthday desert (it was his bday) and we didn’t even ask for it!! You’ll get a nice surprise on the bill.
They are rude, as a new establishment you’d expect better customer service.
Oh, and the food is extremely salty! I had the chicken and did not even finish it. Not worth it all.
I went with a group of friends coming in from Vegas, some high-profile guys in the poker scene.
Anyway we got to the door on Saturday night at around 11pm and told the bouncer we’d like to do bottle service to which we were hastily told to move along and that tables were sold out.
I stepped aside from my group of 8 and talked to the bouncer privately exclaiming that we would tip generously if accommodated. The bouncer then tried to gouge the price to $70 per head JUST TO GET IN, plus added costs of bottles. Im sorry but $560 to let 8 people into your shitty little establishment is NOT going to keep you in business very long.
To me that was absolutely ridiculous when i have done VIP packages at before from Miami to NYC to Vegas and never have been treated like this.
Anyway we moved the party to Muzik, ended up getting 3 bottles of greygoose which came to little over $1000, and we were hosted by some of the nicest ladies in the city.
IMO Bloke is all hype and will be a dead hole in the wall come summer time with the posh arrogance on display by their staff.
I ate here for dinner tonight and had the best experience of my life.Every dish was so delicious.My girlfriend wants to throw her birthday party next week here. Keep up the good work…the night vibe is awesome also…great music and friendly bartenders… See you soon Bloke and 4th
what kind of food do they serve at this place? what’s the menu like?
One of the house policies at this place is not to allow you in if you’re perceived to be too old. Pre-opening, I signed up for information and my age was requested. I’m 55, and of course never heard back.
Ageism is alive at Block and Forth.
The name sounds like you’re barfing up breakfast.
BLurgh nnhh BBRRffff!
I went to Bloke & 4th last night for a friend’s birthday. They made reservations for VIP and bottle service. It was a group of 30 people, 20 brown males. When we got to the front, they told my friend that the Jays took our table…hmmm..the Jays have a game today and it was 11:30pm last night…I doubt they were drinking and partying the night before a game. They turned us away because my friends were brown. There were a handful of white people and only 10 girls. I can’t believe that this kind of thing still happens. I’m appalled! I am a white woman in my 30s. My white friends that were part of the group separated from us and went to get in and surprise surprise, they got in. I will never return to this place because I’m married to a west indian man and my children are mixed and I hope that they never have to deal with this kind of prejudice when they grow up.
Sounds like a bunch of immature 905’ers who need something to complain about. The place is fine, about standard for King W strip. It’ll be around for a while but definitely won’t turn into an institution (Muzik, Bier Markt, etc.).