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The Bloor Street entrance of Earth’s three-and-a-half-storey building
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The main dining room at Earth Bloor West comfortably seats 125.
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A table setting in the main dining room
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Executive chef Kevin McKenna carving a rack of elk at Earth Bloor West’s grand opening party
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The kitchen crew sandwiching owner Ed Ho and executive chef Kevin McKenna in Earth Bloor West’s open kitchen
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A polished chrome light fixture from Luminart dominates the back right-hand corner of the main dining room. The structure will hang above a large round booth (not yet installed).
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Earth’s owner Ed Ho
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The chef’s tables: two custom-crafted tables made from reclaimed bowling alley flooring are housed in a back nook facing Earth’s open kitchen. The tables are a nod to Globe Bistro, Ho and McKenna’s first restaurant, which was a bowling alley in a previous life.
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A red lacquered bar top is the focal point of the lounge.
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Bottles from Earth’s locally driven wine list are featured in the back bar.
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The rooftop patio easily seats 75 and has its own functioning kitchen and draft beer on tap.
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The private dining space as seen from the main-floor bar. The open-walled room allows up to 60 diners to peek down at the activity below.
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Besides the dining room and patio, patrons can enjoy sharing plates in Earth’s lounge and bar.
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Earth serves a number of locally produced wines, including the restaurant’s own Globe (a merlot/cabernet blend) and Earth (chardonnay), bottled by Cave Spring in Jordan, Ont.
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Farmhouse cheese flatbread ($12): this wood oven–fired flatbread features a blanket of cow, goat and sheep’s milk cheeses over red onion jam.
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Lean elk tartar ($12) served with fingerling chips, gently poached quail’s egg and pickled wild leeks