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NOW Magazine - Beer Guide - - FRONT PAGE -

3030 Dundas W, at High Pk, 416769-5736, 3030dun­daswest.com, @3030dun­daswest There’s no ques­tion that the Junc­tion is quickly be­com­ing the hottest nabe in town. Prob­lem is, it’s too damned far from down­town. Next stop, Hamil­ton. But if we lived round the cor­ner from this cav­ern- ous mu­sic club/café/art gallery and part­time knit­ting ca­bal, we’d be here ev­ery night. The chalk­board roster of ob­scure lo­cal mi­cro­brews alone would make us reg­u­lars, and servers who man­age to be both flirty and in­formed don’t hurt. The room’s so large – a for­mer Bad Boy store, we’re told – that if you’re not into watch­ing the band, they’re not in your lap.

Best: from ex-Grand Elec­tric chef Adisa Brian Glas­gow’s ever-chang­ing card of five-buck din­ner ta­pas, chunky potato wedges deep-fried Pont Neuf-style with smoky chili-pep­per-in­fused mayo; steamed Chi­nese buns stuffed with deep­fried daikon or grilled King Cole duck con­fit in sweet ‘n’ sour hoisin; heir­loom tomato salad with two dress­ings, one a tra­di­tional minty vinai­grette, the sec­ond a swirl of bal­samic, blue cheese and red onion; but­ter chicken wing lol­lipops in cashew cream sided with raita and mango chut­ney; house-cured beef carpac­cio with saf­fron aioli and deep-fried capers; crispy pop­corn chicken with Trinida­dian peanut sauce; grilled baguette topped with sautéed chicken liv­ers in veal demi-glace and bal­samic re­duc­tion; pig­tail torta sand­wich in ber­bere spices piled with chopped ice­berg let­tuce and pink pick­led onion; to fin­ish, a multi­berry bread pud­ding topped with small­batch or­ganic vanilla ice cream from De­light next door. Lunch Tues­day to Fri­day 11 am to 4 pm, din­ner Tues­day to Sun­day 5:30 pm till close. Brunch Satur­day and Sun­day 10 am to 3 pm. Closed Mon­day, some hol­i­days. No reser­va­tions. Li­censed. Ac­cess: bar­rier-free. Rat­ing: NNNNNz

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