Cowbell
[?]
416-849-1095
w: http://www.cowbellrestaurant.ca/
On a chilly evening, this warm room couldn’t be more inviting. Wall sconces, old church pews and a buzzing hum of happy guests evoke an English pub. The menu, though, is all local. Written on a big chalkboard to accommodate weekly changes, it shows off chef-owner Mark Cutrara’s commitment to in-house butchery. The house charcuterie board is famous for good reason; it’s composed of six different meats, from cured duck gizzard with orange to elk salami with hunks of dark chocolate—and a variety of good pickles to match. Three thick slices of beef strip loin are gorgeously rare on the inside and still crusty-seared on the outside. Sautéed watercress, wonderfully earthy boiled purple potatoes and an intense demi-glace accompany, but the plate’s showstopper is a marrow bone covered with a garlicky herb and caper salad. The flavours and textures are playful. Friendly but professional service includes a tableside visit from chef Cutrara. Lots of local wines and beers add to the restaurant’s commitment to everything local, fresh and sustainable. Mains $18–$30.
Description
Category Features
Wheelchair Accessible: Yes
Bring your own bottle: Yes
Price Range: Dinner for $60 - $90
Editor's Star Rating: 2
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Caribbean, Hungarian, Diner, Kosher, Midday, Argentinian, Middle Eastern, Midday, Mexican, Bar and Pub,