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47 CANADAS100BEST.COM

For most diners, the true marker of a great evening

is an excellent meal. But for others, the experience

of going out is made during the more intimate, be-

fore-and-after moments of dinner, which are often

spent on bar stools or at dimly lit tables enjoying a

drink. This book is for the latter camp.

At Canada’s 100 Best, our idea of a great bar

starts with an atmospheric setting and an excep-

tional beverage program. We think excellent cock-

tails are just like the best food: they should respect

the past but do more than simply repeat it. And we

think that any good bartender should be able to pull

off that trick with a non-alcoholic mix, too.

Great bars needn’t be chic or luxurious, but they

must be comfortable retreats. The service should

be hospitable; the atmosphere convivial. We are also

keen to celebrate excellent wine bars and craft-beer

destinations, both of which we believe have only

served to elevate bar culture in Canada.

In assembling our inaugural list of Canada’s 50

Best Bars, we asked our experienced panel of judg-

es to consider all of this as they scoured the coun-

try for the finest wine, beer and cocktail lounges.

But we did have a few restrictions. Mainly, we dis-

couraged judges from voting for restaurants or bar

seating therein. Our goal was, and still is, to find the

greatest places to meet someone for a drink or two,

and nothing more.

As we see it, a bar along one wall of a dining room

is not a bar—it’s just part of a restaurant. But if a bar is

in a separate room, with its own distinct atmosphere,

then it qualifies as a stand-alone watering hole.

We have done our very best to adhere to these

criteria, proudly bringing you the inaugural ranking

of Canada’s 50 Best Bars.

8-25 26 28 29 30 CANADA’S

BEST BARS

BARTENDER

PROFILE

VANCOUVER

WINE POP-UP

SAKE IN

MONTREAL

RECIPE

CANADA’S 50BEST BARS

Ba

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BEST BARS 2018

H O N O U R A B L E M E N T I O N S

1 . T H E B L I N D O W L , WINDSOR, ONT.

2 . T H E D U K E O F D U C K W O R T H , ST. JOHN’S, N.L.

3 . B I G B A D J O H N ’ S , VICTORIA, B.C.

4 . F L I N T , SASKATOON, SASK.

5 . T H E R O O S T , WINNIPEG, MAN..

BEST BARS 2018


B A R R AVA L

WHAT TO ORDER:

Tinto Fino

PRICE:

$$$

FOOD:

Yes / No

DRINK:

In the approach from the street, Bar Raval appears to be

just like any other watering hole—the unremarkable green

paint and covered patio give nothing away. But inside, the

room inspires a sense of permanence. Before they opened

the place in 2015, Grant van Gameren, Robin Goodfellow

and Mike Webster had spent a fortune on the exquisite ma-

hogany woodwork alone. Three years later, the Spanish Art

Nouveau-inspired interior—reminiscent of Antoni Gaudí’s

iconic Casa Batlló building—continues to be a beautiful,

lively and convivial spot.

As if that weren’t enough, communal oak-barrel tables

encourage chatting with strangers as an inviting playlist of

African groove, Latin funk and psychedelic soul enlivens the

place. Drinks include refreshing Spanish fizz cocktails made

with crystalline, hand-carved brick ice, cava and your choice

of vermouth. The skilled bartenders also create original fino

sherry libations that

sing with addictive sa-

line undercurrents.

The bar’s signature

Tinto Fino—a satis-

fyingly tart emulsion

o f d ry sher ry and

freshly squeezed lime

ju ice—nearly begs

to be paired with the

top-quality food.

“A room with a sense of place, even if that

place is across the ocean. Runs like a well-tuned

machine, but offers a true sense of welcome.

Confident drink-makers, terrific wines, not to

mention the food.”

— J O H N B U N N E R

O P E R AT I O N S M A N A G E R , A LO

505 COLLEGE ST., TORONTO, ONT.

BEST BARS 2018

CANADAS100BEST.COM 50

Ba

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BEST BARS 2018


WHAT TO ORDER:

Opium Sour

PRICE:

$$$

FOOD:

Yes / No

Nestled in the heart of Chinatown, The Keefer Bar is illuminated by

glowing rectangles of red and gold LED lights, which dot the bar and

ceiling. A sign above the bar reads “Medical Centre.” The apothe-

cary-themed menu, which is labelled as a list of “Remedies and Cures,”

offers herb-infused cocktails inspired by traditional Chinese medicine.

