Museum Tavern
By YP Contributor

Classic tavern

Around 2010, siblings Kyle, Glen and Chloe Kristenbrun were tossing around concept ideas for a bar they wanted to open above their successful breakfast restaurant, Over Easy on Bloor Street. They wanted something that reminded them of a classic North American tavern. “We went around the U.S. to New York, Chicago, San Francisco and New Orleans to get ideas and research what we considered to be in the same vein,” says Kyle. “We checked out the food, the design and décor, and we came up with our concept from that.” That idea resulted in the opening of Museum Tavern in July of 2012.

We butcher our game and chicken in house. We focus on putting out the highest level ingredients and the highest quality of product that we possibly can. - Kyle Kristenbrun

Vintage décor

The bustling brasserie and tavern is decked out in vintage décor. With a checkerboard floor, antique copper ceilings, oxblood banquettes and marble tables, Museum Tavern takes you back to those bygone days of the early 20th Century.  Finding those antique items wasn’t as hard as you might think. The three siblings grew up in the restaurant business. Their dad, Tom, owned landmark restaurants like El Mocombo, Bistro 990 and the nightclub Bemelmans. “We were coming up with the concept and our father saw the inception of the design and said it reminded him of Bemelmans,” says Kyle. “He still had key pieces in storage. Our old gaslight chandeliers, marble tables and statues we were able to find in storage that my dad had kept through the years.”

Modern comfort food

The menu is a take on classic North American comfort food but with a modern and elevated approach. “We have an emphasis on sustainable products,” says Kyle. “It’s approachable and creative, it’s not pub food, but it’s not fine dining either.”

All of the items on Museum Tavern’s menu are made from scratch. From the pulled lamb sandwich, to the duck confit and fish tostados, the goal is to be creative and sustainable. “We butcher our game and chicken in house,” says Kyle. “We focus on putting out the highest level ingredients and the highest quality of product that we possibly can.”

Creative cocktails

The creativity extends to the bar where customers will encounter a huge selection of various liquors on a giant wall entering the bar. “We make house-made syrups, tinctures and bitters,” says Kyle. “We allow our bartenders to play with their creativity and create very unique cocktails.”

Museum Tavern has a well-balanced wine list, craft beers on tap and more than 100 single malt scotches. “We do barrel aged cocktails as well,” says Kyle. “We have four cocktails we make in batches and age them in oak barrels for a minimum of three weeks, which allows the flavours to mellow together and take on a little bit of that oak characteristic of the vanilla and spice notes.”

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