I had been meaning to pop by Bar Chef on Queen Street West for an age. I remember when I first moved to the city three years ago I had pulled open a Toronto Life and recall reading about the mists, foams and gels that accompany the distinguished handcrafted beverages here.
The Brains behind the Bar are found in liquid lover, Chef Frankie Solarik. Since opening the restaurant five years ago Frankie’s wild and wonderful concoctions have wowed audiences as he forces us to reimagine the sensory sipping experience.
The interior is dark and lit by moody chandeliers and table top candles. Guests can nibble from a selection of bar bites: East Coast lobster poutine is perfect for sharing while your sweet finish should be a Smore interpretation on sticks.
Bar Chef features a grandiose beverage offering: bourbon and scotch fans will certainly rejoice with their lengthy lists. Frankie’s talents really shine through when you sample from his signature molecular cocktail creations. Each beverage arrives with panache and pomp. Whispers of rose, truffle oil lingers, faux yolk and gels which perfectly encapsulate each unique story. From a foaming Tea Service to dainty spoon dotted Black Truffle board each creation offers a holistic sensory experience you won’t soon forget.
Sips and Nibbles:
beach essence, sailor jerry rum, mint, fresh lime, vanilla syrup, mojito ravioli, fresh lime, vanilla air
black truffle snow, smoked salt, coconut foam, fresh lime rind, gin, coconut liqueur, elderflower liqueur
hendrick’s gin, lillet blanc, rosemary and lavender bitter, cucumber, elderflower, rose steam
amber misted aviation, violette fluid gel maraschino caviar, brittle violette flower, lemon, aviation jellies
Vanilla and Hickory Smoked Manhattan
crown royal special reserve, vanilla infused brandy, cherry and vanilla bitter, hickory smoked syrup, smoked hickory and vanilla
lobster bisque, gruyere, fresh peas
Wild Mushroom Pate
onion chutney, crostini
Mac and Cheese
truffled three cheese mornay