What’s on the menu at Piquette, Grant van Gameren’s new wine bar on Queen West
Name: Piquette
Contact: 1084 Queen St. W., barpiquette.com, @barpiquette
Neighbourhood: Little Portugal
Chef-owner: Grant van Gameren; co-managers and sommeliers: Nathan Morrell (Bar Isabel, Bar Raval, Quetzal) and Ellen Shrybman (Bar Isabel, Montgomery’s, Tennessee Tavern)
Accessibility: A ramp at the entrance; washrooms are in the basement down a flight of stairs
The food
A changing menu of small, seasonal plates (burrata with peas, tomatoes with guanciale, a mortadella sandwich) perfect for pairing with wine. There’s also charcuterie from Scott Draper of Sanagan’s Meat Locker.
The drinks
A rotating list of 80-plus labels that includes some hard-to-find bottles from around the world. The by-the-glass selection changes three times a week, and knowledgeable servers are happy to help guests navigate the menu (or nerd out together, if there’s interest).
The space
Sharing a name with the French term for low-alcohol wine made from water mixed with leftover grape pomace, Piquette is a cozy room in which to explore wine. The Future Studio–designed space is outfitted with wall-mounted bar tops that have small extensions, and a marble bar with a built-in cooler.
 and Ellen Shrybman (Bar Isabel, Montgomery’s, Tennessee Tavern)
Accessibility: A ramp at the entrance; washrooms are in the basement down a flight of stairs
The food
A changing menu of small, seasonal plates (burrata with peas, tomatoes with guanciale, a mortadella sandwich) perfect for pairing with wine. There’s also charcuterie from Scott Draper of Sanagan's Meat Locker.
[caption id="attachment_503252" align="aligncenter" width="1593"] Tomatoes with guanciale and carp roe. $10.[/caption]
[caption id="attachment_503234" align="aligncenter" width="1593"] Crudo and cucumbers finished with olive oil and dried olives. $14.[/caption]
[caption id="attachment_503251" align="aligncenter" width="1593"] Steak tartare with chanterelles and egg yolk. $14.[/caption]
[caption id="attachment_503246" align="aligncenter" width="1593"] The pâté de campagne is shown here with bread, cornichons, mustard and dressed greens. $14.[/caption]
[caption id="attachment_503260" align="aligncenter" width="1593"] The Mortadella on a Bun was inspired by the many sandwiches Shrybman had while in Italy. This one is made on a brioche bun from Thuet. $5.[/caption]
[caption id="attachment_503238" align="aligncenter" width="1593"] Morrell (left) and Shrybman.[/caption]
The drinks
A rotating list of 80-plus labels that includes some hard-to-find bottles from around the world. The by-the-glass selection changes three times a week, and knowledgeable servers are happy to help guests navigate the menu (or nerd out together, if there’s interest).
[caption id="attachment_503232" align="aligncenter" width="1593"] Some of the bottles that are currently available.[/caption]
[caption id="attachment_503233" align="aligncenter" width="1593"] McQuaid designed this temperature-controlled oak wine cabinet that displays the current bottle selection.[/caption]
[caption id="attachment_503237" align="aligncenter" width="1062"] The blowfish lamp that the team carried back from Paris is located above the bar. It's also stamped on the glassware.[/caption]
[caption id="attachment_503235" align="aligncenter" width="1062"] This wine is made exclusively for van Gameren's restaurant group by Pearl Morissette.[/caption]
The space
Sharing a name with the French term for low-alcohol wine made from water mixed with leftover grape pomace, Piquette is a cozy room in which to explore wine. The Future Studio–designed space is outfitted with wall-mounted bar tops that have small extensions, and a marble bar with a built-in cooler.
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