It’s official: gastropubs are the new tapas bars
“Food and pubs go together like frogs and lawn mowers,” wrote the unswervingly provocative British restaurant critic A. A. Gill. “Pubs don’t do food; they offer internal mops and vomit decoration.” He didn’t entirely mean it, of course: the same article ends with a declaration of passionate love for a dish he had encountered in a London pub—a thick potato soup with a large island of pressed foie gras melting in the middle. But as a general observation it seems sound enough, in Canada as well as in England. Anyone who has accidentally ordered a meal in one of our fake Irish or English chain pubs knows the fried snack food and industrial meat pies are as phony and mass-produced as the pissy commercial beer and the Sherlock Holmes decor.
• Read the rest of James Chatto’s column from the November issue of Toronto Life »