Bandit Brewery in Toronto’s Roncesvalles

Back in 2012 Stephane and Shehzad met at a local craft brewery in Toronto. The newfound friends soon found themselves brewing beer together in Stephane’s backyard, spending their free time craft brewery hopping throughout Canada and America in search of inspiration. When their passion for home brewing reached its peak, the duo took a chance, quit their jobs and opened Bandit Brewery.

Located in the heart of Toronto’s Roncesvalles neighbourhood, Stephane and Shehzad’s small 10bbl micro-brewery features a coveted patio in the warm summer months and cool vintage furniture adorned dinning room for when things get chilly. The city’s bemoaned mascot (the racoon) winks from all directions as beer fans slurp through any of the 20 beers on tap.

Bandit Brewery’s space is inspired by Stephane’s experiences visiting beer gardens in Germany, offering a relaxed, airy, comfortable and inclusive beer sipping experience. Hop up at the bar and you’ll find an always evolving choir of brews that satisfy fans of the hoppy via 8 Days a Week Single Hop Session IPA and moody slow-sipping Mamba, an Imperial Stout which spends a year aging in French Oak barrels.

Those looking to sip suds while munching over a meal will find happiness in Chef Daniel Sousa’s inventive menu. The calorie clogging Beer Battered Cheese Curds fly out of the kitchen, and when dipped in ketchup will remind you of eating grilled cheese sandwiches as a kid. Other greasy goals that pair perfectly with their bitter beers include a signature burger “Royale with Cheese,” plump Bratwurst paired with spaetzle, and crunchy Buttermilk Fried Chicken with baked biscuits and white gravy. Vegetarians and health hounds fret not, the chef’s Cauliflower Arepa and Warm Rapini & Lentil Salad prove that beer pairs perfectly with just about anything, as long as it’s delightful and delicious.

Beer Battered Cheese Curds | ale battered curds, ketchup, ranch dressing

Beet Tartare | red and golden beets, chive, dijon, cured egg yolk, crostini

Chicken Liver Pate | cranberry, toasted sourdough

Cauliflower Arepa | corn buns, crispy cauliflower, chili vin, burnt green onion sauce, pickled onion and cilantro

Warm Rapini and Lentil | blue potato, balsamic, ricotta salad, almond, enoki mushroom

Buttermilk Fried Chicken | half chicken, baked biscuit, house pickles, white gravy

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