50 BEST BARSC A N A D A ’ S
F R O M T H E E D I TO R S O F
P R E S E N T E D B Y
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47 CANADAS100BEST.COM
For most diners, the true marker of a great evening
is an excellent meal. But for others, the experience
of going out is made during the more intimate, be-
fore-and-after moments of dinner, which are often
spent on bar stools or at dimly lit tables enjoying a
drink. This book is for the latter camp.
At Canada’s 100 Best, our idea of a great bar
starts with an atmospheric setting and an excep-
tional beverage program. We think excellent cock-
tails are just like the best food: they should respect
the past but do more than simply repeat it. And we
think that any good bartender should be able to pull
off that trick with a non-alcoholic mix, too.
Great bars needn’t be chic or luxurious, but they
must be comfortable retreats. The service should
be hospitable; the atmosphere convivial. We are also
keen to celebrate excellent wine bars and craft-beer
destinations, both of which we believe have only
served to elevate bar culture in Canada.
In assembling our inaugural list of Canada’s 50
Best Bars, we asked our experienced panel of judg-
es to consider all of this as they scoured the coun-
try for the finest wine, beer and cocktail lounges.
But we did have a few restrictions. Mainly, we dis-
couraged judges from voting for restaurants or bar
seating therein. Our goal was, and still is, to find the
greatest places to meet someone for a drink or two,
and nothing more.
As we see it, a bar along one wall of a dining room
is not a bar—it’s just part of a restaurant. But if a bar is
in a separate room, with its own distinct atmosphere,
then it qualifies as a stand-alone watering hole.
We have done our very best to adhere to these
criteria, proudly bringing you the inaugural ranking
of Canada’s 50 Best Bars.
8-25 26 28 29 30 CANADA’S
BEST BARS
BARTENDER
PROFILE
VANCOUVER
WINE POP-UP
SAKE IN
MONTREAL
RECIPE
CANADA’S 50BEST BARS
Ba
ijiu
Ba
r /
Ov
erh
au
l M
ed
ia
BEST BARS 2018
H O N O U R A B L E M E N T I O N S
1 . T H E B L I N D O W L , WINDSOR, ONT.
2 . T H E D U K E O F D U C K W O R T H , ST. JOHN’S, N.L.
3 . B I G B A D J O H N ’ S , VICTORIA, B.C.
4 . F L I N T , SASKATOON, SASK.
5 . T H E R O O S T , WINNIPEG, MAN..
BEST BARS 2018
49 CANADAS100BEST.COM
B A R R AVA L
WHAT TO ORDER:
Tinto Fino
PRICE:
$$$
FOOD:
Yes / No
DRINK:
In the approach from the street, Bar Raval appears to be
just like any other watering hole—the unremarkable green
paint and covered patio give nothing away. But inside, the
room inspires a sense of permanence. Before they opened
the place in 2015, Grant van Gameren, Robin Goodfellow
and Mike Webster had spent a fortune on the exquisite ma-
hogany woodwork alone. Three years later, the Spanish Art
Nouveau-inspired interior—reminiscent of Antoni Gaudí’s
iconic Casa Batlló building—continues to be a beautiful,
lively and convivial spot.
As if that weren’t enough, communal oak-barrel tables
encourage chatting with strangers as an inviting playlist of
African groove, Latin funk and psychedelic soul enlivens the
place. Drinks include refreshing Spanish fizz cocktails made
with crystalline, hand-carved brick ice, cava and your choice
of vermouth. The skilled bartenders also create original fino
sherry libations that
sing with addictive sa-
line undercurrents.
The bar’s signature
Tinto Fino—a satis-
fyingly tart emulsion
o f d ry sher ry and
freshly squeezed lime
ju ice—nearly begs
to be paired with the
top-quality food.
“A room with a sense of place, even if that
place is across the ocean. Runs like a well-tuned
machine, but offers a true sense of welcome.
Confident drink-makers, terrific wines, not to
mention the food.”
— J O H N B U N N E R
O P E R AT I O N S M A N A G E R , A LO
505 COLLEGE ST., TORONTO, ONT.
BEST BARS 2018
CANADAS100BEST.COM 50
Ba
r R
av
al
/ A
J F
ern
an
do
01
BEST BARS 2018
51 CANADAS100BEST.COM
WHAT TO ORDER:
Opium Sour
PRICE:
$$$
FOOD:
Yes / No
Nestled in the heart of Chinatown, The Keefer Bar is illuminated by
glowing rectangles of red and gold LED lights, which dot the bar and
ceiling. A sign above the bar reads “Medical Centre.” The apothe-
cary-themed menu, which is labelled as a list of “Remedies and Cures,”
offers herb-infused cocktails inspired by traditional Chinese medicine.
