Tag Archives: rarebit

GRAND REOPENING: Real-deal British pub food @ The Rabbit Hole

Now, not only are we starting to see restaurants reopening all over this city, but there are also some new joints setting up shop as well, like The Rabbit Hole, this funky British-style pub inside the Scotiabank building in the Financial District. And this place is serving up all the classics: steak and mushroom pie, tikka masala, fish ‘n chips… But we’re starting off with something you don’t see often on this side of the pond — Welsh rarebit, son!!!

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Now, the last time I had this dish, it was basically just cheese on toast…so this is definitely a bit different. There is a layer of cheese, but it’s baked right into the bread, which is super crunchy and crusty. Not what I was expecting, but still not too shabby!

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Of course, I couldn’t go to a British pub and NOT get fish ‘n chips, mate! This ale-battered halibut was not too heavy, while the thick-cut fries had a little bit of Cajun salt — do they even do that in the UK? But what makes it are the mushy peas. I have literally never had these peas before, but they almost tasted more like mashed potatoes… Dude, this is body by mashed potatoes!!!!!!

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And of course, we’re washing it down with a good, English-style beer. This Indie Alehouse Breakfast Porter packs quite a bunch, at 7.2%, but provides the chocolately richness you’d expect from a proper British pint. They’ve also got a lotta cocktails here — remind me to try the Ace of Spades next time!!!!!!!

This is a Batch of the good stuff, right here!

So, we’re hanging out at Batch, this funky craft brew pub just a guitar pick’s throw away from Massey Hall on Victoria St. Now, this place is run by the fine folks at Creemore Springs, and while they’ve got a buncha Creemore brews on tap, they’re also serving up their own in-house Batch brand, like this here Witbier:

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This light, citrusy, easy-drinking brew tastes perfect when it’s like minus one-thousand outside and you kinda wish it was summer. But while it goes down smooth, it ain’t no light beer, packing a respectable 5.1%. Oh, and it goes great with Welsh rarebit:

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That’s rarebit, not rabbit, bro! This spongey, squishy bread is soft on the inside, crunchy on the outside, kinda like a cross between banana bread and a soft pretzel. And then they just absolutely slather it with a warm cheddar cheese—man, you could put that on a flip-flop and it would still taste good!

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Speaking of tasting good, this pork belly sammy the TheBomb.ca, brosephus! You’ve got a perfect texture on the pork, with some crusty bits on the end, a whole buncha purple slaw, and some spicy, grainy mustard for that extra kick. Plus, their fries are freakin’ yuuuge! I could easily just polish off a plate of potaters alone!!!

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Now, after a pork sammy plus a cheesy pretzel, I like to kick back and relax with a warm, fruity seasonal beer, like this one, the Winter Warmer. This is one of those brews to savour by the fire after you’ve eaten your weight in sausage rolls. It’s got a similar heavy, fruity taste to the imperial stout I polished off at BeerBistro…except this one ain’t 50 bucks a bottle, alco-broski!