What’s on the menu at Superfly, Parkdale’s funky new lounge in Electric Mud’s old space
Name: Superfly
Contact: 8 Brock Ave., 416-551-9603, superflytoronto.com, @superflytoronto
Neighbourhood: Parkdale
Previously: Electric Mud
Owner: Alex Pearce (The Drake, Track & Field, Bangarang) and Zach Pettiford
Chef: John Koplimae (The Drake)
Accessibility: No steps at entrance; washroom up a flight of stairs
The food
Pearce and Pettiford always wanted to open their own disco-inspired party bar, but when Koplimae—who has done a stage at Noma—got involved, they decided that food would be the focus. “We wanted to contribute to the neighbourhood by adding a restaurant, not just another late-night bar.” The menu features classic snacks and sharing dishes, each with Koplimae’s own twists: devilled eggs topped with house-made chicharron, steak tartare on (also) house-made brioche, a grilled avocado salad with a nori-ranch dressing and sweet-and-sour fried chicken.
The drinks
There’s something for everyone here: a bunch of interesting wine, every single one of them available by the glass; signature cocktails, most made with some kind of wine base (be it fortified or sparkling); and a solid selection of hyper-local beers, with the exception of one from Muskoka Brewery. “Well, that and Red Stripe,” says Pearce. “I grew up drinking Red Stripe—it’s a guilty pleasure and it’s a patio crusher.”
The space
Inspired by 1970’s NYC, the space is much brighter and more colourful than it was before. Ceiling tiles mimic a dance floor, the bar is covered in sherbet rainbow fins and the all-season patio is decked out with greenery. But a few things remain from its Electric Mud days: the neon cross outside, the red lampshade over the kitchen pass and the stuffed ostrich in the stairwell (which was probably just easier to leave up).
 and Zach Pettiford
Chef: John Koplimae (The Drake)
Accessibility: No steps at entrance; washroom up a flight of stairs
The food
Pearce and Pettiford always wanted to open their own disco-inspired party bar, but when Koplimae—who has done a stage at Noma—got involved, they decided that food would be the focus. "We wanted to contribute to the neighbourhood by adding a restaurant, not just another late-night bar." The menu features classic snacks and sharing dishes, each with Koplimae's own twists: devilled eggs topped with house-made chicharron, steak tartare on (also) house-made brioche, a grilled avocado salad with a nori-ranch dressing and sweet-and-sour fried chicken.
[caption id="attachment_486702" align="aligncenter" width="3986"] The devilled eggs (which get their orange hue from annatto) are topped with green tomato and house-made chicharron. $7.[/caption]
[caption id="attachment_486684" align="aligncenter" width="3427"] Steak tartare on house-made brioche with shallots, gherkins, chives and capers, topped with dots of sous-vide egg yolk. $11.[/caption]
[caption id="attachment_486681" align="aligncenter" width="3899"] The grilled avocado salad features endive, baby gem lettuce, roasted carrots, fennel, black radish and house-made croutons. It's topped with a nori-ranch dressing. $13.[/caption]
[caption id="attachment_486678" align="aligncenter" width="4100"] The pork chop (from Bespoke Butchers) in pork jus is sided with curly endive and roast apples. $23.[/caption]
[caption id="attachment_486683" align="aligncenter" width="4100"] Here's the whole spread.[/caption]
The drinks
There's something for everyone here: a bunch of interesting wine, every single one of them available by the glass; signature cocktails, most made with some kind of wine base (be it fortified or sparkling); and a solid selection of hyper-local beers, with the exception of one from Muskoka Brewery. "Well, that and Red Stripe," says Pearce. "I grew up drinking Red Stripe—it’s a guilty pleasure and it’s a patio crusher."
[caption id="attachment_486674" align="aligncenter" width="3448"] The Flower Power Spritz is a mix of rosé, absinthe, St. Germain, cucumber, celery and bubbles. $12.[/caption]
[caption id="attachment_486672" align="aligncenter" width="3334"] Can You Dig It mixes Pimms with watermelon, orange and lime juices, sunflower seed orgeat, cider and salt. $13.[/caption]
The space
Inspired by 1970's NYC, the space is much brighter and more colourful than it was before. Ceiling tiles mimic a dance floor, the bar is covered in sherbet rainbow fins and the all-season patio is decked out with greenery. But a few things remain from its Electric Mud days: the neon cross outside, the red lampshade over the kitchen pass and the stuffed ostrich in the stairwell (which was probably just easier to leave up).
[caption id="attachment_486671" align="aligncenter" width="3802"] The ceiling tiles (and menus and coasters) were designed by Toronto-based designer Rachel Sacks.[/caption]
[caption id="attachment_486679" align="aligncenter" width="4016"] The private room is a new addition.[/caption]
[caption id="attachment_486676" align="aligncenter" width="4100"] Here's the all-season patio.[/caption]
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