The Carbon Bar a Strong Contender in Toronto’s Best Brunch Game

Toronto is a brunch lovers dream. On weekends the city’s streets fill with long lines of half hungover (or alarmingly awake) foodies who smack their lips and swipe through their phones while patiently waiting for a coveted table. Every pocket of the city seems to have a favourite brunchery: King West’s Brassaii, Bar Begonia on Dupont, Cluny Bistro in The Distillery District, dim sum at Luckee and Toca’s epic spread at the Ritz-Carlton.

When Toronto’s fave BBQ spot The Carbon Bar recently announced it was launching a southern-style brunch, a collective sigh could be heard from the corner of Queen and Church.

Chef Hidde Zomer’s recently launched brunch menu offers both hearty and healthy options, as well as appetizers and house baked goods. “We had a lot of fun with the development of the brunch menu, and we’re excited about how it all came together! With the concept of The Carbon Bar – BBQ, southern fare and a focus on wood fire cooking and smoke – we always knew it would lend itself well to a brunch menu. We decided to open for brunch back in February and worked on the program for three months before officially launching in April. There was a lot of experimenting in the kitchen with dishes, BBQ, and as well as cocktails before finalizing the menu. I love the creative process: we made six different waffle recipes, decided on one, and then tweaked the recipe before we were convinced that it was just right,” chirps Chef Zomer.  

Highlights from The Carbon Bar’s brunch menu include customizable Caesar bar for those Clamato cocktail fans, a trilogy of sweet house-made pastries, divine hollandaise slathered eggs benny with smoked brisket, the kitchen’s signature spin on Huevos Rancheros, Chicken ‘N’ Waffles paired with tart citrus crema and an epic stack of fluffy buttermilk pancakes topped with wild blueberries.

Calorie counters will find happiness spooning through Pumpkin Seed Granola and aptly titled The Healthy Option which features quinoa, kale, hemp heart and scrambled egg. I’m more of a “go big or go home” sort of brunch babe so my suggestion is leave the lettuce for your rabbit and honour that early morning dose of salt, sugar and fat.

Black Cherry Mimosa | black cherry juice, Jacob’s Creek sparkling, maraschino cherry

Hail Caesar | bbq spice rim, brisket jerky, red wine, olive, roasted tomato

New Orleans Style Beignets, Chocolate Chip Banana Bread, Rum Raisin Cinnamon Roll

Smoked Brisket Benny | high rise biscuit, two poached eggs, red cabbage slaw, Anaheim chili, dill pickle, hollandaise

Huevos El Carbon | warm tortillas, black beans, two eggs sunny, Manchego cheese, chorizo, guacamole, charred pico de gallo, coriander, lime

Chicken ‘N’ Waffles | buttermilk fried chicken, citrus crema, chili + honey + garlic sauce

Buttermilk Pancake Stack | wild‎ blueberries, Ennis Farm maple syrup, lemon yogurt hangop

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