Supernova Ballroom is a grandiose bar serving low-waste spritz cocktails.
This is the first bar for Kelsey Ramage of The Trash Collective, a sustainability pioneer in the local beverage scene.
Formerly home to Turf Lounge, soaring ceilings and unique stonework are part of the bar's heritage distinction. The space has been given a retro-inspired makeover with high velvet chairs and artwork by Kasira Hill.
Primarily meatless bar snacks by Justin Villanueva (La Banane) include "disco" devilled eggs ($6) dyed pink with beet juice. A rich, savoury filling adds confit garlic to the fluffy egg yolk topped with paprika. A cornichon and grainy mustard on the side complement with acidity and heat.
Eggplant ($12) is cured in oil and topped with what Villanueva calls a "yum yum sauce" that's kind of like a cross between a sambal and an XO. The eggplant is squeaky and a little bland, but a spicy onion escabeche, fermented chili, radishes and pickled garlic add different textures and flavours.
Beans on toast ($13) are elevated in every way, totally different from the typical 3 a.m. canned version with Wonderbread.
Romano beans are cooked with chipotle, adobo, tomato and fermented chili so they have the smoky, saucy feel of an upscale chilli. Both beans and toasts are smothered in a luxurious confit garlic herb compound butter.
A Supernova Bellini ($16) consists of prosecco, white miso and a house Niagara peach wine that makes this drink part of the Wild Airs section of the menu, where everything includes an element of fermentation.
A Great Day for Bay ($16) is also from this section, similarly made using a house Saskatoon berry aperitif, its jammy sweetness rounded out by Lillet Blanc and sparkling rosé.
Lady Divine ($17) is part of a collection of twists on French Seventy Fives made with low-waste Absolut, sparkling rosé, and cedar leaf tincture that subtly brings out some cinnamon notes.
The inside of the glass is painted with a thick apple jam pectin that adds a barely noticeable decoration and sweetness to the drink.
Ruthless Tea ($16) is a boozier-tasting option based on local Gooderham & Worts whisky and amaro nonino, part of a list of Toppers that reinvent the G and T formula. As such, it's topped off with red plum and a house genmaicha kombucha.
A Sun Dollar High Ball ($15) infuses vermouth with raspberries, complemented by green strawberry and garnished with sorrel leaves. Part of a list of high balls entitled House Bubbles, drinks like this may be available on tap.