A five-storey, 600,000 cubic feet industrial space is transformed for this walkthrough exhibit.
Wine bars in Canada’s largest city have evolved in the last year, offering a bevy of low-intervention vintages in addition to flavourful bites that go beyond cheese and charcuterie (but, if there’s cured meat, it’s homemade). Here are four spots where food and wine “naturally” pair well.
Chef-owner Jeff Kang creates thoughtful, unfussy dishes with local ingredients to match the interesting small-lot bottles on the frequently changing wine list.
Order: Crispy soft-shell crab in a fermented black bean soup.
Sapori offers everything from properly chilled reds to prized, by-the-glass pours, and comfort bar food with a weekly changing chalkboard snack menu.
Order: Elaborate charcuterie boards piled with cheeses and homemade meats
3. Paris Paris
Open from noon to 2 a.m., this charming Dundas West space pairs small-production natural and biodynamic wines with dishes that draw from an international pantry.
Order: Eggplant with sesame that’s served with flatbread.
Order: Beef flank tartare.