Name: The Civic Contact: 106 Broadview Ave., 416-362-8439, thebroadviewhotel.ca, @broadviewhotel Neighbourhood: South Riverdale Owners: Streetcar Developments Chef: Executive chef John Sinopoli (Table 17, Ascari Enoteca, Gare de l’Est) and chef de cuisine Joey Agostino (Table 17, Richmond Station, Skin and Bones)
The food
Modern takes on Victorian-era dishes that Sinopoli found listed on vintage Toronto menus: red-deer tartare, braised rabbit leg and even an elk chop. Desserts by Sarah Battye (Spoke Club) include brandy snaps filled with cognac-spiked chantilly cream, and an Eton mess.
A side of roasted heirloom carrots with caraway cream. $8.
A side of beets with stilton. $7.
Cod croquettes with caponata and fresh oregano. $12.
Sautéed fall mushrooms on house-made brioche with frisée and a poached duck egg. $16.
Duck confit with a white-bean-and-braised-leek ragu, pearl onions and burnt-lemon dressing. $30.
Braised rabbit leg with simmered spelt, roasted radishes and baby carrots and lavender jus. $28.
Organic heritage chicken with sautéed lettuce, hen of the woods mushrooms and porcini thyme jus. $27 (half) and $49 (whole).
A balanced meal.
The drinks
A diverse wine list and a short menu of spirit-forward cocktails that use ingredients similar to those found in drinks between 1850 and 1920.
The Buck and Break is designed to look like a snow globe, and contains Hennessy VS Cognac, absinthe, Angostura bitters, cava and sugar. $16.
The Uphill Both Ways is made with Buffalo Trace bourbon, Amaro Nonino, cream sherry, amontillado sherry and Xocolatl Mole bitters from Bittermens. It’s served at room temperature to acknowledge that ice was a rare commodity in the 1800s. $14.
The Dingman, the house cocktail, is made with Tanqueray gin, Peychaud’s Aperitivo, grapefruit juice, rhubarb syrup, egg whites and Peychaud’s bitters. $14.
The space
The 100-seat dining room, designed by DesignAgency and decked out in dark tones and leather-upholstered furniture, is all turn-of-the-century glamour. A semi-private space for 14, located between the wine cellar and kitchen, can be closed off with a velvet curtain. The 126-year-old building’s original brick façade and factory glass windows were preserved.
Here’s the semi-private space. It can be closed off with a velvet curtain printed with members of the mustelidae (raccoons, badgers, otters) family.
The hotel’s lobby bar, located across from the restaurant, is a more casual, all-day space that features food from the Civic’s kitchen, with an additional burger.
 and chef de cuisine Joey Agostino (Table 17, Richmond Station, Skin and Bones)
The food
Modern takes on Victorian-era dishes that Sinopoli found listed on vintage Toronto menus: red-deer tartare, braised rabbit leg and even an elk chop. Desserts by Sarah Battye (Spoke Club) include brandy snaps filled with cognac-spiked chantilly cream, and an Eton mess.
[caption id="attachment_441469" align="aligncenter" width="1593"] A side of roasted heirloom carrots with caraway cream. $8.[/caption]
[caption id="attachment_441468" align="aligncenter" width="1593"] A side of beets with stilton. $7.[/caption]
[caption id="attachment_441455" align="aligncenter" width="1593"] Cod croquettes with caponata and fresh oregano. $12.[/caption]
[caption id="attachment_441461" align="aligncenter" width="1593"] Sautéed fall mushrooms on house-made brioche with frisée and a poached duck egg. $16.[/caption]
[caption id="attachment_441456" align="aligncenter" width="1593"] Duck confit with a white-bean-and-braised-leek ragu, pearl onions and burnt-lemon dressing. $30.[/caption]
[caption id="attachment_441463" align="aligncenter" width="1593"] Braised rabbit leg with simmered spelt, roasted radishes and baby carrots and lavender jus. $28.[/caption]
[caption id="attachment_441452" align="aligncenter" width="1593"] Organic heritage chicken with sautéed lettuce, hen of the woods mushrooms and porcini thyme jus. $27 (half) and $49 (whole).[/caption]
[caption id="attachment_441451" align="aligncenter" width="1100"] A balanced meal.[/caption]
The drinks
A diverse wine list and a short menu of spirit-forward cocktails that use ingredients similar to those found in drinks between 1850 and 1920.
[caption id="attachment_441449" align="aligncenter" width="1593"] The Buck and Break is designed to look like a snow globe, and contains Hennessy VS Cognac, absinthe, Angostura bitters, cava and sugar. $16.[/caption]
[caption id="attachment_441454" align="aligncenter" width="1593"] The Uphill Both Ways is made with Buffalo Trace bourbon, Amaro Nonino, cream sherry, amontillado sherry and Xocolatl Mole bitters from Bittermens. It's served at room temperature to acknowledge that ice was a rare commodity in the 1800s. $14.[/caption]
[caption id="attachment_441453" align="aligncenter" width="1593"] The Dingman, the house cocktail, is made with Tanqueray gin, Peychaud’s Aperitivo, grapefruit juice, rhubarb syrup, egg whites and Peychaud’s bitters. $14.[/caption]
The space
The 100-seat dining room, designed by DesignAgency and decked out in dark tones and leather-upholstered furniture, is all turn-of-the-century glamour. A semi-private space for 14, located between the wine cellar and kitchen, can be closed off with a velvet curtain. The 126-year-old building’s original brick façade and factory glass windows were preserved.
[caption id="attachment_441462" align="aligncenter" width="1593"] Here's the semi-private space. It can be closed off with a velvet curtain printed with members of the mustelidae (raccoons, badgers, otters) family.[/caption]
[caption id="attachment_441458" align="aligncenter" width="1593"] The hotel’s lobby bar, located across from the restaurant, is a more casual, all-day space that features food from the Civic’s kitchen, with an additional burger.[/caption]
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