Web www.eastendnoise.com

'east end eats out' October 12 - 28, 2007 is presented by

Fare Bistro 1097 Queen St. E., (just east of Pape Ave) Toronto ON, M4M 1K7 416-645-0914 Tuesday thru Sunday - Dinner from 5pm to Close Brunch - Saturday and Sunday from 10 am until 3:00pm. email fare bistro www.farebistro.com Click here for Chef's Profile - Brad Clark Click here to see Fare Bistro's Feature Menu Offering for 'east end eats out' Click here for Google Map

Chef's Profile - Brad Clark

Brad Clark, Chef and owner of FARE BISTRO on Queen Street East, in the heart of Leslieville, has been happily engaged in the Hospitality Industry for the past sixteen years, with frequent trips to France working alongside Michelin Star Chef "Christian Etienne, in Avignon. He has also held the reins at some of the most noteworthy and prestigious kitchens in Toronto. One of those is the well known and authentic French Bistro, "Le Select", where Brad was an Executive Chef. Looking far and wide, he was delighted to take the space he now occupies, where Verveine once stood, and after a few months of extensive renovations a newly designed room opened its doors in mid May.

."My passion for preparing and cooking great food began at an early age. I love to cook for my family and friends... so I decided to open a restaurant and I called it Fare Bistro." Brad Clark , Chef


Fare Bistro is a reflection of things that the chef enjoys in his daily life. Warm colours, and an inviting atmosphere, where guests will want to linger. Tastefully designed and decorated, our guests are welcomed by understated elegance and a menu rooted in the French Tradition. An extentive list of wines are available, with added wines by the glass.

Fare Bistro's feature Prix Fixe Menu - $30 Starters Soup du Jour. Butternut Squash Bisque with Maple Sage Creme Fraiche or Salade Maison. Salad of spring greens, grape tomatoes with Anjou/Champagne vinaigrette Main Course Selections Confit de Canard... crispy Duck leg served with a Black Currant Cassis reduction Filet of Tilapia... herbed crusted tilapia cumin scented Du Puy Lentils, and beurre blanc. Steak Frites... The traditional ... 7oz rib steak served with Bordelaise sauce and Belgian style Frites. Desserts Terrine of Chocolate or Creme Brulee... Wine pairing will be suggested by our knowledgeable staff depending on each entree selected.