TORONTO 一 After a long pandemic-induced wait, Oliver & Bonacini Hospitality (O&B) has opened The Rabbit Hole, a British-inspired gastropub located in the heart of Toronto’s Financial District.
Originally scheduled for a spring 2020 opening, the COVID-19 pandemic caused significant delays in the new concept’s debut.
The Rabbit Hole’s culinary vision is driven by O&B district executive chef John Horne (Maison Selby, Canoe, Auberge du Pommier) and newly appointed chef de cuisine Laura Petracca (Leña, Jump). The menu showcases a thoughtfully curated selection of time-honoured British dishes with a twist.
“The Rabbit Hole is the kind of restaurant where you can tuck into a traditional British meal like a steak-and-mushroom pie, or you can take a left turn and enjoy an unexpectedly whimsical dish like beef tartare served inside a Yorkshire pudding, topped with Marmite dressing and a Scotch quail egg,” says Petracca. “I’m really excited to be at the helm of a restaurant that steers a little outside the box and allows you to showcase the fun side of food.”
Developed by lead bartender Raj Rijhwani (Maison Selby, Leña) and largely inspired by downtown London’s pub and dining scene, the Rabbit Hole’s cocktail menu is composed of 38 hand-crafted classics and complemented by inventive concoctions.
Highlights include a stirred and strong Ace of Spades ($16) with St-Rémy brandy, Amaro Montenegro, blackberry and raisin syrup, burnt citrus bitters, and an orange twist; or a refreshing Del Boy ($17) with El Dorado rum, crème de banane, blue Curaçao, sparkling wine, pineapple and lime juice, and Monin coconut syrup.
To prioritize the health and safety of guests and staff, the restaurant will adhere to a strict mask policy, frequent sanitization and physical distancing, among other measures. The Rabbit Hole will begin welcoming guests for outdoor dining at 3 p.m. this Friday.
