Ration Beverley

A sad but necessary update from the .beverley team...

As 2023 comes to a close, so too has Ration’s time on Queen Street West. Sadly, this coming week will be our final 5 days of service.

We launched our lovely fermentation and preservation restaurant during lockdown in 2021, with no government support, big dreams and a rockstar team. Throughout that time we launched three separate pop up take out concepts, a bottle shop and cafe. We built a standalone kitchen on our rooftop terrace and attempted to do fine dining against rain every weekend, and 100 km/h winds. In September 21, with 5 days notice the government said we could open indoors the following weekend; we didn’t have a restaurant- we had a giant packing station and 5 different identities. We quickly got to work building the ration you’ve all come to know and love - and with our bare hands and dedication- opened our tasting menu restaurant on November the 6th, 2021.

Every day was seemingly better than the last until 6 weeks into our journey came the announcement of Omicron. We then lost 14 Christmas parties, had a shortened New Years Eve and then faced another 9 week lockdown.

Through the many twists and turns of the pandemic, our team did their very best to navigate and pivot. And we are so very proud of our incredible team for their resilience, dedication, and all that we accomplished together at Ration, including a Michelin Guide recommendation in 2022 & 2023.

We are incredibly grateful for the welcoming community, and to all of the wonderful guests who came to share great food and drink with us.

Thank you all for being part of our journey. Our memories of ration will always be preserved.

A sad but necessary update from the .beverley team...

As 2023 comes to a close, so too has Ration’s time on Queen Street West. Sadly, this coming week will be our final 5 days of service.

We launched our lovely fermentation and preservation restaurant during lockdown in 2021, with no government support, big dreams and a rockstar team. Throughout that time we launched three separate pop up take out concepts, a bottle shop and cafe. We built a standalone kitchen on our rooftop terrace and attempted to do fine dining against rain every weekend, and 100 km/h winds. In September 21, with 5 days notice the government said we could open indoors the following weekend; we didn’t have a restaurant- we had a giant packing station and 5 different identities. We quickly got to work building the ration you’ve all come to know and love - and with our bare hands and dedication- opened our tasting menu restaurant on November the 6th, 2021.

Every day was seemingly better than the last until 6 weeks into our journey came the announcement of Omicron. We then lost 14 Christmas parties, had a shortened New Years Eve and then faced another 9 week lockdown.

Through the many twists and turns of the pandemic, our team did their very best to navigate and pivot. And we are so very proud of our incredible team for their resilience, dedication, and all that we accomplished together at Ration, including a Michelin Guide recommendation in 2022 & 2023.

We are incredibly grateful for the welcoming community, and to all of the wonderful guests who came to share great food and drink with us.

Thank you all for being part of our journey. Our memories of ration will always be preserved.

Chantecler chicken mousse with sunflower & pumpkin seeds, served with eggplant purée, chicken jus, and juniper fennel oil.

Our heartfelt thanks to for capturing the ethos of Ration Beverley, and to our small, devoted team and loyal followers who make it all possible.

Our little family is beyond honoured to be recognized for the second year in a row by !

When we opened our doors in 2021 we were a team of dreamers that wanted to create accessible fine dining embracing a sustainable consciousness by celebration.

A higher thank you to , our chefs

Our leaders , and our front of house team.

But most of all thank you, to our guests.

We can’t wait to host you.

Through the use of fermentation we are able to maintain our unwavering commitment to zero-waste by using every aspect of every ingredient that comes through our doors.

Lake trout, sunflower seed and koji emulsion, juniper oil.

A few months ago, we had the opportunity to visit , a local Toronto business that provides high-quality fish and seafood through careful handling, minimizing animal suffering, and prioritizing sustainable fishing practices.

This dish was created to pay homage to their practices by allowing us to age the trout for 5 days, letting the fish's natural flavors shine through.





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Through fermentation, we are able to transform everyday ingredients into something special, like our fermented black garlic and vinegars. By utilizing time and carefully selected ingredients, we can bring out unique textures and flavors that we can later enjoy.

With fermentation as our medium for storytelling, sustainability has always been our focus. By respecting all that an ingredient can offer, we are able to use them in various ways, from peels to vinegar, stems and leaves to powders, rinds and pits to flavourful syrups used in the bar.

By managing our waste and considering all ingredients as a whole, it allows our chefs and bartenders to push the boundaries of creativity.

Please share your thoughts on your contributions to sustainable dining. We're eager to learn how our community of chefs and food enthusiasts is helping to elevate and transform our industry
through sustainable practices.






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Cacio e Pepe Risotto

House cured guanciale, peppercorn, egg white garum, parmesan stock.

With weekend brunch producing a lot of leftover egg whites. We make garums out of them to flavor our risotto.

We also make a Parmesan stock using only the leftover rinds to bring more flavor to our dish by utilizing the entire cheese.

By finding ways to fully use an ingredient it allows us to be creative and sustainably accountable.





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Sneak peak to our winter menu!

Highlighting the Chantecler

Chantecler Chickens are considered the first Canadian breed of poultry. They are sought after for their resistance to Canadian winters and their ability to produce eggs year round. We cherish every part of these free-range birds, from their lean meat to the skin, bones, and feet, ensuring nothing goes to waste.