Meanwhile, an outdoor patio with a blazing fire pit provides the perfect
spot for a nightcap.
T H E K E E F E R B A R
DRINK:
135 KEEFER ST., VANCOUVER, B.C.
“A Vancouver
staple for
any cocktail
lover. From the
apothecary decor
to the interesting
tinctures in
the cocktails,
The Keefer is
always pushing
boundaries.”
— K A I T LY N S T E WA R T
D I A G E O W O R L D C L A S S
B A R T E N D E R O F T H E Y E A R
Th
e K
ee
fer
Ba
r /
Da
ve
Ha
milto
n
02
BEST BARS 2018
CANADAS100BEST.COM 52
WHAT TO ORDER:
Montreal Cocktail
PRICE:
$$$
FOOD:
Yes / No
Bartenders Daniel Boulianne and Pierre-Hughes Marois create simple yet
compelling original libations inside this intimate, 65-seat cocktail lounge,
hidden underground in a former industrial cold room. Decor is minimal,
yet the room’s original steel beams and brick walls—dating back to
1877—provide inimitable character and charm.
C O L D R O O M
DRINK:
SAINT VINCENT ST., MONTREAL, QUE.
Co
ldR
oo
m /
Da
nie
l E
ste
ba
n
03
“Ring the doorbell and
within a minute you are
greeted by a member
of the world-class
staff who escorts you
downstairs into a dimly
lit bar, decorated to
perfection. No glitz and
glamour, no ostentatious
garnishes. Simply some
of the best cocktails
in Canada.”
— S P E N C E R G O O D E R H A M
C A N A D I A N W H I S K Y
A M B A S S A D O R
BEST BARS 2018
53 CANADAS100BEST.COM
WHAT TO ORDER:
El Santo
PRICE:
$$$
FOOD:
Yes / No
With more than 300 bottles of premium bourbon, whisky, gin and vodka,
the sprawling booze collection at Proof could be described as an expan-
sive liquor library. But fortunately, the research materials are for final sale,
not lending. Bartenders climb a sturdy wooden ladder to access many
of the bar’s most exclusive spirits, stirring craft and classic cocktails of
undeniable quality. Luxurious leather sofas and vintage Hudson’s Bay
Company blankets add to the bar’s charming, antique ambiance.
P R O O F
DRINK:
1302 1 ST. SW, CALGARY, ALTA.
Ph
oto
co
urt
esy
of
Pro
of
04
“The funky
atmosphere at
Proof is a go-to
when seeking
a spot to sink
down into some
comfortable
couches
and enjoy
professionally
made cocktails.”
— B R I T TA N Y H O U S T O N
S A L E S R E P R E S E N TAT I V E ,
P H I L L I P S B R E W I N G & M A LT I N G
BEST BARS 2018
CANADAS100BEST.COM 54
WHAT TO ORDER:
Armagnac Old Fashioned
PRICE:
$$$
FOOD:
Yes / No
A destination for refined cocktails and wines, The Bar at Alo offers a sub-
lime drinking experience that is separate from the award-winning French
restaurant. The Armagnac Old Fashioned, built in the glass with a dash of
absinthe, nearly overflows with complex, herbaceous flavours. At sunset,
the light refracts off the bottles to fill the barroom with a whimsical array
of colours—and the effect is glamorous.
T H E B A R AT A L O
DRINK:
163 SPADINA AVE., TORONTO, ONT.
Ph
oto
co
urt
esy
of
Alo
05
“With its robust
cocktail program,
welcoming
atmosphere and
dedication to
excellence, the Bar
at Alo has an identity
entirely its own.”
— C A L U M M A R S H
N AT I O N A L P O S T
BEST BARS 2018
55 CANADAS100BEST.COM
WHAT TO ORDER: A glass of Cornas reserve
PRICE: $$$
FOOD: Yes / No
B A R V O N D E R F E L S1005A 1 ST. SW, CALGARY, ALTA.
DR
INK
:Situated within the historic Carleton
Hotel building in downtown Halifax, the
two-storey Lot Six Bar is an oasis of craft
cocktails and Canadian wines. Head bartender
Shane Beehan showcases premium local spirits
on his cocktail menu, giving each libation a
distinct sense of place. Meanwhile, a vaulted
glass ceiling and glowing twinkle lights provide
a welcoming and outdoorsy ambiance.
L O T S I X B A R & R E S TA U R A N T1685 ARGYLE ST., HALIFAX, N.S.
