Lunch Tuesday: The Blake House

The Red Lion at 449 Jarvis Street, may it rest in peace, holds a special place in my heart. It was the site of countless pints during university, and, more importantly, it was where my boyfriend and I had our first date.

I’m not sure if it was the mozzarella sticks or his bordering-on-obsessive knowledge of everything committed to celluloid, ever, but nearly six years later, we’re still going strong.

So it was with mixed emotions that I ventured to The Blake House, a slightly more upscale restaurant that sits at the former home of my beloved pub.

“We’ve renovated the whole place and introduced a lower level, which we can allocate to large parties or overflows during the busier nights,” owner Jim Vasilikakos explained.

“The Red Lion was such a legendary name in this particular area and we thought, initially, about trying to resurrect it. But we also felt it was important to show some history and tradition within the building, so we decided to name it after Edward Blake, who initially built the home in 1891,” he added.

Owner Jim Vasilikakos.

Vasilikakos and his two brothers opened the restaurant earlier this year, bringing over chef David Araya from Vertical on King Street.

“We wanted to create a pub that produces home made food, comfort food, in a contemporary style,” Vasilikakos said.

Previously, they ran the Groundhog Pub on Bloor. But after 15 years, it was time for a change – and that means no more mozzarella sticks. Instead, it’s baked brie.

“We make everything in house from our wing sauces to our fresh cut fries, the mango chutney, the gravy, the desserts, everything’s made here. We’ve made a significant effort to try and make sure that everything is done on premises,” Vasilikakos said.

So I took the boyfriend out for lunch to see what was on offer.

First up, we split a bowl of mussels ($11.50), covered with fennel and parsley. It would have been enough, with fries ($4), for full meal. Instead, we used the fresh-baked bread to sop up the broth. The butter selection changes every few days, Vasilikakos said. When we visited, it was flavoured with sweet potato and thyme – but they’ve also done citrus (with lemon, lime, and orange zest), and fennel and garlic.

“It’s different than your little butter-readys, right?” he added, making a circle with his thumb and forefinger.

Then, it was on to the mains.

I couldn’t figure out the secret ingredient in my chicken salad sandwich ($12, daily special) until Araya said it was ginger. After that, it was obvious.

The grilled steak sandwich ($14) came with roasted red peppers and cheddar cheese. This was definitely not a sandwich you could pick up and eat – the knife came in handy.

On a weekday afternoon, the place wasn’t yet packed. There was a table of six and another couple eating nearby, and that was about it. Vasilikakos admitted that much of the business still came from the massive outdoor patio, and that tended to pick up in the evenings.

“Still, we are getting some corporate, some hotel action, some people from the ballet across the street – we’re trying to focus on what the neighbourhood really needs,” he said.

And if it needs a place for a 200th date, he’s found it.

Other articles by Erin Criger

erin.criger@citynews.rogers.com

Top Stories

Top Stories

Most Watched Today