I heard about bar hop because one of my favourite Toronto chefs, Mark Cutrara, recently took over the kitchen. I was looking forward to experiencing his take on "nose to tail" eating. It was worth the visit for this hearty meal.
A chef's platter prepared just for us, with curried okra tempura , chicharron (fried pork rinds), crispy potato churros accompanied by nori salt and lemon aioli and deep fried, panko crusted olives.
The wonderful roasted pig's head (this is a dish I came to experience) with house made nachos, fried tortilla, sour cream, pickled jalapenos, guacamole, honey mustard and cabbage slaw.
Piri-piri rubbed roasted chicken with trini hot sauce, brussel sprouts and delightfully crispy house made chips.
House made giardineria pickled veggies were a terrific accompaniment for the above dishes.