Parts & Labour’s Richard Lambert and Jesse Girard have transformed their former nightclub, The Social, into a British pub. We ventured inside the kitchen to see how they make a sticky-toffee pudding.
This morning, Parts & Labour’s catering coordinator, Tara Sachs, taught the kitchen staff at the new British pub Dog & Bear (1100 Queen St. W.) how to make a sticky-toffee pudding. Pub owners Richard Lambert and Jesse Girard, who also own Parts & Labour, transformed what used to be their nightclub, The Social, into the Dog & Bear, which is named after the pub Lambert’s father owns in England.
In charge of the kitchen is chef Andrew Eade, formerly of Splendido, whose opening menu includes fish and chips ($17), burgers and fries ($14), mac and cheese ($13), ploughman’s lunch ($15) and a $15 prix-fixe lunch of curry or fish and chips with soup or salad. Eade says the menu will grow and change as they settle in.
The Dog & Bear is currently in soft-opening mode as the to-do list includes installing more taps at the bar, putting more shelves up in the kitchen, taking down the old Social sign outside and, of course, putting sticky-toffee pudding on the menu. It’s slated for an official opening on June 9.