Located on Queen Street a few blocks west of University, this new boutique hotel, so tiny that it only had a handful of rooms, has an equally eclectic restaurant, and is, according to chef, Eric Wood, “mixed with the seriousness of the financial district with the creativity of Queen Street.”   However, I think the menu has more modern creative fare, with some international influences than what one might traditionally associate with a Bay Street executive.  Perhaps that’s why it’s located in a more “mainstream” section of Queen, rather than the more independent and creative West Queen West.

Interior of the restaurant, viewing from the bar

The BVRLY Burger (full size)

At a recent tasting event for style and food bloggers, we were able to try several of the dishes on the menu (in fact, most of the dishes!), all made sample size and served family style, save for a couple of courses.  The dinner was delicious and it’s been more than a week, and I still can’t decide which dishes are favourites and worth revisiting when I try their “regular” sized portions.  If I had to decide right now, I’d probably would have to say that the Vulgar & Sublime – potato chips topped with caviar and crème fraîche – and the charred edamame (infused with chili, herbs, maple and Cape Breton salt) in the shared plates category and either the vegetarian pasta (garganelle with roasted chanterelle , fava beans, beans, ramps, sherry, hazelnut and greens), which was cooked perfectly al dente or the BVRLY Burger, a cheeseburger with Guernsey cheese, Bordelaise sauce, pickles and a piece of watermelon.  The halibut was excellent as well.  However, it was a bit harder to fully judge the mains due not because of the size itself, but because tasting portions were presented differently.  In addition to the appetizers and mains, we also tried some of the restaurant’s delicious desserts – delicious doughnut bits with lemon curd, sea salt, caramel and balsamic cherries as well as homemade blueberry and buttermilk ice pops.

The Vulgar & Sublime

Blueberry and buttermilk icepops

Besides the restaurant, which is on street level, the Beverley Hotel also has a rooftop patio.  The patio is rather small – tight, even (as in it would be rather difficult to hold an event for more than 30-35 people), but the menu, which is, of course, appetizer and grill focused, looks good.  In addition, just after the tasting, the restaurant launched homemade ice cream to its menu, with a rotation of four to five featured flavours, many of which are more creative and unique.

Rooftop Patio

Special thanks to Sarah Fukumoto for arranging the complimentary dinner.  The Beverley Hotel is located on 335 Queen Street West, right at the corner of Beverley Street.  Reservations for the restaurant can be made by calling 416-493-2786 or online at Urban Spoon.

Image credits: BVRLY Burger and restaurant interior and patio images courtesy of the Beverley Hotel; Vulgar & Sublime and ice pop images by author