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Rhum Corner

Right next door to their Black Hoof Café, Jen Agg and Roland Jean have crafted this snack bar that’s a postcard to Jean’s native Haiti. Chef Jesse Grasso slings a terrific accra (salty malanga-flour fritters), and his griot pork, marinated in bitter orange, is served “street style” alongside fried plantain chips and pickliz, a Haitian cabbage-and-carrot coleslaw brightened up with lime juice and Scotch bonnet peppers. The bar pours some 100 rums – straight up, in classic beach cocktails like the Dark & Stormy, and spun into icy piña coladas by a Bunn slushie machine.

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