Meanwhile, an outdoor patio with a blazing fire pit provides the perfect

spot for a nightcap.

T H E K E E F E R B A R

DRINK:

135 KEEFER ST., VANCOUVER, B.C.

“A Vancouver

staple for

any cocktail

lover. From the

apothecary decor

to the interesting

tinctures in

the cocktails,

The Keefer is

always pushing

boundaries.”

— K A I T LY N S T E WA R T

D I A G E O W O R L D C L A S S

B A R T E N D E R O F T H E Y E A R

Th

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02

BEST BARS 2018


WHAT TO ORDER:

Montreal Cocktail

PRICE:

$$$

FOOD:

Yes / No

Bartenders Daniel Boulianne and Pierre-Hughes Marois create simple yet

compelling original libations inside this intimate, 65-seat cocktail lounge,

hidden underground in a former industrial cold room. Decor is minimal,

yet the room’s original steel beams and brick walls—dating back to

1877—provide inimitable character and charm.

C O L D R O O M

DRINK:

SAINT VINCENT ST., MONTREAL, QUE.

Co

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Da

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“Ring the doorbell and

within a minute you are

greeted by a member

of the world-class

staff who escorts you

downstairs into a dimly

lit bar, decorated to

perfection. No glitz and

glamour, no ostentatious

garnishes. Simply some

of the best cocktails

in Canada.”

— S P E N C E R G O O D E R H A M

C A N A D I A N W H I S K Y

A M B A S S A D O R

BEST BARS 2018


WHAT TO ORDER:

El Santo

PRICE:

$$$

FOOD:

Yes / No

With more than 300 bottles of premium bourbon, whisky, gin and vodka,

the sprawling booze collection at Proof could be described as an expan-

sive liquor library. But fortunately, the research materials are for final sale,

not lending. Bartenders climb a sturdy wooden ladder to access many

of the bar’s most exclusive spirits, stirring craft and classic cocktails of

undeniable quality. Luxurious leather sofas and vintage Hudson’s Bay

Company blankets add to the bar’s charming, antique ambiance.

P R O O F

DRINK:

1302 1 ST. SW, CALGARY, ALTA.

Ph

oto

co

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esy

of

Pro

of

04

“The funky

atmosphere at

Proof is a go-to

when seeking

a spot to sink

down into some

comfortable

couches

and enjoy

professionally

made cocktails.”

— B R I T TA N Y H O U S T O N

S A L E S R E P R E S E N TAT I V E ,

P H I L L I P S B R E W I N G & M A LT I N G

BEST BARS 2018


WHAT TO ORDER:

Armagnac Old Fashioned

PRICE:

$$$

FOOD:

Yes / No

A destination for refined cocktails and wines, The Bar at Alo offers a sub-

lime drinking experience that is separate from the award-winning French

restaurant. The Armagnac Old Fashioned, built in the glass with a dash of

absinthe, nearly overflows with complex, herbaceous flavours. At sunset,

the light refracts off the bottles to fill the barroom with a whimsical array

of colours—and the effect is glamorous.

T H E B A R AT A L O

DRINK:

163 SPADINA AVE., TORONTO, ONT.

Ph

oto

co

urt

esy

of

Alo

05

“With its robust

cocktail program,

welcoming

atmosphere and

dedication to

excellence, the Bar

at Alo has an identity

entirely its own.”

— C A L U M M A R S H

N AT I O N A L P O S T

BEST BARS 2018


WHAT TO ORDER: A glass of Cornas reserve

PRICE: $$$

FOOD: Yes / No

B A R V O N D E R F E L S1005A 1 ST. SW, CALGARY, ALTA.

DR

INK

:Situated within the historic Carleton

Hotel building in downtown Halifax, the

two-storey Lot Six Bar is an oasis of craft

cocktails and Canadian wines. Head bartender

Shane Beehan showcases premium local spirits

on his cocktail menu, giving each libation a

distinct sense of place. Meanwhile, a vaulted

glass ceiling and glowing twinkle lights provide

a welcoming and outdoorsy ambiance.

L O T S I X B A R & R E S TA U R A N T1685 ARGYLE ST., HALIFAX, N.S.

