Brownes has had more or less the same menu, decor and clientele for the past decade, although that’s not a bad thing—much of the food is very good. Pan-fried sardines are a touch overcooked, but juicy nonetheless. Pizzas are very good: the crusts are chewy with plenty of terrific toppings, like caramelized onions, kalamatas and spicy sausage. Another specialty: house-made lamb sausage that tastes more British gastropub than Rosedale bistro.
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