WHAT TO ORDER: Fresh to Death
PRICE: $$$
FOOD: Yes / No DR
INK
:
Lo
t S
ix B
ar
&
Re
sta
ura
nt
/ J
ess
ica
Em
in. B
ar
Vo
n D
er
Fe
ls /
co
urt
esy
of
Ba
r V
on
de
r F
els
06
07“I’ve discovered so many new producers
from the personalized service here. The wines
by the glass can change by the hour, and I
always leave having discovered new gems.”
— JASON YAMASAKI, SOMMELIER, JOEY
RESTAURANTS
Since opening in September, 2016, Bar Von
Der Fels has established itself as one of the
best wine bars in Calgary, if not all of Canada.
Outside, a sign on the door reads “No Malbec!
No Minors!” And yet, countless other wine
offerings provide something for everyone—
from a $10 glass of muscadet to a $30 glass
of Chassagne-Montrachet. Past the bar, a
pocket-sized kitchen prepares unfussy small
plates conceived to perfectly accompany the
full, ever-evolving range of wines.
BEST BARS 2018
57 CANADAS100BEST.COM
WHAT TO ORDER: Doctor
PRICE: $$$
FOOD: Yes / No
Inspired by the romantic, early-20th-century
French Art Nouveau—and with an expansive
absinthe menu—Clementine has quickly
become Edmonton’s foremost cocktail des-
tination. Bartenders mix intricate libations
that highlight lesser-known ingredients such
as quinquina and génépy. Beer glasses are
rinsed with absinthe, transforming regular
pints into minty and intriguing elixirs.
C L E M E N T I N E11957 JASPER AVE., EDMONTON, ALTA.
DR
INK
:
WHAT TO ORDER: Supwitdat
PRICE: $$$
FOOD: Yes / No
Two bars in one, the front room of PrettyUgly
boasts a miniature, rainbow-hued mezcal stand
where you can taste your way through tequila’s
smokier, more festive cousin. Past this, a quirky
main bar with leather-topped stools and taxi-
dermy birds could be the setting for a scene
out of a Quentin Tarantino movie. While the
bar’s focus remains on mezcal, the well-con-
sidered cocktail list also prominently features
seasonal, house-made liqueurs and infusions.
Friendly bartenders work hard to ensure that
everyone feels welcome, stirring an array of
non-alcoholic placebo cocktails that far surpass
the standard cranberry and soda.
P R E T T Y U G LY1237 QUEEN ST. W., TORONTO, ONT.
DR
INK
:
08
09“I cannot say enough good things about
Clementine. The pro bartenders use a wide
array of absinthe that will make you want
to stay until closing!” — AIMEE NORMORE,
FRONT-OF-HOUSE MANAGER, PATOIS
BEST BARS 2018
CANADAS100BEST.COM 58
WHAT TO ORDER: Lady Grey
PRICE: $$$
FOOD: Yes / No
T H E W O O D C U T T E R ’ S B L A N K E T112 STRICKLAND ST., WHITEHORSE, YUKON
DR
INK
:
WHAT TO ORDER: H’s classic Beefeater gin martini with a lemon twist
PRICE: $$$
FOOD: Yes / No
Buried at the back of a non-descript bar-
bershop, Gift Shop offers an unforgettable
cocktail experience in the heart of downtown
Toronto. The modest, 18-seat bar occupies a
former art studio—with raw walls and scuffed
paint to prove it. At its helm, a barman known
only as “H” stirs mouthwatering original
cocktails like the seasonal “Roasting Those
Canadian Chestnuts!” But it’s H’s classic
Beefeater gin martini—served at precisely
-4.5°C—that puts up a fight as being the best
martini in Canada.
G I F T S H O P AT O S S I N G T O N89-B OSSINGTON AVE., TORONTO, ONT.
DR
INK
:
Housed in a refurbished log cabin built in 1938,
The Woodcutter’s Blanket exudes old-world
charm in the heart of downtown Whitehorse.
Bartenders focus on seasonal ingredients,
infusing Negronis with fresh strawberry juice in
the summer and muddling tequila with blood
orange in the winter. On chilly nights, attentive
bar staff provide warm blankets.
Pre
tty
Ug
ly /
AJ
Fe
rna
nd
o, C
lem
en
tin
e /
co
urt
esy
of
Cle
me
nti
ne
. Th
e W
oo
dc
utt
er’
s B
lan
ke
t /
Jo
el
Kra
hn
, Th
e G
ift
Sh
op
at
Oss
ing
ton
/ L
au
ra R
ow
e
10
11
“I always have a great time at The
Woodcutter’s Blanket sipping on a whisky
cocktail and enjoying some oysters.”