WHAT TO ORDER: Fresh to Death

PRICE: $$$

FOOD: Yes / No DR

INK

:

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06

07“I’ve discovered so many new producers

from the personalized service here. The wines

by the glass can change by the hour, and I

always leave having discovered new gems.”

— JASON YAMASAKI, SOMMELIER, JOEY

RESTAURANTS

Since opening in September, 2016, Bar Von

Der Fels has established itself as one of the

best wine bars in Calgary, if not all of Canada.

Outside, a sign on the door reads “No Malbec!

No Minors!” And yet, countless other wine

offerings provide something for everyone—

from a $10 glass of muscadet to a $30 glass

of Chassagne-Montrachet. Past the bar, a

pocket-sized kitchen prepares unfussy small

plates conceived to perfectly accompany the

full, ever-evolving range of wines.

BEST BARS 2018


WHAT TO ORDER: Doctor

PRICE: $$$

FOOD: Yes / No

Inspired by the romantic, early-20th-century

French Art Nouveau—and with an expansive

absinthe menu—Clementine has quickly

become Edmonton’s foremost cocktail des-

tination. Bartenders mix intricate libations

that highlight lesser-known ingredients such

as quinquina and génépy. Beer glasses are

rinsed with absinthe, transforming regular

pints into minty and intriguing elixirs.

C L E M E N T I N E11957 JASPER AVE., EDMONTON, ALTA.

DR

INK

:

WHAT TO ORDER: Supwitdat

PRICE: $$$

FOOD: Yes / No

Two bars in one, the front room of PrettyUgly

boasts a miniature, rainbow-hued mezcal stand

where you can taste your way through tequila’s

smokier, more festive cousin. Past this, a quirky

main bar with leather-topped stools and taxi-

dermy birds could be the setting for a scene

out of a Quentin Tarantino movie. While the

bar’s focus remains on mezcal, the well-con-

sidered cocktail list also prominently features

seasonal, house-made liqueurs and infusions.

Friendly bartenders work hard to ensure that

everyone feels welcome, stirring an array of

non-alcoholic placebo cocktails that far surpass

the standard cranberry and soda.

P R E T T Y U G LY1237 QUEEN ST. W., TORONTO, ONT.

DR

INK

:

08

09“I cannot say enough good things about

Clementine. The pro bartenders use a wide

array of absinthe that will make you want

to stay until closing!” — AIMEE NORMORE,

FRONT-OF-HOUSE MANAGER, PATOIS

BEST BARS 2018


WHAT TO ORDER: Lady Grey

PRICE: $$$

FOOD: Yes / No

T H E W O O D C U T T E R ’ S B L A N K E T112 STRICKLAND ST., WHITEHORSE, YUKON

DR

INK

:

WHAT TO ORDER: H’s classic Beefeater gin martini with a lemon twist

PRICE: $$$

FOOD: Yes / No

Buried at the back of a non-descript bar-

bershop, Gift Shop offers an unforgettable

cocktail experience in the heart of downtown

Toronto. The modest, 18-seat bar occupies a

former art studio—with raw walls and scuffed

paint to prove it. At its helm, a barman known

only as “H” stirs mouthwatering original

cocktails like the seasonal “Roasting Those

Canadian Chestnuts!” But it’s H’s classic

Beefeater gin martini—served at precisely

-4.5°C—that puts up a fight as being the best

martini in Canada.

G I F T S H O P AT O S S I N G T O N89-B OSSINGTON AVE., TORONTO, ONT.

DR

INK

:

Housed in a refurbished log cabin built in 1938,

The Woodcutter’s Blanket exudes old-world

charm in the heart of downtown Whitehorse.

Bartenders focus on seasonal ingredients,

infusing Negronis with fresh strawberry juice in

the summer and muddling tequila with blood

orange in the winter. On chilly nights, attentive

bar staff provide warm blankets.

Pre

tty

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“I always have a great time at The

Woodcutter’s Blanket sipping on a whisky

cocktail and enjoying some oysters.”

