Danny Grossman
How the modern dance guru, whose company performs at Harbourfront this month, would spend a single perfect day. Toronto on ... By Amy Verner
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Serious beer drinkers flock to this convivial spot, where sampling rare brews—and matching them with foods—is something of a religion. Knowledgeable servers ease the way, explaining the nuances of the 120-odd beers, which are organized into 13 categories (from quenching to smoky, robust to fruity); 20 of the offerings are on draft. A cellar menu offers vintages, including four different years of Oregon’s Rogue Old Crustacean ($14.50–$16). A bistro menu includes beer-friendly foods, from mussels to a trio of artisanal cheeses. At the beer school, where classes are taught by chef de cuisine Brian Morin, five to eight different tipples are paired with food. (If you don’t like hops, try the Waupoos Cider from Prince Edward County.) Closes at 1 a.m. Monday to Wednesday.
- Outdoor dining
- Kitchen open past midnight on weekends
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