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Brined artichoke hearts, house-made black garlic, eggplant, comté, foraged deer lichen, bordelaise





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🍷THIS IS WHAT YOU WANT FROM A BOURDEAUX! 🍇
The Chateau Nicoleau - ‘Cuvée Prestige’ from Côtes de Bourg delivers ripe cherries, delicious and juicy (September) plums, chocolate, mushroom and to***co leaf. It’s a perfect balance of acidity and tannin and a perfect sip on a cool fall evening.

This 2018 vintage was aged 18 months in French oak from certified organic cab franc, cab sauv and merlot and comes at a price point you won’t be able to resist.
wine

The Tuscan Original - Casa Conforto Chianti Superiore 2020 by Fattoria La Vialla is 100% organic, certified sustainable & BIODYNAMIC.

Dynamic it is - with both spicy and savoury notes, and a vivid, deep palate moving from juicy sweet fruits as it opens to something a little more grippy and austere at the end. It presents blackberry, cassis, cherry and raspberry - evolving to leather, spice, clay and to***co.

But what is biodynamic? Biodynamic production is a style of regenerative agriculture - or giving back more to the land than you’re taking away. It is a holistic approach to natural farming that utilizes organic practices and follows the rhythms of nature as its guide.

To be certified biodynamic - producers must follow a strict set of rules that include following the phases of the moon for planting, pruning, to harvesting and even tasting their wine/grapes.

Fun fact: one of these rules is called Preparation 500 - This takes places every fall on a descending moon, also known as a root day. This is a traditional biodynamic practice of filling cow horns with fresh manure. The horns are left for six months until Spring and then made into a spray that is used to fertilize the vines. While the moon is descending, its gravitational force is at its strongest. As it descends it brings energy down to the ground to activate life in the soil.

Scroll to the right to see Fattoria La Vialla planting 1800 cow horns for the following year’s grape vines.

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The Tuscan Original - Casa Conforto Chianti Superiore 2020 by Fattoria La Vialla is 100% organic, certified sustainable & BIODYNAMIC.

Dynamic it is - with both spicy and savoury notes, and a vivid, deep palate moving from juicy sweet fruits as it opens to something a little more grippy and austere at the end. It presents blackberry, cassis, cherry and raspberry - evolving to leather, spice, clay and to***co.

But what is biodynamic? Biodynamic production is a style of regenerative agriculture - or giving back more to the land than you’re taking away. It is a holistic approach to natural farming that utilizes organic practices and follows the rhythms of nature as its guide.

To be certified biodynamic - producers must follow a strict set of rules that include following the phases of the moon for planting, pruning, to harvesting and even tasting their wine/grapes.

Fun fact: one of these rules is called Preparation 500 - This takes places every fall on a descending moon, also known as a root day. This is a traditional biodynamic practice of filling cow horns with fresh manure. The horns are left for six months until Spring and then made into a spray that is used to fertilize the vines. While the moon is descending, its gravitational force is at its strongest. As it descends it brings energy down to the ground to activate life in the soil.

Scroll to the right to see Fattoria La Vialla planting 1800 cow horns for the following year’s grape vines.

Tags:

Line caught small mouth bass from our a la carte menu. Just like farm-raised cows, farm-raised fish often live in small cages or nets submerged in bodies of water. Line caught fish are caught sustainably by a fisherman using traditional rod fishing methods and not by trawling nets that ruin aqua ecosystems.

“In The Bin”
Utilities kitchen byproducts to create a complex and rich cocktail. Created my our lovely bartender

Parmasean Cheese Garum
Burnt Rosemary
Gin
Akvavit
Dry Vermouth
Juniper Oil

Introducing our new sustainable cocktail Trini-Dean created by the winner of the Influencer Competition.

This sustainable cocktail features Deanston’s Virgin Oak Highland Single Malt Scotch Wiskey and a Special house made fermented pineapple Tepache, using pineapple peels and rind form our kitchen and garnished with pineapple leaves.

Only here for a limited time!

We had the chance to sit down with the to discuss why sustainability is so important to us and how fermentation plays an important role in our sustainability efforts. Read the whole article at the link in our story!

🥧 Humble Pie 🥧

Housemade Lavender & Apple Cider Vinegar Custard Pie topped w Lavender Sugar & served with a Black Currant Compote.
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Ontario saddle of lamb.
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A new Ration favourite, this saddle of lamb is stuffed with locally foraged mushrooms, garlic and wrapped with pancetta. Try it on our tasting menu today!
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Meet our juicy, tender, flavourful lamb kebabs from the a la carte menu!
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They’re glazed with fermented bee pollen garum, grilled on the yakitori, and finished with Mediterranean spices, pistachio and ontario lavender. 🪻

Celebrating the red sun with a miso cosmo in hand! 🌇 It’s not like we really needed a reason for a cosmo anyway…
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Miso Cosmo by
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vodka, yuzu, miso, lemon oleo sacrum, triple sec, islay scotch blueberry
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Our late winter menu spearheaded by Vishal Dandekar.

Link in bio for reservations.

eggplant / black garlic / duck - should we bring it back?

come say hi on the terrace - open today 5pm-late at 335 queen st w!⁠
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reserve via link in bio