The Queen and Beaver takes up house near Yonge-Dundas Square
Jack Astor’s, Hard Rock Café, Milestones—the area around Yonge and Dundas Streets is hardly known for its authentic cuisine. And yet, it was here that Crush Wine Bar owner and English expat Jamieson Kerr chose to open his classic British gastropub. The new Elm Street spot combines the owner’s love of Canada and Britain (the pub’s name came from the two sides of a nickel) and shows a glimmer of hope for simulacra central.
“There’s nowhere in Toronto where I can really sit down and enjoy a pint,” says Kerr, who is hardly a stranger to the area, having attended Ryerson in the late ’80s. “The pubs all seem to be the same here, with pizza, curries, wings, a mix of everything.” Bored with it all, he hired chef Andrew Carter (Le Paradis, Herbs), who grew up in a small town outside Manchester, to create a traditional British menu replete with pub staples. Thick slices of black pudding are served with a poached egg and frisée tossed in a light mustard-shallot dressing ($15); an unabashedly fatty potted duck comes adorned with bread slices and wild cherries ($8); and, of course, there’s ale-battered haddock and chips ($17).
The Queen and Beaver opened earlier this week, and its bars are still being stocked, though Kerr plans to serve cask beer ($8), domestics and imports on draft ($7), and red and white wines. Unlike the upscale Crush, however, Kerr made sure he could bring his daughter here, so he added a children’s menu, as well, resulting in a mix of suits, school kids and scallywags.
Previously occupied by 35 Elm and Il Fornello, the old Victorian home was remade by designer Elisa Sauvé, who gave it a rustic and whimsical charm. Our recent visit was less like hitting a bar and more like spending an evening at Kerr’s house. Diners are greeted by a giant portrait of Queen Elizabeth (holding a beaver, natch), and the upstairs hall is decorated with Kerr’s school photos, in which everyone is wearing full rugby regalia. Football fans should be pleased by a framed Manchester United jersey signed by Ryan Giggs (Kerr brought it from his house) and the goal posts installed in the urinals.
Equal parts cheeky and charming, the Queen and Beaver will probably not strike a blow for cultural authenticity at Yonge and Dundas—but it is, if nothing else, a welcome respite in the city’s most commercial district.
The Queen and Beaver Public House, 35 Elm St. (at Yonge), 647-347-2712, queenandbeaverpub.ca.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/the-queen-and-beaver-takes-up-house-near-yonge-dundas-square/&title=The Queen and Beaver takes up house near Yonge-Dundas Square&picture=https://torontolife.com/wp-content/uploads/2009/06/qb1.jpg&description=[caption id="attachment_7772" align="alignleft" width="250" caption="A nook, a castor and a monarch: The dining room at the Queen and Beaver (Photo by Karon Liu)"][/caption]
Jack Astor's, Hard Rock Café, Milestones—the area around Yonge and Dundas Streets is hardly known for its authentic cuisine. And yet, it was here that Crush Wine Bar owner and English expat Jamieson Kerr chose to open his classic British gastropub. The new Elm Street spot combines the owner’s love of Canada and Britain (the pub’s name came from the two sides of a nickel) and shows a glimmer of hope for simulacra central.
“There’s nowhere in Toronto where I can really sit down and enjoy a pint,” says Kerr, who is hardly a stranger to the area, having attended Ryerson in the late ’80s. “The pubs all seem to be the same here, with pizza, curries, wings, a mix of everything.” Bored with it all, he hired chef Andrew Carter (Le Paradis, Herbs), who grew up in a small town outside Manchester, to create a traditional British menu replete with pub staples. Thick slices of black pudding are served with a poached egg and frisée tossed in a light mustard-shallot dressing ($15); an unabashedly fatty potted duck comes adorned with bread slices and wild cherries ($8); and, of course, there's ale-battered haddock and chips ($17).
The Queen and Beaver opened earlier this week, and its bars are still being stocked, though Kerr plans to serve cask beer ($8), domestics and imports on draft ($7), and red and white wines. Unlike the upscale Crush, however, Kerr made sure he could bring his daughter here, so he added a children’s menu, as well, resulting in a mix of suits, school kids and scallywags.