— DAVE MITTON, CANADIAN WHISKY AMBASSADOR

BEST BARS 2018


WHAT TO ORDER: Prohibition

PRICE: $$$

FOOD: Yes / No

This underground hotel bar opened just

three years ago, but with much of the vintage

charm and character intact from its earlier

incarnation as the glamorous Chameleon Bar,

which opened in 1927. Now—like then—the

room is a known gathering spot for Holly-

wood royalty, visiting dignitaries and the

city’s cultural elite. Head bartender Robyn

Gray creates cocktails based on moods, from

festive to opulent to eccentric. Meanwhile,

the signature absinthe tasting features

quality absinthe from France, California and

the Okanagan Valley.

P R O H I B I T I O N801 W. GEORGIA ST., VANCOUVER, B.C.

DR

INK

:

Filled with sleek 1950s decor, raucous energy

and boozy custom libations, this back-alley

cocktail bar in the heart of Montreal’s

Saint-Henri neighbourhood has something

for everyone. Forget traditional stemware;

the bar’s most celebrated drinks come in

unconventional containers. The famous

Kung-Fu Panda is presented in a playful

black-and-white, panda-shaped cocktail

mug. There is also a tantalizing selection of

sharing plates to nibble at, including the

bar’s signature black truffle pasta, which is

prepared by sister restaurant Foiegwa.

AT WAT E R C O C K TA I L C L U B512 ATWATER AVE., MONTREAL, QUE.

WHAT TO ORDER: Kung-Fu Panda

PRICE: $$$

FOOD: Yes / No DR

INK

:

Photo Supplied by Atwater

12

13

BEST BARS 2018


WHAT TO ORDER: The German-influence flight

PRICE: $$$

FOOD: Yes / No

S O I F B A R À V I N88 MONTCALM ST., GATINEAU, QUE.

DR

INK

:

WHAT TO ORDER: Classic margarita

KNOW BEFORE YOU GO:

The bar is hidden inside a Kensington Market

mall. Enter through the door marked with a

gleaming red light.

KNOW BEFORE YOU GO:

Minors are allowed on the patio until 8 p.m.

PRICE: $$$

FOOD: Yes / No

At Cold Tea, prismatic LED lights play off

gleaming white tiles, the hip-hop is just

loud enough, and patrons are made to feel

at home whether their preferred tipple is a

Rob Roy or a Rolling Rock. The bar is named

after the infamous after-last-call tradition

in Toronto’s Chinatown, wherein an order of

“cold tea” is known to get you a teapot filled

with beer. While the bar does not serve beer

teapots, they do serve a perfect margarita,

finished with a sprinkle of sea salt deposited

directly inside the glass.

C O L D T E A60 KENSINGTON AVE., TORONTO, ONT.

DR

INK

:

Soif means thirst, and thirsty is how you

should arrive at this elegant wine bar, but

never how you leave. The rich, Eurocentric

wine list is curated by owner and celebrat-

ed sommelier Véronique Rivest, who has won

the title of Canada’s Best Sommelier twice

and once placed second in the World’s Best

Sommelier battle in Tokyo. Rivest’s signature

Spotlight on Women wine flight highlights

female winemakers from Alsace to Sicily. A

charming backyard patio provides the per-

fect destination to linger over a wine flight

on a balmy summer afternoon.

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14

15

BEST BARS 2018


Luis Valdizon PhotoWHAT TO ORDER: La Rosa Negroni WHAT TO ORDER: Phaunus Pet Nat

PRICE: $$$ PRICE: $$$

FOOD: Yes / No FOOD: Yes / No DR

INK

:

C O C K TA I L B A R923 DUNDAS ST. W., TORONTO, ONT.

WHAT TO ORDER: Manhattan

PRICE: $$$

FOOD: Yes / No DR

INK

:

2 0 . G R A P E S & S O D A1541 W. 6TH AVE., VANCOUVER, B.C.

WHAT TO ORDER: A glass of Fabien Jouves’ You Fuck My Wine?!

PRICE: $$$

FOOD: Yes / No DR

INK

:

1 8 . A R C H I V E 9 0 9909 DUNDAS ST. W., TORONTO, ONT.

KNOW BEFORE YOU GO:

The bar is located directly beside celebrated

farm-to-table restaurant Farmer’s Apprentice.

1 6 . T H E M O O N R O O M442 PRESTON ST., OTTAWA, ONT.

