Five new pubs that push British comfort food beyond pigs and puddings

Five new pubs that push British comfort food beyond pigs and puddings

Gastropubs: a new crop of pubs is pushing British comfort food beyond pigs and puddings

1. The Grove

Ben Heaton’s restaurant has upturned all our Brit pub expectations by putting modern spins on stodgy classics. His black pudding combines a crumble of blood sausage with freshly shucked peas, a duck egg yolk and lemon-butter foam. 1214 Dundas St. W., 416-588-2299.

2. The Queen and Beaver

This classy soccer and suds spot in the Financial District still sets the standard for Toronto gastropubs, with a huge draft selection (including two cask ales) and a menu full of fancified dishes like rabbit pâté with gooseberry-rhubarb compote. 36 Elm St., 647-347-2712.

3. The Bristol Yard

English DJ Davy Love has opened The Bristol Yard, a small, ska-blaring caff near Christie Pits. Unctuous, hand-raised meat pies come with fillings like chicken, cider and leek or tikka masala. For dessert, there’s treacly banoffee pie. 146 Christie St., 647-716-6583.

4. The Oxley

Chef Andrew Carter of the Queen and Beaver opened a sister pub in Yorkville, cranking up the Rule Britannia quotient (e.g., fox-hunt murals). The kitchen turns out hearty standards like Welsh rarebit—with a heady beer-spiked cheese sauce—and chips. 121 Yorkville Ave., 647-348-1300.

5. The Saint

At Ossington’s new tavern, Andrew Bradford’s luxe pub favourites are doled out in huge portions. The duck sausage with foie gras and blackberry sauce is a playful take on bangers and mash. The lobster–corned beef hash is all comforting luxury. 227 Ossington Ave., 647-350-2100.