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Drove down Yonge St. yesterday and it looked like the Monk's Hearth was just about ready to go (or is it?) Sign was up, stuff inside was getting unwrapped, at least from what I could tell without endangering myself and others
Cass wrote:Drove down Yonge St. yesterday and it looked like the Monk's Hearth was just about ready to go (or is it?) Sign was up, stuff inside was getting unwrapped, at least from what I could tell without endangering myself and others
Any word?
is that at yonge and eg where Coco whatever used to be?
Is this place basically an exact replica of the other location? Not saying there's anything wrong with that, just confused as to what this is supposed to be.
"Bar people do not live as long as vegan joggers. However, they have more fun." - Bruce Elliott
i went last week. strange vibe to it. like, looks like it is still trying to find its place.
no bottle list.
taps had zero ontario microbrews. zero signeage of taplist, which i find annoying. hate asking a waitress to recite the beer to me.
no menus given to us. on the way out, i asked if they had a kitchen and was told yes.
atmosphere was non-existent.
basically, if i still lived at Y&E, it would be my go-to bar simply due to lack of other options.
otherwise, there's little to no reason to go there...for now.
Disclaimer, I work with Adam doing web stuff for both locations. That being said, I've been into the Hearth twice. I agree that it's, maybe not quite a replica, but maybe an homage? There's been more effort to get historical churchy stuff than at the Table. As far as the menu goes, I know they've been getting their feet under them. The soft opening was to give them time to get all their ducks in a row, but they are still working on it. For now, the menu is the same at both locations. In terms of beer, there is definitely no Ontario micro (or macro). They did slightly expand the beer selection from the Table, in that they included some Rogue beers, but they have always been about imports, not locals. I know that the taps are listed on chalkboards, but can't say that they are visible everywhere. Still, Houblon Chouffe on tap is pretty dope. Any place takes a while to get servers comfortable and figure out their feel/vibe. I obviously get a somewhat focused experience when I'm there (knowing most of the staff), but do check them out.