F&B Walkerville recently released a new menu, for both food and cocktails, and it’s all the rage.
We were fortunate enough to sit down and enjoy it with owners John Alvarez and Tom Scully and now we’re telling you our favourites.
Chef John went back to his roots with this one. Sisig is a traditional Filipino street food dish that uses pork belly and shoulder. It was recently hyped up by super food guy, Anthony Bourdain, who says it will be the next big thing. Well, here it is.
Bone marrow and citrus? Absolutely! The acid from the fruit helps offset the fatty nature of the bone marrow, and let me tell you, it was incredible!
First time I’ve ever had octopus carpaccio. In fact, I think this was the first time I’ve personally ever seen it offered in the city. Kudos to Chef John for his creativity and skill.
Oui oui! This creation of Tom’s includes gin, Chartreuse and Domaine de Canton, a French ginger liqueur.
Wyandotte & Wellington
A little bit of Brugal anejo rum, a little bit of cinnamon that’s fired up, and a little umbrella that always makes me smile. How could you not like this cocktail?