Taking "Comfort" Up a Notch: Bandit's Fall/Winter 2017 Menu


It’s fair to say that “patio season” is the most coveted time of the year in Toronto. We wait around all year for that time of the year in which we can sit outside in the balmy weather, eating and drinking as if we’ll never have access again to cheese, wine and beers. We patio-hop, we line up for obscene amounts of time to get a table, and we munch on a variety of snacks and shareable dishes with as many friends as possible during a short period of time. It’s no wonder then that by the time the weather takes a turn for shorter days and chillier nights, we begin to crave something more relaxed yet more satisfying.

It is with this premise that our chef Daniel created our Fall/ Winter 2017 menu; raising the bar on the concept of “comfort food”, all while featuring an array of nutritious, delicious and hearty ingredients. “The idea behind this menu was to create fun, seasonal dishes that would give guests the freedom to either enjoy a full meal or to share dishes with friends and family,” says Daniel. Bandit Brewery was created with the idea of bringing the community together over beer, and we felt it necessary for our new food offerings to reflect that. While keeping some of our beloved mainstays, such as our beer-battered cheese curds, on the menu, we introduced other soul-warming favourites such as Welsh Rarebit. “I mean, who doesn’t like good melted cheese and sourdough on a cold day?” adds Daniel. Another key element that our kitchen kept in mind while developing the new dishes is variety, especially considering that we have a wide assortment of beers and a tap list that rotates frequently in colder months. Pairing our menu items with our beers is something our trained staff is passionate about, and the exciting selection of ingredients in our F/W menu is already making some pretty superb combinations!

Daniel approached each new dish with thoughtfulness and creativity. Some dishes are more personal than others ( the Warm Lentil and Rapini dish was a way to pay homage to his Southern Italian roots), while others are a way for him to deliver hearty and rustic elements into the types of “comfort foods” that we usually like to enjoy with beer.

CAULIFLOWER AREPA   Crispy cauliflower, chili vinaigrette, burnt green onion sauce, pickled onion & cilantro


SHAVED ROOT VEG SALAD Seasonal root veg, creme fraiche, walnut, apple gastrique


BUTTERMILK FRIED CHICKEN    Air chilled Ontario half chicken, freshly baked biscuit, house pickles, white gravy, bacon


WARM RAPINI & LENTIL   Blue potato, balsamic, ricotta salata, almond, Enoki mushroom


BRATWURST & SPAETZLE  German sausage, fresh-made yam spaetzle, brown butter, fermented sauerkraut


If you are salivating after reading all about these new offerings, know that this is only half of our menu!

For more information and a full menu please visit the Food section of our website.

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