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Burger Bar Cocktails
By Christine Sismondo
As burger bars take over empty bubble tea stores across the Greater Toronto Area, I can only applaud. Finally, a food trend you can sink your teeth into. Sorry about that groaner but, really, burgers are a welcome change from previous waves of restaurants.
Sushi? God knows where they’re getting that fish from and I’m not going to be a part of the final raping of the oceans. Cupcakes? Lovely thought but just one sends me into a diabetic coma.
Of course, you have to ask questions about your beef, too. Only not at Brock Shepherd’s new Burger Bar and Tequila Tavern at 319 Augusta Avenue.
Shepherd’s been committed to healthy, local, small producer, green living for as long as he’s been in the restaurant business (which is practically forever for a young guy) and so, it comes as no surprise that he’s again treating us to the best of the organic and sustainable in the area. Shepherd worked for months with Beretta Farms to perfect his burger recipe and it shows.
What separates Burger Bar from the rest (aside from his green side) is that Shepherd is also responsible for many of Toronto’s best cocktails for the past decade. He won the Royal Ontario Museum’s C5 signature cocktail competition in 2005, served up Toronto’s hottest cocktails at Chelsea Room and Azul, then wowed us all with his watermelon and citrus foams at Rice Bar.
And nothing’s changed. At Burger Bar, Shepherd pairs great burgers with a new line of brilliant cocktails.
There are other contenders in the city, for sure. But Shepherd has always impressed us with his awareness of what’s going on outside of Toronto. He’s a thorough and patient restaurateur who does his homework – a rare commodity in a business full of people who tend to be wired on adrenaline and instant results.
Shepherd’s wired on tequila these days and his new menu of classic-inspired cocktails includes a spicy Tequila Colada (which rivals the best coladas I’ve ever had); a classic near-perfect, orange zest-infused Margarita; and a tart, yet refreshing Paloma, made with grapefruit, lime, soda and mezcal. And, in case you didn’t already know, mezcal is the new black. You heard it here first.
The edgier side of the menu includes lemon meringue foam sours, cachaca and chimichurri caesars and an attempt to reclaim the dreaded Cosmopolitan with, of course, tequila. If tequila can’t resurrect a drink, nothing can.
Finally, what would a cutting-edge cocktail bar be without bacon-infused bourbon? Shepherd’s using the fat-washing technique to make his “Breakfast of Champs” cocktail, which includes orange juice and egg meringue. Perfect to wash down a burger and a plate of saag poutine.
Toronto, welcome to the new food landscape. Our salad days are finally here.
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