Introducing: The Four Seven, a new Bloordale bar from Tequila Bookworm’s owners
Introducing: The Four Seven, a new Bloordale bar from Tequila Bookworm’s owners
Name: The Four Seven
Neighbourhood: Bloordale
Contact Info: 1211 Bloor St. W., @the47TO
Previously: Ortolan
Owners: Jeff Caires and Andrew Usher (Tequila Bookworm) and chef Daniel Usher (Ortolan)
Executive Chef: Daniel Usher
The Food: Late-night eats served until 2 a.m., including big dishes for sharing. Usher’s concise menu includes an Italian-style grilled squid; socca, a gluten-free chickpea-flour crepe topped with either lamb or eggplant; kashkaval pane, Bulgarian fried cheese; and mushroom and pecorino gnocchi, a holdover from the chef’s Ortolan days.
The Drinks: Small batch local and international brews, wine, a handful of classic cocktails and one tap dedicated to Ontario ciders.
The Place: The space has been revamped since Ortolan closed a few months back, trading clean lines and cloth napkins for a more casual, grittier bar atmosphere, including wall art designed by local graffiti artist Jimmy Chiale.
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- The new bar fills the space that Ortolan left empty last November.
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- The Four Seven focuses on cider and small-batch beer, but they've got classic cocktails, too.
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- Socca—a chickpea-flour crepe—is topped with lamb, tahini, parsley, red onion and chili vinaigrette. ($9)
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- The fave e cicoria: fava bean purée topped with dandelion greens, red onion and olive oil. ($7)
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- Grilled squid comes covered with salbitxada (a Catalan sauce of almond, garlic and tomato) and finished with green onion. ($9)
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- Guests can design their own charcuterie boards to accompany house-made flatbread. This tray includes sudjuk (a pork and beef salami), Bulgarian feta and caponata. ($5 each)
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- The wall art is courtesy of local graffiti artist Jimmy Chiale.
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 and chef Daniel Usher (Ortolan)
Executive Chef: Daniel Usher
The Food: Late-night eats served until 2 a.m., including big dishes for sharing. Usher’s concise menu includes an Italian-style grilled squid; socca, a gluten-free chickpea-flour crepe topped with either lamb or eggplant; kashkaval pane, Bulgarian fried cheese; and mushroom and pecorino gnocchi, a holdover from the chef’s Ortolan days.
The Drinks: Small batch local and international brews, wine, a handful of classic cocktails and one tap dedicated to Ontario ciders.
The Place: The space has been revamped since Ortolan closed a few months back, trading clean lines and cloth napkins for a more casual, grittier bar atmosphere, including wall art designed by local graffiti artist Jimmy Chiale.
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