— DAVE MITTON, CANADIAN WHISKY AMBASSADOR
BEST BARS 2018
59 CANADAS100BEST.COM
WHAT TO ORDER: Prohibition
PRICE: $$$
FOOD: Yes / No
This underground hotel bar opened just
three years ago, but with much of the vintage
charm and character intact from its earlier
incarnation as the glamorous Chameleon Bar,
which opened in 1927. Now—like then—the
room is a known gathering spot for Holly-
wood royalty, visiting dignitaries and the
city’s cultural elite. Head bartender Robyn
Gray creates cocktails based on moods, from
festive to opulent to eccentric. Meanwhile,
the signature absinthe tasting features
quality absinthe from France, California and
the Okanagan Valley.
P R O H I B I T I O N801 W. GEORGIA ST., VANCOUVER, B.C.
DR
INK
:
Filled with sleek 1950s decor, raucous energy
and boozy custom libations, this back-alley
cocktail bar in the heart of Montreal’s
Saint-Henri neighbourhood has something
for everyone. Forget traditional stemware;
the bar’s most celebrated drinks come in
unconventional containers. The famous
Kung-Fu Panda is presented in a playful
black-and-white, panda-shaped cocktail
mug. There is also a tantalizing selection of
sharing plates to nibble at, including the
bar’s signature black truffle pasta, which is
prepared by sister restaurant Foiegwa.
AT WAT E R C O C K TA I L C L U B512 ATWATER AVE., MONTREAL, QUE.
WHAT TO ORDER: Kung-Fu Panda
PRICE: $$$
FOOD: Yes / No DR
INK
:
Photo Supplied by Atwater
12
13
BEST BARS 2018
CANADAS100BEST.COM 60
WHAT TO ORDER: The German-influence flight
PRICE: $$$
FOOD: Yes / No
S O I F B A R À V I N88 MONTCALM ST., GATINEAU, QUE.
DR
INK
:
WHAT TO ORDER: Classic margarita
KNOW BEFORE YOU GO:
The bar is hidden inside a Kensington Market
mall. Enter through the door marked with a
gleaming red light.
KNOW BEFORE YOU GO:
Minors are allowed on the patio until 8 p.m.
PRICE: $$$
FOOD: Yes / No
At Cold Tea, prismatic LED lights play off
gleaming white tiles, the hip-hop is just
loud enough, and patrons are made to feel
at home whether their preferred tipple is a
Rob Roy or a Rolling Rock. The bar is named
after the infamous after-last-call tradition
in Toronto’s Chinatown, wherein an order of
“cold tea” is known to get you a teapot filled
with beer. While the bar does not serve beer
teapots, they do serve a perfect margarita,
finished with a sprinkle of sea salt deposited
directly inside the glass.
C O L D T E A60 KENSINGTON AVE., TORONTO, ONT.
DR
INK
:
Soif means thirst, and thirsty is how you
should arrive at this elegant wine bar, but
never how you leave. The rich, Eurocentric
wine list is curated by owner and celebrat-
ed sommelier Véronique Rivest, who has won
the title of Canada’s Best Sommelier twice
and once placed second in the World’s Best
Sommelier battle in Tokyo. Rivest’s signature
Spotlight on Women wine flight highlights
female winemakers from Alsace to Sicily. A
charming backyard patio provides the per-
fect destination to linger over a wine flight
on a balmy summer afternoon.
Ph
oto
s c
ou
rte
sy o
f A
twa
ter
Co
ck
tail C
lub
an
d P
roh
ibit
ion
. So
if /
Do
min
iqu
e B
ino
ist,
Co
ld T
ea
/ B
rily
nn
Fe
rgu
son
14
15
BEST BARS 2018
61 CANADAS100BEST.COM
Luis Valdizon PhotoWHAT TO ORDER: La Rosa Negroni WHAT TO ORDER: Phaunus Pet Nat
PRICE: $$$ PRICE: $$$
FOOD: Yes / No FOOD: Yes / No DR
INK
:
C O C K TA I L B A R923 DUNDAS ST. W., TORONTO, ONT.
WHAT TO ORDER: Manhattan
PRICE: $$$
FOOD: Yes / No DR
INK
:
2 0 . G R A P E S & S O D A1541 W. 6TH AVE., VANCOUVER, B.C.
WHAT TO ORDER: A glass of Fabien Jouves’ You Fuck My Wine?!
PRICE: $$$
FOOD: Yes / No DR
INK
:
1 8 . A R C H I V E 9 0 9909 DUNDAS ST. W., TORONTO, ONT.
