![Redberry Jersey Mike’s Subs - Paul Pascal (left), director of Operations, and Stephen Scarrow (right), senior Marketing manager]](https://www.foodserviceandhospitality.com/wp-content/uploads/2024/04/Redberry-Appointments-218x150.jpg "Redberry Restaurants Becomes Canada’s Area Director for Jersey Mike’s Subs Expansion")
Three Monks and a Duck — a new micro-bar on Queen West — boasts a 70-per cent plant-based menu that also accommodates meat eaters. The concept was brought to Toronto by Red Lucky Cat Group, the brother-and-sister duo – behind iHalo Krunch — a charcoal-infused ice-cream shop.
The restaurant seats 20 people and offers an Asian-inspired menu designed by chef Mark Lee. The menu includes veggie options that can be veganized, such as the Green Bird’s Nest ($11.50) and and Green Out Fried Rice ($13.50). Plans for a brunch menu and service are in the works and are expected to be implemented by late 2019.
At the bar, guests will find a selection of local craft beers, but Three Monks and a Duck’s real draw is its gimmicky signature cocktails served in novelty, Buddha- and cat-shaped, ceramic cups. With the cheapest cocktail ringing in at $13, guests can use the chess board built into the bar to challenge the bartender for a chance at a free drink.
811 Queen Street West
