Five new pubs that push 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.
 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.){kind=link}
You might consider taking “new” out of the headline… these are great pubs, but even the newest on your list have been open for almost a year.
I would hardly call Elm Street the Financial District.
The Saint perogies are awesome!
This is a joke right? The editor of the mag better fire this writer asap…..these are not pubs! I expect a response from the editor as this had completely made Toronto Life a laughing stock of a magazine! I am waiting…….response?