KNOW BEFORE YOU GO:
The bar is located directly beside celebrated
farm-to-table restaurant Farmer’s Apprentice.
1 6 . T H E M O O N R O O M442 PRESTON ST., OTTAWA, ONT.
DR
INK
:
WHAT TO ORDER: Japanese WhiskyOld Fashioned
PRICE: $$$
FOOD: Yes / No DR
INK
:
T H E D I A M O N D6 POWELL ST., VANCOUVER, B.C.
Th
e D
iam
on
d /
Lu
is V
ald
izo
n, C
oc
kta
il B
ar
/ D
av
id G
ille
spie
, Bir
reri
a V
olv
o /
Co
nn
ie T
san
g, M
ais
on
Clo
ak
roo
m /
An
tho
ny
Fe
rla
17
19
BEST BARS 2018
CANADAS100BEST.COM 62
2 6 . T H E S H A M E F U L T I K I R O O M4362 MAIN ST., VANCOUVER, B.C.
WHAT TO ORDER: Navy Grog
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: Miss Americano
PRICE: $$$
FOOD: Yes / No DR
INK
:
2 1 . B A I J I U B A R10359 104 ST. NW, EDMONTON, ALTA.
WHAT TO ORDER: A glass of Benjamin Bridge Pinot Meunier
PRICE: $$$
FOOD: Yes / No DR
INK
:
M A I S O N C L O A K R O O M2175 MOUNTAIN ST., MONTREAL, QUE.
WHAT TO ORDER: Specify personal preference for a one-of-a-kind custom libation
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: A pint of Left Field Go Ahead Gose
PRICE: $$$
FOOD: Yes / No
B I R R E R I A V O L O612 COLLEGE ST., TORONTO, ONT.
2 4 . L I T T L E O A K1475 LOWER WATER ST., BISHOP’S LANDING,
HALIFAX, N.S.
WHAT TO ORDER: Baker Street
PRICE: $$$
FOOD: Yes / No DR
INK
:
2 2 . U VA W I N E & C O C K TA I L B A R900 SEYMOUR ST., VANCOUVER, B.C.
DR
INK
:
23
25
BEST BARS 2018
63 CANADAS100BEST.COM
2 7. C Ô T E D E B O E U F130 OSSINGTON AVE., TORONTO, ONT.
WHAT TO ORDER: A glass of unfiltered Côtes du Rhône
WHAT TO ORDER: Long Night
PRICE: $$$
PRICE: $$$
FOOD: Yes / No
FOOD: Yes / No
DR
INK
:D
RIN
K:
C I V I L L I B E R T I E S878 BLOOR ST. W., TORONTO, ONT.
WHAT TO ORDER: Specify personal preference for a one-of-a-kind libation
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: Paper Tiger
PRICE: $$$
FOOD: Yes / No DR
INK
:
3 2 . UNION LO CAL 61 3315 SOMERSET ST. W., OTTAWA, ONT.
2 9 . L I T T L E J U M B O506 FORT ST., DOWN THE HALL, VICTORIA, B.C.
KNOW BEFORE YOU GO:
Access the hidden bar by pushing open the
fake bookshelf at the back of Union Local 613.
KNOW BEFORE YOU GO:
“Little Jumbo” is a tribute to the famous
Little Jumbo Saloon in New York, owned by
legendary mixologist Harry Johnson.
WHAT TO ORDER: Vermont Blonde Ale
PRICE: $$$
FOOD: Yes / No DR
INK
:
3 1 . B U R D O C K1184 BLOOR ST. W., TORONTO, ONT.
WHAT TO ORDER: That Drink in a Man’s Glass
PRICE: $$$
FOOD: Yes / No DR
INK
:
R U S H L A N E & C O563 QUEEN ST. W., TORONTO, ONT.
Ru
sh L
an
e &
Co
/ A
ng
le M
ed
ia G
rou
p, C
ivil L
ibe
rtie
s /
Ry
an
Th
om
pso
n,
Ma
hjo
ng
Ba
r /
Fin
n O
’Ha
ra, d
|ba
r /
Fo
ur
Se
aso
ns
28
30
BEST BARS 2018
CANADAS100BEST.COM 64
KNOW BEFORE YOU GO:
Enter the bar through the all-pink storefront.
WHAT TO ORDER: Hard Feelings
PRICE: $$$
FOOD: Yes / No DR
INK
:
d | b a r60 YORKVILLE AVE., TORONTO, ONT.