DR

INK

:

WHAT TO ORDER: Japanese WhiskyOld Fashioned

PRICE: $$$

FOOD: Yes / No DR

INK

:

T H E D I A M O N D6 POWELL ST., VANCOUVER, B.C.

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17

19

BEST BARS 2018


2 6 . T H E S H A M E F U L T I K I R O O M4362 MAIN ST., VANCOUVER, B.C.

WHAT TO ORDER: Navy Grog

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: Miss Americano

PRICE: $$$

FOOD: Yes / No DR

INK

:

2 1 . B A I J I U B A R10359 104 ST. NW, EDMONTON, ALTA.

WHAT TO ORDER: A glass of Benjamin Bridge Pinot Meunier

PRICE: $$$

FOOD: Yes / No DR

INK

:

M A I S O N C L O A K R O O M2175 MOUNTAIN ST., MONTREAL, QUE.

WHAT TO ORDER: Specify personal preference for a one-of-a-kind custom libation

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: A pint of Left Field Go Ahead Gose

PRICE: $$$

FOOD: Yes / No

B I R R E R I A V O L O612 COLLEGE ST., TORONTO, ONT.

2 4 . L I T T L E O A K1475 LOWER WATER ST., BISHOP’S LANDING,

HALIFAX, N.S.

WHAT TO ORDER: Baker Street

PRICE: $$$

FOOD: Yes / No DR

INK

:

2 2 . U VA W I N E & C O C K TA I L B A R900 SEYMOUR ST., VANCOUVER, B.C.

DR

INK

:

23

25

BEST BARS 2018


2 7. C Ô T E D E B O E U F130 OSSINGTON AVE., TORONTO, ONT.

WHAT TO ORDER: A glass of unfiltered Côtes du Rhône

WHAT TO ORDER: Long Night

PRICE: $$$

PRICE: $$$

FOOD: Yes / No

FOOD: Yes / No

DR

INK

:D

RIN

K:

C I V I L L I B E R T I E S878 BLOOR ST. W., TORONTO, ONT.

WHAT TO ORDER: Specify personal preference for a one-of-a-kind libation

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: Paper Tiger

PRICE: $$$

FOOD: Yes / No DR

INK

:

3 2 . UNION LO CAL 61 3315 SOMERSET ST. W., OTTAWA, ONT.

2 9 . L I T T L E J U M B O506 FORT ST., DOWN THE HALL, VICTORIA, B.C.

KNOW BEFORE YOU GO:

Access the hidden bar by pushing open the

fake bookshelf at the back of Union Local 613.

KNOW BEFORE YOU GO:

“Little Jumbo” is a tribute to the famous

Little Jumbo Saloon in New York, owned by

legendary mixologist Harry Johnson.

WHAT TO ORDER: Vermont Blonde Ale

PRICE: $$$

FOOD: Yes / No DR

INK

:

3 1 . B U R D O C K1184 BLOOR ST. W., TORONTO, ONT.

WHAT TO ORDER: That Drink in a Man’s Glass

PRICE: $$$

FOOD: Yes / No DR

INK

:

R U S H L A N E & C O563 QUEEN ST. W., TORONTO, ONT.

Ru

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Co

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28

30

BEST BARS 2018


KNOW BEFORE YOU GO:

Enter the bar through the all-pink storefront.

WHAT TO ORDER: Hard Feelings

PRICE: $$$

FOOD: Yes / No DR

INK

:

d | b a r60 YORKVILLE AVE., TORONTO, ONT.

WHAT TO ORDER: Yorkville Affair

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: Razerac

PRICE: $$$

FOOD: Yes / No DR

INK

:

3 4 . R I C A R D O ’ S H I D E AWAY1530 5 ST. SW, CALGARY, ALTA.

3 7. B I G I N J A PA N4175 ST. LAWRENCE BLVD., MONTREAL, QUE.

WHAT TO ORDER: Tokyo Mule

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: Beer on tap

PRICE: $$$

FOOD: Yes / No DR

INK

:

3 8 . M I L O S ’ C R A F T B E E R E M P O R I U M420 TALBOT ST., LONDON, ONT.

M A H J O N G B A R1276 DUNDAS ST. W., TORONTO, ONT.

