The Parlour Toronto

The Parlour Toronto

The Parlour is a Vancouver-based upscale pub, and this is their first location in Toronto. The backbone of the menu is a selection of tricked-out pizzas, but there are also addictive bar snacks and punch bowl cocktails.

Housed in an old piano factory, an actual piano made here back in the day has been deconstructed and hung from the ceiling as a kind of chandelier.

The Parlour Toronto

Made up of multiple levels, the entire downstairs area seats about 150, with an upstairs area with a champagne lounge intended to seat an additional 175.

The Parlour Toronto

An all-season patio comes complete with its own bar, a projector and a retractable roof.

The Parlour Toronto

A $23 burrata appetizer could be scaled down in price and excess, served with toasted baguette that can be topped with prosciutto for an additional $4, apricot jam and a frisee salad with salty lardon. 

The Parlour Toronto

Heavily seasoned, luxuriously fatty and creamy, the Puglia cheese could almost stand on its own.

The Parlour Toronto

Stacked short ribs ($18) knock it out of the park, marinated in tamarind and hoisin and very tender. A green apple, red pepper and daikon salad refreshes, a swipe of sriracha on the plate offering a touch of extra heat.

The Parlour Toronto

Ahi lettuce wraps ($17) are a little bland but lighter, with tuna, avocado, citrus ginger soy, spicy ponzu aioli, onions and sesame seeds.

The Parlour Toronto

Pizza dough is fermented for three days, made using bleached flour rather than traditional 00 for a lighter, more airy North American-style crust with a good level of structure, blistering and chew.

The Parlour Toronto

A dual gas and wood rotating Morana oven positioned behind a wooden bar cooks pizzas in about four minutes, the wood primarily for seasoning. 

The Parlour Toronto

The Yaletown ($24) is topped with tomato sauce, ahi tuna, avocado, cilantro, red and green onion, plus jalapeno and spicy aioli that help tie the whole thing together and make this pizza feel kind of sushi-inspired.

The Parlour Toronto

It may seem odd, but in a way it perfectly combines two comfort foods.

The Parlour Toronto

Goldmember ($24) is topped with Gruyere, mozzarella, caramelized onion, mushroom duxelle, Yukon gold potato and truffle oil for a rich pizza with a high-end feel.

The Parlour Toronto

$10 desserts include a tart and airy lemon mousse, encased in a cylinder and plated with an orange streusel and an elderflower gel.

The Parlour Toronto

A salted caramel sundae tops silky gelato with house caramel popcorn, a cocoa nib brittle, whipped cream and fudge.

The Parlour Toronto

A $90 Eye of the Tiger punch bowl that serves about four combines Botanist gin, St-Germain, lemon, prosecco, and orange blossom water.

The Parlour Toronto

A Blackberry Smash ($16) is equally delicate but deadly, made with Hennessy, honey ginger lavender syrup, lemon and blackberry.

The Parlour Toronto

There’s also brunch, a powder room, champagne sabering, and an additional outdoor patio.

The Parlour Toronto

Photos by

Hector Vasquez


The Parlour Toronto

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