WHAT TO ORDER: Yorkville Affair
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: Razerac
PRICE: $$$
FOOD: Yes / No DR
INK
:
3 4 . R I C A R D O ’ S H I D E AWAY1530 5 ST. SW, CALGARY, ALTA.
3 7. B I G I N J A PA N4175 ST. LAWRENCE BLVD., MONTREAL, QUE.
WHAT TO ORDER: Tokyo Mule
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: Beer on tap
PRICE: $$$
FOOD: Yes / No DR
INK
:
3 8 . M I L O S ’ C R A F T B E E R E M P O R I U M420 TALBOT ST., LONDON, ONT.
M A H J O N G B A R1276 DUNDAS ST. W., TORONTO, ONT.
WHAT TO ORDER: A glass of the Greek wine Thymiopoulos Xinomavro
PRICE: $$$
FOOD: Yes / No DR
INK
:
KNOW BEFORE YOU GO:
Use Google Maps to find your way inside, as
the bar is located behind an unmarked black
door on St. Lawrence.
3 3 . M I D F I E L D W I N E B A R & TAV E R N1434 DUNDAS ST. W., TORONTO, ONT.
35
36
BEST BARS 2018
65 CANADAS100BEST.COM
4 4 . B A R L A U R E L1087 WELLINGTON ST. W., OTTAWA, ONT.
WHAT TO ORDER: Sheri’s Cobbler
PRICE: $$$
FOOD: Yes / No DR
INK
:
KNOW BEFORE YOU GO:
Entry is by password only, with a new
password given to subscribers of the Middle
Spoon’s digital newsletter every Thursday.
WHAT TO ORDER: Vanilla and hickory-smoked Manhattan served in a glass cloche
PRICE: $$$
FOOD: Yes / No DR
INK
:
B A R C H E F472 QUEEN ST. W., TORONTO, ONT.
N O B L E1563 BARRINGTON ST., HALIFAX, N.S.
WHAT TO ORDER: A classic old-fashioned
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: Brown Butter Maple Old
Fashioned
PRICE: $$$
FOOD: Yes / No
WHAT TO ORDER: Wine recommended by the hospitable sommelier team
PRICE: $$$
FOOD: Yes / No DR
INK
:
4 1 . T H E D R A K E1150 QUEEN ST. W., TORONTO, ONT.
WHAT TO ORDER: Saigo Takamori
PRICE: $$$
FOOD: Yes / No DR
INK
:
4 0 . G O K U D O630 CATHCART ST., MONTREAL, QUE.
DR
INK
:
KNOW BEFORE YOU GO:
Take the stairs up to the rooftop Sky Yard
patio for views of Toronto’s trendy West
Queen West neighbourhood.
4 2 . R O U G E G O R G E B A R À V I N1234 MOUNT ROYAL AVE. E., MONTREAL, QUE.
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43
BEST BARS 2018
CANADAS100BEST.COM 66
5 0 . T H E E M E R A L D5295 PARK AVE., MONTREAL, QUE.
WHAT TO ORDER: A classic dark and stormy
PRICE: $$$
FOOD: Yes / No DR
INK
:
KNOW BEFORE YOU GO:
Referred to by Mile End residents as “le bar
sans nom” (the bar with no name).
KNOW BEFORE YOU GO:
Half-priced dim sum and $8 cocktails are
offered on Sundays between 5 and 10 p.m.
WHAT TO ORDER: The 1850 Manhattan
PRICE: $$$
FOOD: Yes / No DR
INK
:
4 5 . M I L K T I G E R L O U N G E1410 4 ST. SW, CALGARY, ALTA. WHAT TO ORDER: NewKidOnTheBlock
PRICE: $$$
FOOD: Yes / No DR
INK
:N W T B R E W I N G C O .3905 FRANKLIN AVE., YELLOWKNIFE, N.W.T.
WHAT TO ORDER: A pint of the award-winning
KickSled Cream Ale
PRICE: $$$
FOOD: Yes / No DR
INK
:
WHAT TO ORDER: Wine recommended by sommelier Krysta Oben
PRICE: $$$
FOOD: Yes / No
PA R I S PA R I S1161 DUNDAS ST. W., TORONTO, ONT.
4 8 . B E L M O N T1169 BANK ST., OTTAWA, ONT.
DR
INK
:
WHAT TO ORDER: A pint of Cascade Brewery barrel-aged triple ale with marionberries and Meyer lemon
PRICE: $$$
FOOD: Yes / No DR
INK
:
4 6 . A R A B E L L A PA R K B E E R B A R1P2, 740 BELMONT AVE. W., KITCHENER, ONT.