[caption id="attachment_7773" align="alignright" width="208" caption="Jamieson Kerr in the lounge"][/caption]
Previously occupied by 35 Elm and Il Fornello, the old Victorian home was remade by designer Elisa Sauvé, who gave it a rustic and whimsical charm. Our recent visit was less like hitting a bar and more like spending an evening at Kerr’s house. Diners are greeted by a giant portrait of Queen Elizabeth (holding a beaver, natch), and the upstairs hall is decorated with Kerr’s school photos, in which everyone is wearing full rugby regalia. Football fans should be pleased by a framed Manchester United jersey signed by Ryan Giggs (Kerr brought it from his house) and the goal posts installed in the urinals.
Equal parts cheeky and charming, the Queen and Beaver will probably not strike a blow for cultural authenticity at Yonge and Dundas—but it is, if nothing else, a welcome respite in the city’s most commercial district.
The Queen and Beaver Public House, 35 Elm St. (at Yonge), 647-347-2712, queenandbeaverpub.ca.){kind=link}
The chopped burger I had there today was unlike any burger I’ve ever had…..It was, I have to say the best burger I’ve EVER had.
Well I find the place beautiful and cozy great service but as many of the reviews I have read is unfortunate tha the food doesn’t go with the standards of the restaurant . I understand is a pub and all but for them to call them selves gastro pub food most be good and is not . I don’t understand how a place with so much potential have so many bad reviews about the food and nothing seems to change maybe the chef is the owner or maybe the owner doesn’t care what ever the situation is .is sad to see this happening as a restaurateur my advice is buy your chef out or change him before is to late read your reviews and especially the ones online those will be there for ever . people read those every time they google your restaurant . great place to go for drinks people I recommended (JUST DRINKS ).
Stick to the drinks. I had the troutlings. These are common at authentic gastropubs.
One of them was rotten. I bit in and BAM.
Bitter, stinky… sent the other half back for inspection from the kitchen… and the staff (and manager) tried to tell me that it was because they’re an “acquired taste”, and that “chef” didn’t think anything was wrong.
They took it off the bill but kept insisting it was me.
I’m up sick all night.
My mother and I headed down there twice in two days. Their upstairs outdoor patio is quaint and nice, the drinks are good. their wine selection is very nice also. We had the Fish and chips, and I must say it was amazing. Real English style fish, fresh cut fries and their homemade ketchup is to die for.
I highly recommend this place, they have only been open a few months, so give them some time to get organized. The chef is from England so I suggest you take it all in. It’s amazing!!! AMAZING!!!!!!
Hi alison the fact that the chef is from england doesn’t mean that he can cook. i think are some good english chefs around but this CHEF IF WE CAN CALL HIM THAT IS NOT GOOD AT ALL. as far as fish and chips anyone can make them chippi’s make the best in town. i have heard many customers complain about the place. how much time they need to get organize they have had so many bad reviews and comments all over the kitchen that me as a business man i would of FIRED THE SO CALLED “CHEF” LONG TIME AGO. for drinks AMAZING!!!! BUT FOR FOOD THEY BETTER GET A NEW COOK OR A REAL CHEF that can make simple and eatable FOOD.
Some of you people leaving comments are so ill informed.
I’m a canadian guy with a british background, and I don’t like seeing
slags against the chef for one meal that someone didn’t like.
The troutling may have been rotten, but think to yourself, would a professional chef WANT to send a meal out that wasn’t up to par? Unless the guys a complete idiot, no chef would want to send a meal out of the kitchen thats sour, or as you say ‘rotten’.
Some diners are complete idiots and don’t know shit about the food they’re ordering.
i know some diners don’t know what they eat but this chef would send sour food and yes this CHEF IS AN IDIOT i use to work for him he is a total cowboy britcanadian HE IS EVERYTHING BUT PROFESSIONAL
“Some of you people leaving comments are so ill informed.
I’m a canadian guy with a british background”
So you are a Canadian, then. I’m from the UK, and this place is very poor quality compared to higher end British pubs. You put up no evidence for your observations, just insults! Try the bacon sandwich, with rind like leather; I was was told that it was impossible for the kitchen to remove it!!!