Eatdrink #67 September/October 2017 "The Decade Issue"
The Local Food & Drink Magazine Serving London, Stratford & Southwestern Ontario Since 2007
The Local Food & Drink Magazine Serving London, Stratford & Southwestern Ontario Since 2007
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<strong>The</strong> LOCAL Food & Drink Magazine <strong>September</strong>/<strong>October</strong> <strong>2017</strong> | 51<br />
Manager Jamie Hayton says, “<strong>The</strong>y swap out<br />
Campari for Amaro for a more approachable<br />
version of the classic aperitif cocktail.” With the<br />
off-season approaching, look forward to a little<br />
more time and energy being<br />
put into experimentation, as<br />
well as cocktail-themed events. <strong>The</strong> Mill Stone<br />
themillstone.ca<br />
Okazu<br />
Okazu is a worker-owned<br />
cocktail bar and dinner lounge<br />
serving Asian-inspired small<br />
plates and unique cocktails<br />
featuring cold-pressed juices,<br />
sake, soju and local craft<br />
spirits. It’s a chic venue in<br />
Stratford for grown-ups who<br />
want a little of everything in<br />
a luxe environment without<br />
having to plan ahead. This<br />
is not just a Japanese snack<br />
bar; this is a dinner lounge<br />
and cocktail bar featuring<br />
global food, clarified through<br />
a Japanese palate. <strong>The</strong> menu<br />
features dumplings, noodle<br />
bowls, and “not-so-noodle”<br />
bowls. Head bartender<br />
Brittany Holmes and <strong>The</strong><br />
Red Rabbit’s Jessie Votary<br />
make cocktail magic. Try the<br />
56 Miles to Thailand with<br />
Junction 56 Vodka, lime<br />
juice, pineapple juice, simple<br />
syrup, chilies and cilantro.<br />
okazusnackbar.com<br />
Revival House<br />
Revival House<br />
Revival House is celebrating<br />
its third year hosting<br />
dining events, concerts<br />
and weddings in Stratford’s<br />
renovated historic Church<br />
Restaurant. <strong>The</strong> premiere<br />
dining and events space<br />
now also boasts a 48-seat<br />
garden patio on the quiet south side of the<br />
heritage building as well as the revived Belfry<br />
Bar in the upper level. <strong>The</strong> Belfry is welcoming<br />
and chic with a cocktail list featuring rare and<br />
local spirits. We love Candice Wigan’s Revival<br />
House Martini with Chambord, Limoncello,<br />
Bombay Sapphire Gin, Champagne and Rose<br />
Water. revival.house<br />
Spruce on Wellington<br />
Thomas Waite’s Spruce on Wellington has a<br />
charming seasonal patio. This is the perfect<br />
setting for al fresco cocktailing. Server Jamie<br />
Sandwich makes refreshing<br />
takes on the Moscow Mule<br />
and the Dark and Stormy. His<br />
new cocktail list features a<br />
Maple Bourbon Old Fashioned<br />
(High Fashion, with Gin, St.<br />
Germain, Grapefruit Juice and<br />
Rhubarb Bitters), and Apple<br />
Hinny (with Vodka, Apple<br />
Juice and Lime Ginger Beer).<br />
spruceonwellington.com<br />
Wolfe of Wortley<br />
We know why the Wolfe<br />
brothers’ Wolfe of Wortley<br />
made the longlist for Canada’s<br />
Best New Restaurants <strong>2017</strong>.<br />
“Cocktail-wise mastermind<br />
Gregg likes to riff on the<br />
classics, taking something<br />
familiar, tried and tested<br />
and elevating it,” notes his<br />
brother Justin. <strong>The</strong> cocktail<br />
list features craft cocktails<br />
that are prepared with fresh<br />
ingredients, homemade mixers<br />
and premium liquors. A potent<br />
Smoked Manhattan is made<br />
with Bulleit Bourbon, Antica<br />
(red vermouth), Angostura<br />
bitters and cherry vanilla<br />
bitters served in a cinnamon<br />
Wolfe of Wortley smoke-filled glass. <strong>The</strong>re are<br />
interesting seasonal features,<br />
quality spirits, and flights<br />
of bourbon. We also love<br />
the Fall Fashioned, made<br />
with Four Roses Small Batch<br />
Bourbon, Glenlivet 12 Year<br />
Old Scotch, fig/cinnamon<br />
shrub, a dash of Angostura<br />
Bitters, house-made cumin<br />
and maple walnut bitters,<br />
pickled apple ball and a red wine poached<br />
pear. wolfeofwortley.com<br />
BRYAN LAVERY is <strong>Eatdrink</strong>’s Food and Social Media<br />
Editor.