Black Dog Tavern celebrates its 25th anniversary this year. Known for its modern takes on French brasserie staples, the Black Dog has also, since its inception, centred its menu around local and Ontario produce, proteins, and beverages.
Photo caption: Chef Dave Barton-Hammond prepares a pan-seared trout with local vegetables.
Fifteen years ago, when Ontario’s Culinary Tourism Alliance launched its Feast On® certification program, Black Dog Tavern (then known as Le Chien Noir) was one of the first restaurants in the province to get certified. Feast On® certification signifies a commitment to source at least 25 per cent of both food and beverage on the menu from Ontario. Black Dog Tavern consistently exceeds these requirements. From appetizers to entrées to desserts, local and Ontario food products are the stars of the show. On the beverage side, the restaurant features a rotating variety of local craft beer on tap. Its wine selection includes bottles from nearby Prince Edward County vineyards and Niagara, as well as other Canadian and international vintages.
Photo caption: Pan-seared trout is served with bacon-infused beet purée (beets from Salt of the Earth Farm, bacon from Creel & Gambrel), and squash galette (squash from Patchwork Gardens).
Every summer, the restaurant’s menu gets a little tweak to incorporate seasonal produce or new offerings. The duck cassoulet, a Black Dog favourite, gets a summer refresh, moving from a veal stock base to a white sauce, and swapping out red cabbage for white asparagus or fiddleheads, depending on what’s in season. Some Ontario fresh produce has a short window of availability, so Chef Dave Barton-Hammond likes to fully utilize them when they are available. For instance, when he can get wild ramps – an ephemeral spring delicacy – he chars them for pesto or pickles them to use as garnishes.
As well as new versions of Black Dog classics, the summer menu also unveils new dishes, like a vegan bánh mì sandwich, which uses local watercress and heirloom carrots in addition to vegan feta and a black bean-chili spread.
Chef Dave reels off a few of the restaurant’s local suppliers. Patchwork Gardens and Salt of the Earth Farm are both favourites for their variety of vegetables. Levain sourdough bread is bought daily from Pan Chancho (just two blocks away from the restaurant). It’s served as part of a bread service with butter whipped with caramelized local wild aster honey, an olive tapenade, and local radishes.
Photo caption: Black Dog’s bread service features fresh levain sourdough bread from Pan Chancho, watermelon radishes from Patchwork Gardens, and honey-whipped butter with honey from Honeyman Honey.
In sourcing proteins as well, the Black Dog team has developed solid relationships with Canadian farmers and suppliers. They get all their beef from Enright Cattle Company, a family farm in nearby Tweed. Whole ribeye and striploin are cut in-house for steaks; chuck is ground daily for the burgers, ensuring a 70/30 ratio of protein to fat for maximum flavour. Another family farm in Quebec supplies duck and chicken. Canadian trout is sustainably farmed. (Black Dog Tavern also uses only Ocean Wise-approved seafood products, which indicates they are sustainably sourced.)
Photo caption: A delivery from Patchwork Gardens
Whatever the season, when you visit Black Dog Tavern, you can expect to be wowed by the sustainable, organic, local and regional ingredients on your plate. It’s what has kept this restaurant one of Kingston’s favourites for the last 25 years.
Black Dog Tavern 25th anniversary events
September 19 & 20
In addition to the regular menu, the restaurant will offer a special prix fixe menu from the restaurant’s first chef, Derek MacGregor.
September 21
The Black Dog hosts a drop-in birthday party from 3 to 6 pm with complimentary hors d’oeuvres and a champagne toast, a cash bar with cocktail hour prices, and jazz music in the courtyard featuring the Black Dog Allstars. Regular dinner service opens at 7 pm.
Visit Black Dog Tavern
69 Brock Street
BDtavern.com
