The brewery that made the former village of Creemore, Ontario famous is now opening up a gastrobrewery 125 kilometres south on in downtown Toronto.
On Monday (March 7), Creemore Springs will officially open the doors to Batch (75 Victoria Street), a cozy brewpub that will offer farm-to-table dishes paired with curated in-house brews.
With a vision to develop a menu of modern comfort food, Chef Ben Heaton focuses on locally grown, fresh ingredients to pair with the restaurant’s impressive selection of craft beer.
“As a farm-to-table restaurant, I wanted this menu to reflect a refined approach to classic pub food, highlighting local meats, seafood and produce,” says Chef Ben Heaton.
Heaton knows a thing or two about both beer and pubs: he draws upon experience in kitchens throughout England.
The menu will feature modern-day comfort classics like a Pulled Brisket Flatbread, house-made German Bratwurst Sausage with house sauerkraut and smashed potatoes, and a Lamb Burger with feta, charred red onion, and curried lime pickle mayo.
Naturally, there will be no shortage of beer to wash it down with. Batch will offer 10 craft beers on tap, six of which are brewed on-site, like a Pale Ale, Cream Ale, Witbier, Porter, and India Pale Ale, along with a line-up of seasonal brews. Brewed in small batches, all of the in-house beer is overseen by Batch brewmaster Andrew Bartle, previously of Northwinds Brewhouse & Eatery.
Satisfying that beer-inspired sweet tooth, Batch will also offer a selection of house-made pies, which include favourites like coconut cream and pecan.
The 2,500-square foot, two-level space – formerly The Beer Academy – features a dining room with a seating capacity of 130, as well as a large private dining room with a seating capacity for 50 people.
Not surprisingly, the space will feature a retail shop, with Creemore Springs and Batch craft beer available for sale along with other select merchandise.
Batch will be open seven days a week for dinner, and will offer lunch from Monday through Friday as well as brunch on weekends.