47
49
BEST BARS 2018
67 CANADAS100BEST.COM
The day I meet Robin Goodfellow, he has just
come off a 14-hour workday—which started at
the office and ended with a 10 p.m. meeting at
PrettyUgly, the mezcal bar he runs in Toronto’s
Parkdale neighbourhood. His hands—tattooed
with the words “pour fast”—serve as a constant
reminder of his busy schedule.
B E H I N D B A R R AVA L A N D P R E T T Y U G LYROBIN GOODFELLOW’S SECRET TO SUCCESS
By Claudia McNeilly
“It ’s almost weirder when your phone
doesn’t ring or when there isn’t a lot going
on,” he says, instinctively checking his iPhone.
“That’s when I think something’s wrong or one
of the bars has burned down.”
Goodfellow—who manages Bar Rav-
al , PrettyUgly and Harry ’s CharBroiled
Dining Lounge—also regularly bartends in
Montreal and Vancouver, and works as a bev-
erage consultant.
“It’s not about having a lot of bars, but I do
want to elevate the bar scene across Canada,”
Goodfellow explains. “When I go to a bar and
see a $16 Negroni served on melted flank ice,
that makes me less inclined to want to go out.
If we can serve a Negroni for $13 on hand-
carved brick ice, then we’re holding everyone
across the board to a higher standard.”
And yet great cocktails are only part of Good-
fellow’s recipe for success. He also spent near-
ly a year developing non-alcoholic versions of
amaro (fauxmaro), Campari and a plum wine to
use in low- and no-proof cocktails, which he calls
low-octane drinks and placebos, respectively.
Beverages like the zero-alcohol Red Dawn—a
perfumed elixir of apple shrub, nutty orgeat,
lime and fauxmaro—have become his signature.
“If someone walks into one of my bars, my
first priority is to make sure they have something
great to drink,” says Goodfellow. “Unfortunately,
the word ‘mocktail’ makes you feel like you’re
drinking a mocking version of something. But
now we have people who drink alcohol coming
in and ordering placebos—they’re not worried
about getting trashed or what people think.
They’re just enjoying their night.”
AJ
Fe
rna
nd
o p
ho
to
“It’s not about having a lot of bars,
but I do want to elevate the bar
scene across Canada.”
PROMOTION
HERRADURA®
HORSESHOE
MARGARITA
INGREDIENTS
• 2 parts Tequila Herradura®
• 1 part fresh-squeezed
lime juice
• ¾ part agave nectar
• 1 lime wedge (garnish)
METHOD
Combine all the ingredients in
a shaker with ice, shake hard
so that some of the ice melts,
then strain over fresh ice.
Garnish with a lime wedge.
LOTUS
MARTINI
INGREDIENTS
• 3 parts Elit Vodka
• ¼ part dry vermouth
• 3 dashes grapefruit
bitters
• grapefruit zest
METHOD
Stir in a mixing glass and fine
strain into a chilled martini
glass. Garnish with grapefruit
zest.
BEST BARS 2018
69 CANADAS100BEST.COM
AU NAT U R E LHOW A POP-UP NATURAL WINE BAR IS
BREATHING NEW LIFE INTO VANCOUVER’S
WINE SCENE
By Brittany Tiplady
Ja
ck
ie D
ive
s p
ho
to
By day, The Birds & The Beets café is a bustling
Vancouver haunt near the border between the
city’s Gastown and Railtown neighbourhoods.
On Wednesdays between 6 and 11 p.m., howev-
er, it’s transformed into a natural-wine pop-up,
serving a rotating selection of natural wines to
weekly regulars and curious passersby.
Named Juice Bar, the event features a
unique lineup of wines made with organic and
biodynamic grapes and minimal sulfur. No
two weeks are alike, but during a visit in late
February, offerings included a turbid macabeo
blend from the cooler slopes of Catalonia, a
juicy Gamay from acclaimed French producer
Pierre-Olivier Bonhomme and a wonderfully
idiosyncratic bottle of Coenobium Ruscum—a
skin-contact white made by nuns in Lazio, Italy.
At the helm of Juice Bar is U.K.-born Siôn
Iorwerth who, before moving to Vancouver,
earned his chops operating a wine bar in
the Welsh countryside. “I started Juice Bar
in the spring of 2017 because I found that
there was nowhere to drink natural wine in
Vancouver in a casual environment,” says Ior-
werth. “But I saw that young people wanted
to learn about natural wines. The problem is
that restaurant wine lists can be quite intim-
idating, so I took that fear out of the equation
and curated a [rotating] list of wines that
changes every week.”
