Eastbound, We’re Down

For some locals, going east of Yonge qualifies as a road trip—but with the opening of East Thirty-Six, we’re so crossing that line.

Craft cocktails and delectable dishes such as slow-cooked cauliflower in brown butter sauce, capers, hazelnuts and lemon? Yes, please. Asked to name his must-try menu item, mixologist/co-owner Julien Salomone singles out Rum Row—house-made spiced rum, apricot liquor, ginger syrup, lemon juice and tonic water dressed up with a candied ginger garnish. As for a nosh, chef de cuisine Brent Maxwell recommends the Caillettes—mouthwatering pork meatballs that he says, "reminds me of my time in France. It’s something you don’t see very often on menus today." Pairingly speaking, go for the bone marrow meal with a Golden Era cocktail. And, if you’re the patient type, you can make your own at-home version of East Thirty-Six’ smoked Boulevardier cocktail by mixing Maker’s Mark, Aperol, Lillet Rouge and smoked tincture and allowing to age at least three weeks.

Since we tend to be impatient and thirsty, you’ll find us at the bar instead. —Karen Kwan

East Thirty-Six, 36 Wellington St. E, Toronto, 647-350-3636, http://eastthirtysix.com