Northern Maverick Brewing Co., King West's Latest Craft Brewery, is Now Open

Toronto craft brewery and restaurant, Northern Maverick Brewing Co (115 Bathurst St.), has opened the doors to its much-anticipated 11,000 sq. ft. space in the city's trendy King West neighbourhood. Featuring a two-floor brewery, beer school and 400-seat restaurant and patio, Northern Maverick offers a casual vibe, along with a highly curated seasonal food and drink menu.

"We wanted to create a local, artisanal menu to support our small batch brewery where people can relax, enjoy a few beers and some food with friends, without compromising on quality," said Jason Kaptyn, Founder/Owner of Northern Maverick Brewing Co. "Our obsessive focus on detail resulted in a food and drink menu that is elevated but accessible, which we hope will resonate with our audience."

The brewery leads with a lineup of five beers, including its flagship Handcrafted Lager, along with a Sessions APA, a White IPA, a First Day IPA and a Gose.

With an emphasis on aromatic flavours, the Handcrafted Lager ($8.50) is a Vienna-inspired lager brewed with specialty malts, featuring aromas of toasted cereal grains with notes of bread and light caramel. Brewed with classic American west coast citrus hops, the American Pale Ale ($8.50) is infused with orange and grapefruit on the aroma and pallet, balanced with a subtle hint of caramel sweetness. The brewery's White IPA ($8.50), which is a blend of a classic Belgian Wit and an American IPA, highlights flavours of grapefruit, orange zest, tropical fruit and coriander. First Day IPA ($8.50) is an aggressively hopped and unapologetically bitter IPA, flavoured with wort subjected to a barrage of Centennial, Cascade and Citra, giving the beer an unmistakable citrus flavour and aroma. The Gose ($8.50) is a historic German-style beer with a slight tartness, subtle noble hops and an essence of coriander.

The ingredient-driven food menu, created by Executive Head Chef Mark Cutrara and Founder/Owner Jason Kaptyn, is inspired by the homegrown flavours of Ontario and follows a farm-to-table approach offering local cheeses, meats, and fresh, locally sourced ingredients. Each dish, from snacks to desserts, is layered with flavours including the Jamaican Oxtail Patty ($6) with braised beef oxtail, handmade pastry and spiced habanero pepper; Maverick Jerky ($7) with smoked pork bulgogi; and Beer Nuts ($7) candied in wort and dusted with fine spices.

Jamaican Oxtail Patty
"We embraced the opportunity to highlight Ontario's incredible produce, meats and dairy," said Cutrara. "By favouring farm-to-table fare, we were able to offer a menu that plays with an array of flavour profiles. We are thrilled to share our passion for food with Torontonians and look forward to becoming a mainstay in the community."

Shared plates include Squash Ricotta Cakes ($15) with buffalo ricotta and shaved parmesan; Grilled Octopus ($14) featuring local heirloom tomatoes, grilled corn and peach salad; General Bao Chicken ($17), golden pan-fried chicken topped with a spicy glaze, kimchi, nestled in a house-made steam bun; and Tres Tacos ($17) featuring a medley of Braised Oxtail, Ale Braised Brisket and Fried Fish, served with tortillas, slaw, pico di gallo and lime.

Grilled Octopus
Northern Maverick's large plates feature inventive takes on classic dishes such as 30- Day Dry-Aged Steak ($29), a 7oz Manhattan-cut striploin with compound butter, shaved asparagus salad and pickled mushrooms; Warm Smoked Trout ($22) with celery root purée, pickled apple and BBQ vegetables; Cowbell Burger ($19) made with dry-aged house-ground chuck, house-made crispy bacon, house-smoked cheese, house bread and butter pickle; and Chefs' Local Vegetables ($17) with delicately seasoned smoked beets, Japanese eggplant, roasted squash, carrots, heirloom tomatoes and onion.

Warm Smoked Trout
On weekends, Northern Maverick serves up brunch favourites like Vegan Banana Oat Pancakes ($14) with peanut butter and bourbon maple syrup, topped with finely chopped nuts; Huevos Rancheros ($14) with fried house-made tortillas, coconut rice and beans, slaw, house-made guacamole and eggs served sunny side up; Housemade N'duja Hash ($9) with Calabrese spiced pork, pan-fried potatoes, onions, peppers, baked eggs and finely seasoned with fresh herbs; and Eggs In Carnivore Purgatory ($18) with tomato sauce, poached eggs, house-made meatballs, braised short rib and sausage.

Complementing its food and beer lineup is a diverse bar program that features a creative cocktail menu that includes an expansive selection of handcrafted beer-fused cocktails.

Northern Maverick is open daily for lunch and dinner and weekend brunch. For hours of operation, please visit Northernmaverick.ca or call 416.540.4030.

Website: NorthernMaverick.ca
Twitter: @NorthernMavBeer
Instagram: @NorthernMaverickBrewing
Facebook: NorthernMaverickBrewing

About Northern Maverick
One of Toronto's newest craft breweries, Northern Maverick is an 11,000 square-foot brewery/restaurant on King West (115 Bathurst Street, Toronto, ON M5V 2R1). The facility features a 10-hectolitre brewhouse with eight 20-hl fermenters, a 400-seat restaurant, a bar and a retail store offering their latest brews. The restaurant has a fiercely local menu, offering an elevated gastropub experience with an oyster bar, house-made charcuterie and curated food that pairs well with the house beers they have on tap. Northern Maverick also houses a beer school where they offer the fine art of homebrewing, beer tasting courses, food pairing sessions and recipe development.

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