But while there may be no leather-bound
wine lists at Juice Bar, service is still commend-
able. Regarded as a meeting point for industry
folk, it’s a place where familiar faces from near-
by restaurants like Burdock & Co. and Farmer’s
Apprentice often show up volunteering to pour
wine for thirsty patrons.
“Wine can be really unapproachable—we all
know that one wine snob,” says Juice Bar reg-
ular Joe Chan. “I love coming here because it’s
warm, it’s cozy, it’s approachable. It’s the perfect
reason to have a beautiful glass of wine on a
Wednesday night.”
BEST BARS 2018
CANADAS100BEST.COM 70
When Montreal restaurateur Dan Pham opened
Le Blossom late last year, he wanted to centre
the menu around the experience of tasting new
sakes, not just the sake itself. The focal point,
he decided, would be the meticulously craft-
ed sake tasting flight, which he would fill with
hard-to-find sakes imported from Japan.
“I wanted to open Le Blossom because, un-
til recently, I hadn’t been able to find a restau-
rant with a premium sake list in Montreal,”
says Pham. “I wanted to show Montreal how
delicious sake can be.”
T H E R I S EO F S A K E I NM O N T R E A LWHY THE CITY IS FINALLY EMBRACING
THE TRADITIONAL JAPANESE DRINK
By Caleigh Alleyne
Today, Pham’s sake offerings range from the
sophisticated junmai daiginjo—an A-list breed
of rice wine made with grains of rice polished
to at least 50 per cent—to crowd favourites
like creamy, unfiltered nigori sake, whose name
translates roughly to “cloudy” because of the
elixir’s naturally milky tone.
Further downtown, the newly opened
Gokudo deviates even further from the stan-
dard sake experience. Inspired by traditional
machiya houses in Kyoto, the bar specializes
in original sake cocktails that sing with vibrant
fresh fruit and umami characteristics. In the
signature Saigo Takamori, juicy raspberries are
muddled with cinnamon sugar and topped with
crème de cassis, hibiscus syrup and earthy dry
sake, imbuing the rice wine with an entirely new
flavour profile.
“Montreal is becoming more curious about
sake and willing to try new products,” says
Gokudo founder Yann Levy. “Our plan was
to do something different from traditional
izakayas—to show a different dimension of
sake through original cocktails that no one
has tried before.”
Thankfully, the plan seems to be working.Ph
oto
co
urt
esy
of
Go
ku
du
BEST BARS 2018
71 CANADAS100BEST.COM
R E C I P E F R O M K A I T LY N S T E WA R TDIAGEO WORLD CLASS BARTENDER OF THE YEAR
“Walking into a bar
can be intimidating
when you look at
the menu and don’t
know what half of the
ingredients are.
I want people to have
fun while they’re
drinking—this drink is
meant to be fun
and playful.”— K A I T LY N S T E WA R T
METHOD
Combine all ingredients, excluding
ginger beer, in a cocktail shaker.
Vigorously shake for 7-10 seconds.
Strain into Collins glass over crushed
ice and top with ginger beer.
*To make the Tim Hortons coffee
syrup use a 1:1 ratio of sugar to
water, add to a pot and bring to a
simmer. Add 2 tbsp of Tim Hortons
ground coffee and let steep for 10
minutes. Fine strain the mixture and
refrigerate until needed.
V I E W S F R O M T H E D R I N K
INGREDIENTS
• 1oz Bulleit Rye
• ½oz Amaro Montenegro
• ½oz Tim Hortons coffee syrup*
• ½oz lime juice
• 2 dashes Angostura bitters
• Top with ginger beer
Ph
oto
co
urt
esy
of
Wo
lrd
Cla
ss
M A S T H E A D
EDITOR IN CHIEF
JACOB RICHLER
PUBLISHER
GEOFFREY DAWE
ART DIRECTOR
EVAN KAMINSKY
SPECIAL
PROJECT EDITOR
CLAUDIA MCNEILLY
ASSOCIATE
ART DIRECTOR
STEVIE VISSER
MANAGING EDITOR
MARY DICKIE
ASSOCIATE EDITOR
PATRICIA HLUCHY
COPY EDITOR
NORA UNDERWOOD
CONTRIBUTORS
KELSEY ADAMS, CALEIGH ALLEYNE,
SASHA CHAPIN, BRITTANY TIPLADY
CONTRIBUTING
PHOTOGRAPHER
JACKIE DIVES
ADVERTISING
SHARON DAWE LEE MACNEIL
Published annually by
GDC Media Ltd. No part
of this publication may
be copied or reprinted
without the written
consent of the publisher.
The views expressed by
the contributors are not
necessarily those of
GDC Media LTD.
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