WHAT TO ORDER: A glass of the Greek wine Thymiopoulos Xinomavro

PRICE: $$$

FOOD: Yes / No DR

INK

:

KNOW BEFORE YOU GO:

Use Google Maps to find your way inside, as

the bar is located behind an unmarked black

door on St. Lawrence.

3 3 . M I D F I E L D W I N E B A R & TAV E R N1434 DUNDAS ST. W., TORONTO, ONT.

35

36

BEST BARS 2018


4 4 . B A R L A U R E L1087 WELLINGTON ST. W., OTTAWA, ONT.

WHAT TO ORDER: Sheri’s Cobbler

PRICE: $$$

FOOD: Yes / No DR

INK

:

KNOW BEFORE YOU GO:

Entry is by password only, with a new

password given to subscribers of the Middle

Spoon’s digital newsletter every Thursday.

WHAT TO ORDER: Vanilla and hickory-smoked Manhattan served in a glass cloche

PRICE: $$$

FOOD: Yes / No DR

INK

:

B A R C H E F472 QUEEN ST. W., TORONTO, ONT.

N O B L E1563 BARRINGTON ST., HALIFAX, N.S.

WHAT TO ORDER: A classic old-fashioned

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: Brown Butter Maple Old

Fashioned

PRICE: $$$

FOOD: Yes / No

WHAT TO ORDER: Wine recommended by the hospitable sommelier team

PRICE: $$$

FOOD: Yes / No DR

INK

:

4 1 . T H E D R A K E1150 QUEEN ST. W., TORONTO, ONT.

WHAT TO ORDER: Saigo Takamori

PRICE: $$$

FOOD: Yes / No DR

INK

:

4 0 . G O K U D O630 CATHCART ST., MONTREAL, QUE.

DR

INK

:

KNOW BEFORE YOU GO:

Take the stairs up to the rooftop Sky Yard

patio for views of Toronto’s trendy West

Queen West neighbourhood.

4 2 . R O U G E G O R G E B A R À V I N1234 MOUNT ROYAL AVE. E., MONTREAL, QUE.

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40

43

BEST BARS 2018


5 0 . T H E E M E R A L D5295 PARK AVE., MONTREAL, QUE.

WHAT TO ORDER: A classic dark and stormy

PRICE: $$$

FOOD: Yes / No DR

INK

:

KNOW BEFORE YOU GO:

Referred to by Mile End residents as “le bar

sans nom” (the bar with no name).

KNOW BEFORE YOU GO:

Half-priced dim sum and $8 cocktails are

offered on Sundays between 5 and 10 p.m.

WHAT TO ORDER: The 1850 Manhattan

PRICE: $$$

FOOD: Yes / No DR

INK

:

4 5 . M I L K T I G E R L O U N G E1410 4 ST. SW, CALGARY, ALTA. WHAT TO ORDER: NewKidOnTheBlock

PRICE: $$$

FOOD: Yes / No DR

INK

:N W T B R E W I N G C O .3905 FRANKLIN AVE., YELLOWKNIFE, N.W.T.

WHAT TO ORDER: A pint of the award-winning

KickSled Cream Ale

PRICE: $$$

FOOD: Yes / No DR

INK

:

WHAT TO ORDER: Wine recommended by sommelier Krysta Oben

PRICE: $$$

FOOD: Yes / No

PA R I S PA R I S1161 DUNDAS ST. W., TORONTO, ONT.

4 8 . B E L M O N T1169 BANK ST., OTTAWA, ONT.

DR

INK

:

WHAT TO ORDER: A pint of Cascade Brewery barrel-aged triple ale with marionberries and Meyer lemon

PRICE: $$$

FOOD: Yes / No DR

INK

:

4 6 . A R A B E L L A PA R K B E E R B A R1P2, 740 BELMONT AVE. W., KITCHENER, ONT.

47

49

BEST BARS 2018


The day I meet Robin Goodfellow, he has just

come off a 14-hour workday—which started at

the office and ended with a 10 p.m. meeting at

PrettyUgly, the mezcal bar he runs in Toronto’s

Parkdale neighbourhood. His hands—tattooed

with the words “pour fast”—serve as a constant

reminder of his busy schedule.

B E H I N D B A R R AVA L A N D P R E T T Y U G LYROBIN GOODFELLOW’S SECRET TO SUCCESS

By Claudia McNeilly

“It ’s almost weirder when your phone

doesn’t ring or when there isn’t a lot going

on,” he says, instinctively checking his iPhone.

