An Sibin Pub

A new Irish Pub, An Sibin (pronounced "An Shebeen") just opened its doors at the former "The Real Jerk" spot on the southeast corner of Queen and Broadview. Owners Rick Auiler and Scott Brockington offer a combined 15-year history of managing successful Irish destinations in Toronto, including St. Jame's Gate, The Irish Embassy, PJ O'Brien and Quinn's Steakhouse & Irish Bar.









An Sibin Pub
709 Queen St. E.
p. 647.748.2111



Posted by: Mark Rodas

Say hello to Toronto's first Irish steakhouse!

Okay, so Toronto has Irish pubs obviously (a good chunk of which Gavin Quinn's family owns, in fact) but last night Mark and I visited Toronto's first Irish steakhouse: Quinn's Steakhouse & Irish Bar.

This place is serious about its whiskey - Quinn's has about 150 different types! But if whiskey isn't your thing, there are quite a few beers on tap and some great cocktails - I really enjoy the Corcair (Gaelic for "Purple") which has Chambord, Smirnoff Vodka, cranberry and pineapple juice.

In terms of food, here are the highlights:

• Smoked Clare Island Organic Salmon on Irish Soda Bread: The salmon is smoked in-house and the soda bread has a nice sweetness to it - the texture was neat, it sort of melts in your mouth. You can find soda bread dishes like this nearly anywhere you go in Ireland - very authentic.
  
  
• Irish Beef & Guinness Stew: Love the flavour the root veggies bring in, especially the parsnips. Meat is very tender. Guinness taste is not as noticeable as I would've liked, but the dish was tasty overall.
  
  
• Prime Rib au Jus: Mark ordered this dish and, upon reflection, we think we would've liked the New York Striploin better, but we can't complain: The portion size is good and the multiple accompaniments that come with it are nice touches. The roasted garlic mashed potatoes are smooth and flavourful - I'm Irish AND obsessed with mashed potatoes and I really enjoy Quinn's take on them.
  
  
• Cheese Board: We sampled both Irish and Canadian cheeses - in the Irish camp there is Cashel Blue, Dublin Cheddar and Guinness Cheddar. In the Canadian camp there is Blermite, Ewenity Cru (a sheep's milk cheese) and Firecracker Horseradish Cheddar; the latter is our favourite. It is soft and spreadable, and has a nice horseradish bite to it. The board also has some truffled honey drizzled over walnuts - the truffled honey must be what gives such a unique flavour, and it goes nicely with the cheeses.
  
  
• Chocolate Brownie: It has a chocolate espresso glaze and a raspberry sauce - probably one of the best brownies I've ever tasted. The chocolate was rich and the brownie was dense - very decadent!
  

Did I make you hungry? :)
Yours in food,
-Stacey