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.
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.
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.
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.
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.
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