“That’s when I think something’s wrong or one

of the bars has burned down.”

Goodfellow—who manages Bar Rav-

al , PrettyUgly and Harry ’s CharBroiled

Dining Lounge—also regularly bartends in

Montreal and Vancouver, and works as a bev-

erage consultant.

“It’s not about having a lot of bars, but I do

want to elevate the bar scene across Canada,”

Goodfellow explains. “When I go to a bar and

see a $16 Negroni served on melted flank ice,

that makes me less inclined to want to go out.

If we can serve a Negroni for $13 on hand-

carved brick ice, then we’re holding everyone

across the board to a higher standard.”

And yet great cocktails are only part of Good-

fellow’s recipe for success. He also spent near-

ly a year developing non-alcoholic versions of

amaro (fauxmaro), Campari and a plum wine to

use in low- and no-proof cocktails, which he calls

low-octane drinks and placebos, respectively.

Beverages like the zero-alcohol Red Dawn—a

perfumed elixir of apple shrub, nutty orgeat,

lime and fauxmaro—have become his signature.

“If someone walks into one of my bars, my

first priority is to make sure they have something

great to drink,” says Goodfellow. “Unfortunately,

the word ‘mocktail’ makes you feel like you’re

drinking a mocking version of something. But

now we have people who drink alcohol coming

in and ordering placebos—they’re not worried

about getting trashed or what people think.

They’re just enjoying their night.”

AJ

Fe

rna

nd

o p

ho

to

“It’s not about having a lot of bars,

but I do want to elevate the bar

scene across Canada.”

PROMOTION

HERRADURA®

HORSESHOE

MARGARITA

INGREDIENTS

• 2 parts Tequila Herradura®

• 1 part fresh-squeezed

lime juice

• ¾ part agave nectar

• 1 lime wedge (garnish)

METHOD

Combine all the ingredients in

a shaker with ice, shake hard

so that some of the ice melts,

then strain over fresh ice.

Garnish with a lime wedge.

LOTUS

MARTINI

INGREDIENTS

• 3 parts Elit Vodka

• ¼ part dry vermouth

• 3 dashes grapefruit

bitters

• grapefruit zest

METHOD

Stir in a mixing glass and fine

strain into a chilled martini

glass. Garnish with grapefruit

zest.

BEST BARS 2018


AU NAT U R E LHOW A POP-UP NATURAL WINE BAR IS

BREATHING NEW LIFE INTO VANCOUVER’S

WINE SCENE

By Brittany Tiplady

Ja

ck

ie D

ive

s p

ho

to

By day, The Birds & The Beets café is a bustling

Vancouver haunt near the border between the

city’s Gastown and Railtown neighbourhoods.

On Wednesdays between 6 and 11 p.m., howev-

er, it’s transformed into a natural-wine pop-up,

serving a rotating selection of natural wines to

weekly regulars and curious passersby.

Named Juice Bar, the event features a

unique lineup of wines made with organic and

biodynamic grapes and minimal sulfur. No

two weeks are alike, but during a visit in late

February, offerings included a turbid macabeo

blend from the cooler slopes of Catalonia, a

juicy Gamay from acclaimed French producer

Pierre-Olivier Bonhomme and a wonderfully

idiosyncratic bottle of Coenobium Ruscum—a

skin-contact white made by nuns in Lazio, Italy.

At the helm of Juice Bar is U.K.-born Siôn

Iorwerth who, before moving to Vancouver,

earned his chops operating a wine bar in

the Welsh countryside. “I started Juice Bar

in the spring of 2017 because I found that

there was nowhere to drink natural wine in

Vancouver in a casual environment,” says Ior-

werth. “But I saw that young people wanted

to learn about natural wines. The problem is

that restaurant wine lists can be quite intim-

idating, so I took that fear out of the equation

and curated a [rotating] list of wines that

changes every week.”

But while there may be no leather-bound

wine lists at Juice Bar, service is still commend-

able. Regarded as a meeting point for industry

folk, it’s a place where familiar faces from near-

by restaurants like Burdock & Co. and Farmer’s

Apprentice often show up volunteering to pour

wine for thirsty patrons.

