Super moist and super-flavourful. Well times have changed and today Maple Leaf Tavern is unrecognizable. The bar area is super-cool, and they also have a killer music mix:
We want to have a concept that focuses on attention to detail from top to bottom within our comfort zone. Oh, and a fantabulous New York Sour, which I believe is a whiskey sour topped with red wine. There are fantastic places in Riverdale and Leslieville. They did a variety of round sausages, including a Bratwurst and a yummy butter chicken sausage. You also can find me on Twitter jimbyerstravel and on Instagram jimbyerstravel1. I was lucky enough to have drinks and some great food on Monday night at Maple Leaf Tavern , a renovated, year-old property at Gerrard and Pape that opened as a restaurant in the spring of this year and is garnering great reviews. Soon after joining Maple Leaf Tavern, Vallins made a decision to add his sausage making skills to the restaurant menu. The lasagna at Maple Leaf Tavern is a definite stand-out dish. But, again, with a twist. Super moist and super-flavourful. The breads are all made in house and were a lovely start to the meal, along with the spicy pickles. I think, though, that things might start shifting east. The bar area is super-cool, and they also have a killer music mix: Sausage choices include smoked duck and pepperoni. Well times have changed and today Maple Leaf Tavern is unrecognizable. I think we are on our way to accomplishing that. Morgan says their goal is to be an approachable restaurant, equivalent to a Michelin One Star restaurant. And for good reason. Young and the folks at the Maple Leaf Tavern do great twists on classic drinks, which to my mind is what a fine bartender should do. A welcome addition to what could become a new Toronto food destination. The level of detail that we put into our cocktail program. Guests can enjoy a wide variety of sausages at Maple Leaf Tavern. The owners admit it was a bit of a wreck for years, a local hangout from folks who frequented the old Greenwood Race Track in the Beaches and other spots. The menu is seasonal — there are signature dishes that are always on the menu but Chef Vallins is constantly changing things around so some items mentioned in this story may not be available at this time. Email me at jim jimbyerstravel.
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