Located but a stones throw from the bustling corner of Queen and Yonge in the heart of downtown Toronto, BATCH is a new urban gastrobrewery from celebrated Ontario craft brewery Creemore Springs. The 2,5000 square foot two-level space features bright open concept dinning room, sud-sloshed bar and wee retail shop which sells Creemore Springs BATCH beer bottles all brewed in-house.
Chef Ben Heaton’s vision in the kitchen was to develop a menu featuring modern comfort food, that focuses on locally grown, fresh ingredients paired with the restaurant’s impressive selection of craft beer. His munchie-tastic menu is both carb, meat and fat heavy – a perfect pairing when downing a few hoppy pints. Brewmaster Andrew Bartle serves up 10 craft beers on tap which include two of my personal favourites: a hearty Whitbier with orange and spice notes plus a delightfully bitter India Pale Ale with aromas reminiscent of grapefruit zest and pine.
Chef Heaton’s menu offers a refined approach to classic pub grub with finger-licking-good highlights including Deep Fried Pickles dipped in dill ranch mayo, Pulled Brisket Flatbread adorned with smokey onion relish, Eastern European comfort food classic Potato Pierogies covered in sour cream, crispy Fried Chicken accompanied by a creamy brussels sprouts slaw and decadent house-made Coconut Pineapple Cream Pie. It’s the sort of stylish place that local craft beer enthusiasts will love and culinary tourists will crave.
1) Deep Fried Duo | scotch olives + fried pickles
2) Fried Chicken | honey hot sauce, brussels sprout slaw
3) Pulled Brisket Flatbread | smoky onion relish, crispy shallots
4) Potato Pierogies | onions, cheddar, red onion relish
5) Coconut Pineapple Cream Pie | pineapple jam, whipped cream, toasted coconut