“Wine can be really unapproachable—we all

know that one wine snob,” says Juice Bar reg-

ular Joe Chan. “I love coming here because it’s

warm, it’s cozy, it’s approachable. It’s the perfect

reason to have a beautiful glass of wine on a

Wednesday night.”

BEST BARS 2018


When Montreal restaurateur Dan Pham opened

Le Blossom late last year, he wanted to centre

the menu around the experience of tasting new

sakes, not just the sake itself. The focal point,

he decided, would be the meticulously craft-

ed sake tasting flight, which he would fill with

hard-to-find sakes imported from Japan.

“I wanted to open Le Blossom because, un-

til recently, I hadn’t been able to find a restau-

rant with a premium sake list in Montreal,”

says Pham. “I wanted to show Montreal how

delicious sake can be.”

T H E R I S EO F S A K E I NM O N T R E A LWHY THE CITY IS FINALLY EMBRACING

THE TRADITIONAL JAPANESE DRINK

By Caleigh Alleyne

Today, Pham’s sake offerings range from the

sophisticated junmai daiginjo—an A-list breed

of rice wine made with grains of rice polished

to at least 50 per cent—to crowd favourites

like creamy, unfiltered nigori sake, whose name

translates roughly to “cloudy” because of the

elixir’s naturally milky tone.

Further downtown, the newly opened

Gokudo deviates even further from the stan-

dard sake experience. Inspired by traditional

machiya houses in Kyoto, the bar specializes

in original sake cocktails that sing with vibrant

fresh fruit and umami characteristics. In the

signature Saigo Takamori, juicy raspberries are

muddled with cinnamon sugar and topped with

crème de cassis, hibiscus syrup and earthy dry

sake, imbuing the rice wine with an entirely new

flavour profile.

“Montreal is becoming more curious about

sake and willing to try new products,” says

Gokudo founder Yann Levy. “Our plan was

to do something different from traditional

izakayas—to show a different dimension of

sake through original cocktails that no one

has tried before.”

Thankfully, the plan seems to be working.Ph

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ku

du

BEST BARS 2018


R E C I P E F R O M K A I T LY N S T E WA R TDIAGEO WORLD CLASS BARTENDER OF THE YEAR

“Walking into a bar

can be intimidating

when you look at

the menu and don’t

know what half of the

ingredients are.

I want people to have

fun while they’re

drinking—this drink is

meant to be fun

and playful.”— K A I T LY N S T E WA R T

METHOD

Combine all ingredients, excluding

ginger beer, in a cocktail shaker.

Vigorously shake for 7-10 seconds.

Strain into Collins glass over crushed

ice and top with ginger beer.

*To make the Tim Hortons coffee

syrup use a 1:1 ratio of sugar to

water, add to a pot and bring to a

simmer. Add 2 tbsp of Tim Hortons

ground coffee and let steep for 10

minutes. Fine strain the mixture and

refrigerate until needed.

V I E W S F R O M T H E D R I N K

INGREDIENTS

• 1oz Bulleit Rye

• ½oz Amaro Montenegro

• ½oz Tim Hortons coffee syrup*

• ½oz lime juice

• 2 dashes Angostura bitters

• Top with ginger beer

Ph

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of

Wo

lrd

Cla

ss

M A S T H E A D

EDITOR IN CHIEF

JACOB RICHLER

PUBLISHER

GEOFFREY DAWE

ART DIRECTOR

EVAN KAMINSKY

SPECIAL

PROJECT EDITOR

CLAUDIA MCNEILLY

ASSOCIATE

ART DIRECTOR

STEVIE VISSER

MANAGING EDITOR

MARY DICKIE

ASSOCIATE EDITOR

PATRICIA HLUCHY

COPY EDITOR

NORA UNDERWOOD

CONTRIBUTORS

KELSEY ADAMS, CALEIGH ALLEYNE,

SASHA CHAPIN, BRITTANY TIPLADY

CONTRIBUTING

PHOTOGRAPHER

JACKIE DIVES

ADVERTISING

SHARON DAWE LEE MACNEIL

Published annually by

GDC Media Ltd. No part

of this publication may

be copied or reprinted

without the written

consent of the publisher.

The views expressed by

the contributors are not

necessarily those of

GDC Media LTD.

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