Introducing: Corktown Kitchen, a new neighbourhood local on King East
Introducing: Corktown Kitchen, a new neighbourhood local on King East
Name: Corktown Kitchen
Neighbourhood: Corktown
Contact: 354 King St. E., 416-901-1188, corktownkitchen.com, @CorktownKitcn
Previously: Weezie’s
Owner and Chef: Matt Griffiths (Air Canada Centre, Ultra Supper Club, Five Doors North)
The Food: A few bistro standbys (burgers, steak frites, half chicken), as well as a couple dishes influenced by time Griffiths spent in Southeast Asia (fresh rolls, grilled shrimp) and a chalkboard of daily specials. “The chicken wings are what people have been talking about,” says Griffiths, of his applewood-smoked, bourbon-sauced wings. At the moment, Corktown Kitchen is open for dinner and weekend brunch.
The Drinks: A selection of tallboys (draught taps are in the bar’s future) and classic cocktails, each made with 2.5 ounces of booze. To prove customers are getting their money’s worth, the drinks are served in two parts: a glass of mix and its accompanying shot on the side. “People are taken aback by it at first,”says manager David William Martel. “But we’re doing this because we want to show you that you’re getting a huge amount of liquor.”
The Space: Brighter than Weezie’s (which had a ’70s rec room feel to it) with a much bigger bar. “I dismantled the old bar myself,” says Griffiths. “It was a bit of an eyesore.” Right now, he’s working on getting his liquor license increased by another 10 people. When that happens, just as many more stools will sidle up to the bar.
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- Golden beet salad: roasted red, yellow and candy cane beets, grilled pineapple and frisée. Served with a green onion aioli ($12).
- (Image: Gabby Frank)
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- Vegetarian cold rolls: carrots, cucumber, red pepper, jicama, daikon, green onion and coriander ($10).
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- House-smoked chicken wings: applewood-smoked chili chicken wings coated in a bourbon barbecue sauce and topped with Thai basil. Served with jalapeño-caesar aioli ($13).
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- Corktown Burger: six ounces of house-ground beef, roasted red pepper, grilled tomato, onion and pickles ($16). Add cheese ($2) or pork belly ($2).
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- Grilled portobello burger: Two portobello mushrooms stuffed with a purée of peppers, jicama, daikon, green onions and coriander, then topped with truffle oil, roasted red peppers, pickles and tomato. Served with fries ($17). Add goat cheese ($2).
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- Steak frites: an eight-ounce Triple-A sirloin, served with frites and a red wine reduction.
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- Berry Mojito: Chambord, rum, Malibu rum, grape juice, muddled blueberries and blackberries, mint, sugar and lime ($13).
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- A selection of the bar's tallboys ($6–$8 each), and an Old Fashioned made with 2.5 ounces of Bulleit bourbon ($13).
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/toronto-restaurants-corktown-kitchen-king-east/&title=Introducing: Corktown Kitchen, a new neighbourhood local on King East&picture=https://torontolife.com/wp-content/uploads/2015/07/toronto-restaurants-corktown-kitchen-veggie-burger-lead.jpg&description=[caption id="attachment_319448" align="aligncenter" width="656"] (Image: Gabby Frank)[/caption]
Name: Corktown Kitchen
Neighbourhood: Corktown
Contact: 354 King St. E., 416-901-1188, corktownkitchen.com, @CorktownKitcn
Previously: Weezie's
Owner and Chef: Matt Griffiths (Air Canada Centre, Ultra Supper Club, Five Doors North)
The Food: A few bistro standbys (burgers, steak frites, half chicken), as well as a couple dishes influenced by time Griffiths spent in Southeast Asia (fresh rolls, grilled shrimp) and a chalkboard of daily specials. "The chicken wings are what people have been talking about," says Griffiths, of his applewood-smoked, bourbon-sauced wings. At the moment, Corktown Kitchen is open for dinner and weekend brunch.
The Drinks: A selection of tallboys (draught taps are in the bar's future) and classic cocktails, each made with 2.5 ounces of booze. To prove customers are getting their money's worth, the drinks are served in two parts: a glass of mix and its accompanying shot on the side. "People are taken aback by it at first,"says manager David William Martel. "But we're doing this because we want to show you that you're getting a huge amount of liquor."
The Space: Brighter than Weezie's (which had a '70s rec room feel to it) with a much bigger bar. "I dismantled the old bar myself," says Griffiths. "It was a bit of an eyesore." Right now, he's working on getting his liquor license increased by another 10 people. When that happens, just as many more stools will sidle up to the bar.
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2 veggie rolls for $10! That’s not cool when they cost nothing… Go to China Town
Hey Darren, where’s your score? Something in the east end for a change! You vagrant putz.
so go to Chinatown. no one’s twisting your arm. plus some chinatown spring rolls are bottom of the barrel ingredients.
This place sucks… The food is not only terrible but overpriced too. Weezie’s was a great place and a big loss to the neighbourhood.
West: 111
East: 8
Ooooh tallboys, keep ’em coming! The east end needs this. I’m eyeing that portobello burger too, with the goat cheese?? Looks amazing!
Looks amazing, yeah on paper!!!! Wait until you eat it.. your opinion will change.
What did you try there? How about the drinks?
Hello Courtney. My portobello mushroom is unique in its own and you won’t find another one in the city like it. I use fresh ingredients on a daily basis which most of iss handpicked by my self at the St. Lawrence Market. Come and try it and I have no doubt you will love it. Looking forward to serving you. Chef Matt
This is a wonderful restaurant and we love this place! We have been many times and have never been disappointed. There is something for everyone on the menu and always an extensive list of amazing nightly specials. There are some interesting new taste ideas and some great takes on old favourites. The Sunday brunch is fabulous with a great Bennies menu. Service is impeccable and the staff are super friendly! A great addition to the Corktown Community and we would highly recommend trying this restaurant.
Sounds good, I can’t wait to try it!
In fairness, though, handpicking anything at the St. Lawrence Market is just handpicking stuff that’s already been handpicked by someone else, and even then only possibly from outside the city. Still, nice to see the TL web version giving some attention to the East end for a change.
I support local Ontario Farmers and will continue to do so!
I had a beautiful dinner here with my wife this evening… We shared the fish cakes as an appetite and were both pleased. My wife had a vegetarian main course and was very impressed with how well the dish was put together. She mentioned that it was nice to see a great selection of in season vegetables that complimented each other and weren’t put together as an after thought as veg dishes in some other restaurants are. I had the beef tenderloin with frites… Both were a cut above. The beef was especially choice and beautifully glazed. The frites had truffles and I think some very good parmesan cheese sprinkled upon them. I will be back to try the brunches that I have heard great things about. Kudos to the chef and the staff.