Last December, The Carbon Bar opened for lunch for a limited time, giving the lunch-time crowd a chance to sample some of the dinner favourites. Now, and just in time for the warm weather, lunch is back with ‘Mail It In’ Fridays with some new dishes from Chef Hidde Zomer and boozy cocktails.
We ordered two appetizers – the Hamachi Ceviche and the Sticky Pork. The ceviche was light and refreshing, and I especially liked the inclusion of pineapple and persimmon which balance beautifully with the tartness. The Sticky Pork was delicious as expected – the pulled work was tender and flavourful, with the apple and radish complementing it nicely.
-
- Hamachi Ceviche | pineapple, coconut four ways, coriander, chili, lime
-
- Sticky Pork | bourbon infused apple, valentine radish, sesame aioli
For the mains, we could have opted for a favourite – the Pit Master Platter, which includes pork ribs, fried chicken, and beef brisket sandwiches among other things. Instead we chose dishes we haven’t tried before. We had the Cheeseburger and the Turkey BLT. I especially liked the burger – it was cooked to the just the right temperature to keep its juiciness, and the thick slices of oak smoked bacon just put it over the top.
-
- Cheeseburger | oak smoked bacon, chili gouda, pickles, mustard-mayo, fries
-
- Pit-Fired Turkey BLT | brioche, bacon, lettuce, avocado, fries
We also tried two of the new cocktails on the menu – the Northern Borealis and the Hecho En Roble. The Hecho En Roble is a barrel aged cocktail that uses Avion tequila, Martini Bianco, and Aperol. The Northern Borealis uses Pike Creek rye, Sortilege maple whiskey, baking spices, banana, and egg white. There are a lot of great cocktails at The Carbon Bar, but the Northern Borealis is my new favourite for its subtle sweetness and the creaminess provided by the egg white.
-
- The Northern Borealis | Pike Creek rye, Sortilege maple whiskey, baking spices, banana, egg white
-
- Hecho en Roble | Avion tequila, Martini Bianco, Aperol
Sadly we were pressed for time and weren’t able to order dessert, so that’ll be another reason to come back as the desserts we’ve sampled in our past visits have been awesome. The ‘Mail It In’ Friday lunches started on April 24th and will go on indefinitely. If you’re looking for a delicious, laid back lunch to ease yourself into the weekend, The Carbon Bar is open from 11:30 am to 2 pm on Fridays. And from 4 – 6 pm, complimentary beef brisket snacks are served barside, so it’s a great spot for after work as well.
The Carbon Bar is located at 99 Queen St. E, just east of Church St.
For more information:
http://thecarbonbar.ca
Twitter: @TheCarbonBar
Instagram: @TheCarbonBar
Facebook: TheCarbonBarTO
Photos by John Tan
