What’s on the menu at The Commoner, a new Roncesvalles local with a bunch of beer on tap
Name: The Commoner
Contact: 2067 Dundas St. W., thecommonerrestaurant.ca, @thecommonerrestaurant
Neighbourhood: Roncesvalles
Previously: Wild Wing
Owner: Paul Campione
Chef: Matthew Cowie (JOEY, O&B Catering and Events)
The food
Pub-style comfort food that includes Buffalo cauliflower, a caesar wedge, short-rib sliders and dry-aged steaks. The restaurant even has special meals for minor diners, like chicken fingers (similar to schnitzel but in finger form) and a smaller version of their burger. Coming soon: brunch.
The drinks
There’s a small selection of wine and classic cocktails, but the real focus here is on whisky, beer and cider. There are currently 32 taps, one of which is dedicated to a rotating cask that gets tapped every Friday.
The space
You would never know this was once a Wild Wing. The 95-seat space was completely gutted, given some slick new penny tiling and custom leather furniture, and decked out in vintage sports collectibles. During warmer weather, garage doors open to a street-side patio with room for 40.
The food
Pub-style comfort food that includes Buffalo cauliflower, a caesar wedge, short-rib sliders and dry-aged steaks. The restaurant even has special meals for minor diners, like chicken fingers (similar to schnitzel but in finger form) and a smaller version of their burger. Coming soon: brunch.
[caption id="attachment_463669" align="aligncenter" width="2047"] Fish tempura brings together battered basa, shrimp, and calamari with roasted garlic aïoli. $13.[/caption]
[caption id="attachment_463665" align="aligncenter" width="2047"] The Asian salad is frisée, arugula, cabbage, cucumber, carrot and pickled daikon tossed in a Thai-chili vinaigrette. It's finished with peanuts and a couple wedges of grilled marinated tofu. $14.[/caption]
[caption id="attachment_463666" align="aligncenter" width="2048"] Eight-hour braised short rib sliders on brioche are topped with arugula, house-made bourbon barbecue sauce and horseradish aïoli. $14.[/caption]
[caption id="attachment_463668" align="aligncenter" width="2047"] The 40-day dry-aged New York strip is seared at 1,800 degrees and seasoned with volcano salt. It's served with chimichurri, duck-fat fries with truffle aïoli and street corn. $42.[/caption]
[caption id="attachment_463662" align="aligncenter" width="2048"] House-made apple pie is topped with a scoop of French vanilla ice cream. $8.[/caption]
[caption id="attachment_463658" align="aligncenter" width="2047"] Chef Matthew Cowie (left) with general manager Phil Agostinelli.[/caption]
The drinks
There's a small selection of wine and classic cocktails, but the real focus here is on whisky, beer and cider. There are currently 32 taps, one of which is dedicated to a rotating cask that gets tapped every Friday.
[caption id="attachment_463671" align="aligncenter" width="2048"] A selection of the bar's whisky and scotch collection.[/caption]
The space
You would never know this was once a Wild Wing. The 95-seat space was completely gutted, given some slick new penny tiling and custom leather furniture, and decked out in vintage sports collectibles. During warmer weather, garage doors open to a street-side patio with room for 40.
[caption id="attachment_463659" align="aligncenter" width="2047"] A semi-private room for up to 25 is separated with a partition made from weathered baseball bats.[/caption]
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