Restaurant Comings & Goings

[artyboy123]

An equestrian-themed 'pony' bar is opening soon on King West

Chamberlains Pony Bar is the newest addition to the slew of bars and eateries in Toronto but it’s not your standard King street pub.

streetsoftoronto.com

FYI a new bar on the southeast corner of King St & Portland Street

 

[Jonny5]

https://www.instagram.com/animl.toronto/

Elegantly Untamed
COMING SOON
420A Wellington St W, Toronto
@inkentertainment

Animl Steakhouse – Animl Steakhouse

animlsteakhouse.com

I'm gonna go off the "look I know HTML5" website, the ownership group name, and the location to make some wild assumptions on this one:

• Extremely loud music
• Staff hired for their looks and not competence (which will be very low)
• Very expensive "hand-crafted" cocktails that contain very little liquor
• High quality steaks available on the menu on day one, sold at 1000% markups, but as more time goes by those cuts are "we've sold out of those" permanently
• Customers whose priority is to take photos to post to Instagram to say "OMG look I am in a trendy expensive restaurant!"
• Terribly prepared food that takes 45 minutes to show up and it's cold
• Suddenly closes about 9 months after opening
• CBC story follows about staff complaining about not getting paid and/or not getting their tips

 

[artyboy123]

I'm gonna go off the "look I know HTML5" website, the ownership group name, and the location to make some wild assumptions on this one:

• Extremely loud music
• Staff hired for their looks and not competence (which will be very low)
• Very expensive "hand-crafted" cocktails that contain very little liquor
• High quality steaks available on the menu on day one, sold at 1000% markups, but as more time goes by those cuts are "we've sold out of those" permanently
• Customers whose priority is to take photos to post to Instagram to say "OMG look I am in a trendy expensive restaurant!"
• Terribly prepared food that takes 45 minutes to show up and it's cold
• Suddenly closes about 9 months after opening
• CBC story follows about staff complaining about not getting paid and/or not getting their tips

I think steakhouse has always been a "timeless" institutional spot reserved for the business class or special occasion like The Keg, Jacob & Co, Habour 60, Barbarian Steakhouse, Hy's, Chris Ruth, Morton's

refer to this video for full break down..

In recent time, hospitality is trying to innovate a concept as old as steakhouse by combining steakhouse with electric energy could be the next thing. You see this the concepts - Linny's on Ossington, Takja "high end korean steakhouse", J steak frites "on their way to open 2nd location" & Prime Seafood Palace

Look at Daphne one of ink entertainment's spot in financial district "reinventing steak house"

 

[gabe]

I'm gonna go off the "look I know HTML5" website, the ownership group name, and the location to make some wild assumptions on this one:

• Extremely loud music
• Staff hired for their looks and not competence (which will be very low)
• Very expensive "hand-crafted" cocktails that contain very little liquor
• High quality steaks available on the menu on day one, sold at 1000% markups, but as more time goes by those cuts are "we've sold out of those" permanently
• Customers whose priority is to take photos to post to Instagram to say "OMG look I am in a trendy expensive restaurant!"
• Terribly prepared food that takes 45 minutes to show up and it's cold
• Suddenly closes about 9 months after opening
• CBC story follows about staff complaining about not getting paid and/or not getting their tips

And you can bet the debit machine tip presets start at 20% or 25% at that place lol.

 

[Towered]

I'm gonna go off the "look I know HTML5" website, the ownership group name, and the location to make some wild assumptions on this one:

• Extremely loud music
• Staff hired for their looks and not competence (which will be very low)
• Very expensive "hand-crafted" cocktails that contain very little liquor
• High quality steaks available on the menu on day one, sold at 1000% markups, but as more time goes by those cuts are "we've sold out of those" permanently
• Customers whose priority is to take photos to post to Instagram to say "OMG look I am in a trendy expensive restaurant!"
• Terribly prepared food that takes 45 minutes to show up and it's cold
• Suddenly closes about 9 months after opening
• CBC story follows about staff complaining about not getting paid and/or not getting their tips

I adore this cynicism. Matches my own.